Today we’d like to introduce you to Kenshaya Wright.
Hi Kenshaya, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
SeafoodSoulPlates was born during one of the most uncertain and difficult seasons of my life. During the COVID-19 pandemic, the world had completely changed. Everything was shut down, returning to work seemed almost impossible, and during that same time, I experienced the loss of my friend, Jabari Pelle. I was navigating grief, uncertainty, and trying to figure out what my next chapter would look like.
During that time, I turned to something that had always brought me comfort—food.
My love for cooking is deeply rooted in family. Many of the skills, flavors, and recipes I use today were passed down from my grandmother, Agnes, to my mother, Angela, and eventually to me. What began as family recipes and traditions became a way for me to provide for myself during a time when so much about the future was unknown.
I started by selling lunch plates to my coworkers. At the time, I wasn’t thinking about building what SeafoodSoulPlates has become today—I was simply using something I loved and knew how to do to create income for myself. But people started talking. Word of mouth brought new customers, and social media allowed my food to reach people outside of my immediate circle. Before I knew it, lunch plates were turning into catering orders.
Then one catering client asked me a question that would completely change the direction of my business: would I come into her home and privately prepare a meal for her family?
I said yes, and that experience became the beginning of The Soul Plates Private Chef Experience.
From there, SeafoodSoulPlates continued to evolve. I went from selling individual lunch plates to catering events and creating intimate private chef experiences centered around not only amazing food, but presentation, atmosphere, and hospitality. I wanted my clients to feel like they were receiving an entire experience rather than simply hiring someone to cook.
Today, SeafoodSoulPlates has grown into a private chef and catering brand serving clients throughout Pennsylvania, New York, New Jersey, and beyond. I offer private brunch and dinner experiences, catering, luxury buffet setups, special events, and other customized culinary experiences.
When I look at where the business is today, it’s emotional because it was created during a time of loss and uncertainty. Something that started as a way for me to survive became something that gave me purpose, allowed me to carry pieces of my family with me, and created opportunities I couldn’t have imagined when I sold those first lunch plates.
Every time I cook, there’s a little bit of my grandmother Agnes, my mother Angela, my own creativity, and the journey that brought me here on that plate. That’s what makes SeafoodSoulPlates more than a business to me—and why I call it The Soul Plates Experience.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely has not been a smooth road. One of my biggest challenges was having to teach myself how to become not only an entrepreneur, but also a chef, business owner, leader, marketer, and everything else that comes with building a business from the ground up.
I knew how to cook and had the foundation that was passed down to me through my family, but I also knew that if I wanted SeafoodSoulPlates to grow, I needed to challenge myself beyond what I already knew. During the beginning stages of building my business, I intentionally started taking positions in restaurants so I could gain professional kitchen experience, learn different techniques, understand kitchen operations, and strengthen myself as a chef.
That experience wasn’t always easy. I was entering professional kitchens as someone who was still relatively new to the industry, and I was also a woman trying to establish myself and be taken seriously. I quickly learned that I had to work harder to stand out. I had to prove that I was capable, dependable, creative, and able to lead before I was given more responsibility and opportunities for leadership in the kitchen.
At the same time, I was building SeafoodSoulPlates outside of those jobs. I was learning pricing, marketing, customer service, social media, menu development, event execution, finances, and all of the behind-the-scenes work that people don’t necessarily see when they look at the finished product.
There were definitely moments of trial and error, but those experiences shaped me. I didn’t wait until I had all the experience or every answer before starting. I started with what I had, put myself in environments where I could learn, and continued building my skills along the way.
Looking back, some of the situations that challenged me the most are also what gave me the confidence and discipline I have today. I’m still learning and evolving, but now I understand that growth is a constant part of entrepreneurship—and every new level of the business requires a new version of me.
Appreciate you sharing that. What else should we know about what you do?
SeafoodSoulPlates is a private chef and catering brand, but what I specialize in is creating experiences around food. I offer everything from intimate private chef brunches and dinners to catering, luxury buffet setups, small bites, special events, and customized culinary experiences. My style combines soulful flavors with elevated presentation, allowing me to take food that feels familiar and comforting and present it in a way that feels luxurious and memorable.
I think I’ve become especially known for my private chef experiences. When I enter a client’s home or event space, my goal isn’t simply to prepare their meal. I want them to feel like they’re having a restaurant-quality experience without leaving their space. From the menu and presentation to the tablescape or buffet setup, I pay attention to the details that transform dinner or brunch into an occasion. That’s why I refer to what I provide as The Soul Plates Experience.
What sets SeafoodSoulPlates apart is that there is a story behind the food. Some of my foundation comes from recipes and techniques passed from my grandmother Agnes to my mother Angela and then to me, while another part comes from everything I’ve learned professionally and creatively throughout my journey. I’ve been able to take those influences and develop a style that feels authentic to me—soulful, creative, elevated, and made with intention.
But I’m most proud that SeafoodSoulPlates has given me a platform to do more than serve paying clients. Community involvement and giving back are extremely important to me.I understand what it feels like to go through uncertain seasons, and as my business has grown, I’ve wanted that growth to create opportunities for me to pour back into other people as well. Whether it’s using food to support people in need, participating in community initiatives, donating my time or services, or simply finding ways to show up for the communities that have supported me, I believe success means more when you’re able to share it.
Food has always had the ability to bring people together. It can celebrate someone, comfort someone, create memories, and make someone feel cared for. I try to carry that same spirit into both my business and my community involvement.
When I think about what I’m most proud of, it’s not one event, one client, or one accomplishment. It’s knowing that something I started during one of the hardest periods of my life has grown into a brand that allows me to create beautiful experiences, provide for myself, carry on pieces of my family’s legacy, and give something back to others.
That’s what the “soul” in SeafoodSoulPlates represents to me. It’s bigger than what’s on the plate.
Alright, so to wrap up, is there anything else you’d like to share with us?
If there’s anything I’d like readers to take away from my story, it’s that you don’t always have to know exactly where you’re going when you begin. SeafoodSoulPlates started during a time when I was simply trying to navigate loss, uncertainty, and a changing world. I couldn’t have imagined that selling lunch plates would eventually lead me to creating private chef experiences, catering events, building a brand, and having opportunities like this to share my story.
I’m a big believer in allowing yourself to evolve. I’ve learned not to be afraid of starting small, changing direction, learning something new, or walking into rooms where you may not feel completely qualified yet. Sometimes you grow into the opportunity by showing up and being willing to do the work.
There’s still so much more I want to accomplish with SeafoodSoulPlates. I’m continuing to expand The Soul Plates Experience, create new culinary experiences, develop new products, reach new cities and clients, and find more ways to use my business to give back to the community.
Most importantly, I want my journey to remind someone that where you start doesn’t determine where you can go. Something created during one of the most difficult chapters of my life became one of the greatest sources of purpose in my life.
I’m grateful for every person who has booked, shared, recommended, supported, or even simply followed my journey. SeafoodSoulPlates wouldn’t be what it is without that support, and I’m excited for everyone to see what’s coming next.
Contact Info:
- Website: SeafoodSoulPlates@gmail.com
- Instagram: https://www.instagram.com/seafoodsoulplates_?stkn=NmgxZmN4YjdqbzA1&utm_source=qr
- Facebook: https://Facebook.com/seafoodsoulplates
- Other: https://www.tiktok.com/@seafoodsoulplates
