Therese Nelson

With over 20 years of experience, Therese graduated from Johnson and Wales University where she holds degrees in Culinary Arts and Hospitality Management. Her early career was spent honing her skills with hotel brands like Orient Express and Four Seasons until she moved on to working primarily as a private chef and boutique caterer. 

As a freelance writer and independent scholar, she contributes to and comments on Black identity in American gastronomy for a wide range of multimedia publications and cultural organizations. Her work focuses on bridging the gap between the historical legacy of Black identity in American hospitality and the practical application of that heritage.