Émilie Cuizine infuses Caribbean flair into Quebec’s food scene, captivating over a million fans with her colorful recipes and fresh twists on tradition.
We know her for her vibrant recipes and playful food videos that spark both hunger and inspiration… But her journey goes far beyond the kitchen.Born in Haiti, she discovered cooking out of necessity before transforming it into a passion that followed her from Argentina’s restaurants to Quebec, where her creations quickly went viral. Today, millions follow Émilie Cuizine, Public Choice Award winner at the Gala Dynastie and author of Le goût des Caraïbes, her first cookbook celebrating the freshness and elegance of Caribbean cuisine.
“Every character should be able to carry their own story, even off-screen.”
From launching her hot sauce and marinade line Le goût de ça to sharing her love of plantains, coconut milk, and bold Caribbean flavors, Émilie continues to blend tradition and creativity while staying true to her mission: bringing her roots to every table.
Category
Food & culture
Based in
Montreal, Qc
Languages
French, English
Represented since
2025
World
Through the Lens.
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Collaborations
Brand Filmography.
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Frequently Asked Questions
We answer before you ask.
What is Émilie Cuizine’s cookbook Le goût des Caraïbes about?
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Émilie’s debut cookbook, Le goût des Caraïbes, is a celebration of Caribbean flavors made simple and accessible. It features a mix of traditional Haitian dishes from her childhood, Argentine inspirations, and new recipes developed in Quebec. With ingredients like plantains, coconut milk, mango, and bold marinades, Émilie reimagines Caribbean cuisine with a fresh and elegant twist for every home cook.
How did Émilie Cuizine become popular on Instagram and TikTok?
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Émilie began posting short recipe videos in 2021 after moving to Quebec, without expecting her content to go viral. One of her first creations, a Caribbean-style chicken lollipop, quickly reached over 100,000 views. Within two weeks, she had 20,000 followers, and today, she has built an audience of over one million fans across Instagram and TikTok, making her one of Quebec’s most influential culinary creators.
What products and entrepreneurial projects has Émilie Cuizine launched?
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In addition to her content and cookbook, Émilie created her own line of marinades and hot sauces called Le goût de ça. Inspired by her love for seasoning and bold flavors, this range brings her signature Caribbean touch to everyday cooking. The products reflect her philosophy: good food is all about fresh ingredients, creativity, and a great marinade.
Émilie Cuizine is a Montreal-based food, culture, and lifestyle creator who has built an audience of over a million fans across Instagram and TikTok with colorful recipes that bring Caribbean flavour into Quebec's food scene. Born in Haiti, she discovered cooking out of necessity before her craft carried her from restaurants in Argentina to Quebec, where her content quickly went viral, starting with a Caribbean-style chicken lollipop video that reached over 100,000 views. She's the Public Choice Award winner at the Gala Dynastie and author of Le goût des Caraïbes, a cookbook celebrating Caribbean cuisine, and she also launched her own hot sauce and marinade line, Le goût de ça, built around the plantains, coconut milk, and bold flavours at the heart of her cooking philosophy.
Émilie Cuizine is a Montreal-based food, culture, and lifestyle creator who has built an audience of over a million fans across Instagram and TikTok with colorful recipes that bring Caribbean flavour into Quebec's food scene. Born in Haiti, she discovered cooking out of necessity before her craft carried her from restaurants in Argentina to Quebec, where her content quickly went viral, starting with a Caribbean-style chicken lollipop video that reached over 100,000 views. She's the Public Choice Award winner at the Gala Dynastie and author of Le goût des Caraïbes, a cookbook celebrating Caribbean cuisine, and she also launched her own hot sauce and marinade line, Le goût de ça, built around the plantains, coconut milk, and bold flavours at the heart of her cooking philosophy.
