I started my Chef T. White brand in 2018, right before I enrolled in The Art Institute of Houston's Culinary Arts program. I wanted to connect with clients before I started school, so I started out with very few customers and built my brand from there.
The knowledge I gained from college and my work experience in fine-dining restaurants shaped how my business is run. We call it the Chef T. White experience because I don't just want to create tasty, delicious meals: I connect with clients from all over and leave a lasting impression.
I truly believe in food bringing people together. That's why every great event must have a great menu. The blessings and curses of 2020 led me to rely fully on my side hustle, and it became my main hustle. I haven't looked back since. I truly love what I do.
Chef T. White
