Our Story
Souley Vegan didn’t start with a business plan or funding. It started with faith, a dream—a deep determination to take care of my mom and family.

Before Souley Vegan became a household name...
Before being named one of the top 10 soul food destinations in the country by USA TODAY...
Before I became the first vegan chef in history to beat Iron Chef Bobby Flay...
Before all the awards and recognition...

As a single mom, I was working full-time as an endoscopy technician at Marin General Hospital, shoulder to shoulder with some of the top gastroenterologists in the industry. I became very skilled at taking biopsies, threading wires down the common bile duct, etc., while they worked the scopes through the GI tract. During that time, I was also going to school at night to earn my Bachelor’s in Nursing. I planned to become a nurse practitioner. With strong letters of recommendation and years of experience, I was on track to attend the school of my choice.

But something in me kept pulling toward another path—one that lit me up from the inside out. I made the decision to walk away from my medical career to pursue a vision I couldn’t shake: to create bold, plant-based Louisiana Creole food that honored my grandfather’s roots and could change how people experienced vegan cuisine.

I had no restaurant experience. No capital. Just an idea—and the fire to bring it to life. My colleagues encouraged me to stay on, even part-time, just in case. But I knew if I didn’t go all in, I wouldn’t succeed.

I started selling my food at local farmers markets. The response was immediate and powerful—people wanted more. They asked for a restaurant. I found a 2,700 sq. ft. space on Broadway. I didn’t even have gas money to get to the walk-through. Still, I showed up. I faked confidence in front of the landlord and told myself I’d figure the rest out.

Behind the scenes, I was struggling. I lost my home. My car was repossessed. There were days I wanted to give up. But what kept me going was passion and belief in Souley Vegan, my product, and the desire to take care of my family. I remember watching my mother swallow her pride after sitting by the phone for an hour before finally calling someone to ask for groceries. I carried that same pride with me for a long time. I didn’t ask for help. But what came of that struggle was extraordinary.

I learned every facet of my business. I built Souley Vegan into an internationally recognized brand—at a time when vegan food wasn’t liked, trusted, or understood. I opened the restaurant in 2009, during a recession, in a space that had sat empty for years and never kept a tenant for more than a year. Souley Vegan operated successfully for 14 years.

And now, welcome to our rebirth.
What I’ve learned.
How we’ve grown.
And what’s ahead.

That passion became Souley Vegan.

This isn’t just a restaurant. It’s the result of years of showing up even when everything said not to. It’s proof that something beautiful can come from nothing—if you believe enough to keep going.

Big flavor, no shortcuts.
The rest of the story lives in my upcoming cookbook-memoir, publishing November 2025.