Chef Jalisa Bogan

My culinary journey began at the age of nine, inspired by countless hours spent in the kitchen alongside my mother and my grandmother. From them, I learned that cooking is more than preparing food; it is a way of expressing love, preserving tradition, and bringing people together. Their influence continues to shape my passion and creativity in the kitchen today.

In 2014, I attended culinary school in Cordova, Tennessee, where I earned an Associate Degree in Culinary Restaurant Management. Over the past 12 years, I have built a diverse culinary career that has allowed me to thrive in nearly every type of food service environment. My experience includes fine dining, casual family restaurants, international cuisine, catering, medical nutrition and dietary services, and hospice care. Each role has strengthened my technical skills while teaching me the importance of adaptability, consistency, and preparing food that is both flavorful and meaningful.

I describe my culinary style as Asian-influenced Southern cuisine—a reflection of both my family heritage and my professional experiences. My cooking celebrates the bold, comforting flavors of the South while incorporating Asian techniques and ingredients, along with subtle Middle Eastern influences that add depth and complexity. Whether I'm creating traditional Memphis-style barbecue, authentic soul food, elegant entrées, or decadent homemade desserts, I strive to balance authenticity with innovation.

My unique approach to cooking is rooted in my Southern upbringing and enriched by the diverse culinary environments in which I have worked. I enjoy honoring traditional recipes while introducing unexpected flavors and techniques that create memorable dining experiences. For me, every dish tells a story—one that reflects my heritage, my training, and my passion for creating food that nourishes both the body and the soul.