We recently connected with Arica Davis and have shared our conversation below.

Arica , thanks for taking the time to share your stories with us today Alright, so you had your idea and then what happened? Can you walk us through the story of how you went from just an idea to executing on the idea

I’ve always had a love for food, but my path to becoming a chef wasn’t exactly traditional. I went to school for business and marketing, and after years of working in sales, I found myself craving something more fulfilling. I grew up in the restaurant world, so the kitchen always felt like home—but I knew I didn’t want the long, grueling hours of restaurant life. When someone mentioned private chef services to me, something clicked. I knew instantly that was what I wanted to do.

With no direct experience in the industry, I had to get creative. I began hosting intimate dinner parties twice a month for friends, preparing four-course plated meals while they covered the groceries. Those nights sparked something in me—I fell in love with curating experiences around food. From there, I decided it was time to make my dream a reality.

Using my background in marketing, I built a professional website, designed menus I felt confident in, and printed business cards. At the time, I was between jobs and waitressing to make ends meet, so I started passing out cards to anyone who might be interested in private chef services. My first clients were friends and locals, but word spread quickly. A few Yelp reviews later, Yummy Fixins was officially born.

Eleven years later, that small idea has grown into something bigger than I could have imagined. Today, Yummy Fixins offers small event catering with full staff, private boat catering, and custom charcuterie boards and grazing tables. What started as a passion project has turned into a thriving business built on creativity, hospitality, and a deep love for sharing good food.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

What began as a one-woman show has grown into one of Lake Tahoe’s most trusted and beloved personal chef services. When I first started Yummy Fixins over eleven years ago, it was just me—preparing every dish from start to finish in clients’ homes for intimate gatherings of five to twenty people. I handled it all: the planning, the shopping, the cooking, and the cleanup. Those early years taught me the value of connection, attention to detail, and the joy of creating memorable dining experiences in the comfort of someone’s home.

Over time, my business evolved. Today, Yummy Fixins has a talented team of professionals who help bring each event to life. With a fully equipped commercial kitchen, all of our prep work is done ahead of time so that when we arrive on site, the focus remains on freshness, flavor, and presentation. Whether it’s a small wedding, a family reunion, a special occasion dinner party, or a corporate event, we take care of every detail so our clients can simply relax and enjoy.

Our seasonal menus feature fresh, locally inspired dishes that highlight the best of each season, and we’re always happy to customize for specific dietary preferences—whether that’s low calorie, dairy-free, vegetarian, gluten-free, vegan, or Paleo. At Yummy Fixins, we believe great food should be accessible, personal, and stress-free.

As the culinary world shifted, so did we. When charcuterie boards became all the rage, we embraced the trend with our own creative twist—offering beautifully arranged boards for pickup, boat catering, and large-scale grazing tables. Today, Yummy Fixins continues to grow with an amazing team that shares the same passion for food, hospitality, and creating unforgettable dining experiences.

Based in Lake Tahoe, we’re proud to save our clients hours of planning, shopping, and cooking—leaving them with nothing but happy memories and a clean kitchen.

What do you think helped you build your reputation within your market?

I think what really helped me build my reputation in the private chef and catering world is my genuine connection with people. I’ve always been a people person, and I truly enjoy engaging with my clients on a personal level. Whether it’s a one-time dinner party or a family we’re cooking for all week, I love getting to know the people behind the plates. My team and I take pride in offering not just incredible food, but an exceptional experience from start to finish. The food may be the star of the show, but it’s our customer service and personal touch that keep clients coming back. Over the years, repeat clients and word-of-mouth referrals have become the foundation of our success—and to me, that’s the best compliment we could ask for.

Can you open up about a time when you had a really close call with the business?

Running a small business has been one of the most rewarding—and challenging—experiences of my life. In the private chef and catering industry, it’s not just about creating delicious food. It’s about juggling everything else that comes with entrepreneurship: marketing, menu planning, bookkeeping, taxes, payroll, social media, and the never-ending to-do list that keeps the business running behind the scenes.

I have a small but mighty team, and like many small business owners, I wear a lot of hats. There have even been times when I’ve forgotten to run payroll—twice, actually—which meant my team (and I!) didn’t get paid on time. It’s a horrible feeling, but it taught me an important lesson about organization and asking for help. I’ve since partnered with a payroll provider and hired a bookkeeper to help manage expenses and sales tax. It’s an extra cost, but absolutely worth the peace of mind.

Finding balance is still an ongoing challenge. Social media isn’t my favorite part of the job, but it’s essential for growth. And while I pride myself on responding quickly to clients, there are still moments when emails get lost in the shuffle or a contract sits unsent in my drafts. I’m still learning every day, and I’ve realized that part of running a business is giving yourself grace—because even when things don’t go perfectly, the passion behind what you do is what keeps it all moving forward.

Contact Info:

• Website: https://yummyfixins.com/
• Instagram: https://www.instagram.com/chefyummyfixins/?hl=en
• Yelp: https://www.yelp.com/biz/yummy-fixins-south-lake-tahoe-3

Image Credits

NA. They are all my photos