About Us
Chef FullFlava | Maxène Thomas
Founder of The Island Vibe
Food That Feels Like Home. Flavor That Hits Different.
“ Men anpil, chay pa lou; piti piti zwazo fè nich li “
Our Story
Born in Jean Rabel, Haiti, Chef Maxène Thomas—known as Chef FullFlava—crossed waters in 2002 with faith, discipline, and a hunger for opportunity. He didn’t inherit a kitchen—he earned his place in it.
As a teenager in America, he began at the ground level, washing dishes while learning the restaurant industry from the inside out. Through years of dedication and growth in establishments such as Chili’s, Cracker Barrel, and Big River Grill, he developed his skills, leadership, and signature approach to flavor.
From those humble beginnings, The Island Vibe was born.
More Than Food. It’s Culture, Resilience, and Legacy.
The Island Vibe is more than a catering company—it’s an experience rooted in heritage and elevated through craftsmanship. Blending Haitian roots with Caribbean and Southern soul influences, Chef FullFlava creates bold, unforgettable dishes that are inspired by tradition and refined over years of experience.
Signature offerings include:
Stewed & Escovitch Red Snapper
Island Goat
Diri Djon Djon (Black Mushroom Rice)
Authentic Haitian Pikliz
Signature Island Sauces
Every dish tells a story—of sacrifice, perseverance, and purpose.
Family, Purpose, and Community
Beyond the kitchen, Chef FullFlava is a devoted husband (married since 2009) and proud father of two sons. His mission extends beyond food—he is committed to leading by example, mentoring through culinary arts, and creating opportunities for the next generation.
He continues to build bridges between Haitian culture and the Chattanooga community, using food as a platform for connection, growth, and impact.
Awards & Recognition
2022 Mocs’ Choice Award – Taste of Black Chattanooga
Silver Award – Specialty Foods Category’
Gold Award- International Food
Today & Beyond
Today, The Island Vibe offers catering, pop-ups, private events, and community-driven dining experiences—with plans to expand into a full-service restaurant.
This Isn’t Just Cooking.
This is the purpose.
This is passion.
This is legacy.
— Chef FullFlava
Serving a purpose. Feeding legacy.