Can you take us back to the beginning of Pearl Island?
Pearl Island started from my desire to connect more with my culture. Growing up Haitian-American, I grew up with a significant amount of my upbringing being Haitian (my parents, food, music, family friends, communication via cassette tape before long-distance phone calls became more affordable from family members overseas, etc). However, I also gained an American identity through school, friends, television (which helped me learn English), etc. My desire to connect more grew over time as I gained a better understanding of the challenges being experienced by family members and others in Haiti. When I came to Charlottesville to start my entrepreneurial journey, I realized how underrepresented Caribbean cuisine was, especially in a way that captures the diversity of the Caribbean.
My goal has always been to make the flavors of the Caribbean more accessible. Ideally, in a packaged form that makes the cooking experience simple and enjoyable right from the kitchen cabinet. This is an opportunity to offer a scalable way to share the diverse cultures of the Caribbean through food.
You founded Pearl Island Foods in 2013 -- what did those early days look like, and how has the business evolved since then?
The early days were lean and hands-on. We catered small events and set up at as many festivals as possible. The various markets set up by the City of Charlottesville throughout the week were critical to our early success. The City Market was a great environment to test recipes, receive feedback in real time, and understand our customers.
Since then, we’ve grown into something more structured and intentional. We’ve expanded our offerings and services a bit, refined our brand, and started thinking about how we scale the accessibility of our offerings. The mission stayed the same -- the execution is getting sharper.
Who is part of the team at Pearl Island?
At the core, it’s still very personal. Family plays a significant role, but we have onboarded and retained good team members over the years. Collectively, we are on the same page as it relates to our mission and executing at a high level.
Your mission centers around making Caribbean cuisine more accessible -- why was that so important to you, and how has that vision shaped the brand?
Caribbean food is generally assigned to an island or two. However, I would also like to explore and share the flavors of the other islands, with Haiti being near and dear to me. This is especially important because Haitian food is often overlooked due to its ongoing economic and political instability. I would like to liberate the beauty of an island that has a powerful history. Make it something people could approach without hesitation, without feeling like it’s unfamiliar territory.
That’s shaped everything -- our commitment to help eliminate food insecurity, intentional packaging of products, and how we tell our story. It’s about honoring cultural traditions while making space for new audiences to engage with us.
What’s been a moment that made you feel like, “this is really working”?
The City Market was the incubation space we needed to help us gain awareness and to prove we had something people wanted. It was always rewarding when people would circle back after buying a platter to let us know how much they enjoyed their meal. I truly felt we made the connection when people would share their experiences visiting various Caribbean islands.
Pearl Island started with catering and a market presence before expanding -- how did those early experiences help shape where you are today?
Those early experiences taught us adaptability. At markets, you get immediate feedback. You learn how to connect quickly, how to tell your story in a short interaction.
Catering taught execution -- how to deliver quality at scale while maintaining consistency.
Both shaped the foundation of how we operate now -- flexible, customer-focused, and detail-oriented.
You’ve earned recognition like winning the Tom Tom Festival Iron Chef Competition -- what did that achievement mean for you and your team?
Winning at the Tom Tom Festival was a strong moment of validation -- not just for the food, but for the culture behind it.
For the team, it showed that what we’re building can stand alongside anything else out there. It gave us momentum, but also reinforced the responsibility to keep raising the standard.
We felt that same pride when our oxtail was selected as the Dish of the Year from Charlottesville29. This was also a rewarding experience because Caribbean flavors are at the base of our cooking.
Pearl Island is described as offering not just food, but an experience -- how do you bring that to life for your customers?
It’s in the details. The seasoning, the presentation, the energy behind the service.
We want people to feel something -- not just taste something. Whether it’s music, conversation, or the way a dish is introduced, it all contributes to the experience.
Looking ahead, what’s next for Pearl Island?
We recently moved from the historic Jefferson School City Center to the recently launched B.E.A.C.O.N Shared Kitchen on Carlton Road. Our goal is to grow in alignment with our initial mission. That is to make the diverse flavors of the Caribbean more accessible. To accomplish this, we are committed to packaging shelf-stable products that can offer those experiences in the comfort of your home. We plan to revisit our roots and bring our offerings to the farmers market. We hope to get a similar experience in terms of customer interaction and, most importantly, customer satisfaction.
Sober Pierre on Giving Back
"Charlottesville has been part of this journey from the beginning. We stay connected by showing up -- events, collaborations, food donations, and supporting other local businesses.
Outreach isn’t always formal. We pride ourselves on being present, creating spaces where people feel welcome, and using food as a way to connect."