Meet Cheyenne Spivey

We had the good fortune of connecting with Cheyenne Spivey and we’ve shared our conversation below.

Hi Cheyenne, can you walk us through the thought-process of starting your business?
Ive worked in kitchens for over 18 years. I traveled around cooking different cuisines with some of the most interesting people I’ve ever met. After I had my daughter, Birdie, I decided it was time for a change from the hard-core kitchen life of working 16hr days. They always say women can’t make it in kitchens because of home life, I decided to change that narritive and prove them wrong. So I took a leap of faith and created my catering buisness. A couple years went by of helping so many happy people celebrate their special occasions with great food. Work life balance was getting better, and I was blessed with my son, Nolan. Life was great! It was during this time my daughter’s teacher was battling cancer. She was the epitome of sunshine in a person. Her slogan was “Always choose joy” and I just was so inspired and in awe of how she handled her condition with such grace. She unfortunately lost her battle to cancer this past year, but it was because of her I decided I wanted to pivot and find a way to help people heal through food. I started researching gut health and partnered with a few fellow nutritionist in the area and that is how my meal prepping service was born.

Let’s talk shop? Tell us more about your career, what can you share with our community?
Like I’ve mentioned before I’ve worked in many different kitchens throughout my career. From fine dinning at Canlis in Seattle, country clubs like Colonial, Ridgelea, the Driskill in Austin to farm to table like Cafe Flora, Hula Grill Maui, and so many more. Life as a chef is hard and it is not for the faint of heart. You can pick up a lot of bad habits in the kitchen that can definitely take a toll on your life mentally and physically. When I started my own buisness I promised myself I would be the boss I always wanted and try to model myself after the Chefs I had, that truly cared for their crews and wanted help them grow. Your co-workers become your family and when you are in a place that truly celebrates that, you want to go into battle with them. So that definitely is my top priority besides the obvious good food part. We also aim to reduce our carbon footprint by sourcing local Texas farmed foods as much as possible and usuing compostable containers. The world is full of trash, we are trying our best not to add to it.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
Oh gosh there are so many new restaurants popping up in Fort Worth we’d probably spend the week eating at all the places we’ve been dying to try! I definitely would go to Teddy Wongs or Tinies for some nice dinner and drinks, Coco Shrimp is my favorite causal spot for sure. Then we’d probably spend the week checking out all of the amazing museums we have and local hiking spots. Maybe sprinkle in some kayaking as well.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
John, my husband, for always letting me live out my crazy ideas, and supporting everything I choose to do no questions asked.

Website: https://Www.chefcheyennespivey.com

Instagram: @chef.cheyennespivey

Image Credits
Chef picture: Hannah Midkiff Photography

Food: me