Today we’d like to introduce you to Panancy Elliott.
Panancy, we appreciate you taking the time to share your story with us today. Where does your story begin?
My story and love for cooking began in Port-au-Prince, Haiti, where I spent countless hours in the kitchen watching my grandmother and aunties cook with passion and precision. Some of my earliest memories are of helping my grandma make epis, the traditional Haitian seasoning blend that forms the base of almost every dish. My family in Haiti has always had a strong reputation for their incredible cooking and for hosting the biggest, most joyful gatherings. That love for food, family, and celebration stayed with me throughout my childhood and adult years.
I migrated to the United States when I was just ten years old. Even at that young age, I was preparing full-course meals for my family. By the time I reached college, my home had become the go-to place where friends and relatives gathered to eat, laugh, and enjoy a good home-cooked meal. Those moments reminded me of Haiti of community, warmth, and love expressed through food.
Panancy’s Creole Cuisine was born from that lifelong passion and a deep desire to reconnect with my roots. For me, food has always been more than just nourishment it’s a story, a connection, and a celebration of culture. I’ve always wanted to create something meaningful that reflected both my Haitian heritage and my personal journey of resilience, discipline, and faith.
The dream truly began to take shape while I was stationed in Kuwait with the U.S. Army during the COVID-19 pandemic. It was a time of uncertainty everywhere, and during my calls home, my husband would tell me how many brick-and-mortar businesses were closing, but food trucks were still thriving on the roads. That conversation sparked something in me where I realized that a food truck could be the perfect way to bring my vision to life without the high overhead of a restaurant. Weeks later, my husband found a utility truck for sale near our home, went to see it, and we decided to make the purchase.
When I returned home from Kuwait in October 2020, one of the first things I did was register the business and that’s when Panancy’s Creole Cuisine officially came to life. A year later, I accepted an opportunity to serve on active duty with the Office of the Surgeon General in Falls Church, Virginia. It was the best decision at the time for both my family and the business. I stayed there for about three and a half years, and during that time, my husband and I continued to build and prepare the food truck, piece by piece, with faith and patience.
In June 2025, I officially returned home to South Florida, and by October, Panancy’s Creole Cuisine started officially. What started as cooking for friends, family, and small community gatherings has grown into a dream of sharing authentic Haitian, Jamaican, and Creole-inspired dishes with people all over Broward County and beyond.
Starting a food business is never easy, and I’m still learning and growing every day. But what keeps me going is faith, hard work, and a deep belief in the power of community. Each dish from our smoky jerk chicken to our crispy griot and sweet fried plantains, is made with love, patience, and the same traditional techniques that have been passed down through generations.
Today, I’m proud to say that Panancy’s Creole Cuisine is not just about food; it’s about culture, pride, and connection. It’s about honoring my roots, sharing my heritage, and showing that with passion and perseverance, you can turn your story into something that feeds both hearts and stomachs. My hope is to continue growing, bringing authentic island flavors to festivals, schools, and city events across Florida, and inspiring others, especially women, veterans, and small business owners to chase their dreams, no matter where they start.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
It definitely hasn’t been a completely smooth road, but every challenge has helped shape who I am today. I’ve faced many struggles, and truthfully, I’m still overcoming some of them till today but each one has made me stronger and more determined.
One of my biggest challenges early on was building brand awareness and helping people truly understand what Caribbean Creole cuisine represents and what it means to me. Many tend to associate my food with New Orleans Creole, and while there are some similarities, the roots and flavors of Caribbean Creole are distinct. My goal has always been to educate others and showcase the authenticity and richness of our island culture through every dish.
Another challenge has been managing the business side while staying true to the creative and cultural heart of my cooking; all while balancing my military career and family responsibilities. Juggling costs, staffing, and event logistics, especially as the business grows, can definitely be demanding. But every event, every customer interaction, and every positive review reminds me exactly why I started this journey.
The road has had its bumps, but my passion for sharing authentic Caribbean flavors and seeing people experience and appreciate them makes it all worthwhile. Knowing that I’m building something meaningful for the culture is deeply fulfilling. These struggles have taught me resilience, adaptability, and the power of community support.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I am Major Panancy A. Elliott, born in Port-au-Prince, Haiti, and immigrated to the United States at age ten. I serve in the U.S. Army Reserve as a Patient Administration Officer, where I’ve held leadership roles such as Executive Officer, Battle Captain, and Medical Officer. I deployed to Kuwait, leading patient administration operations for a combat support hospital. I also recently concluded a civilian career as a Human Resources Specialist (GS-13) in the Office of the Surgeon General, developing policies impacting over 50,000 Soldiers worldwide.
Alongside my military service, I am the founder and owner of Panancy’s Creole Cuisine, LLC, a South Florida-based food truck specializing in authentic Caribbean Creole flavors. I create festival-friendly dishes; from jerk chicken, Griot tacos and fried goat sliders to plantain-based dishes and tropical desserts, that combine authenticity, creativity, and cultural storytelling. I’m known for delivering bold, vibrant flavors that connect people to the rich heritage of the Caribbean.
What I’m most proud of is being able to bridge two worlds: serving my country with excellence while sharing my culture through food. What sets me apart is this unique combination of discipline, leadership, and cultural creativity; skills from my military career that I apply every day to ensure my culinary business thrives and delivers memorable experiences. Fluent in English and Haitian Creole, I strive to create meaningful connections, whether through service, leadership, or cuisine.
Do you have recommendations for books, apps, blogs, etc?
I use a mix of tools and resources to stay on top of things. Apps like Notion help me stay organized, and Fabulous keeps me on track with habits. I listen to podcasts occasionally. I know I should do it more, but there are some great ones out there, like The Tim Ferriss Show. I also want to get back into reading more regularly; my current favorite is ‘The 5 AM Club,’ which helps with mindset and performance. Using practical tools alongside continuous learning really helps me stay focused and effective.
Contact Info:
- Website: https://panancycreolecuisine.com/
- Instagram: https://www.instagram.com/panancyscreolecuisine/
- Facebook: https://www.facebook.com/profile.php?id=61579848861789
- Other: https://www.tiktok.com/@panancyscreolecuisine
Image Credits
Centhomemedia
SPLID
