In a world where food trends flicker like passing fads, Kenneth “Chef Kenny” Minor, founder of Chef Kenny Catering, has cultivated something far more lasting—a culinary ethos rooted in storytelling, soul, and service. With the heart of a griot and the hands of a seasoned craftsman, he uses food not only to nourish but also to communicate, educate, and uplift. From reimagining family recipes with a wellness twist to weaving music and memory into every dish, Chef Kenny’s approach defies categories. His work is a vibrant testament to what it means to honor heritage while forging bold new paths, reminding us that the kitchen can be both a sanctuary and a stage.
How would you describe your approach to food and storytelling, and how do the two intersect in your day-to-day life?
Chef Kenny. I’m a visual person, and recipes just jump out at me. I’ll open the fridge, pull out some cooked collard greens with rosemary bacon, grab some tortilla lime chips and leftover smoked avocado aioli, and as I’m eating it, my brain lights up like a sixth sense. I’ll think, “This is a recipe!” Then my next thought is: how can I elevate this dish for the eater? The story isn’t far behind. It’s rooted in truth—my truth. The emotions that led me to the fridge, the family memories baked into those collard greens, the craving for connection. Whether I’m writing, cooking, testing, or pitching a lunch-and-learn, food is my daily dialogue. Food is life. And whether we realize it or not, food is always guiding our next move.
Describe the moment you realized your chef’s voice extended beyond the kitchen?
Chef Kenny. It happened unexpectedly—during a cooking segment on a local newscast. The anchor noticed in my bio that I sing, and asked me to sing something before the segment started. I sang “Because It’s Love” by Luther Vandross, my favorite artist. When the cameras rolled, she asked me to sing again live—and I did. That mix of music and food on air sparked something in me. It was the beginning of everything I do now. Food and music were survival tools for our enslaved ancestors. That anchor, unknowingly, gave me permission to put the two together. I’ll always be grateful for that moment.
What role does community play in your journey as a culinary artist and author?
Chef Kenny. As [former Little League baseball coach] Dean Chavez said, “The need for connection and community is as fundamental as the need for air, water, and food.”
For me, community starts at the dinner table. My grandmother’s table was open to everyone—drug dealers, clergy, gay folks, kids, Black people, and sometimes even white folks. That was my training ground for hospitality. Her rule was simple: never run out of food. Be prepared for seconds or unexpected guests. That spirit of generosity lives in everything I create, whether it’s a recipe, a book, or a workshop. I’m always thinking of others. It’s who I am.
When you’re developing a new recipe or writing a new piece, where do you draw inspiration?
Chef Kenny. Inspiration comes to me in bite-sized pieces. It might be a commercial jingle, a food magazine tagline, or a visually rich scene from a movie. I’ve got Post-its everywhere and notebooks full of thoughts. Then one day—boom! A melody comes, a phrase from a social post becomes the intro for a cookbook, or a single word inspires something beautiful. Inspiration is always around—you just have to find your frequency.
How has your identity shaped the way you create, cook, and connect with others?
Chef Kenny. I carry the gaze of a Southern, Black, church-raised man, and it shows up in everything I do. For a long time, I muted that part of myself. But years ago, after an audition for a cooking show (that I didn’t get), a casting director said something I’ll never forget: “Ken, I don’t think you need anyone. What you do is niche and soulful. If you lean into that, television will come to you.” Those words changed everything. Today, I bring my full self into every room, every dish, and every conversation—especially when mentoring young people.
Is there a dish you’ve created that feels like a love letter to your upbringing?
Chef Kenny. My healthy version of my grandmother’s collard greens. She used to add a pinch of cinnamon—an unexpected note that still brings me right back to her kitchen. When I cook them, I play gospel music, and sometimes, a song like [The Edwin Hawkins Singers’] “Oh Happy Day” comes on, and I can feel her spirit in the room with me.
How do you stay grounded and inspired in an industry that’s constantly shifting with trends?
Chef Kenny. I’ve learned to super-serve my niche: Fortune 100 companies focused on diversity, equity, and wellness. I see what’s trending online, but I know my lane. With DEI under attack, telling the African American story through food is more important than ever. That clarity keeps me grounded.
