Chef Rizhod Foley

I began cooking at around 11 or 12, taking on responsibilities for my younger brothers while my mom worked. This passion grew as I cooked for friends and family, and now I extend my skills to anyone in need. I’ve learned a great deal from my mother and by observing others in the kitchen. Currently, I’m honing my skills in culinary school. My experience includes catering and private meals, as well as positions at Cowford Chophouse, VyStar Arena, and The Pink Elephant. My culinary style is rooted in Southern cuisine, but I enjoy incorporating influences from Jamaican, Italian, Chinese, and Indian dishes, all with a Southern twist.