ABOUT KIZIN CREOLE RESTAURANT



Our Story



Welcome you with Chicago’s finest Haitian cuisine!


Kizin Creole is the only Haitian/Caribbean Restaurant in Chicago to this date. We first opened our door in May of 2013. We are located on the north side of Chicago, near Evanston. We focused on pleasuring our guests with great authentic Haitian cuisine. We are proud to serve fresh, delicious Haitian and West Indian food in a great environment where everyone is welcomed as family and friends.


Welcome to Chicago’s taste of Haiti! As part of your culinary adventure at Kizin Creole, let us share with you a bit about Haitian cuisine. Haitian food is often compared with other Caribbean islands and classified together generally as « Caribbean cuisine. » However, Haiti maintains an independently unique flavor. Unlike its Spanish-influenced counterpart, the Dominican Republic, Haitian cuisine is based on Creole and French cooking styles. Strong pepper flavoring in many dishes also sets Haitian food apart from the other islands. Several dishes are specifically native to Haiti, including rice with djon-djon which requires Haitian black mushrooms, locally grown fungi. The stems of the mushrooms are used to color the rice black, then the mushroom caps with lima beans are used as a tasty topping. Pain patate, a sweetened potato, fig, and banana pudding, are other native dishes to Haiti. Bouyon (hearty Haitian soup with vegetables and meat) is traditionally served for lunch on Saturdays and Soup joumou (pumpkin soup) on Sundays.


In general, the average Haitian diet is largely based on starch staples such as rice, corn, millet, yams, and beans. However, those who can afford meat usually eat pork, chicken and goat. Seafood is also prevalent, including shrimp, red snapper and grouper. Diri ak Pwa, the country’s national dish of rice and beans, is more common fare. Haitians also tend to frequently marinate and then fry their meals to give them greater flavor. Bannann peze (fried plantains, similar to bananas), poule (fried chicken), tasso (deep-fried goat), and griot (fried pork) are common examples.


Haiti’s tropical Caribbean climate allows for tropical fruits such as avocados, mangoes, pineapples, coconuts, and guava to grow in abundance. Such fruits are often used to make refreshing fruit juices.


All menu items are available for dining-in, carry-out, delivery and for catering service! We offer generous family-sized meals for your next family gathering or office. We are more than a restaurant, Kizin Creole is a cultural center, the very heart of the Haitian community in the Midwest. At Kizin Creole we promote Haitian art, music, the language of Creole, literature, etc. This is where Haitian families, friends, foreigners, and lovers of Haitian culture hangout in good company.


Support us! Consider hosting your private meetings and parties at Kizin Creole.



Chef Dan Desir



Owner / Executive Chef





Born and raised in Port-au-Prince, Haiti, Mr. Desir spent most of his childhood in the countryside of Cap-Rouge Jacmel. He is an award recipient from The National Black Chefs Association and the chapter president for this prestigious organization representing black chefs in Chicago. He migrated to the United States in 1999 after a successful career as a teacher of both elementary and secondary school. Based in Chicago, Illinois, Chef Dan Desir is a true advocate of the Haitian cultural heritage. On top of his culinary skills, he is also an artist, dancer, and choreographer. Mr. Desir has 25 cumulative years of experience in business management. In 2012, he completed a bachelor's degree at National Louis University in Business Administration. His experience includes managing a performing art organization and a printing and graphic design company. He was an advisor for Chez Violette in Chicago, IL prior to succeeding in its management by purchasing and reopening under the name of Kizin Creole Restaurant with a new management team. His 2 years of experience as an advisor has given him a unique perspective on independent restaurateurs, allowing him the opportunity to recognize the dynamics of both successful and unsuccessful restaurants. He is currently the head chef of Kizin Creole and holds multiple certifications in hospitality management: Hotel and Restaurant Management from Ashworth College, Hospitality and Tourism Management for Florida Atlantic University, Restaurant Professional certification and Restaurant Manager certification from The National Restaurant Association, Supervisory Skill Builders certification and Hospitality Manager certification from the American Hotel And Lodging Educational Institute.



Chef patricia desir



Co-owner / Sous-chef





Born in Port-de-Paix, Haiti, Mrs. Desir is a graduate at the prestigious culinary school of Le Cordon Bleu in Chicago. Alongside her skills as a professional chef, she is also a gospel recording artist. She is an award recipient for culinary excellence from the National Black Chefs Association. She holds the Restaurant Professional certification and Restaurant Manager certification from The National Restaurant Association. She is a creative and avid event planner and decorator.