Private Chef Chenitha Ellis

I grew up in a family surrounded by cooks and chefs, where the kitchen was always the heart of the home. As a Louisiana native, my foundation is rooted in Cajun and soul food — bold flavors, rich traditions, and recipes passed down through generations.

Traveling the world and experiencing diverse culinary cultures expanded my palate and deepened my appreciation for global cuisine. These experiences shaped my versatility and strengthened my ability to merge flavors creatively while maintaining authenticity and balance. Blending culinary influences in a thoughtful and harmonious way has become one of my specialties.

HurryBack Catering has been proudly operating since 2015, originally established in Austin, Texas, and now serving the Dallas area. We are fully equipped to prepare a wide range of cuisines and events of any scale. Whether creating an intimate dining experience for two guests or executing large-scale events for up to 1,500 attendees, we maintain the same level of consistency, quality, and attention to detail.

For me, food has always been more than a profession — it is a lifelong passion. My mission is to deliver memorable, flavorful experiences that bring people together, no matter the occasion.

For me, cooking is...

A way of life, my passion and my art canvas.

I learned to cook at...

I have one on one training and supervision with a France trained Executive Chef for over 10 years, my personal studies, passion and other chefs.

A cooking secret...

I love to create different flavor profiles. I love what I do and I put it on a plate.

My menus

Caliente

STARTER

Choose 1 dish

Homemade Red Tortilla Chips, Salsa, Queso and Guacamole

FIRST COURSE

All inclusive

Creamy Street Corn Soup Creamy corn soup with corn, potatoes, poblano peppers, onion, garlic, chile powder, cream Garnishes: cotija cheese, cilantro, jalapeños, and lime wedges

MAIN COURSE

Choose 1 dish

Pan Seared Mahi Mahi in a Poblano Cream Sauce over Jalepeno Mash and Garlic Butter Broccoli

Fajita Bar consist of marinated flank steak and chicken, Charro beans or refried beans, Cilantro Lime Rice or Spanish Rice, tortillas and all the trimmings

DESSERT

Choose 1 dish

Turtle Cheesecake

Cajun Brunch

STARTER

Choose 1 dish

Avocado Bacon Salad With arugula, ranch dressing, goat cheese and red onions

Garden Salad With spring mix, cherry tomatoes, cucumbers, red onion and croutons

Loaded Wedge Salad with wedges of iceberg lettuce, hard boiled eggs, bacon, diced cherry tomatoes, cheese crisp and pickled red onion and blue cheese dressing

Spinach and Artichoke Bread Bowl with homemade croutons

HurryBack Dip- Spinach and Artichoke dip with shrimp, crab meat and Cajun spices

Acai Bowl

FIRST COURSE

Choose 1 dish

Crawfish and Blackened Shrimp Deviled Eggs garnished with scallions

Chicken and Andouille Sausage Gumbo (Upcharge for seafood)

Classic Deviled Eggs

Classic French Toast dressed with fresh fruit, powder sugar and honey butter syrup

MAIN COURSE

Choose 1 dish

Shrimp and Grits topped with a Cajun Butter Sauce, Crispy Andouille Sausage w/ scallion garnish

Creole Shrimp and Grits with Crispy Andouille Sausage and green onion garnish

(Upcharge) Southern Classic- Fried Catfish filet with Shrimp and Grits

Chicken and Waffles- Fried wings with homemade waffles (Vanilla, Sweet Potato, Red Velvet) garnished with fresh berries

Fried Chicken Hash- Herb Butter Roasted Potatoes Topped with Fried Chicken Breast and Fried Egg

DESSERT

Choose 1 dish

Chocolate Chip Bread Pudding with Vanilla sauce and strawberry garnish

Vanilla Cheesecake with Berry Compote

Lemon Blueberry Pound Cake with Lemon Glaze

Blueberry Bread Pudding with Vanilla Glaze

Mardi Gras Bread Pudding

Turtle Cheesecake

Seafood Skillet

STARTER

Choose 1 dish

Avocado Bacon Salad With arugula, ranch dressing, goat cheese and red onions

Garden Salad With spring mix, cherry tomatoes, cucumbers, red onion and croutons

HurryBack Dip- Spinach and Artichoke dip with shrimp, crab meat and Cajun spices

Loaded Wedge Salad with wedges of iceberg lettuce, hard boiled eggs, bacon, diced cherry tomatoes, cheese crisp and pickled red onion and blue cheese dressing

FIRST COURSE

Choose 1 dish

Classic Deviled Eggs

Crawfish and Blackened Shrimp Deviled Eggs garnished with scallions

Fried Green Tomatoes topped with Lump Crabmeat and Remoulade (Upcharge)

Seafood Gumbo

MAIN COURSE

All inclusive

Blackened Salmon with Brown Butter Shrimp over Garlic Butter Mashed Potatoes and Asparagus

Blackened Catfish with Brown Butter Shrimp over Garlic Butter Mashed Potatoes and Asparagus

Red Fish Étouffée With crawfish and dirty rice

Voodoo Catfish- dirty rice topped with fried catfish and voodoo sauce (cajun sauce with crawfish, shrimp and chicken)