For Executive Chef Wesly Jean Simon, Djon Djon Restaurant is more than a dining establishment; it symbolizes resilience, creativity, and community connection. Located at 1206 Nostrand Ave. in Brooklyn, the year-old restaurant has become a vibrant fixture in the neighborhood. Formerly known as Zanmi Restaurant, Djon Djon emerged from a rebranding following the dissolution of a previous partnership. However, its core — the flavors, the chef, and the deep Haitian culinary roots — remains intact.
“Djon Djon means black mushroom in Haiti,” Chef Simon explained, referring to the distinctive and prized ingredient central to the restaurant’s expanded menu. “The community never lost the food, the chef, or the taste — just the name changed.”
Since the rebrand, Chef Simon has fully embraced the opportunity to blend tradition with innovation, curating dishes that celebrate Haitian flavors while appealing to diverse palates. Highlights from the menu include a vegan chickpea-based twist on jambalaya, aptly named “chickpea laya,” and a mushroom-forward creation called “Djon Djon paella.”
“It’s not strictly a Haitian restaurant,“ Simon emphasized. “You’ll find a little something for everyone.”
A chef with 15 years of experience, Simon’s path to the kitchen was far from conventional. Armed with a degree in computer networking, he never planned to enter the culinary world. However, a natural talent for cooking and the persistent encouragement of friends led him to the kitchen —where he found his true calling.
“I quit cooking five times,“ Simon admitted. “But every time, I would find myself coming back. In the kitchen, I feel the most alive.”
Before launching Djon Djon, Simon honed his skills in various restaurants, often testing new recipes during family meals for staff. The overwhelmingly positive feedback from these early tastings inspired him to take a leap of faith and open his establishment — a decision he described as terrifying and rewarding.
“It was the scariest thing I’ve ever done — leaving a good-paying job to start my own business. However, the satisfaction of creating my schedule and menu is unmatched,“ he said.
Simon’s journey also sheds light on the broader challenges Black and Caribbean chefs face in the culinary industry. “You don’t see many Black chefs running Michelin-star kitchens or getting TV recognition,“ Simon noted. “We’re often the ones working the grills, yet the spotlight rarely finds us.”
By opening Djon Djon, Simon has created a platform to showcase his talents and taken a step toward breaking barriers in the industry. “It is tough, but it is why many of us start our spots—to show what we can do without limits,“ he explained.
As the restaurant enters its second year, Chef Simon prepares to introduce monthly chef’s tasting menus, offering seven-course meals highlighting his culinary artistry. “The freedom to experiment and create is everything to a chef,“ he said.
Across the street from Djon Djon, Simon runs another venture called Market Bar, which serves liquor and Caribbean-style pizza. He also has ambitious plans for the business. “This year, we want to start brewing our own beer — our Caribbean-style everything — to take care of the Caribbean,“ Simon said. “The Caribbean does not have a beer, so we can create our own and say, ‘This is a Black-owned business.’“
Simon highlighted that dining at Djon Djon is more than just a meal — a cultural experience. “The food speaks for itself; you just have to taste it,“ he explained. “You can have dinner, hold meetings, or stop by for lunch or brunch. Our $20 lunch menu is a big hit—a sandwich and a beer at an upscale restaurant? You cannot beat that.”
Chef Simon invites the community to explore Haitian-inspired cuisine’s bold, rich flavors and enjoy the evolving menu that balances heritage and innovation. In the future, he plans to earn a culinary degree and expand his business.
For reservations and more information, visit Djon Djon.
