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Meet Tesia Bunton of Queen City Cuisine in Smyrna

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Today we’d like to introduce you to Tesia Bunton.

Tesia, please share your story with us. How did you get to where you are today?
My interest in the Culinary Arts was sparked back home in Buffalo, NY. My family unknowingly played a vital role in my culinary career. I grew up in a large family where Sunday dinners were tradition. Whether it was me helping my grandmother after service with a house full of church and family members or at home with my mother and father helping with weekly dinners, I always found myself in the kitchen. It wasn’t until my sophomore year of high school, where I attended a Culinary Certification program at a Career & Technical Center for two years. During this time, I worked and volunteered in several kitchens across Western New York, competed in a few cooking competitions as well as worked closely with mentors heavy in the Food Service & Hospitality Industry.

Fast forward to six months after my high school graduation: I was accepted into both the Associates of Occupational Studies and Bachelor Program for Food Business Management at the prestigious Culinary Institute of America, where I received my classical French training. After earning my Associate’s degree, I decided to go full force into the “real world” and take a position in Atlanta, GA as a Sous Chef. I worked for several multi-million dollar companies and worked my up the culinary ladder. At 21, I was the youngest Sous Chef within a large Hotel & Restaurant Group, worked in several fine dining establishments, and continued to break the cookie cutter mold that my male dominated industry had created.

During this 15 year journey, I knew I wanted more. For over ten years, I watched my parents run a successful Child Care Center and my grandparents lead a congregation of thousands at Antioch Baptist Church for 38 years. I knew it was time for me to step it up and begin my journey of entrepreneurship. Along the way is when Queen City Cuisine was founded.

Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I wish I could tell you yes, but if you know anything about entrepreneurship, the last thing that comes to mind is a smooth road. I would have to say the first couple of years, I was fueled off of prayer, persistence, dedication, very long days, early mornings, some tears and did I say a prayer? Having to figure out how to devise a strategy properly, execute my business plans, and remain patient in the process was a huge conflict. After having my beautiful daughter in 2014, I knew I had to reevaluate some things when it came to my business. I had to figure out how to remain committed to the achievement of my desired vision and planned goals while being a new full time mother. Let me tell you this was no joke. I had to put some things on pause a few times and prioritize raising my daughter the best way that I could. That meant working two jobs at a time and her seeing her daycare provider more than she saw me. It meant waking up at 4 am to get to work by 6 am, then getting home just before midnight to watch her sleep for a bit to repeat the process over and over again. This was what some would call a breaking point and believe me, I felt broken, financially, mentally, and emotionally but this was definitely a breakthrough. I appreciated all the bad because it was a clear picture of what I didn’t and couldn’t continue to go through. Especially not as a mother to protect and provide for my daughter.

I remember telling myself that I would do everything in my power to avoid her feeling the struggle that had now become my normal. Before she turned 2 I was on a mission to get myself together and dedicate more time to growing my business so that I could begin the legacy that I always wanted to build for her. It’s always been about so much more than cooking and sharing my God given gift. My title as mommy motivated ME so much more than the title of Chef could ever have. Although I’m nowhere near where I want to be, I’m blessed to have gone through my struggles because it’s definitely benefited me as not only a business owner but also as an individual.

Please tell us about the business.
Queen City Cuisine provides intimate catering and personal Chef Services among an array of other unique services. Using high-quality ingredients, responsibly sourced meats, and sustainable seafood, and farm-sourced seasonal ingredients, I have been fortunate enough to serve some of the most elite, ranging from award winning Musicians, Artists, Actors, Actresses, Business Executives, and professional athletes in the National Football League.

I am an author of a cookbook titled The Temple and have created my hand crafted Queen City Cuisine Seasoning Blend, in addition to working on a secret supper club series and much more. I want to be known for more than just my Chef services. I have been focusing on growing my business and seeking ventures outside of the Food Service Hospitality Industry, so I don’t “box myself in”. The value that my business brings to those I am fortunate enough to share it with is a blessing. I want to bring table fellowship back into the lives of families who may not be able to experience this. I want to fill kitchens with great food, even better conversation, and love. I want to move outside those four walls to build these relationships and reach as many people as I can in different ways. I am proud that I have been able to do so thus far and don’t plan on stopping anytime time soon.

Do you look back particularly fondly on any memories from childhood?
That’s a tough question. Where do I start? So like I mentioned before, I was born and raised in Buffalo, NY, into a large family. We all grew up in my grandparent’s church and for the most part, we all lived fairly close. I have over 11 aunts & uncles and 52 cousins who were always at the family reunions my grandparents held. Whether in South Carolina, Arkansas, or Buffalo, there were always several events that revolved around food. A few of my best memories from my childhood happened on those trips during the reunions. We would always fish when we went to Myrtle Beach with all of my uncles. In Arkansas, I remember my great-grandma Phillips had a huge garden in the backyard filled with mustard greens, potatoes, and tomatoes; and in Buffalo, we would have dinners at my grandparent’s 7 bedroom home on North Parade Ave. Here is where I spent the majority of my time helping her and my aunts cook. Whether I had the duty of cleaning the collard greens, peeling sweet potatoes, or scooping cookie dough, I was right by my grandmother’s side. So as you can see, I have quite a few favorite childhood memories. I couldn’t just choose one.

Pricing:

  • The Temple : Cooking guide to a Well Fed Soul ( hard cover) $29.99
  • The Temple : Cooking guide to a Well Fed Soul ( Ebook) $9.99
  • Queen City Cuisine Signature Seasoning $8.99

Contact Info:

Image Credit:
Kalvin Booker

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