Meet Taya Wilkerson of Stone Mountain

Today we’d like to introduce you to Taya Wilkerson.

Hi Taya, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
The Evolution of DaBratz Kitchen:
My relationship with cooking has always been about more than just food; it’s been my favorite way to be creative. What started as simple meals for my family quickly turned into a passion I couldn’t ignore. I found myself obsessing over the details which is exactly how my cheesecake side hustle was born. There’s something about the precision of baking that teaches you patience, but I knew I wanted more than just a hobby. I wanted the craft.

Deciding to enroll at the Auguste Escoffier School of Culinary Arts was the moment everything changed. I initially went in for my Diploma in Culinary Arts and Operations, but I fell in love with the environment and the discipline. I wasn’t ready to leave after the first stretch, so I pushed myself for another six months to earn my Associate Degree.
That time in school gave me the “why” behind the flavors I had been creating for years.
Real World Heat
Since graduating, the journey has taken me to places I never imagined. Working with Chef Quay at Culinary Groove here in Georgia was a masterclass in its own right. Learning from an amazing private chef showed me the level of excellence required in this industry. One of the absolute highlights of my career so far was the opportunity to cater events at Atlanta City Hall. Standing there, meeting the Mayor was a “pinch-me” moment that confirmed I was exactly where I was supposed to be.

Every lesson I’ve learned from the science of a perfect cheesecake to the high pressure environment of City Hall is leading to one goal: the DaBratz Kitchen food truck. I’m currently pouring everything I have into making that dream a reality. I want to take everything I’ve learned from Escoffier and Chef Quay and put it on wheels. My goal is simple, I want to bring my flavors to the streets so that eventually, everyone can have a taste of what I’ve been building.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
I wouldn’t say it’s been smooth but definitely an eye opening experience. You get to see who really supports you but most of all it teaches you to be consistent and to never give up . If you have a dream push to make it happen and don’t let up no matter what.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
What I Do & My Specialties
At my core, I am a culinary storyteller. My work bridges the gap between technical French foundations honed during my time at Escoffier and the soulful, creative energy of Georgia’s food scene. While I am a trained chef capable of high end operations, I specialize in fusion comfort and elevated pastry. I’m known for my signature cheesecakes (the “hustle” that started it all) and my ability to scale flavors from intimate private dinners with Chef Quay to large-scale catering events at Atlanta City Hall.

DaBratz Kitchen isn’t just about food; it’s about the grit of the side hustle meeting the elegance of culinary arts.

If you had told me a few years ago that I’d be shaking hands with the Mayor of Atlanta because of my cooking, I might not have believed you. I am incredibly proud of my formal education, but I am most proud of my consistency. From the first meal I made for my family to the final day of my degree, I’ve never stopped saying “yes” to the next challenge.

Can you tell us more about what you were like growing up?
Growing up I was shy still am . I wanted to be a veterinarian and cosmetologist growing up .

Contact Info:

• Other: https://www.tiktok.com/@dabratz.kitchen