Today we’d like to introduce you to Christian Dominique.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I was born and raised in Port-au-Prince, Haiti, in a family where food was a big part of how we connected. My earliest memories are filled with the smells of herbs, garlic, and scotch bonnet peppers coming from my grandmother’s kitchen. After moving abroad and later studying Hospitality Management at FIU, I realized how little representation Caribbean cuisine had in mainstream dining — especially the type of high-quality, fast-casual experience that celebrates our flavors without compromising on speed or service.
That idea became the seed for Manjay. I wanted to create a place that would make Caribbean food approachable, modern, and proudly flavorful — something people could crave every day, just like Italian or Chinese food. We started at Delray Beach in 2017 and never ended up opening. Our contractor ran with our money, so we decided to restart small, with a stall at The Citadel food hall in Little River, and eventually grew into multiple locations and a food truck across Miami.
We all face challenges, but looking back would you describe it as a relatively smooth road?
It definitely hasn’t been a smooth road — but every challenge along the way has shaped both me and Manjay in powerful ways.
Back in 2017, we were supposed to open our very first location in Delray Beach. We poured everything into that project — our savings, our energy, our dreams. But the contractor we hired took our money and disappeared. That moment was crushing. It wasn’t just a financial hit; it felt like someone pulled the rug out from under everything we had worked for. I remember sitting there wondering if I had made a mistake chasing this dream. But deep down, I knew I couldn’t stop.
Two years later, we finally got another shot — opening at The Citadel in Little River in 2019. I was so proud, and just a week before our opening, I flew to Haiti to see family. At the time i had a 1 year old son. The day I was supposed to fly back, riots broke out. There was shooting in the streets, burning tires, and barricades everywhere. I’ll never forget that drive to the airport — weaving through debris, tree trunks, and chaos, praying I’d make it alive. It felt symbolic, like life was literally testing how badly I wanted this dream. I made it back to Miami, exhausted but determined, and 3 days later, Manjay finally opened its doors.
Then a few months later, the pandemic hit. We had to shut down just as we were finding our rhythm. It felt like another cruel twist of fate. But once again, instead of giving up, we looked for a way forward. That’s when we modified the menu for take out, invested in a food truck to stay connected to the community and keep the brand alive. It was one of the best decisions we ever made — it kept us visible, mobile, and reminded us why we started in the first place.
Looking back, those moments — the betrayal, the chaos, the uncertainty — taught me resilience and faith. They reminded me that the mission is bigger than me: to make Caribbean food mainstream, to celebrate our culture with pride, and to prove that no matter how many times we get knocked down, we rise stronger every single time. That’s what the Caribbean is all about.
Can you tell our readers more about what you do and what you think sets you apart from others?
At my core, I’m a creator — I just happen to create stories through food. I’m the founder of Manjay Restaurant, a modern Caribbean fast-casual concept built around one simple mission: to make Caribbean cuisine mainstream. I want people to think of Caribbean food the same way they think of Italian or Mexican — familiar, accessible, and full of life.
What we do at Manjay goes beyond serving meals; we create experiences that represent the warmth, vibrancy, and soul of the Caribbean. Our dishes are inspired by traditional flavors from across the islands but reimagined in a way that fits the pace of modern life. From our Honey Jerk Chicken to our Griot, every bite tells a story — one of heritage, migration, and evolution.
We’ve expanded that same vision into sub-brands like our Bowlid, which focuses on quick, on-the-go Caribbean-inspired bowls, and BiB (Better Ingredients Burger), where we bring bold island flavors into a burger format. Each brand is an extension of the same mission — showing the world that Caribbean food can be creative, fun, and universal.
What sets us apart is authenticity mixed with innovation. We’re not trying to be trendy — we’re staying true to our roots while presenting our culture in a way that’s approachable and exciting to everyone. I think people feel that sincerity.
What I’m most proud of is that despite every obstacle — from losing our first investment to surviving the pandemic — we’ve managed to build something that represents the Caribbean with pride. Seeing people of all backgrounds fall in love with our food, hearing them say, “I’ve never had anything like this before, but I’m coming back,” — that’s the real reward.
At the end of the day, I see Manjay as more than a restaurant. It’s a movement — one that celebrates where I come from and inspires where we’re going.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I think the restaurant industry is going through one of its biggest transformations ever. Over the next 5 to 10 years, I see the focus shifting toward authenticity, convenience, and purpose. People are not just eating to fill their stomachs anymore — they’re eating to connect, to experience, and to feel something real.
Fast-casual dining, in particular, is becoming more elevated. Customers now expect food that’s quick but also made with intention — fresh ingredients, global flavors, and a strong story behind it. That’s where I see Caribbean cuisine really shining. The world is ready for new flavors and new voices, and the Caribbean has so much to offer. Our food is soulful, colorful, and rooted in history — but it’s also incredibly adaptable.
I also think technology will continue to reshape how we operate — from online ordering and delivery to AI-driven marketing and personalized customer experiences. The brands that survive will be the ones that can blend efficiency with emotion — making it easy for customers to order, but still giving them that human connection that keeps them coming back.
At the same time, people are paying more attention to sustainability and culture. They want to support businesses that stand for something. For Manjay, that means celebrating Caribbean culture while using better ingredients, supporting local communities, and creating opportunities for others along the way.
So when I look at the future, I see a more inclusive, diverse, and conscious food industry — one where flavor, culture, and integrity lead the way. And I’m proud that Manjay gets to be part of that shift.
Pricing:
- $14.99 lunch Special drink included
- $12.00 Online Menu Special
Contact Info:
- Website: https://www.manjayrestaurant.com
- Instagram: @manjayrestaurant
