Chef Tregaye, a culinary trailblazer with a passion for fusion cuisine and a deep-rooted love for Southern flavors, shares her journey from her grandmother’s kitchen in Atlanta to becoming a celebrated figure in the culinary world. Her early experiences with her grandmother's inventive cooking, including a memorable introduction to jerk seasoning, sparked a lifelong passion for culinary arts. Her time at Le Cordon Bleu further honed her skills and fueled her creativity in blending diverse culinary traditions. From mastering dishes from 24 countries to pioneering a unique Southern flair, Chef Tregaye's journey is a testament to her dedication and innovation in the kitchen.
Ladies and Gentlemen Chef Tregaye
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Growing up in Atlanta and with your grandmother’s farm-fresh cooking, what are some of your earliest memories in the kitchen that inspired your love for culinary arts?
Growing up, my grandmother was my biggest inspiration in the kitchen. She was always experimenting with new flavors and techniques. I vividly remember the time she discovered jerk seasoning—it was a game-changer for her. Suddenly, we had jerk everything: jerk meatballs, jerk spaghetti, even jerk baked potatoes. That experience left a lasting impression on me because it was through her creativity and passion that I learned the true art of cooking. Her influence is what inspired me to pursue a career in culinary arts and go to culinary school.
How did your experience at Le Cordon Bleu shape your culinary journey, and how did it influence your passion for fusion cuisine?
My experience at Le Cordon Bleu was transformative for my culinary journey. The school provided me with a solid foundation in the basics and fundamentals of cooking, which was crucial for developing my skills. This strong foundation allowed me to explore my passion for food fusion—pairing different dishes and flavors together in creative ways. The experience truly inspired me to elevate my career to the next level and pursue my vision of blending culinary traditions.
You’ve mastered dishes from 24 different countries. What motivates you to explore and integrate diverse cuisines into your southern flair?
My passion for learning about new cultures drives me to explore and integrate diverse cuisines into my Southern flair. The variety of flavors, proteins, and cooking techniques used across the globe deeply inspire me. I love taking Southern classics that we all know and love and giving them a unique twist—whether it’s cooking them in an unconventional way or pairing them with flavors from another country. This approach allows my guests to experience something different while still enjoying the comfort of familiar dishes.
As the first African American woman to win Food Network Star, how did that achievement impact your career, and what was the most valuable lesson you learned from the experience?
Winning Food Network Star as the first African American woman was a monumental achievement that had a profound impact on my career. The competition was incredibly challenging—we filmed for two intense months, and it really tested my strength and perseverance. This experience taught me that I’m stronger than I ever imagined and reaffirmed my faith that God is always with me, guiding me to break barriers. Being the first—and so far, the only—African American woman to win Food Network Star is an honor that means the world to me. It’s amazing to know that I’ve paved the way for other African American women in the culinary industry. The most valuable lesson I learned during that time was the power of resilience and the importance of staying true to myself. The Food Network Star stage is where I discovered that being authentically me is the greatest gift I could offer. That realization has shaped not only my career but also how I approach life.
Can you share the story of how Oprah Winfrey offered you your own shows, Tregaye’s Way and Tregaye’s Way In The Kitchen? What does it mean to you to be part of the first food shows on her network?
When I got the call, it was such a funny moment—it actually came through a DM on Instagram! A showrunner I had met on another show called Grill of Victory had moved over to OWN Network. She told me that Lady O (Oprah) was launching her first-ever food block on the network and said they’d be crazy not to have me on board. She asked if I was interested and needed all my information within two hours. I immediately sent everything over, and two weeks later, I got the call that Oprah loved me. Just two weeks after that, we started shooting. It was a surreal, full-circle moment for me—someone I had looked up to for years saw and appreciated me for who I am. Tregaye’s Way was truly my way; I wrote all the recipes, and everyone you see on the show is my real family and friends. I also created all the scenarios for each episode. The show was doing so well that, even before we finished shooting the first season, they told me that Oprah wanted to give me a second season. It was a dream come true, and to this day, it means so much to be part of the first food shows on her network. This is another important lesson I’ve learned: whenever you’re on set, always be kind to everyone. Who knew that the sweet woman I shared coffee with every day would not only remember me but also refer me for my own television show? I will always be grateful to her for that.
How did you come up with the concept for your cookbook, Kitchen Conversations with Chef Tregaye? What can readers expect from it?
