Chef Too Graycious

Chef At Home in Dallas

Southern hospitality meets elevated flavor. I’ve been cooking since the age of six, in Mississippi , guided by generations of love, tradition, and a deep respect for food as healing and connection.

After a decade in pharmacy, I traded prescriptions for provisions—Now pairing my knowledge of natural wellness with the culinary magic of Seasonal, Garden and Farm-Fresh ingredients. From intimate dinners , luxe tastings , wholesome nutritious options, to fusion food experiences, every dish I create is crafted to nourish and impress.

For me, cooking is...

Cooking for me is creating joy, showing love, and honoring health through thoughtful, flavorful meals made with purpose.

I learned to cook at...

I learned to cook in family kitchens, then refined my craft through professional kitchens and continuous learning.

A cooking secret...

My secret in the kitchen is balancing bold flavor, fresh ingredients, and genuine care in every dish.

My menus

Sunday in the Mississippi Delta

STARTER

Choose 1 dish

Down South Eggrolls - Collard greens & shredded smoked turkey with pepper jack cheese in a crispy golden eggroll wrapper — served with house Cajun aioli & Mississippi comeback sauce

Country Greens Dip with Cornbread Crisps

Golden Fried Deviled Egg with Chili Onion Crawfish Tails

FIRST COURSE

Choose 1 dish

Purple Hull Pea Soup with Smoked Turkey & Skillet Cornbread

Chef's Southern Salad - Crisp romaine & iceberg w/ cornbread croutons, sharp cheddar, pickled red onion & okra, hard-boiled egg & toasted sunflower seeds — dressed in Mississippi comeback sauce

MAIN COURSE

Choose 1 dish

Miss Sippi's Shrimp & Grits -Fried Catfish Filet & Jumbo Seared Shrimp topped with a Bacon Cream sauce on rich savory grits

Smothered Pork Chops - Bone-in pork chops slow-smothered in a deep savory onion & herb gravy served over Dirty Rice with Garlic Green Beans and Cajun corn ribs

Stuffed Smoked Turkey Leg - Whole smoked turkey leg stuffed with Greens , Mac and cheese , and candied yams

Lemon and Herb Chicken with Garlic Green beans , Butter Beans & Roasted Jerk Sweet potatoes

DESSERT

All inclusive

Fried Pound Cake with Vanilla Bean Ice Cream & Fresh Peach Compote

"Olive You to the Moon"

STARTER

All inclusive

Chef's Hummus Trio - Classic , Smoky Jalapeño Black Eye Pea Hummus, Beet Hummus — served w/ warm grilled pita, marinated olives, sliced cucumber & roasted peppers

FIRST COURSE

All inclusive

Greek Salad - Crisp romaine, fresh cucumber, roma tomatoes, red onion, kalamata olives & thick-cut feta — dressed in a lemon-olive oil vinaigrette w/ fresh oregano & pepperoncini

MAIN COURSE

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Chef's signature smoked lamb chop w/ gorgonzola-topped asparagus & roasted Greek potatoes

Lemon herb chicken w/ asparagus, grape tomatoes, mushrooms, garlic & roasted baby red potatoes

DESSERT

All inclusive

Honey Walnut Pound Cake - Southern pound cake w/ baklava-inspired warm spiced honey syrup, candied walnuts & toasted pistachios

East Meets Gulf

STARTER

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Steamed edamame & pan-fried gyoza w/ citrus ponzu

Spicy salmon & avocado crispy rice bites w/ sriracha aioli

Gulf shrimp tempura w/ tentsuyu dipping sauce & grated daikon

FIRST COURSE

All inclusive

Japanese steakhouse clear soup — mushroom & onion dashi broth w/ scallion, tofu & sesame

House ginger salad — mixed greens w/ sesame-ginger carrot dressing, cucumber & wonton crisps

MAIN COURSE

All inclusive

Hibachi NY strip steak & Shrimp or Chicken , w/ yum yum sauce, fried rice & stir-fry vegetables

DESSERT

All inclusive

Matcha pound cake w/ black sesame caramel drizzle & whipped cream

Island Heat , Ocean Sweet

STARTER

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Avocado & Roasted Corn Tostadas w/ chipotle crema & pico de gallo

Pineapple Mango Salsa w/ crispy sweet plantain chips

Crispy Coconut Shrimp w/ mango habanero dipping sauce

Ceviche Mixto — Gulf shrimp & scallops in tiger's milk w/ sweet potato, toasted cancha corn & micro herbs

FIRST COURSE

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Creamy Pozole Rojo — slow-braised chicken & hominy in a rich dried chile broth, topped w/ cabbage, radish, lime & oregano

Crema de Elote — silky roasted corn cream soup w/ Mexican crema, cotija cheese, epazote oil & crispy tortilla strips

Caribbean Crab Chowder — creamy lump crab & coconut milk chowder w/ sweet potato, thyme & scotch bonnet, served w/ crispy plantain chips

Sopa de Mariscos — Gulf shrimp, lump crab & whiting in a roasted tomato-chile broth w/ cilantro & lime

MAIN COURSE

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Honey Jerk Shrimp & Ribs — slow-cooked pork ribs & Gulf shrimp glazed in honey-jerk reduction, served w/ fried cabbage, coconut rice & stewed black beans

Ribeye (10oz) w/ Gulf Shrimp or Scallops — grilled ribeye topped w/ Gulf shrimp or scallops in garlic butter, served w/ roasted sweet plantains & chimichurri butter. Lobster tail available as premium upgrade

