Name: Chef Lonnie Haley
Current Restaurant or Last: Owner at “The Flavorful Bite” Catering Company,
What inspired you to go into the culinary industry?
Food has always been my passion. It wasn’t just the culinary industry that inspired me; it was the instant joy that lit up people’s faces after that first blissful bite that made me fall in love with feeding others.
Cooking inspires me in so many ways. It’s a beautiful blend of creativity and tradition, a canvas where flavors and techniques come together to tell a story. Each ingredient carries a defining moment in history, and when combined with others, either from their regional homes, or others, they create something new and exciting! The process of loving, and transforming raw ingredients into a delicious dish feels like magic to someone fully inspired by the craft, and it’s a way to express love and care for those I share my meals with.
What truly moves me is the connection that food fosters among people. Cooking is a universal language, breaking down barriers and bringing friends and family together around the table. The laughter, the shared stories, and the warmth of togetherness create an experience that goes far beyond just nourishment. It’s a celebration of life, an opportunity to create lasting memories and a way to show appreciation for the simple pleasures we often take for granted. In each meal, there’s a chance to inspire joy, evoke nostalgia, and cultivate a sense of belonging—making cooking not just a skill, but a profound expression of inspired love.
Where did you officially learn to cook?
My Grandmother was, and always has been, a beacon of warmth and wisdom in my life, her kitchen was always filled with the rich aromas of spices that told stories of our multicultural heritage. I can still picture her, apron tied around her waist, expertly guiding the hands of my aunts, and uncles (and sometimes us kids) as we prepare meals together. Each lesson was more than just about cooking; it was about preserving our family’s legacy and sharing the love that came from preparing food with intention. Her laughter filled the room as she recounted tales from her life, and in those moments, I learned that cooking is not just a skill but a beautiful act of love.
My Grandfather also added a unique flavor to our culinary adventures, blending traditions and creating a tapestry of flavors that reflected his biracial, southern and very diverse backgrounds. His stories about family gatherings and the joy of sharing meals inspired me to appreciate the beauty in our differences. Together, my aunts and uncles would join in, each bringing their own culinary flair and cherished recipes. The kitchen became a symphony of laughter and shared experiences, where I learned the importance of community and the joy of cooking for others. These cherished moments have shaped my passion for food, instilling in me a deep appreciation for the love that binds us all together, one meal at a time.
Would you tell us about your first job working with food?
My first job working with food at the Design Center in San Francisco was a transformative experience that ignited my passion for catering. I remember stepping into the vibrant atmosphere of the center, surrounded by creativity and design, and feeling an immediate thrill! RIDDLED with nerves but also with a mindset that failure was not an option, it was my first real taste of the catering world, and I was eager to dive in!
I assembled a small team of friends, some of them responsible for catering events, and I quickly learned the importance of attention to detail and presentation. From setting up beautiful floral arrangements to preparing elegant hors d’oeuvres, every aspect was a chance to express creativity through food. I LOVE the hustle and bustle of the kitchen, the collaboration with my coworkers, and the excitement of seeing guests enjoy the dishes I crafted. I was in HEAVEN!
One standout moment was during a major event (Thanksgiving) where we had to serve a 120 attendees, and my nerves were a wreck! I was a bit late with some of the appetizers but quickly pivoted and turned part of my presentation into a “cooking class,” and it was a hit! The energy was electric, and I felt a rush of adrenaline as I worked alongside my team to ensure everything went smoothly, and it did.
The satisfaction of watching guests fight over my food was incredibly rewarding. That experience solidified my love for catering and taught me the value of teamwork, resilience, and the joy of sharing good food with others. It was a stepping stone that sparked my journey in the culinary world, and I carry those lessons with me to this day.
What is your favorite dish to make and why?
Cocoa-Rubbed Cornish Game Hens with Roasted Grapes. This meal is satisfying on so many different levels. It’s quick to put together, feels special enough for a Sunday supper with friends, and can be replicated with chicken, turkey, or even duck (with cooking times adjusted, accordingly). For side dishes, consider simple mashed potatoes and green beans. Or a salad of dark greens, and a fresh baguette to sop up the delicious, slightly sweet, juices. (Recipe blelow)
What has your experience been being LGBTQ+ working in the culinary industry?
Working in the culinary industry as an LGBTQ+ individual has brought a wealth of positive experiences that have enriched my journey. One of the most uplifting aspects has been the sense of community and support among fellow chefs and other caters in the city. Many Chefs I know in the space foster an inclusive environment where diversity is celebrated, which has allowed me to express my identity freely. This camaraderie creates a vibrant atmosphere where creativity flourishes, and I’ve formed lasting friendships with colleagues who share similar experiences and values.
Additionally, the culinary world often serves as a platform for advocacy and representation. Being part of events like Pride dinners or inclusive culinary events has allowed me to connect with others in the LGBTQ+ community who showcase our diverse talents through food.
I draw inspiration from my experiences and use them to create dishes that celebrate love, diversity, and acceptance. Overall, my journey in the culinary industry has been marked by growth, connection, and the joy of being part of a vibrant, supportive community
How do you use your talents to build community?
I use my culinary talents to build the LGBTQIA+ community in several meaningful ways. First and foremost, I host cooking events and workshops specifically for LGBTQIA+ individuals, creating a safe and welcoming space where everyone can express themselves and learn together. These gatherings not only focus on cooking but also foster connections and friendships, helping to strengthen our community.
