Govt Chef Wesly Jean Simon, proprietor of Djon Djon Restaurant, poses within the restaurant’s kitchen.
Photograph by PlaybookMG
For Govt Chef Wesly Jean Simon, Djon Djon Restaurant is greater than a eating institution; it symbolizes resilience, creativity, and neighborhood connection. Positioned at 1206 Nostrand Ave. in Brooklyn, the year-old restaurant has turn into a vibrant fixture within the neighborhood. Previously referred to as Zanmi Restaurant, Djon Djon emerged from a rebranding following the dissolution of a earlier partnership. Nonetheless, its core — the flavors, the chef, and the deep Haitian culinary roots — stays intact.
“Djon Djon means black mushroom in Haiti,” Chef Simon defined, referring to the distinctive and prized ingredient central to the restaurant’s expanded menu. “The neighborhood by no means misplaced the meals, the chef, or the style — simply the identify modified.”
Because the rebrand, Chef Simon has totally embraced the chance to mix custom with innovation, curating dishes that remember Haitian flavors whereas interesting to numerous palates. Highlights from the menu embrace a vegan chickpea-based twist on jambalaya, aptly named “chickpea laya,” and a mushroom-forward creation referred to as “Djon Djon paella.”
“It’s not strictly a Haitian restaurant,“ Simon emphasised. “You’ll discover a bit one thing for everybody.”
A chef with 15 years of expertise, Simon’s path to the kitchen was removed from typical. Armed with a level in pc networking, he by no means deliberate to enter the culinary world. Nonetheless, a pure expertise for cooking and the persistent encouragement of buddies led him to the kitchen —the place he discovered his true calling.
“I give up cooking 5 occasions,“ Simon admitted. “However each time, I might discover myself coming again. Within the kitchen, I really feel probably the most alive.”
Earlier than launching Djon Djon, Simon honed his abilities in numerous eating places, typically testing new recipes throughout household meals for employees. The overwhelmingly optimistic suggestions from these early tastings impressed him to take a leap of religion and open his institution — a choice he described as terrifying and rewarding.
“It was the scariest factor I’ve ever carried out — leaving a good-paying job to start out my very own enterprise. Nonetheless, the satisfaction of making my schedule and menu is unmatched,“ he stated.
Simon’s journey additionally sheds gentle on the broader challenges Black and Caribbean cooks face within the culinary trade. “You don’t see many Black cooks working Michelin-star kitchens or getting TV recognition,“ Simon famous. “We’re typically those working the grills, but the highlight not often finds us.”
By opening Djon Djon, Simon has created a platform to showcase his skills and brought a step towards breaking obstacles within the trade. “It’s powerful, however it’s why many people begin our spots—to indicate what we are able to do with out limits,“ he defined.
Because the restaurant enters its second yr, Chef Simon prepares to introduce month-to-month chef’s tasting menus, providing seven-course meals highlighting his culinary artistry. “The liberty to experiment and create is all the pieces to a chef,“ he stated.
Throughout the road from Djon Djon, Simon runs one other enterprise referred to as Market Bar, which serves liquor and Caribbean-style pizza. He additionally has formidable plans for the enterprise. “This yr, we need to begin brewing our personal beer — our Caribbean-style all the pieces — to deal with the Caribbean,“ Simon stated. “The Caribbean doesn’t have a beer, so we are able to create our personal and say, ‘This can be a Black-owned enterprise.’“
Simon highlighted that eating at Djon Djon is greater than only a meal — a cultural expertise. “The meals speaks for itself; you simply need to style it,“ he defined. “You possibly can have dinner, maintain conferences, or cease by for lunch or brunch. Our $20 lunch menu is a giant hit—a sandwich and a beer at an upscale restaurant? You can’t beat that.”
Chef Simon invitations the neighborhood to discover Haitian-inspired delicacies’s daring, wealthy flavors and benefit from the evolving menu that balances heritage and innovation. Sooner or later, he plans to earn a culinary diploma and broaden his enterprise.
For reservations and extra data, go to Djon Djon.
