Chef turned Instagram star brings top-notch Haitian cuisine to Boca

Greg Romulus (WPEC)

A steady stream of customers come and go through the doors of Le Bistro 2.0.

The new restaurant, which first opened on June 15, serves a delicious array of Haitian and Italian infused dishes made by Chef Greg Romulus. Many of his creations take center stage on his Instagram page, which has more than 20,000 followers.

It's quite a feat for someone who could care less about being the social media spotlight; he lets the food speak for itself.

"I had Instagram, but I never used it until I think last year," Romulus said. "A couple of friends and my sister told me, 'You should start posting more pictures on Instagram.' And I was like, 'For what?' It's not like people are really going to look at it or care what I'm posting there or not. But they said, 'You'd be surprised how many people would like it.'"

Well, they were right and now run his Instagram page, which his sister manages.

"It's true that people come in from far away because they're following me," Romulus said. "I had people coming from Orlando and there are some people that'll be in town, but tell me they're not even from Florida."

Le Bistro 2.0 is on Sandalfoot Boulevard, just off U.S. 441. It sits in what used to be City Boys Pizza. New York Yankees memorabilia and a Corleone sign still adorn the walls.

Romulus' love for cooking began when he was seven years old, living in Léogâne, a small town just outside Port-au-Prince, Haiti.

"I've been cooking since I was a kid," he said. "Since I was seven or 10, I was cooking for everybody in the family already. But professionally, I started cooking around 16 or 17 years old."

Romulus came to the U.S. when he was around 13 or 14 years old. He started his career in the restaurant business as a dishwasher at Manchu Wok, a Chinese restaurant that used to be in Town Center at Boca Raton before it closed. He later worked at Maggiano's Little Italy for a year or two before moving on to Rotelli, where he worked as a cook for 10 years.

Working in these restaurants is where he discovered his love for Italian food.

"I love it," he said. "Italian food always uses fresh ingredients. It's not Italian food without fresh ingredients."

Despite the fact that Italian and Haitian food are two very different cuisines, Romulus finds a way to blend it all together perfectly.

Romulus spends much of his time at Le Bistro 2.0, and is often there from six in the morning until midnight.

"It takes time to cook Haitian food," he said. "A lot of time to prep."

Romulus also has big dreams for Le Bistro 2.0.

"Absolutely," he said. "The whole plan is to expand into something bigger. Who knows? The plan is to maybe someday open the first Haitian fine dining. That's the goal."

Le Bistro 2.0 is open seven days a week from 11 a.m. to 10 p.m.

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