What does success look like to you now, compared to when you started?
Chef Kenny. Success used to mean proving I wasn’t crazy for becoming a chef later in life. Now, it’s this: the progressive realization of a worthy ideal. My success today is in service—serving people through food, storytelling, and wellness. If you focus on service, success will follow.
What do you hope people will feel after tasting your food or reading your work?
Chef Kenny. I hope they feel seen. I hope they feel loved. My goal is to evoke compassion, joy, and recognition. I want them to taste the soul, the music, the legacy—and find themselves somewhere in the experience. With everything going on in the world today, small acts of love we show each other matter; food and music are my tools to show love.
How do you honor tradition while making room for creative freedom?
Chef Kenny. My Lifted Soul Cuisine is rooted in Southern cooking but branches into Asian fusion, Southwest flavors, and modern wellness. Innovation starts with honoring the root. If you do that, people will trust you, and then you can take them somewhere new.
What are some misconceptions about being a chef and brand builder?
Chef Cuisine. That chefs can’t be themselves. The truth is, chefs like Guy Fieri and Rachael Ray showed us that personality is an asset. I’m not just a chef—I’m a storyteller, entrepreneur, singer, and culture curator. I’m building something bigger than food.
What do you believe is the deeper responsibility of a chef today?
Chef Kenny. To nourish. Not just with flavor, but with intention. With obesity projected to rise dramatically by 2030, I want my food and my projects to be healing forces—restoring health, joy, and dignity.
How do you prioritize self-care while running a business and creating content?
Chef Kenny. It hasn’t been easy, but I’ve learned: I can’t be everything to everyone. I go where I’m valued. I meditate, I pray, and I stay focused on my lane. That clarity fuels everything I do.
Are there ingredients, rituals, or quotes that help you to refocus?
Chef Kenny. “To thine own self be true,” and: “You are worthy. You are enough.”
Those reminders ground me and keep me moving forward with purpose.
If you could prepare a meal for anyone—past or present—who would it be?
Chef Kenny. President Abraham Lincoln. I’m inspired by his courage. I’d serve him my signature mac and cheese—a dish I heard he loved—and thank him for signing the Emancipation Proclamation. What courage it must have taken to quiet the noise and voices of the day to evoke a document that would mean so much even today. Legacy, good people, that’s what I want to build.
What or who sparked your love for cooking?
Chef Kenny. My grandmother. She said, “Boy, if you’re going to be in this kitchen with me, you’re going to have to cook.” I was six years old, and she handed me a paper bag filled with bread and told me to tear it up for the stuffing. That moment lit a fire in me. Cooking became my superpower. Watching her hum gospel tunes and feed everyone—from family to strangers—showed me what food could do. It could heal. It could connect. It could make people feel whole. I’ve been hooked on food ever since.
What would you advise aspiring chefs and creatives?
Chef Kenny. Stay sweet. My grandmother used to say, “People don’t have to be nice. So when they are, be nice back.” Talent gets you in the room, but integrity—and kindness—keep you there.
What’s next for you?
Chef Kenny. I’m launching my new TV show, “At The Table with Chef Kenny,” in Fall 2025. I’m also partnering with CookUnity on a new food line, and I’m developing the HHL Network—Happier, Healthier Life—a media platform for wellness and food through the Black cultural lens. I’ve only just begun.
Talk about your commitment to educating youth about healthy eating.
Chef Kenny. As a kid, I was overweight and inactive. I know what that isolation feels like. That’s why I created “Eat For Life Kids!”—a program to teach youth in our community how to nourish themselves. One in four African American children is overweight or obese. We must change that.
What’s been the most rewarding part of that work?
Chef Kenny. Years ago, a young girl from my YMCA class approached me as a teen and said, “Chef Kenny, I still make your smoothies.” I’ll never forget it. It’s true what they say: when you sow good seeds, they always come back. I believe the children are the future—yes, I went there, but it’s true. What we feed them with the ecosystem of love, music, encouragement, and our attention matters!
How can people support your mission?
Chef Kenny. I’m raising capital and looking for angel investors for the HHL Network. If you believe in the power of food, culture, and wellness to heal and uplift, join me. We’re telling our stories, our way. Because we are a culture.