I also collaborate with local LGBTQIA+ organizations to create fundraising events, where a portion of the proceeds from meals or classes goes directly to support community initiatives. This not only helps raise awareness but also brings people together for a common cause, using food as a powerful tool for advocacy.
Additionally, I love to celebrate LGBTQIA+ culture through themed dinner parties and special menus that highlight diverse cuisines from around the world. These events allow me to showcase the richness of our community while also providing a platform for conversations around identity, inclusion, and the importance of representation in the culinary arts.
By sharing my passion for cooking, I aim to inspire others, promote inclusivity, and create a sense of belonging within the LGBTQIA+ community. Food has a unique ability to bring people together, and I’m committed to using my talents to celebrate our diversity and strengthen our bonds.
What other passions do you have in life outside of the kitchen?
My favorite motto comes from the movie Auntie Mame, and that is, “Life is a banquet yet most poor suckers are starving to death!” Outside of the kitchen, I find great joy in sports, spending time with my partner Andres and best friends, staying home sitting in the living room window, reading and just thinking about what I want to do next with this life that has been given to me. My passion is to enjoy the little things, and I do.
What is the most memorable moment, good or bad, working in the culinary industry?
The answer is simple…. Cooking for my mother, and father (God rest his soul) and them telling me how proud they were of my success, after tasting my food (and we know how black folks can be about strange food) and telling me, GENUINELY, and lovingly…. “YOU PUT YOUR FOOT IN THAT!” Sigh.. my parents approval IS my Michelin Star.
What would you like to still achieve or learn?
In the culinary field, I’m eager to deepen my knowledge of global cuisines and the unique techniques that define them. There’s so much to explore, from the intricate flavors of Southeast Asian dishes to the rich traditions of Mediterranean cooking. I would love to travel and immerse myself in these cultures, learning directly from local chefs and home cooks.
Additionally, I’m interested in enhancing my skills in food preservation and fermentation. These techniques not only elevate flavors but also offer a sustainable approach to cooking that respects seasonal ingredients. I want to experiment with pickling, curing, and other preservation methods to create unique dishes that tell a story.
Any words of inspiration for those who either want to learn to cook at home or want to go into the culinary industry as a career?
Absolutely! For those looking to learn to cook at home, remember that the kitchen is a place of exploration and creativity. Start with simple recipes and gradually challenge yourself as you gain confidence. Oftentimes I am asked, “Mercedez, how do you know when something is seasoned enough?” to my reply, “When my ancestors tell me to stop!” On that note, don’t be afraid to make mistakes—each one is a valuable lesson that brings you closer to mastering your skills. Embrace the process, experiment with flavors, and let your intuition guide you. Cooking should be enjoyable, so find joy in the act of preparing food for yourself and your loved ones.
Separately, those of you considering a career in the culinary industry know that it’s a journey filled with both challenges and rewards. Passion and perseverance are key. Surround yourself with mentors who inspire you and seek out opportunities to learn from every experience. Remember that every chef has their unique style and voice, so embrace what makes you different.
Stay curious and open to new ideas, and never stop honing your craft. The culinary world thrives on innovation and diversity, so bring your authentic self to the table. Ultimately, cooking is not just about the food; it’s about the connections you create and the joy you bring to others. Follow your passion, and let it guide you on this incredible journey!
Cocoa-Rubbed Cornish Game Hens with Roasted Grapes
Serves 4
Ingredients:
2 small Cornish game hens
2 tablespoons natural cocoa powder
2 teaspoons five spice powder
1 teaspoon sea salt
1/2 teaspoon black pepper
8 shallots, peeled and quartered
2 tablespoons olive oil
a few small sprigs of fresh rosemary
2 tablespoons balsamic vinegar
2 tablespoons honey
1/4-1/2 cup water
1 large bunch red or purple grapes
Method:
- Heat your oven to 375 degrees.
- Rinse and pat dry the game hens.
- Mix the cocoa, five spice powder, salt, and black pepper in a small bowl. Place the hens in shallow dish, and sift the rub mixture over them. Gently rub the mixture all over the birds.
- Heat the olive oil in a wide oven-proof skillet (cast iron would be a good choice) over a medium flame. When the oil is hot, place the birds, breast side down, in the pan (set aside the dish the birds were in. Do not rinse it out). Sear the breasts for 3 or 4 minutes, then carefully loosen them with a spatula so as not to tear the delicate skin, and flip.
- Add the shallots to the pan, and saute for another 4 or 5 minutes.
- While the birds and the shallots are cooking, mix the balsamic vinegar, honey and water in the shallow dish the birds were in. Scrape any leftover spice rub into the liquid. When the shallots are lightly browned and blistered, add the scrape the vinegar/honey mixture into the skillet, add the grapes and rosemary sprigs, and shake the pan to loosen the birds and deglaze the pan.
- Immediately put the skillet in the hot oven and roast for 45 minutes to an hour, or until a drumstick twists loose easily. Remove the skillet from the oven.
- Arrange the roasted birds and the grapes on a platter. While they rest, place the skillet over a medium high flame and reduce the drippings and the shallots to a jammy glaze. This will take about 5 minutes. Pour the glaze over the birds, or serve it in a gravy dish, tableside.
