When I discovered that my local library carried cookbooks, my curiosity quickly turned into a passion. At just seven years old, I would spend hours reading through cookbooks and checking out several at a time so I could go home and try the recipes myself. I was constantly experimenting—sometimes with great success and sometimes getting myself into trouble for using ingredients my mom had planned for dinner or accidentally warping a brand-new pan!

That childhood curiosity eventually became my career. I went on to study Culinary Arts at Hinds Community College and have spent the past 12 years building my experience as a professional chef.

My journey in life has also taken me around the world, allowing me to experience different cultures, cuisines, ingredients, and cooking traditions firsthand. I have had the opportunity to travel to Hawaii, the Kingdom of Bahrain, St. Thomas, the Dominican Republic, Puerto Rico, Aruba, Grand Turk, Bonaire, and Japan, each destination giving me a new appreciation for the way food connects people and tells the story of a place.

Most recently, I spent three years living in Okinawa, Japan, where I had the pleasure of working in an American-Asian fusion restaurant. Being immersed in Okinawa’s food culture while working in a kitchen that blended American and Asian flavors challenged me creatively and expanded the way I approach ingredients, technique, and flavor.

Today, I bring all of those experiences—from my grandmother’s kitchen to kitchens around the world—to every dish I create. My cooking is inspired by the flavors, cultures, and memories I have collected throughout my journey.

For me, being a chef is about more than preparing beautiful food. It is about creating an experience, bringing people together, and giving every guest something they will remember long after the last plate has been cleared.

For me, cooking is...

Cooking should be fun, it's getting in the kitchen and creating food that makes people light up with joy.

I learned to cook at...

I studied at Hinds Community College.

A cooking secret...

Always use fresh ingredients and cook with little boundaries, if you think it just try it out. You never know what you might get.

My menus

SOL & MAR

STARTER

Choose 1 dish

Oyster au Naturel- East Coast oyster, cucumber-melon mignonette, finger lime, champagne granita, and dill oil

FIRST COURSE

Choose 2 dishes

Bluefin Tuna Crudo- Hand-cut bluefin tuna, Sicilian blood orange, Castelvetrano olive, fennel, preserved lemon, basil oil, and smoked sea salt

Mediterranean Garden- Cucumber, Meyer lemon, mint, basil, and champagne granita

MAIN COURSE

Choose 2 dishes

Premium Wagyu beef- rosemary-garlic jus, grilled asparagus, crispy potatoes, Parmigiano Reggiano, and aged balsamic

Pistachio-Crusted Branzino- Whole-fillet branzino, pistachio-herb crust, saffron couscous, roasted baby artichokes, confit tomato, preserved lemon, and champagne beurre blanc

Sides: Charred Mediterranean Vegetables Romanesco- heirloom carrots, baby zucchini, artichoke, roasted peppers, whipped feta, and basil pistou

Sides: Truffle Potato Mille-Feuille- Paper-thin layered potato, black truffle, aged Parmesan, rosemary, and Maldon sea salt

DESSERT

Choose 2 dishes

The Mediterranean Garden- Honey-roasted pear, pistachio dacquoise, rose mascarpone, saffron poached fig, orange blossom gel, and cardamom ice cream

Midnight in Sicily- Dark chocolate truffle, Sicilian pistachio praline, candied orange, espresso, and flaky sea salt

The Signature Creole Collection

STARTER

Choose 3 dishes

Louisiana Gold- Blue crab & jumbo lump shrimp croquette, sweet corn purée, pickled okra, Creole remoulade, finished with Cajun caviar

Blackened Gulf Shrimp- Crispy Parmesan grit cake, smoked Andouille jam, roasted corn, scallion oil & Creole beurre blanc

Oysters à la Creole- Fresh oysters, Champagne-Creole mignonette, charred lemon, herb oil & smoked pepper

FIRST COURSE

Choose 2 dishes

Crispy Gulf Redfish Crispy-skin redfish, crawfish velouté, Carolina gold rice, charred okra & tomato fondue

Butter-Poached Lobster & Crawfish Sweet lobster, Louisiana crawfish, saffron Carolina Gold rice, roasted corn & Creole lobster bisque

MAIN COURSE

Choose 3 dishes

Chef Asia’s Creole Surf & Turf- Blackened filet, butter-poached lobster tail, truffle-Creole demi-glace, dirty rice croquette & seasonal vegetables

Braised Short Rib à la Creole- 12-hour braised beef short rib, smoked tomato jus, garlic whipped potatoes, crispy onions & Creole herb gremolata

Chicken Royale- Airline chicken breast, Andouille-stuffed boudin, roasted garlic Carolina Gold rice, seasonal vegetables & Champagne-Creole cream

SIGNATURE SIDES: Dirty Rice Royale- Carolina Gold rice, Andouille, herbs & the Holy Trinity

SIGNATURE SIDES: Creole Corn Maque- Choux Sweet corn, roasted peppers, herbs & smoked butter

SIGNATURE SIDES: Crawfish Mac Élite- Louisiana crawfish, aged cheeses & Creole cream

SIGNATURE SIDES: Grits à la Maison- Stone-ground grits, aged Parmesan, roasted garlic & Creole butter

SIGNATURE SIDES: Charred Southern Vegetables- Seasonal vegetables, herb oil & smoked sea salt

DESSERT

Choose 3 dishes

Bananas Foster Royale- Caramelized bananas, brown butter brioche pudding, dark rum caramel, vanilla bean mascarpone

Praline Noir- Dark chocolate praline tart, bourbon caramel, toasted pecan crumble & sea salt

Creole Citrus Pavlova- Crisp meringue, lemon-curd cream, tropical citrus, fresh berries & mint

Tides and Table

STARTER

All inclusive

Fresh oysters with classic mignonette, lemon, and house cocktail sauce

Char grilled oyster options: Lobster & Champagne Oysters, Miso Butter Charred Oysters, Creole Crab-Stuffed Oysters, Black Truffle Parmesan Oysters, Rockefeller-Style Char-Grilled Oysters, Cajun Char-Grilled Oysters

Jumbo Lump Crab Cakes — Old Bay remoulade, microgreens

FIRST COURSE

Choose 3 dishes

Butter-Poached Maine Lobster Bisque Silky lobster bisque, cognac cream, chive oil, and tender lobster meat

MAIN COURSE

All inclusive

Prime Filet Mignon & Butter-Poached Lobster Tail Truffle whipped potatoes, grilled asparagus, roasted heirloom tomatoes, and a decadent red wine demi-glace with drawn garlic-herb butter

Pan-Seared Chilean Sea Bass Lemon beurre blanc, saffron risotto, asparagus, and crispy shallots

Blackened Redfish with Crawfish Cream Sauce

DESSERT

Choose 1 dish

White Chocolate & Passion Fruit Crème Brûlée Fresh berries, vanilla bean, and a delicate caramelized sugar crust

Classic Chocolate Soufflé with Vanilla bean Cream sauce

Chef Asia's reviews

4.83

•

2 services

I hired Asia to design, prepare, and deliver a custom meal for my mother’s 75th birthday gathering. I chose this option because my mother navigates daily life managing many food allergies – so many that it is often easier to discuss what she can eat rather than what she can’t. As a result, it is often hard for her to easily enjoy a meal with others much less a meal full of flavor. Asia rose to the challenge. She developed a multi-course meal that was so good and my mother did not have any allergic reactions at all. She was able to break bread with friends and truly enjoy the evening. Asia is professional, personable, communicative, creative, and kind. I am so glad we found her and hope we have an opportunity to engage her again in the future.