Nadège Fleurimond, a Haitian-born culinary innovator and author, has redefined Haitian cuisine through her acclaimed establishment, BunNan, situated in Brooklyn’s vibrant Flatbush Caton Market. Her culinary journey, highlighted by appearances on Food Network’s “Chopped” and accolades from Epicurious, Condé Nast, and Food & Wine Magazine, blends cultural celebration with entrepreneurial success. Beyond her kitchen prowess, Nadège is a published author of “Haiti Uncovered: A Regional Adventure Into the Art of Haitian Cuisine” and “Taste of Solitude: A Culinary Journal,” reflecting her deep-rooted passion for Haitian culinary traditions and personal growth. As a sought-after business strategist and coach, Nadège empowers entrepreneurs globally through ROAR coaching sessions, leveraging her Columbia University education in political science to inspire purpose-driven leadership through the universal language of food.
Company: Bunnan
We are thrilled to have you join us today, welcome to ValiantCEO Magazine’s exclusive interview! Let’s start off with a little introduction. Tell our readers a bit about yourself and your company.
Nadege Fleurimond: Thank you for having me! I’m excited to share Bunnan’s story with your readers. I’m [Your Name], the founder of Bunnan, a Haitian-Caribbean-inspired fast-casual brand that puts plantains at the center of the plate. Our mission is to celebrate the rich flavors of Haitian cuisine while offering a modern, gluten-free, and health-conscious twist.
Bunnan started from a deep love for our culture and the desire to make Haitian flavors more accessible in a way that resonates with today’s food lovers. We specialize in plantain-based dishes, from vibrant bowls to innovative handheld bites, all crafted with high-quality, natural ingredients.
Beyond our restaurant concept, we’re expanding through franchising in Florida and New York, ensuring more people can experience and enjoy our take on Haitian-Caribbean flavors. Additionally, we’ve launched a spice and condiment line, bringing authentic Haitian seasonings and sauces straight to home kitchens.
At Bunnan, it’s not just about food—it’s about storytelling, community, and preserving the heritage of Caribbean cuisine in a fresh and exciting way.
What inspired you to start your business, and what were the biggest challenges you faced in the early stages?
Nadege Fleurimond: Bunnan was inspired by a deep love for Haitian cuisine and the desire to reintroduce plantains—one of our most beloved and versatile ingredients—in a fresh, modern way. Growing up in a Haitian household, plantains were a staple on our table, but I realized they were often overlooked in mainstream food culture. I wanted to change that by creating a brand that not only celebrates this incredible ingredient but also makes Haitian flavors more accessible, fun, and health-conscious.
One of the biggest challenges in the early stages was educating consumers about plantains beyond their traditional forms. Many people were familiar with fried plantains but hadn’t experienced the full range of ways they could be enjoyed—as the base of a sandwich, in grain-free bowls, or even as a healthier alternative to bread. Another hurdle was navigating the food industry’s complexities, from securing the right suppliers to finding the perfect locations for expansion.
Despite these challenges, the response has been overwhelmingly positive. People love the flavors, the culture, and the story behind Bunnan. Seeing their excitement and connection to our food keeps us pushing forward every day.
At what point did you realize your startup was gaining traction, and what key strategies helped you scale successfully?
Nadege Fleurimond: We knew Bunnan was gaining traction when we started seeing a loyal customer base form—people weren’t just trying our food; they were coming back, bringing friends, and sharing their excitement on social media. The buzz really picked up when we began getting requests to expand into new locations, proving there was a strong demand for our unique, plantain-focused concept.
One of the key strategies that helped us scale successfully was our focus on branding and storytelling. We didn’t just sell food—we shared the rich culture and history behind Haitian cuisine, making Bunnan more than just a restaurant; it became an experience. Our vibrant social media presence and collaborations with influencers and food bloggers also played a huge role in amplifying our reach.
How did you approach funding and financial management during the scaling phase? Did you bootstrap, raise capital, or take another approach?
Nadege Fleurimond: From the beginning, we took a strategic approach to funding and financial management to ensure sustainable growth. We initially bootstrapped, reinvesting profits back into the business while keeping operations lean. This allowed us to test and refine our concept without external pressure, ensuring that we built a solid foundation before scaling.
As demand grew and we saw the potential for expansion, we explored additional funding avenues. We leveraged strategic partnerships and sought out investors who aligned with our vision for modernizing and elevating Haitian-Caribbean cuisine. Additionally, we tapped into small business grants and funding opportunities that supported minority-owned and food-based ventures.
Financial discipline was key during this phase. We focused on optimizing our supply chain, negotiating with vendors for better pricing, and ensuring that every expansion move—whether opening new locations or launching our spice and condiment line—was calculated and sustainable. By balancing strategic investments with smart cost management, we were able to scale without compromising the integrity of our brand.
What role did company culture and team building play in your growth, and how did you ensure alignment as you expanded?
Nadege Fleurimond: Company culture has been key to Bunnan’s growth. We built a team that’s not just skilled but passionate about our mission—celebrating Haitian-Caribbean flavors and delivering an exceptional experience. We ensure alignment through strong communication, leadership development, and a culture of ownership. By empowering our team and staying true to our values, we’ve maintained authenticity and consistency as we expand.
Looking back, what is one critical lesson you learned about scaling that you wish you knew earlier?
Nadege Fleurimond: One big lesson we learned about scaling is that solid systems and processes are a game-changer. At first, we were all about the food and customer experience (which is still key!), but as we grew, we realized we needed better structures—like smoother operations and consistent training—to keep things running seamlessly. If we had focused on that earlier, scaling would’ve been a lot easier. Now, we make sure every new location has the same Bunnan magic without the growing pains.