Conversations in the kitchen happen all over the world, whether it’s during family gatherings or when friends are just hanging out—those kitchen conversations are always special. It’s almost like the atmosphere in a barbershop, full of laughter, advice, and connection. The concept for Kitchen Conversations with Chef Tregaye was born from this idea. I wanted to create a book that is not only filled with amazing recipes but also tells the story of all the kitchens in my life. It starts with my grandmother’s kitchen, then moves to the kitchens of my culinary college, where I share the experiences and lessons I learned. There’s also a chapter dedicated to the kids’ kitchen, featuring recipes my children love and the stories behind them. Another section explores global recipes inspired by my travels to places like Nigeria, and how those experiences shaped my cooking. Each recipe is inspired by the context of the conversations in that chapter. This cookbook is more than just a collection of recipes; it’s a book full of beautiful stories. I also share my journey from college to the corporate world and then transitioning into the world of television. These stories are meant to be motivational, especially for entrepreneurs or anyone looking for inspiration in their own journey. So essentially, Kitchen Conversations with Chef Tregaye is a great book that combines delicious recipes with the rich tapestry of life experiences.
You have a junior chef summer camp dedicated to teaching youth culinary skills. What inspired you to start this camp, and what do you hope your students take away from the experience?
When I was younger, I had a strong desire to learn, but the opportunities weren’t always available to me. I encountered many mentors who were willing to teach me only up to a point—just enough so that I wouldn’t surpass them. Once they saw my potential and that I was becoming really good, I noticed the gatekeeping and a sudden lack of guidance. Let me share a story: The day I quit my corporate job was a turning point for me. I had started doing competition shows like Cutthroat Kitchen and Guy’s Grocery Games. I remember winning my very first show, but before I left, I heard that the chef I looked up to had told people he would never send me out to represent the company. He said I was too loud, too ghetto, had too many tattoos, and was uncouth. He never knew that I found this out, but it hurt deeply. That hurt fueled my determination to win. When I did win, something told me to call him and let him know. When I got back, not only did he throw me a huge party, but he also started telling everyone that he taught me everything I knew. The lesson I took from this experience is that he didn’t hold the keys to my success I was the one with keys to success of my own life. That realization was powerful, and it’s why I started the Junior Chef Summer Camp. I want every young chef who comes through the camp to know that my hand is always extended to help them. I’m here to support their growth, without any limitations. At the camp, we don’t just teach culinary skills—we also emphasize the importance of mental health and confidence . I hope my students leave with the confidence that they hold the power to shape their own futures, just as I did.
As a mother, how do you balance your professional career with family life, and how does your role as a parent influence your approach to cooking?
Balancing my professional career with family life is much like how moms everywhere manage—it often feels like we’re juggling multiple tasks at once! Scheduling and prioritizing are crucial to making it work. One of my favorite things is making lunch for my kids. It gives me the chance to explore a variety of flavors and ingredients that they enjoy. I often use their favorites as inspiration to create recipes that others can try with their own children. It’s incredibly rewarding to hear from people who appreciate the healthy and delicious ideas, like sneaking veggies into meals or discovering new healthy snacks. Knowing that my recipes help families create better meals is truly gratifying.
What advice would you give to parents looking to prepare healthier and more exciting meals for their children?
To prepare healthier and more exciting meals for your children, start by asking them about their favorite foods and flavors. This allows you to incorporate their preferences into healthier recipes. You might also want to check out my cookbook, which includes a variety of kid-friendly, nutritious recipes. Another trick is to not reveal the ingredients until after they’ve tasted the meal. Kids might surprise you by loving something new, and you might introduce them to a new vegetable or healthy dish they never thought they’d enjoy. Creativity in how you incorporate ingredients can make a big difference.I also recommend exploring resources like The Culinary Artist book, which is like a food index. It helps you understand which flavors, herbs, and spices pair well with different ingredients, such as chicken or pears. Educating yourself on these pairings can help you create appealing and nutritious meals for your kids.
You’ve built an extensive product line, including your signature chef knife and premium seasonings. Can you talk about the process of developing these products and what makes them unique?
