Chef Terrinay Stevens

I am a professional chef with around 10 years of experience in the culinary industry. I graduated from Nicholls State University in 2014 with a degree in Science/Culinary Arts and a minor in Business, building a strong foundation in both cooking and entrepreneurship. Since graduating, I have been steadily working toward becoming fully self-employed, driven by my passion for sharing food and creating meaningful experiences.

One of my greatest joys as a chef is introducing people to new flavors and seeing their reaction when they discover something they truly love. I have experience working with a wide variety of cuisines, including Italian, Creole, Soul Food, Greek, Asian, and more, which allows me to create diverse and exciting menus.

In recent years, I have been gravitating toward healthier cooking and continuously expanding my knowledge of different diets and food restrictions so I can better serve a wide range of clients. I have worked with clients who follow vegan, vegetarian, keto, pescatarian, dairy-free, nut-allergy, gluten-free, and DASH diets. I am newly vegan and have been vegetarian for about three years, which further deepens my understanding of plant-based cuisine.

Creating a fun, welcoming, and positive environment for my clients is a top priority. My goal is to provide not only delicious food, but also an enjoyable and memorable experience every time.