We’re excited to introduce you to the always interesting and insightful Theodorian Tharpe. We hope you’ll enjoy our conversation with Theodorian below.

Theodorian, looking forward to hearing all of your stories today. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

I started “ChefTheeGrizzley’s Quality Over Quantity Catering Fine Cuisines LLC” during the pandemic. At the time I was working 2 jobs. I was an assistant kitchen manager & worked at a fast food restaurant. I was already thinking about what can I do to take myself to the next level because I was tired to being overworked and underpaid. I wanted to have more of a presence online. I focused on building my social media platform as well as locally expanding my clientele. I would be super tired from working 14 hour days 5 days a week. I was especially tired from working at the fast food restaurant, I was washing walls, taking out trash doing duties that I wasn’t doing at my primary job. My mom was just diagnosed with lung cancer so I wanted to be there for her and still have money coming in. I put my notice in at the fast food place, kept my primary job & started building “ChefTheeGrizzley” the brand online . It was Labor Day of 2020 when I officially went viral on instagram and I went from having 3k followers to 15k in a matter of weeks. Clients would DM me asking me to come in home and cook; from there I started offering an in home dining experience which I later called “Thee Quality EXP”, I also started small catering, plate sales & meal prep. Fast forward to a couple months later, I started content creating. By this time I had around 30k followers ; My cousin India sat me down and told me that I should get my LLC. I started “ChefTheeGrizzley’s Quality Over Quantity Catering Fine Cuisines LLC” shortly afterwards and I haven’t looked back since. When I first started I really didn’t make much because I just wanted to get my foot in the door. As I gained popularity locally and socially I started catering and cooking for high end clients. Eventually Tv producers reached out to me via DM on instagram about a cooking opportunity which ended up being TBS’s 2021 #1 cable comedy of the year “Rat In The Kitchen”. Fast forward to 2023 I have a dominant social media(Instagram) presence with 87k followers and currently branching out to other platforms. I’m currently monetizing on 3 platforms, I’ve networked with entrepreneurs from all over the states and even Canada. I’ve been on national & local television, podcast, endless interviews as well as a few publications. . I’ve cooked for celebrities, doctors, companies & organizations as well as single moms. I currently have a seasoning line in the works as well as other business ventures that I can’t yet discuss.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

As seen on TBS newest cooking competition, Rat In The Kitchen. I’m Theodorian also known as ChefTheeGrizzley. I specialize in upscale comfort & soul food. I’m based out of Macon,Ga but I am a travel chef. I’m the owner of my catering business, ChefTheeGrizzley’s Quality Over Quantity Catering Fine Cuisines LLC. I was raised on the outskirts of the country (Twiggs County, Dry Branch, Ga). Growing up in the country I lived off true soul southern cooking — collard greens, BBQ raccoon , squirrel w/ white gravy, fresh homemade biscuits. Anything considered country eating, I’ve eaten it! I began cooking when I was 5 years old and it had been a passion ever since. Believe it or not, I cooked my first solo thanksgiving meal when I was 10 years old! I attended a career centered high school that offered a pathway in the culinary field. After graduation, I decided to attend either culinary school or business school to begin my journey as a professional chef. Of course I chose culinary school and started at the Art Institute of Atlanta. The tuition was insanely high at the institute, so I decided to take a 2 year hiatus and re-evaluate my next steps. My passion led me back to culinary school at Helms College in Macon, Georgia. Once I graduated in 2018, I have served Macon with my exquisite meals & expanded their palates to new, robust and amazing flavors and dishes.

What sets me apart from others would be my work ethic, the dedication and overall passion that I put into creating dishes all while providing excellent customer service.

My mom passed 12/26/22 from cancer. I’m most proud of her seeing all of my accomplishments. Handing her my high school & college plague for her to hang in the house. Seeing her baby girl flourish and grow into what I am today and I haven’t even reached my full potential. She witnessed me open doors that were closed and to see me bulldoze them down just makes my heart soo full. Watching her see child on national television doing what she loves to do.

I want my followers, fans & clients to know that I will provide “The Quality EXP” in whatever service, content & overall inquiry. I treat everyone no matter economic status with respect. I like to say that everyone is a VIP client.

Any advice for growing your clientele? What’s been most effective for you?

The most effective strategy for growing clientele for me is social media and word of mouth. When I first started using instagram, hashtags were a thing. When new clients book me I always like to ask them how did they find me. I almost always get the same answers ( instagram hashtags & referrals). Also when you are posting pictures and videos make sure your camera and background is clean. Use flash and always hit those angles. Clients eat with their eyes first. Once you look at my food it’s almost for certain that your booking.

How about pivoting – can you share the story of a time you’ve had to pivot?

I recently had to pivot both in my business & life. 12/26/22 my mom passed away from brain cancer. It’s always been my mom and I . Cancer is something that we’d been dealing with for 2 years. She went through chemo & radiation the first time & knocked them both down like a true fighter she was and beat it. A year later it came back and metastasized to her brain. Ultimately the radiation wasn’t helping anymore & you can’t do chemotherapy on the brain, I told her that whatever decision that she made I would stand behind her 1000% and when the time came I did just that. Once she reached stage 4 I made the decision to not accept bookings. Luckily I had so much content that I didn’t post that I was able to still continue to post everyday. I became her full time Caregiver while not losing my social media presence. I did this for 4 months until her passing a day after Christmas.

Contact Info:

• Website: https://www.cheftheegrizzleyqualityexp.com/
• Instagram: https://www.instagram.com/cheftheegrizzley/?hl=en
• Facebook: https://m.facebook.com/ChefTheeGrizzley/
• Linkedin: https://www.linkedin.com/in/theodorian-tharpe-459028177
• Youtube: https://www.youtube.com/channel/UC8vX1A1soGIzJW7nMDASyug
• Other: TikTok – @ChefTheeGrizzley

Image Credits
Virginia Griggs tharpe