I was only 11 when my journey started at a summer culinary camp I took, falling in love with cooking before I even knew what fine dining meant. From the first moment in the kitchen, I wasn’t just learning how to cook, I was finding my purpose. I was already helping my aunt and grandma out a lot in the kitchen, but joining that camp sparked something in me. After the camp, I wanted to cook everything, I wanted to help in the kitchen more than ever, and I was always begging to cook something myself. A lot of my inspiration comes from those moments in the kitchen, everything was always made from scratch, everything. When I was 14, I started selling sweet treats, taffy grapes, cheesecake cups, etc. Business was booming, I had sales all across the city, and even gained my first catering client. It was then that I started trying different meals and posting actual food. I had the idea to start selling plates as well, but I didn't know how far it would go or how far I wanted to take it at the time. I was posting the meals I made on a private page of mine, but still received so much encouragement from friends and family to make a public page and post more. In 2022, I made a brunch board, everybody loved it so much that I made a page, Rias Kitchen. Made my first post and received so much support so quickly, it wasn't long before I was selling plates and catering. I was selling out every time, me & my parents were delivering to every part of the city, I was working with a stove that had 3 burners and 1 knob but everything was motivation, I was operating in my purpose so nothing else mattered. This was during COVID, but not long after I went back to school for my sophomore year. I'm super shy, so when school started, I was extremely quiet, didn’t socialize much, and was always to myself. I didn't even talk about my business, but someone found my page, and word got around that I cooked. I brought food to school for a few people in my class, then the next thing I knew, I had orders all over the school, even from the security guards. I was waking up at 4-5 am and traveling to school by bus with an over an hour commute to make orders, wings, pasta, anything anybody wanted, I made it, and I still made it to school on time. This is where my entrepreneurship journey took off, but it's not where it started. When I was around 7 or 8, I painted nails in the playground of my grandma's apartment complex, with polish I got from her room for 50¢ / $1. In elementary, I used to resell whatever snacks my parents sent me to school with, and in middle school, I had a full candy business going on out of my locker and in classes. Now, at 19, I'm furthering my education in culinary school. I’m primarily self-taught, with an honorable mention of one close mentor who aided in my growth. Every dish, every service, every recipe, and every minor and major detail in my work is a reflection of my unmatched passion, purpose, and experience. Lé Lux is my vision in full—a luxury hospitality company that is more than just food. It is my ultimate goal for Lé Lux to be the go-to company for unforgettable, one of a kind events. A one stop experience for decor, dining, entertainment, and so much more. I don’t want to just provide a meal, I want to serve connection, joy, and memories that last forever. 

 

- Chef Ria.