Chef Olorie Roberts, the visionary behind the popular Caribbean fusion restaurant ZAZ, first opened the doors of the Hyde Park eatery in 2011. With a deep passion for blending the vibrant flavors of the Caribbean, Chef Roberts, 45, created a dining experience that celebrates both tradition and innovation.

The name “ZAZ” holds personal significance, inspired by his two children, Zariah and Zalin, whose names come together to form the heart of the restaurant.

Over the years, ZAZ has gained a loyal following, leading to the opening of new locations, including the trendy Zazibar in Seaport Boston and now a coveted spot inside Boston City Hall, bringing his blend of culturally-diverse cuisine to a whole new audience.

“Chef O”— as he is often called— said the growth of his business venture is a testament to the changing Boston that he’s witnessed since moving here to the area from his native Grenada at age 19.

“I am a man from Caribbean soil born and raised in Grenda,” he told The Reporter. “I grew up in a small island with less than 90,000 people, so coming to the US and being able to build what I built I am super grateful. And the biggest thing for me is to inspire and to be able to empower people that look like me.”

During Black History Month, many restaurants offer specials or events catered towards people of color in celebration— a dynamic that ZAZ promotes all-year-round.

“What I have been doing is to enlighten my community on just healthy living and lifestyle, using the right types of ingredients and oil to cook with and remind them that ZAZ isn't considered fast food, we serve fresh food,” he says. “And really educating my community on how to live the best way we can by focusing on our health.”

ZAZ restaurant is considered a Caribbean, Latin, and Asian fusion cuisine serving dishes from different island such as Haiti, Jamaica and much more. Haitian dishes are among the most popular.

“We offer brown rice, djon djon rice, and pikliz, which are favorites of the community. It's especially meaningful because many of our chefs are Haitian, and since opening in Hyde Park, I’ve been surrounded by my Haitian brothers and sisters, all from the Caribbean,” says Chef O. “I have a deep love for the Haitian community and am eager to learn the language."

“ZAZ in Hyde Park, with its vibrant Haitian population, has truly opened my eyes and inspired me to offer dishes that resonate with the Haitian culture."

Zaz City Hall opened in April 2022 and offers breakfast and lunch options, 8 a.m.- 3 p.m on weekdays. It’s become a popular choice for municipal staffers in the building, but it also caters to other businesses in and around Government Center and Beacon Hill. Menu items include burgers, chicken Caesar wraps, Jerk Salmon hush pupoies, and fried sweet plantains.

Mayor Wu joined Chef Olorie Roberts at the opening of ZAZ City Hall in 2022.

With so many options, The Reporter asked Chef O if he has any menu items he would recommend for first time diners.

“As a chef I am my biggest critic. I would probably recommend our salmon burger which is very popular. We also have our coconut shrimp and many small bite options, it just depends on what you're in the mood for.”

Restaurants like ZAZ are shaping the future of Caribbean-inspired cuisine and Chef O is keenly aware of it.

“I feel like I've been tasked with a responsibility to a degree, I have been blessed to have three locations… and being one of the few Black owners in these spaces is great. We've inspired a lot of entrepreneurs and chefs to open their own, a lot of these new Black-owned spaces now around the city were a part of my mentorships and relationships and consultants that allowed them to open their own.”

Overcoming barriers such as start-up funding, navigating the competitive food industry, and breaking down stereotypes while staying true to his cultural roots and vision for the business are a constant challenge, he says.

“Whether it be Seaport and City Hall, we are minorities, so relationships have helped us a lot. Trying to scale your business, a lot of us don't come from wealth so when it comes to raising our own funds and taking risks we have to understand that the failure-to-success rate is ridiculous so when you don't have the backing or partnerships it's riskier. We don't rely fully on banking systems to scale so we have been able to go this far by really leaning in on our talents and not allowing the people that say no to stop the process.”

“So, for me it’s all about inspiring others to follow their dreams and show them the right way to do so on a high level.”
Chef O says he’s excited for what comes next for the ZAZ brand.

“We’re working on something really big right now,” he told The Reporter. “We have our sauce line coming out soon on our site to our fans. We are just going to continue to build what we have. Lastly we have a late-night food truck coming to Seaport for late-night bites from 10-3 a.m. so definitely lots to look forward to.”

Sherri Cajuste is the founder of the Haitians of Boston platform and a contributing reporter to the Dorchester Reporter and BostonHaitian.com. Follow her work on Instagram.