Chef Chenoa Douglass

Chef Chenoa Douglass

Chef Chenoa Douglass has been in the professional culinary industry for over 10 years.  Although she is formally trained at the Culinary Institute of America in Hyde Park, NY she started cooking long before she had a license to drive.  


As a teen, she spent the summer cooking dinner for her family while her mother, Patisy was at work.  She'd often pull something out the freezer and call her mother at work to get verbal instructions on how it was to be prepared.  By the time her mother arrived home from work, dinner was already done.    


This habit started out of boredom, but continued long into her early twenties.  While most young college graduates her age dined out to eat, she spent her evenings, "cooking like someone's Grandmother" as one friend put it. 


After calling her late aunt Carolyn for instructions on how to prepare homemade pie crust, she was scolded with, "Girl, what are you doing at home making pie crust on a Friday night, you need to be out partying or on a date".  But Chenoa found cooking to be relaxing and and eventually it became a true passion. 


Although it was a healthy hobby, Chenoa did not make it her first career choice.  After graduating from the University of Memphis with a degree in Finance, she landed positions in Corporate Finance with top employers in Atlanta.  


It wasn't until after she spent 7 years in a successful, upwardly mobile Corporate Finance career that she decided to trade her spreadsheets for a spatula.  "I just couldn't bare spending anymore of my days in a cubicle reviewing numbers", she explains.


The career switch finally came after lunch with a co-worker one day.  After complaining for the millionth time about how much she disliked her current career, he asked, "What do you want to do?".  She responded, I want to go to Culinary School".  "Then go!", he stressed.  And she did just that.  


Within 2 months, she'd sold most of her possessions, enrolled in the Culinary Institute of America and moved to New York!  The rest, as they say, is "her-story".  


Chenoa's first culinary success was landing her "CUPID'S PANTRY Gluten Free French Toast Batter Mix in Whole Foods stores in Georgia, Tennessee and North Carolina. You can find it in the baking aisle.  


Chenoa is also a solo world traveler who's stepped foot on every continent except Antarctica, however, Antarctica is on the list of places to visit.  She loves adventure and has experienced skydiving, parasailing, hang gliding, flying a small aircraft, snorkeling, white water rafting, jet skiing and seeing the bottom of the Great Barrier Reef.  She's ridden a camel in Egypt, walked barefoot on the marble at the Taj Mahal in India, stepped foot in the spot where Jesus was born in Jerusalem, floated in the Dead Sea, ridden an elephant in Thailand, witnessed the finale for Tour de France in Paris and seen the world's largest set of waterfalls via helicopter in South America!  


She is a member of Word of Faith Family Worship Cathedral in Austell, Ga.  She is a founding member of the National Council for Negro Women, Atlanta Chapter.  She is a sister to 3 siblings, an aunt to 7 nieces and nephews and a dear friend to many AND she can cook too!!


Phone:  404-759-4054


Chef Chenoa Is In The Business of Food LLC