Each product in my line is deeply personal and inspired by my family’s needs. For example, my plant-based butter line was created because my family is lactose intolerant and we don’t consume much cheese, though we love butter. I wanted to offer something unique, so I developed infused butters in flavors like spinach, spicy chili, cinnamon, and garlic. These are plant-based, free from dairy, soy, and GMOs, designed to enhance meals in a healthy way. The seasonings were developed out of necessity when my husband needed to reduce his salt intake. I realized there are many people who need to limit their salt for health reasons, so I created a line of low-sodium seasonings that are still packed with flavor. The chef knife, named after my son Treshawn and created in 2020, is a product I’m particularly proud of. I believe a good knife is essential in the kitchen, and I wanted to provide a high-quality, safe tool because a sharp knife is safer and more effective than a dull one. Additionally, I have a clothing brand on my website, Tregaye’s Place, where you can find merchandise featuring my fun slogans. These products are all part of my effort to keep Chef Tregaye’s legacy alive and to help people around the world.
What are some challenges you’ve faced as a business owner, and how have you overcome them to maintain success in such a competitive industry?
As an entrepreneur, I’ve faced my fair share of challenges. It’s a common truth that every business owner experiences ups and downs, and anyone who claims otherwise is not being entirely honest. There are months where revenue might dip, and it’s easy to feel discouraged. During these slower periods, persistence is key. Instead of giving up or becoming disheartened, I focus on leveraging my tribe and community for support and utilize available resources. I use this time to work on projects that I might not have had the chance to address during busier times. For chefs and other busy professionals, it’s important to view these slower seasons not as a sign of failure but as an opportunity for relaxation and growth. It’s crucial to keep creating and innovating, even when things are slow. Maintaining focus and continuing to be a changemaker helps me navigate through the challenges and keeps me on the path to success. With so many extensions to Chef Tregaye and my company, there’s no room for stress—just a need to stay focused and keep moving forward.
With your current success on Discovery Plus and various other platforms, what are your future goals? Are there any new projects or shows on the horizon that you’re excited about?
My future goals include expanding my nonprofit, Any Given Supper, and continuing to grow my catering company. I aim to further support and feed communities both locally and globally. In I’m also excited about exploring opportunities in production, as I have a deep passion for the TV world. Looking ahead, my retirement plan is to become a culinary teacher at a university, where I can share my knowledge and inspire the next generation of chefs. And shhhhh🤫 I am working on a few shows that are developing, but I cannot speak about them just yet but just stay tuned. Your girl is not finished yet.
How do you hope to continue evolving your brand and influence within the culinary world, both on and off-screen?
I plan to continue evolving my brand and influence in the culinary world by staying active in marketing myself and maintaining strong relationships with the incredible partners I’ve met over my 10-year television career. The connections I’ve built have been invaluable, and I’m grateful for the opportunities to collaborate and learn from these talented individuals. Off-screen, I will keep supporting my community through my nonprofit and my for-profit ventures. Chef Tregaye & Company is dedicated to creating beautiful experiences and memories for families at their events, and my ongoing commitment to community support will remain a central part of my mission.
Your motto is "Love. Laugh. Eat!" How does this philosophy guide your approach to cooking, teaching, and living your life?
My motto, ‘Love. Laugh. Eat!’ encapsulates my approach to cooking, teaching, and living. It’s about infusing love into everything I do—whether that’s crafting a meal, teaching young chefs, or interacting with people. Love for food, for people, and for the craft itself makes each experience meaningful. Laughing is crucial because it brings joy and lightness to the kitchen and to life. It’s important to enjoy the process, not just the end result. Humor and positivity create a welcoming environment, making cooking and learning more enjoyable. Eating, of course, is central to my philosophy. It’s about savoring and appreciating food, whether it’s a simple family meal or a gourmet dish. This motto guides me to create memorable, heartfelt experiences through food, fostering connections and joy in every aspect of my life and work.
Lastly, what do you hope your legacy will be in the culinary arts, and how do you want to inspire the next generation of chefs?
I hope my legacy in the culinary arts will be one of innovation, passion, and inclusivity. I want to be remembered for pushing the boundaries of flavor, creating accessible and exciting food experiences, and fostering a supportive community for aspiring chefs. To inspire the next generation, I aim to show them that success in the culinary world comes from dedication, creativity, and staying true to oneself. Through my work with young chefs, my nonprofit, and my various projects, I hope to provide guidance and encouragement, demonstrating that with hard work and a genuine love for the craft, they can achieve their dreams and make their own mark on the culinary world.
Follow Chef Tregaye on IG @cheftregaye
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