Owner and Head Chef

I never planned to become a chef. My career started in healthcare as a nurse assistant, and I truly believed that was the path I would stay on. But life changed in an instant when my daughter passed away. That loss reshaped everything.

I stepped away from work to regroup while fighting for my grandchildren. Around the same time, COVID disrupted my husband’s income, and that created additional challenges—especially with how strict adoption requirements can be. With restaurants closed and uncertainty everywhere, we looked at each other and decided to do what we could with what we had: we started cooking.

What began as a way to survive quickly became something bigger. We had no idea our food would take off the way it did, but soon we were serving our community—including city and county events and even the mayor’s events. The food truck world was exciting, but it was also demanding, and continuing my fight for my grandchildren made that season even harder.

Today, my husband has moved into a new career path, and I’ve found something healing in the kitchen. Cooking became therapy—an outlet that keeps me grounded and purposeful. Now, I’m focused on catering corporate offices and events for people who appreciate hard work, quality service, and truly good food.