Mr. Creole Food Truck, Image courtesy of Edens Gatson
The sizzling sound of Creole dishes and the rich aroma of spices fill the air, drawing hungry crowds to a colorful food truck parked in the heart of Detroit. Mr. Ceole, the brainchild of Edens Gaston, has become a local sensation, blending Haitian heritage with Detroit’s vibrant community spirit. Gaston, whose roots in Creole cooking run deep, has turned his family’s love for food into a thriving business that goes beyond satisfying appetites it brings people together, one flavorful bite at a time.
Cooking and feeding others are in Gaston’s DNA. Reflecting on his upbringing, Gaston recalls the influence of his mother, whose meals were not only nourishing but also acts of love that brought people together. Carrying this legacy forward, Gaston has made it his mission to recreate the unity he experienced growing up, one dish at a time.
“We used to cook together. My mother taught me how to cook. All my siblings know how to cook,” Gaston said.
“We lived in a large community back home. Every time my mother cooked, she would bring food to the neighbors. They’d come to our house and eat with us. Feeding people, it’s something we’ve always loved to do as a family.”
Image courtesy of Edens Gatson
He moved to America and landed in Michigan almost 13 years ago, and once here, he needed to find employment quickly. He began working at Chrysler. Soon, he started cooking for his coworkers, not giving up on his dream of opening his own restaurant.
“I was working 12 hours a day, seven days. A friend of mine suggested selling lunches at work. I said, okay, I’ll try it out one day,” Gatson said.
“So I went to work the next day and told people I would have lunch the following day. I took their names and orders, charging $15 a plate.”
Gatson recalls his coworkers awing over the food and asking him why he works at the plant when he could be cooking and living his dream after they taste his wings, rice and beans, salad, and plantain. The salad is called Picklese, a traditional Haitian dish resembling cabbage.
“My coworkers would say to me, what are you doing here? This is not your place; you have wisdom for your future. And that’s how Mr. Creole was started.”
The Mr. Ceole menu celebrates Gaston’s heritage. Every dish tells a story of Haitian hospitality, from Jerk pasta bursting with bold flavors to the Vodoo burger steeped in tradition. The signature Haitian fried chicken and oxtails are crowd favorites, drawing long lines of eager customers at festivals, pop-ups, and neighborhood events.
Image courtesy of Edens Gatson
Gatson was one of the Black-owned businesses located in the NFL draft’s footprint. During the summer months downtown, he was also on rotation with the popular food truck park in Campus Martius.
Gatson was also chosen to serve the celebrity talent at Detroit’s Afro Nation festival last summer. This vibrant event celebrated Afrobeat culture and featured a lineup of renowned artists and entertainers, including Detroit’s own Kash Doll, Shenseea, Rema, and Uncle Waffles, to name a few, attracting a culturally diverse audience.
“I was able to bring my country to the Afro Beats festival,” Gatson said.
“Some of the guests ordered rice and beans and my curry chicken. It’s spicy, and there is ginger. Some of them said they hadn’t had some of these dishes before. Everyone enjoyed the food.”
The food truck sources ingredients locally whenever possible, supporting Detroit-area farmers and producers. This commitment to quality and sustainability is one more way Gaston gives back to the community that has embraced him and his cuisine.
Through partnerships with local organizations, Mr. Ceole also participates in charitable initiatives, providing meals to those in need and supporting community events. Gaston’s generosity reflects his belief that food is a universal language of care and compassion.
The buzz surrounding Mr. Ceole continues to grow, with Gaston eyeing opportunities to expand his reach. Plans for a brick-and-mortar restaurant are on the horizon, a move that will allow even more people to experience the flavors and hospitality that define his brand. Despite his rising success, Gaston remains grounded in his purpose but wants to expand.
“My goal right now is to have a restaurant,” Gatson said.
“I would also like to operate two food trucks. I already have one, but my focus now is looking for a building to buy or lease in the city limits. I plan to focus on the Metro area once I get the funding support to do so.”
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