Today we’d like to introduce you to Riauna Clarke.
Hi Riauna, thanks for joining us today. We’d love for you to start by introducing yourself.
I started culinary school in 2023 because I knew I needed a change in my life. I wanted to challenge myself, learn new skills, and build something meaningful for my future. From the beginning, I committed to working hard and taking every opportunity seriously, and that mindset is what helped me get to where I am today.
During my time in culinary school, I earned an internship with Gordon Ramsay North America, where I gained valuable hands-on experience and learned what it takes to perform at a high level in the culinary industry. I also took every chance I could to grow by staging at some of Dallas’s most respected kitchens, including Knife, Roots Southern Table, and Crown Block. Those experiences helped sharpen my skills, build my confidence, and push me to keep improving.
Along the way, I began competing and putting my creativity to the test. I won the Cheetos culinary competition, which gave me national recognition and showed me that my ideas and flavors could stand out. I also won Bits & Bites at Dallas College, and during my time there, I was honored to receive a scholarship from Les Dames d’Escoffier, which meant a lot to me and motivated me to keep striving for excellence.
One of my proudest moments came when I competed at the World Food Championships in the Sandwich category. I earned third place overall and was named Rookie of the Year, which was a huge milestone in my journey and showed me that all of my hard work was paying off.
Everything I’ve accomplished so far has come from dedication, resilience, and believing in myself even when things felt uncertain. Starting culinary school in 2023 was the beginning of a new chapter in my life, and I’m proud of how far I’ve come through hard work and determination.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No, it definitely hasn’t been a smooth road. There have been both mental and physical struggles along the way. Culinary school and working in kitchens can be demanding, and there were times when I felt exhausted, overwhelmed, or doubted myself. Balancing school, competitions, long hours in the kitchen, and pushing myself to keep improving wasn’t always easy.
Mentally, there were moments where I questioned if I was good enough or if I was moving fast enough toward my goals. Physically, the long hours on my feet, the pressure of performing at a high level, and constantly pushing myself took a toll. But what really matters isn’t the struggle—it’s how you overcome it.
I’ve learned that growth comes from pushing through those hard moments. Every challenge taught me discipline, resilience, and confidence. Instead of letting struggles stop me, I used them as motivation to work harder, stay focused, and keep believing in myself.
Appreciate you sharing that. What else should we know about what you do?
I currently work as a private chef and food content creator, and I’m focused on building a strong brand around my cooking and creativity. I started my private chef business because I wanted to create meals that feel personal and memorable for my clients. I specialize in bold, flavorful dishes and creative mashups that combine comfort food with elevated techniques. I’m known for bringing big flavors, strong presentation, and personality into everything I cook, whether it’s for clients, competitions, or my audience online.
Along with being a private chef, I’ve been working hard to grow as a food creator. My goal is to become one of the top food creators, and I take pride in making content that feels exciting, approachable, and visually appealing. I love creating recipes that people feel inspired to try themselves, while also showing my journey and growth as a chef.
What I’m most proud of is how far I’ve come in a short amount of time through hard work and consistency. Starting my private chef business while training in kitchens, competing, and building my presence online wasn’t easy, but it taught me discipline and resilience. I’m proud of the trust my clients have in me, the growth I’ve seen in my skills, and the opportunities I’ve earned along the way.
What sets me apart from others is my creativity, my drive, and my willingness to push myself outside of my comfort zone. I combine professional kitchen experience with personality and storytelling, which helps me connect with people beyond just the food. I don’t just want to cook—I want to build something bigger. I’m focused on becoming not only a skilled chef, but a recognizable name in the food world, known for innovation, consistency, and hard work.
Risk taking is a topic that people have widely differing views on – we’d love to hear your thoughts.
I feel like my whole career is a risk. Choosing to become a chef isn’t as easy as people think, and there’s a lot of uncertainty that comes with it, but honestly, that’s what excites me. I’ve always believed that if you want something big, you have to be willing to take chances and step outside of what feels comfortable.
One of the biggest risks I took was starting culinary school in 2023 when I decided I wanted a major change in my life. I didn’t fully know what the outcome would be, but I knew I wanted to challenge myself and build something meaningful. From there, I continued taking risks by putting myself in competitive environments, applying for opportunities like my internship with Gordon Ramsay North America, and staging in professional kitchens like Knife, Roots Southern Table, and Crown Block. Walking into those kitchens and competing on big stages meant putting myself in situations where failure was possible, but growth was guaranteed.
Competing in national competitions was another major risk. You’re putting your skills, creativity, and confidence on display, and there’s always pressure to perform. But those risks paid off—winning competitions, earning scholarships, and placing third in the Sandwich category at the World Food Championships while being named Rookie of the Year showed me that taking risks can lead to opportunities you never imagined.
My perspective on risk is that it’s necessary for growth. I don’t see risk as something to fear—I see it as a sign that I’m moving forward. Every time I’ve taken a risk, whether it was starting my private chef business, competing, or putting myself out there as a content creator, it has helped shape who I am today. To me, success comes from being willing to bet on yourself, even when the outcome isn’t guaranteed.
Contact Info:
- Instagram: @ririclarke
- LinkedIn: riauna-clarke-005912119
- Other: @ririclarke
