Est. 2024
Our Story
A declaration of Haitian culinary excellence
Marc's Cuisine was born from a singular conviction: that Haitian food belongs in the conversation of great world cuisines. Founded by Chef Marc Beauchamp, a Port-au-Prince native who trained in Paris and New York, the restaurant is both a homecoming and a declaration. Every dish is an act of cultural memory — grandmother's recipes refined with classical technique, familiar flavors presented with the elegance they have always deserved.
We source our ingredients with obsessive care: black djon djon mushrooms flown in from the northern provinces, Scotch bonnet peppers grown by a Haitian family farm in South Florida, fresh conch sourced daily from the Keys. The result is food that is undeniably, unapologetically Haitian — and unmistakably Marc's.
The Visionary
Chef Marc Beauchamp
Born and raised in Port-au-Prince, Chef Marc discovered his calling in his grandmother's kitchen, where the fundamentals of Haitian cooking — patience, respect for ingredients, and fearless seasoning — were instilled before he could reach the countertop.
After formal training at Le Cordon Bleu in Paris and stages at Michelin-starred kitchens in New York, Marc returned to South Florida with a mission: to present Haitian cuisine with the same refinement and reverence afforded to French, Japanese, and Italian traditions.
Marc's Cuisine is the realization of that mission — a space where the bold, soulful flavors of Haiti meet the precision of classical technique.
What Guides Us
Our Values
Quality
Every ingredient is sourced with obsessive care. We refuse shortcuts. From djon djon mushrooms flown in from Haiti's northern provinces to conch pulled fresh from the Keys, our standards are non-negotiable.
Heritage
Haitian cuisine carries centuries of history — African, Taino, French, Spanish. We honor every layer of that legacy, presenting dishes that respect tradition while pushing the craft forward.
Community
Marc's Cuisine exists to serve the community that raised us. We hire locally, source from Haitian farmers in South Florida, and create a space where every guest feels like family.
Recognition
Press & Awards
Best New Restaurant 2024 — Miami New Times
Top 10 Caribbean Restaurants — Eater Miami
Chef of the Year Nominee — James Beard Foundation