I was born in the city of Detroit, MI, by my mother Premaverra. Raised in a home with my grandmother Yolette, and The Queen (his mother) herself. Later in life, my mother got married and we moved to Columbus, Ohio, where I started middle school and graduated High School. So, I pretty much claim both, I always say 313 (Detroit) bred me, and 614 (Columbus) raised me.

Currently, I work in 3 cities: Phoenix, Fort Lauderdale, and New York. I work for my high-profile clients in all cities, but the base is Phoenix, AZ. I established Chef Dame Cooks in “The Valley of the Sun”.

My favorite tools while in the kitchen when performing are the Whisk, Paring Knife, and the WOK pan. I feel they all play a part in defining your dishes. Influencing everything from the precision of the cuts, the smoothness of the sauces, and the tossing of the ingredients while ensuring optimum heat circulation throughout the pan.

I would say out of the senses my top would be Touch, I just feel like my creativity is essential in the way I use my hands to create masterpieces.

The best advice I could offer any upcoming and aspiring chefs would be just GET OUT THERE AND COOK!! School doesn’t stop you from getting the experience. My first food job was in high school, White Castle to be exact, growing up in the kitchen I always had the ambition because I loved food. But always relied on school to make me feel I needed it to be a chef. So years later I learned under my dad's friend at the time, a Michelin chef out of Columbus, OH, and taught me the culinary craft and how to manage it as a business. In conclusion, my advice is to get under the chefs and kitchens with experience.

One culinary tip all chefs should pick up is attention to detail, whether it’s when plating, setting a catering spread, how you keep the temperature of your food, or how you prep and store it.

Good food means everything to me, anyone who knows me, knows I care deeply about a good dish. The main reason I became a chef was to make a difference. From fast food to 5-star dining there is TRULY NOT MUCH LOVE PUT INTO THE FOOD ANYMORE. People watching YouTube and TikTok now to cook the food they are spending money on.

The material, the fit, the quality of the threads, and how it wears wash after wash. It gets hot cooking at high speeds and the mesh vents are awesome for this. The new tailored-fit mesh and nylon-style coats are great. I take most of the coats to the cleaners so they keep that firm fit.

My favorite ingredient to work with I would say are sauces, I love curating new flavors and ways to make fusion cuisine stand out.

My ultimate favorite city to dine in I would say is, oh, this is tough; but I would say NEW YORK!! So many vibes, concepts, high-profile chefs, restaurants, and more. Every ethnicity of food is there.

I would have to say the crowd’s favorite, my 5-Cheese Mac Attack. It it’s going to leave you in a chokehold, at least that’s what most of my clients tell me.

On my days off, truly I’m eating fried chicken, broccoli salad, Jersey Mike’s (my favorite sandwich); I LOVE Mexican food, tacos, nachos, or loaded fries. AND JUICING. Always trying to stay on top of my CHEF GAME.

The person I would love to cook for the most would have to be Jay Z. He has always been my favorite human. Sounds cliché but he is a mogul and I feel we would have a great conversation. In 2nd. place, because I’m going to cheat, I would have to say Guy Fieri. Another pioneer in the game who could help me curate all my ideas.

Some of the difficulties most chefs encounter to me is not being original. If you’re a chef, keep curating your own recipes, and don’t try to keep up with trendy food. Another difficulty is knowing your worth, I hear most chefs are often stressed because they’re not making enough money. You have to learn the formula of the labor and the performance you put into each booking. Last, I would say not taking calculated risks, we work on our craft in order to show the world, and spread the recipe in all rooms. Don’t focus on just one lane.

It’s a love language. We often can’t be seen or heard through words, so to have a product that speaks languages with every bite was something I want to be impactful in. I also loved making a difference or curating new ways to eat certain foods, so by being in business for 3 years now I have made that difference. Most crave and want Chef Dame Cooks Cuisine just like a mainstream food chain, that I AM THANKFUL FOR.