When Richard Pierre started his Haitian-inspired burger pop-up a few years ago, he couldn’t help but reflect on the journey that got him to that point – one that often saw him bounce between relatives with no permanent place to stay.

With that in mind, and with a spatula in hand, Pierre committed to feeding the homeless at two shelters in an effort that kicked off last July.
Pierre’s business, Diddy Burger – a nod to his childhood nickname – does a lot of catering and pop-up events. He often can be seen serving up his creations at a school BBQ or outdoor events in Dorchester and Mattapan creations, but he said it was important for him and his business partner, Jessica Reynoso, to do more than sell burgers.

“When I was a kid, if it wasn’t for people helping me, I wouldn’t be here where I am today,” Pierre told The Reporter. “Where your life starts and where it ends are two different places.”

Gregory Grays-Thomas, director of the Homeless Services Bureau at the Boston Public Health Commission (BPHC), said they were very grateful for Pierre’s hospitality and generosity – he fed more than 400 people on July 19 – and added that they are looking to repeat the gesture.

“Diddy Burger catered lunch at both of our shelters, Woods Mullen and Southampton,” said Grays-Thomas. “The lunch was a BBQ–style event aimed at encouraging guests of the shelter and staff to be outside, play outdoor games, and to come together as a community…Guests enjoyed the event, and we look forward to partnering with Diddy Burger in the future, as we continue to strengthen relationships with community partners.”

Pierre moved to the United States when he was 10 and was taken in by relatives in Boston, Florida, and New York City over the years, but by 15, he found himself homeless in New York. Eventually he landed in Boston and after a long, challenging journey, he trained to become an electrician.
But his culinary calling was also in the background and making burgers “infused with Haitian culture” was something he did for family and friends. They encouraged him to start a business on the side, and that’s exactly what he did – cooking up his burgers, including his specialty lamb burgers, every chance he could get with Haitian spices and Pikliz, a pickled cabbage, pepper, and carrot slaw that delivers a spicy punch in the gut.

“I use Pikliz. When I first serve these burgers, if you put sauce on it like ketchup or mustard, I felt that was disrespectful,” he said with a laugh.

With some success now on the catering circuit, he said the experience last summer in feeding the homeless is something he wants to continue. It’s a hospitality mindset he brought from Haiti, where he could find a meal at any number of places.

“That day, serving everyone at the shelters, that’s the best thing I’ve ever done,” Pierre said. “I’m hoping to be able to continue it quarterly if I have the opportunity.”