We recently connected with Carmenia Tyrus and have shared our conversation below.

Carmenia , appreciate you joining us today. Are you happier as a business owner? Do you sometimes think about what it would be like to just have a regular job?

Yes—I’m absolutely happier as a business owner.

I spent most of my life working for someone else, but ownership was always the dream. Every job I had gave me the experience and confidence I needed to eventually build something of my own. Today, I lead from that perspective—I know what it feels like to be the employee, so I strive to be the kind of boss I once needed.

That said, entrepreneurship comes with real pressure. I remember one night after an especially demanding stretch—multiple events, staffing challenges, rising costs. I was alone in the kitchen after service, exhausted, reviewing invoices and prep lists for the next day. For a brief moment, I thought about what it might feel like to clock out of a regular job and leave the responsibility behind.

But that thought passed quickly.

I looked around at what I’ve built—the brand, the team, the guests we serve—and I was reminded that while ownership is heavy, it’s also fulfilling. I value the flexibility, the creative freedom, and the ability to move in my purpose.

Even on the hardest days, I know I wouldn’t trade it. I don’t ever want to work for someone else again.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

I’m the Executive Chef and Owner of Musulyn’s Catering and Musulyn’s International Restaurant based in Covington, Georgia.

I’ve always had a deep passion for cooking and entertaining. From an early age, food was more than just a meal to me—it was how I showed love, brought people together, and created experiences. Over the years, that passion evolved into a vision of ownership. I dreamed of opening a full-service restaurant, event center, and gift shop alongside my sister.

Unfortunately, that dream was tested in the hardest way. My sister was diagnosed with pancreatic cancer and later passed away. Before she transitioned, I made her a promise—that I would continue the dream of business ownership we shared. Naming the business “Musulyn’s” was my way of honoring her legacy and ensuring her spirit lives on through everything we build.

Today, my brand stands on that promise.

Through Musulyn’s, I provide full-service catering, restaurant dining, and curated culinary experiences that blend Soul Food, Caribbean, and African influences. We specialize in everything from corporate events and weddings to community outreach meals and private celebrations.

What I truly offer my clients goes beyond food.

I help ease the stress that comes with planning events by guiding them through menu development, guest accommodations, and service logistics. I provide not only delicious, well-executed meals, but also quality products, professionalism, and reliability. My team and I focus on presentation, punctuality, hospitality, and creating an atmosphere where guests feel cared for.

What sets me apart is heart, heritage, and hands-on leadership.

Every menu is intentional. Every event receives personal oversight. And every client is treated like family—not just a transaction. I’m proud that my business is both service-driven and community-focused, supporting local initiatives and using food as a bridge to bring people together.

What I’m most proud of is turning pain into purpose—building a thriving brand from a promise made during one of the most difficult seasons of my life.

I want potential clients and supporters to know that when they choose Musulyn’s, they’re not just booking a caterer or restaurant—they’re investing in passion, legacy, culture, and an unforgettable culinary experience.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I believe my reputation has been built on consistency, authenticity, and service.

From the very beginning, I made a commitment that every plate leaving my kitchen would reflect excellence. Whether it’s an intimate dinner for 20 or a corporate event for hundreds, I approach each opportunity with the same level of care, presentation, and flavor. People remember how you make them feel through food—and I take that responsibility seriously.

Another major factor has been professionalism and reliability. In the catering and hospitality industry, clients are trusting you with some of their most important moments—weddings, celebrations, corporate functions, even homegoing services. I’ve built trust by being organized, communicative, punctual, and solution-oriented. My clients know that when they book with me, they don’t have to worry.

I also lead from a place of hospitality, not just business. I engage with guests personally, I listen to feedback, and I remain hands-on in my operations. That visibility and accessibility matter—it shows people that the brand is personal, not distant.

Community involvement has also played a significant role. Supporting outreach initiatives, feeding families in need, and participating in local events has helped people see that my business stands for more than profit—it stands for impact.

Ultimately, my reputation has grown through word-of-mouth, repeat clients, and delivered experiences. I’ve learned that if you stay consistent, operate with integrity, and truly care about the people you serve, your name will carry weight long before your marketing does.

Let’s talk about resilience next – do you have a story you can share with us?

One of the most defining stories of resilience in my journey is directly tied to why my business exists in the first place.

Before Musulyn’s ever opened its doors, my sister and I shared a dream of owning a full-service restaurant, event center, and gift shop together. We talked about it constantly—what it would look like, how we would design the space, the kind of experiences we wanted to create for people. It was more than a business plan—it was a shared vision rooted in family, legacy, and purpose.

Then our lives changed.

My sister was diagnosed with pancreatic cancer. What started as hope quickly turned into hospital visits, treatments, and the emotional weight that comes with watching someone you love fight for their life. During that time, business plans didn’t matter. Survival, faith, and family did.

Before she passed, I made her a promise—that I would continue the dream we started together. That I wouldn’t let the vision die with her.

Losing her was one of the hardest moments of my life. There was grief, fear, and uncertainty. Starting a business is already difficult—but building one while carrying loss is an entirely different kind of emotional weight.

There were days I questioned whether I had the strength to do it alone. Days when the financial pressure, operational demands, and personal grief all collided at once. But every time I felt like giving up, I thought about that promise.

Naming the business “Musulyn’s” was intentional—it was my way of keeping her spirit present in every milestone we reach.

That experience taught me resilience in its purest form. It taught me how to push forward while healing. How to build while grieving. How to turn pain into purpose.

Today, every event we cater, every guest we serve, every door we open is a fulfillment of that promise. And that, more than anything, reminds me that resilience isn’t just about surviving hard moments—it’s about honoring them by continuing to rise.

Contact Info:

• Website: https://Www.musulynsinternational.com
• Instagram: @Chef_carmenia
• Facebook: Musulyn’s international restaurant
• Other: @eatwithmusulyns