Today we’d like to introduce you to Meya Hill.
Hi Meya, thanks for joining us today. We’d love for you to start by introducing yourself.
Born and raised in Omaha, Nebraska, I grew up surrounded by the rich culinary traditions of my grandmother and mother. Family gatherings, where food was always at the center of every celebration, sparked my love for cooking. This early exposure instilled in me a deep appreciation for the role food plays in bringing people together.
After completing my associate’s degree from Escoffier Culinary Arts in 2021, I honed my skills and began teaching culinary arts for a non-profit organization. Over the past five years, this experience has not only allowed me to refine my craft but also to participate in food competitions and cooking shows. Most importantly, it has given me the opportunity to share my knowledge with my community, equipping them with the skills needed to succeed in the culinary world.
As a chef, I believe that food is more than just sustenance; it’s a powerful tool for storytelling and community building. My dishes reflect a deep respect for traditional cooking methods while embracing modern creativity, making me a leader in the culinary scene.
Currently, I am pursuing my own business venture, Savor the Momentz, where I continue to innovate and share my passion for Southern cuisine and cross-cultural cooking. Also, as of this Summer 2025 I have enrolled in Johnson and Wales to obtain my BS is Culinary and Managment this will assist in furthering my commitment to serving my community through teaching and cross-cultural culinary experiences.
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?
One of the challenges I’ve faced in Omaha, NE, is breaking away from the expectation that cultural food should be limited to staples like fried chicken, collard greens, and cornbread. While I deeply respect those traditions, my culinary perspective is much broader I love exploring diverse flavors and techniques, and I want to showcase that versatility in my work.
Another hurdle has been building confidence in a male-dominated industry. There’s an outdated perception that men are the only ones who belong in professional kitchens or deserve recognition in media. Overcoming that stereotype has required resilience and self-assurance.
I’ve also learned the importance of moving in silence not everyone is rooting for your success, so it’s crucial to be selective about who you share your journey with. This mindset has helped me stay focused and avoid unnecessary distractions.
Finally, financial discipline has been key to my growth. I’m grateful to my wife for teaching me the value of saving and long-term planning. Her guidance has been instrumental in my stability and progress as a chef.
Can you tell our readers more about what you do and what you think sets you apart from others?
I’m a chef who thrives on pushing culinary boundaries while honoring tradition. My specialty lies in modernizing soul food and Southern cuisine infusing classic flavors with global techniques to create dishes that feel both nostalgic and innovative. I’m known for my bold, layered flavors and my commitment to using fresh, locally sourced ingredients whenever possible.
What sets me apart is my perspective.
As a Black female chef, my greatest reward isn’t just the food I create it’s the legacy I’m building through the students I’ve mentored. Watching them grow, launch their own businesses, and find their voices in the kitchen fuels my purpose. Their success is my success.
My food isn’t just meant to be eaten; it’s meant to be felt. I cook for the soul for the fellowship around the table, for that moment when someone’s eyes light up because they’re not just full but fulfilled. For the ‘take home plates’ that turn into phone calls the next day saying, ‘That meal stayed on my mind.’ That’s why I do this.
I’m proud of my journey because it’s authentically mine. For years, I poured into everyone else’s vision until I realized: when I started living for me honoring my instincts, my flavors, my worth the doors finally began to open. Now, I’m not just a chef; I’m a testament to what happens when you stop shrinking to fit someone else’s kitchen.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Finding the right mentors has been crucial to my growth as a chef, especially as a Black woman in this industry. Early on, I learned that mentorship isn’t just about finding someone with a big name it’s about clarity and intentionality. I start by asking myself, ‘What do I need right now?’ Whether it’s technical skills, business strategy, or guidance on navigating systemic barriers, being specific helps me identify the right person. For example, I once approached a chef I admired because she mastered balancing authentic flavors with high-volume operations I knew she could teach me scalability. I also look beyond titles. Some of my most impactful mentors weren’t celebrity chefs but local business owners or even peers who had wisdom to share.
For me, meaningful networking has always been about quality over quantity. I focus on showing up consistently not just attending events, but engaging deeply. I also believe in creating my own opportunities. And I never underestimate the power of follow-up. After meeting someone, Networking isn’t transactional for me; it’s about building a genuine ecosystem of support.
Pricing:
- Catering Pricing Range $30-$200 per person
- Private Chef Pricing Range $50-$250 per hour
- Meal Prep Pricing Range $15- $30 per meal
Contact Info:
- Website: https://thechefmeyahill.my.canva.site/meet-chef-meya-hill
- Other: http://bakesy.shop/b/savor-the-momentz
