From vision to reality: Chef Marie Armand celebrates Zoe’s Kitchen milestone

Chef Marie Armand, owner of Zoe’s Kitchen, never doubted her destiny.

Born in Port-au-Prince, Haiti, and raised in Croix-des-Bouquets until moving to the U.S. at four, Armand says she always knew she would become a chef. “I was always in the kitchen,” she recalled. “Even as a baby, I was sneaking out of bed in the middle of the night just to see what my uncle was cooking.”

The culinary entrepreneur is now turning her childhood passion into a platform for wellness, cultural fusion, and empowerment. Through her business, Zoe’s Kitchen, Armand provides private dining experiences, catering, and — most notably — full-time private meal prep services rooted in both nutrition and flavor. 

On a recent evening filled with love, food, and a few tears, Chef Marie marked the fifth anniversary of Zoe’s Kitchen with a sold-out private tasting dinner at the Newsroom in Long Island City. The event, titled Mélange: A Plate Voyage — a nod to the French word for “mix” — celebrated culture, flavor, and the culmination of years of grit, prayer, and perseverance.

“I didn’t expect more than 40 people,” she said emotionally. “But to nearly sell out the space — it was overwhelming. It showed me how many people really support me. It was a blessing.”

A Dream Born in Haiti

Armand’s love for cooking started early. Inspired by her mother and grandmother, the kitchen became her creative playground. “By the time I got to high school, I made sure I was enrolled in a culinary program,” she said. “And even in my senior yearbook, my quote was: ‘Watch out for my restaurant.’ I’ve always spoken this into existence.”

She later honed her skills in college, learning techniques beyond her Haitian roots—expanding into French, Italian, Asian, and Mediterranean cuisines.

“I wanted to learn everything,“ she said. “Not just to expand my career, but to go back and teach my family too. I wanted to be able to blend cultures and mix flavors. That’s where the idea of mélanger came from—it means ‘to mix‘ in French.”

Feeding the Body and Soul

While Armand’s talent for flavor sets her apart, her evolving mission makes her work truly transformational. In addition to being a private chef, she recently earned her bachelor’s degree in public health and is pursuing her master’s to become a registered dietitian.

“I want to focus on wellness and nutrition without sacrificing taste,“ Armand explained. “I serve clients looking to eat better — whether for health reasons or lifestyle changes — but still want that same richness, that same love in their food.”

Armand now works as a full-time private meal prep chef, preparing customized weekly meals for clients in their homes or delivering pre-cooked dishes. Her approach is scientific and soulful, tailored to individual dietary needs without compromising the joy of eating.

“I’ve realized a lot of people were introduced to certain foods in the wrong way,“ she said. “Now they say, ‘I don’t like lamb‘ or ‘I won’t eat vegetables,‘ but I’ve learned that with the right technique and flavor, you can change someone’s whole outlook.“

Pandemic Pivot

Zoe’s Kitchen officially launched in 2020, before the COVID-19 pandemic began. What could have been a devastating start instead became an opportunity. With restaurants closed, Armand began selling plates from her home and delivering meals across the city.

“I put up a new menu every week, and people placed orders online. I’d drive house to house delivering them,“ she said. “The pandemic gave me a chance to prove myself and show people what I could do.”

She juggled this while working a 9-to-5 job, managing a kitchen, attending school, and remaining active in her church.

“I was working nonstop,“ she said. “There were times I had to put my business on the back burner just to survive. But last year, I took a leap of faith, quit my job, and committed to Zoe’s Kitchen full-time.”

Beyond the Plate

Armand’s recent tasting event was more than a dinner — it was a declaration. Guests were treated to a menu that fused flavors from around the world, showcasing her skills while challenging conventional Caribbean cuisine expectations.

“I didn’t want to serve the usual oxtail and mac and cheese,“ she said. “I make that all the time. I wanted people to experience something different — something creative and global.”

Even her pickiest friends were blown away. “My best friend said she doesn’t like lamb and ate it all,“ Armand laughed. “That’s when I knew I did something right.”

The Road Ahead

Armand is just getting started with a growing client base, academic accolades, and a successful five-year milestone behind her.

“It hasn’t been easy,“ she admitted. “But I stayed committed to my dream. I’ve prayed through it, worked through it, and sacrificed for it. This isn’t just a business to me — it’s my purpose.”