We caught up with the brilliant and insightful Xazia Reynolds a few weeks ago and have shared our conversation below.

Xazia, thanks for taking the time to share your stories with us today The first dollar your business earns is always special and we’d love to hear how your brand made its first dollar of revenue.

When I first moved to Atlanta, I was in a transition period professionally. I had just gotten back from learning in Italy and knew I wasn’t staying in Memphis Tn. I had gotten a job at Gladys Knight Chicken and Waffles, and when the restaurant started having its own challenges, I made the decision to move on and take a position at a Baltimore crab and seafood restaurant.

That move ended up changing everything for me. There was a gospel singer who came in regularly, and one day—during a slower shift—I decided to do table touches and actually connect with guests. We struck up a conversation, and he shared that he was trying to eat healthier and was looking for a personal chef.

I had cooked for friends and family and had done events before, but I had never worked as someone’s personal chef. Still, it felt exciting. It felt like an opportunity to stretch myself and see what else my skill set could do.

That one client taught me so much—time management, ordering with intention, balancing flavor with nutrition, and even pulling from things I had only briefly explored in culinary school. More than anything, it showed me that I could take control of my own career.

That first dollar wasn’t just income—it was a turning point. It was the moment I realized I could build something on my own terms, one client at a time.”

Xazia, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I’m Chef Xazia Reynolds—most people know me as Chef X—a chef, entrepreneur, and creative rooted in the belief that food is more than nourishment; it’s culture, care, and connection.

I’ve spent over 15 years in the culinary industry, with a background that spans fine dining, family-owned restaurants, overseas culinary experience in Italy, personal cheffing, and large-scale event execution. My career has taken me from intimate kitchens to high-pressure environments, including serving as a personal chef at Kanye West’s ranch in Wyoming and, most recently, working at Mercedes-Benz Stadium in Atlanta.

At Mercedes-Benz Stadium, I oversee and execute some of the venue’s largest and most high-profile events. I currently serve as Sr. Sous Chef over Corporate Dining Hall as well as the Clubs Department, which includes seven club spaces and the Owners Suite. In this role, I focus on elevating the guest and employee dining experience at scale—balancing creativity, consistency, and operational excellence while maintaining a sense of intention and soul in the food.

Food has always been my language. I didn’t enter this industry chasing trends—I entered it because I genuinely love feeding people and creating moments through food. Over time, that passion evolved into a desire to take ownership of my craft, which led me into entrepreneurship.

Through my personal chef services, pop-ups, curated dining experiences, and my brand Chef XRey, I create food that feels elevated but familiar—luxurious without being intimidating. I specialize in thoughtful menus that balance flavor, comfort, and creativity, whether that’s for private clients, events, or brand collaborations. My work lives at the intersection of food, storytelling, and community, and I’m intentional about creating experiences that feel personal, warm, and memorable.

What sets me apart is perspective. I bring the discipline of fine dining, the efficiency of large-scale operations, and the heart of home cooking into everything I do. I understand timing, logistics, leadership, and execution—but I also understand people. I know how to listen to a client, translate their needs into a menu, and create experiences that feel thoughtful rather than cookie-cutter.

I’m most proud of the career I’ve built through adaptability, integrity, and intention. Becoming a mother further shaped how I show up in my work—more grounded, more focused, and more committed to building something sustainable and meaningful.

For potential clients, collaborators, and supporters, I want them to know this: I care deeply about the work. I’m not just here to cook—I’m here to create experiences that feel considered, nourishing, and rooted in authenticity. My brand is about honoring craft, leading with purpose, and proving that you don’t have to lose yourself to build something beautiful.

Chef X isn’t just a name—it’s a reflection of my journey, my work ethic, and my commitment to doing things with intention.

Can you share a story from your journey that illustrates your resilience?

Resilience, for me, has looked less like one big moment and more like consistently choosing to stay the course—even when things didn’t look the way I imagined they would.

One moment that really stands out is stepping into leadership at Mercedes-Benz Stadium. Managing high-volume kitchens, large teams, and multiple departments— Employee Dining, and now the Clubs department comes with an incredible amount of pressure. The scale is massive, the expectations are high, and the margin for error is very small.

There were moments early on where I questioned whether I was doing enough, learning fast enough, leading well enough. Instead of pulling back, I leaned in. I asked questions, observed everything, took notes, and worked to understand not just the food, but the systems behind it. I learned how to lead people through long days, high stakes, and constant change without losing empathy or standards.

At the same time, I was navigating life outside the kitchen—motherhood, entrepreneurship, and personal growth—all while holding myself to a high level of excellence. Resilience, in that season, meant showing up prepared even when I was tired, staying curious instead of defensive, and trusting that consistency would compound over time.

That experience reshaped how I define strength. It taught me that resilience isn’t about being the loudest or toughest in the room—it’s about being steady, adaptable, and committed to growth. That lesson has stayed with me and shows up in how I lead, how I cook, and how I build my brand today.”

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

I think what really helped me build my reputation was consistency—showing up the same way every time, regardless of the room or the size of the opportunity.

Early on, I focused on doing the work well even when no one was watching. Whether I was cooking for a private client, leading a team in a high-volume kitchen, or handling a smaller event, I treated every experience with the same level of care and professionalism. People noticed that I didn’t cut corners and that I took pride in execution.

Another big part of it was reliability. In this industry, trust is everything. Clients and teams knew that if I said yes to something, it would get done—and it would get done right. That reliability opened doors and led to repeat business, referrals, and opportunities to step into larger leadership roles.

I also think my willingness to learn and adapt played a major role. I’ve worked across different environments—from fine dining to large-scale operations—and instead of trying to force one style everywhere, I paid attention to what each space required. That flexibility allowed me to grow while still maintaining my voice as a chef.

Ultimately, my reputation wasn’t built overnight or through hype. It was built through steady work, integrity, and the relationships I nurtured over time. People trusted me because I was consistent, prepared, and genuinely invested in the outcome—and that trust is something I continue to protect.”

Contact Info:

• Website: https://Chefxrey.com
• Instagram: https://instagram.com/chefxrey
• Linkedin: https://www.linkedin.com/in/xaziareynolds/
• Other: Podcast: The Late Shift Chef X. Rey

Image Credits

Self