Meet Michelle Roberts of Dr Shells Soul Food Kitchen

Today we’d like to introduce you to Michelle Roberts.

Hi Michelle, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
My journey has been built on faith, resilience, leadership, and a deep love for bringing people together through food. Although I’ve been cooking for over 30 years, I officially launched Dr. Shells Soul Food Kitchen
in 2020 during the height of the pandemic. What started as a way to support essential workers and serve my community quickly grew into a full-service catering, private chef, and government food service company.

Before becoming a full-time entrepreneur, I spent decades working in the IT and corporate space as an analyst supporting both government and private-sector operations. That experience taught me discipline, systems, leadership, organization, and how to operate under pressure — skills that became invaluable when scaling my business. I often say I combined corporate structure with soul food hospitality.

Since launching, the business has expanded far beyond traditional catering. Today, we provide catering services, private chef experiences, meal services, and government contract food operations throughout the Atlanta area. One of the biggest milestones in my journey was securing a multi-year government food service contract serving military operations, which helped validate that our business could compete at a much higher operational level.

I also earned my culinary degree during this journey, proving to myself and others that it’s never too late to invest in your purpose and elevate your craft. Along the way, I’ve remained committed to community impact by mentoring high school students interested in culinary careers and participating in community outreach initiatives.

What makes this journey special is that it was never just about food for me. It’s about creating experiences, building legacy, opening doors for others, and showing people — especially women and minority entrepreneurs — that you can pivot, reinvent yourself, and build something meaningful at any stage of life.

Today, I’m focused on continuing to scale the brand, expand government and corporate partnerships, and inspire others through entrepreneurship, leadership, and service.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it definitely hasn’t been a smooth road — but every challenge helped shape the business and the woman I’ve become today.

Like many entrepreneurs, I started with limited resources, no storefront, and a vision bigger than my circumstances. In the beginning, I was balancing a corporate career while building my catering business after hours, often operating on very little sleep. There were moments where I questioned whether I could truly scale the business while managing the demands of everyday life and entrepreneurship.

Launching during the pandemic came with its own set of challenges. The food industry was unpredictable, supply costs increased dramatically, and there were times when access to commercial kitchen space, staffing, and reliable resources became difficult. I had to learn quickly how to adapt, pivot, and build systems while still maintaining quality and consistency.

One of the biggest struggles was transitioning from being “just a great cook” to becoming a true business owner and operator. Cooking is one skill — but managing contracts, pricing, staffing, logistics, compliance, marketing, and scaling operations requires an entirely different mindset. I had to learn how to think strategically, create structure, and operate like a CEO, not just a chef.

Another challenge was overcoming doubt — both internal and external. Sometimes people underestimate food entrepreneurs, especially women-owned minority businesses, until they see the level you’re capable of operating on. Winning government contracts and expanding into larger-scale food service helped prove not only to others, but to myself, that I belonged in those rooms and could compete at a high level.

There were also sacrifices along the way. Entrepreneurship requires long hours, consistency, and faith, especially during seasons where things are uncertain. But I stayed committed to the vision, continued investing in myself, earned my culinary degree, kept learning, and kept showing up.

Looking back, I realize the struggles were necessary because they taught me resilience, leadership, adaptability, and how to build something sustainable — not just successful.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Dr. Shells Soul Food Kitchen
is more than a catering company — it’s a brand built on culture, hospitality, excellence, and community. We specialize in elevated soul food catering, private chef experiences, corporate dining, meal services, and government food service operations throughout the Atlanta area. Our goal has always been to create food that feels comforting and familiar while still delivering a high-quality, professional experience.

We’re known for bringing a homemade touch to professional food service. Whether we’re catering an intimate dinner, a wedding, a corporate event, or fulfilling large-scale government meal contracts, we focus heavily on consistency, presentation, flavor, and service. Soul food is deeply rooted in tradition and family, and I take pride in preserving that authenticity while operating at a high business and operational standard.

One thing that sets us apart is our ability to merge heart with structure. My background in corporate IT and operations taught me systems, leadership, logistics, and scalability, which helped me build a food business that operates professionally behind the scenes — not just creatively in the kitchen. That combination has allowed us to successfully expand into government contracting and large-volume food service while still maintaining the personal touch people love about our brand.

Another thing that makes our brand unique is our versatility. We’re able to move between luxury private chef experiences, corporate catering, community outreach, and government food service without losing our identity. That flexibility has opened doors for us to grow in multiple directions while remaining true to who we are.

Brand-wise, I’m most proud that people connect with our story just as much as our food. We started during one of the hardest periods for many families and businesses, and we built this company through resilience, faith, hard work, and genuine passion. I’m proud that our brand represents perseverance, professionalism, and possibility — especially for women entrepreneurs and minority-owned businesses.

I also take pride in the community impact we’ve created. We mentor students interested in culinary careers, participate in community service efforts, and strive to inspire others who may feel it’s too late to pursue their dreams or pivot into entrepreneurship.

What I want readers to know is that Dr. Shells Soul Food Kitchen
is a brand built with intention. We don’t just serve food — we create experiences, build relationships, and bring people together. Every event, every plate, and every opportunity is treated with care, excellence, and gratitude.

Before we go, is there anything else you can share with us?
I would encourage readers to never underestimate the power of starting where they are. So many people wait for the “perfect” moment, more money, more support, or more confidence before pursuing their goals — but my journey taught me that growth often happens while you’re building in real time.

I also want people to understand that success is not always linear. There will be setbacks, long nights, disappointments, and moments where you question yourself, but consistency, faith, and perseverance truly matter. Some of the opportunities I have today — including expanding into government contracting and larger-scale food service — started with simply being willing to take a chance on myself.

For anyone pursuing entrepreneurship, especially women and minority business owners, I hope my story shows that you can evolve, pivot, and build something meaningful regardless of your background or stage in life. Your experiences, challenges, and previous career paths can become part of your advantage if you learn how to use them.

I’m incredibly grateful for everyone who has supported Dr. Shells Soul Food Kitchen
along this journey — from loyal customers and community partners to family, mentors, and supporters who believed in the vision. We’re just getting started, and I’m excited about what’s ahead as we continue growing the brand, serving the community, and creating opportunities for others along the way.

Pricing:

• Drop-Off Catering Services: Typically start around $18–$35+ per person depending on menu selections and guest count Full-Service Catering with Staff & Setup: Typically ranges from $35–$75+ per person Private Chef Experiences: Custom pricing based on menu, number of guests, and service level Corporate Catering & Meal Services: Custom contract and volume pricing available Government Food Service Operations: Pricing structured based on contract scope and operational requirements Family Meals & Weekly Meal Services: Designed to provide affordable, homemade meal options for families and professionals Tastings for Large Events/Weddings: Available by appointment for qualified clients

Contact Info:

• Website: https://www.drshellssoulfood.com
• Instagram: https://instagram.com/dr.shellskitchen
• Facebook: https://facebook.com/drshellsoulfood
• LinkedIn: https://www.linkedin.com/in/drshellssoulfood