Chimichurri Scallops — pan-seared Gulf scallops in garlic brown butter w/ Argentine chimichurri, caramelized plantains & saffron coconut rice

Baja Beer-Battered Tilapia Tacos — crispy tilapia in warm corn tortillas w/ chipotle crema, fresh mango slaw & pickled jalapeños

Shrimp & Scallops al Ajillo — Gulf shrimp & seared scallops in garlic-white wine butter sauce w/ roasted peppers, coconut rice & fried sweet plantains

Salmón con Maracuyá — passion fruit & aji amarillo glazed salmon, pan-seared until golden, served w/ sweet plantains, coconut jasmine rice & fresh salsa criolla

DESSERT

Choose 1 dish

Coconut Pound Cake w/ tropical fruit compote & fresh whipped cream

Tres Leches Pound Cake w/ cinnamon whipped cream & caramel swirl

Churro Bites w/ dark chocolate dipping sauce & Southern pecan praline drizzle

The Gulf & The Glory

STARTER

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Crab Cakes & Fried Green Tomatoes — topped w/ lump crab meat & house Creole remoulade

Smoky Jalepeno Black Eye Pea Hummus w/ Cornbread Crisps

Okra and green tomato fritter w/ Cajun Aioli

Golden Fried Deviled Egg with Chili Onion Crawfish Tails

FIRST COURSE

Choose 1 dish

Miss Sippi's Grits - Blackened or Fried catfish Filet Strip topped with Creole cream sauce on top of rich savory grits

Chef's Salad — iceberg, romaine, boiled eggs, carrot, cucumber, red cabbage, pickled okra, pickled green beans, roma tomatoes & croutons

Gulf shrimp & sweet corn chowder with smoky andouille crumble

Creamy she-crab bisque with cream sherry & fresh chives

MAIN COURSE

Choose 1 dish

Bacon-wrapped stuffed flounder (or salmon) — filled with a house lump crab cake, roasted and finished in a crawfish cream sauce — served with herb roasted seasonal vegetables and wild rice pilaf

Ribeye (10oz) topped with your choice of Gulf shrimp, pan-seared scallops, or chargrilled oysters — served with a Southern-style wild rice pilaf with toasted pecans & herbs, and roasted seasonal vegetables

Blackened redfish with Andouille and crawfish cream sauce over wild rice pilaf with toasted pecans and Herb Roasted Seasonal Vegetables

Slow-braised oxtail glazed in a red wine demi-glace served alongside Southern Seafood Kush — crawfish tails, Gulf shrimp & lump crab in a rich savory cornbread dressing — with butter bean & roasted corn succotash

DESSERT

All inclusive

Fried Pound Cake w/ Vanilla Bean ice cream

Banana Pudding Trifle

Praline Bread Pudding w Bourbon Caramel

A Soul Soiree

STARTER

Choose 1 dish

Down South Eggrolls - Collard greens & smoked turkey

Smoky Jalepeno Black Eye Pea Hummus w/ Cornbread Crisps

Okra and green tomato fritter w/ Cajun Aioli

FIRST COURSE

Choose 1 dish

Andouille sausage & roasted sweet corn chowder

Chef's Salad — iceberg, romaine, boiled eggs, carrot, cucumber, red cabbage, pickled okra, pickled green beans, roma tomatoes & croutons

MAIN COURSE

Choose 1 dish

Smoked Lamb Chop — gorgonzola-topped asparagus & Roasted Greek potatoes

Spiced braised short rib — Creole dirty rice, Country greens

Filet Mignon — herb compound butter & roasted baby red potatoes , Broccolini

Duck Breast — Roasted cabbage & Carrot Souffle

DESSERT

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Fried Pound Cake w/ Vanilla Bean ice cream

Deconstructed Southern Peach Cobbler w/ butter crumble & vanilla cream

Spiced Pecan Praline Tarte w/ brown butter crust & sea salt

The Sea Sang in Italian

STARTER

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Bruschetta with roasted tomato & garlic crostini

Fresh Italian starter salad

FIRST COURSE

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Catfish Parmigiana

Lump crab & ricotta stuffed pasta shells in pink vodka sauce

MAIN COURSE

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Gulf seafood risotto with scallops, shrimp & crab claws

Herb-roasted stuffed whole snapper with olives, capers & herbs

Fettuccine ai Frutti di Mare - Seafood Pasta

DESSERT

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Cannoli filled with Cheesecake & Southern Pecan Praline Sauce

Lemon pound cake with whipped mascarpone cream & candied zest

Vanilla pound cake tiramisu with espresso soak & cocoa dusting

From the Boot to the Bay

STARTER

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Burrata with heirloom tomatoes, fresh basil oil & sea salt flakes

Cajun shrimp bruschetta with roasted tomato & garlic crostini

FIRST COURSE

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Lump crab & ricotta stuffed pasta shells in pink vodka sauce

Catfish Parmigiana

MAIN COURSE

Choose 1 dish

Fettuccine ai Frutti di Mare

Chicken Piccata + Branzino surf & turf duo

DESSERT

Choose 1 dish

Cannoli filled with Cheesecake & Southern Pecan Praline Sauce

Vanilla pound cake tiramisu with espresso soak & cocoa dusting

Lemon pound cake with whipped mascarpone cream & candied zest

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Chef Too Graycious

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More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

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