Today we’d like to introduce you to Raquel Harris.
Hi Raquel, 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?
Growing up with parents from Louisiana meant our kitchen was always the heart of our home. My dad would often task me with prepping garlic or taking meat out of the freezer so when he got home from work, he could dive right into making dinner. He intentionally brought my brother and me into the kitchen—not just to help, but to learn and witness the care that went into creating our family meals.
What I appreciate most now is how my parents expanded my palate early on. We didn’t just stick to one cuisine; our dinner table featured dishes from across Asia, soul food classics, Indian curries, and flavors from around the world. This diversity shaped not just what I eat, but how I think about food and culture.
College is when I really started cooking for myself and others. My apartment became known for gatherings where friends could count on a home-cooked meal that offered comfort and connection. Those impromptu dinner parties were my training ground—where I learned that food isn’t just sustenance, but a vehicle for bringing people together.
In 2023, I took the leap into professional cooking as a private chef. Since moving to Dallas in early 2024, I’ve expanded into curating bi-monthly dinner parties with friends, conducting cooking classes for residential communities, and occasionally preparing meals for professional athletes.
My approach to cooking isn’t formal or traditional—it’s born from trial and error, curiosity, and being a perpetual learner. I’m constantly combining techniques and flavors I discover on YouTube, Pinterest, or during restaurant visits, adapting them to create something that feels uniquely mine.
Travel has become another vital ingredient in my culinary development. Food and exploration go hand-in-hand for me—I purposely choose destinations where the food scene intrigues me, knowing that each trip will inspire new dishes and techniques I can bring back to my kitchen and share with others.
What started with prep work in my parents’ kitchen has flourished into a life where food is my medium for creating meaningful moments. Every recipe I develop combines cultural influences, personal discoveries, and the authentic joy of bringing people together.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
The journey definitely hasn’t been linear. I didn’t go to culinary school, and that used to weigh on me. Being self-taught in an industry that often prioritizes credentials brought plenty of imposter syndrome. But over time, I’ve realized that nothing replaces real-world experience. Cooking for real people, navigating real moments—that’s where I’ve learned the most and built genuine connections through food.
Running the whole operation solo means learning to pivot—fast. Whether it’s realizing I forgot a key ingredient or finding out about an allergy right before serving, I’ve had to stay sharp and flexible. Those “figure it out” moments have taught me how to adapt under pressure and keep things moving, no matter what.
The behind-the-scenes work is also super important to things going smoothly as an entrepreneur—tracking expenses, juggling prep schedules, and mentally orchestrating dishes so everything hits the table hot and perfect. It’s a dance of logistics and love that most people never see.
But it’s worth it for the quiet pause after that first bite—the moment someone tastes something I made and I receive the little nods of appreciation makes the chaos worthwhile. The challenges have sharpened my organizational skills and stretched my creativity. At the end of the day, being able to improvise, connect, and deliver is what keeps me going.
Thanks – so what else should our readers know about Chef Raquel ?
Tell me about your business: Private chef services
What do I specialize in: Private dinners, in-house meals, dinner parties, cooking classes
What sets you apart from others: My attention to detail, my interpersonal skills, continuous recipe development
What are you most proud brand wise: Launching my website was a fun and proud day!
What do you want our readers to know about your services: Whether you’re celebrating something or just want a night that feels special, my services are all about making food the centerpiece of a great time. I’m here to make your life easier and your dinner unforgettable
What are your plans for the future?
Looking ahead, I’m focused on turning my dream of owning a restaurant and a vinyl bar/coffee shop into reality, blending my passions for food, music, and creating intentional, intimate spaces with design at the helm. I plan to go to design school soon to become a student of design and bring my vision to life. My full-time job as a campaign planner, along with my background in various marketing roles, has given me a strong understanding of the different marketing functions that can translate into the business side of running a restaurant. Ultimately, I aim to build a hospitality group that houses multiple restaurant and vinyl bar concepts, expanding across the U.S. and internationally.
Pricing:
- Pricing is customizable and depends on variables such as guest count, budget for groceries, dietary restrictions, location etc
Contact Info:
- Website: https://chefraquel.org
- Instagram: chefraquel__
- LinkedIn: https://www.linkedin.com/in/raquel-harris-3507b8186/
Image Credits
RAQUEL HARRIS
