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Meet The Chef

Shalia Coburn

My mission is to provide fresh, healthy, and sustainable food made with love passionately.

As early as she can remember Chef Shalia Coburn was in the kitchen creating food with love. She always had a natural talent for cooking. A native of Tucson, Arizona and Atlanta, Georgia Shalia discovered her calling to food while working as a flight attendant for Delta Airlines. During her travels abroad she found herself in Barcelona, Spain on a private culinary tour. Little did she know that tour would serve as the symbolism she needed to move forward with pursuing a career as a professional chef. In 2013, she enrolled in the renowned L’ Académie de Cuisine in Gaithersburg, Maryland and embraced her new career journey with immense passion. She completed her apprenticeship at the Michelin Star Award winning restaurant, Blue Duck Tavern in Washington, DC. Upon graduation Shalia worked for various luxury hotel brands such as The W Hotel and Kimpton Hotels. In recent years, Shalia has worked as an Executive Chef in the corporate dining sector managing the service of various Fortune 500 companies’ food programs and events. Her food is elegant, flavorful, and full of fresh, seasonal ingredients. She uses the plate as her canvas to display her artistic approach to each meal.

 

 

 

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Honorable Mentions:

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Shalia was featured in the October 2018 issue of Potomac Lifestyle Magazine which highlighted her flair for seasonal and sustainable food. She is also certified by ServSafe as a Food Manager. 

WHAT PEOPLE SAY

I can’t say enough good things about Chef Shalia.  She is exceptionally talented and very professional.  In early December, we were set to have Chef cook dinner for my family of ten.  A last minute Covid scare forced us to cancel the dinner. Chef was extremely understanding and offered to reschedule the dinner for another date.  Not only that, the day of, Chef prepared a meal for the six of us who did not have to quarantine.  She even made a contactless delivery to our doorstep.  The food was outstanding.  To top things off, Chef Shalia was able to accommodate my son, who has serious food allergies to diary and egg.  He devoured the filet and delicious sides in minutes!  The transition from Chef Bernard (who hosted my daughter’s 16th birthday dinner with 10 of her friends last year) to Chef Shalia has been seamless.  I can’t wait to start taking advantage of the weekly meal services. Highly recommend.

-Cheryl Mason, Maryland

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