MEET CHEF STACEY
Food Has Always Been How I Bring People Together.
Southern roots. Professional culinary training. More than 13 years in restaurant kitchens. And a lifelong belief that when people gather, somebody better feed them.
WHERE IT STARTED
There Was Always Room at the Table.
Long before Butter Me Up Biscuit had a name, hospitality was simply part of my everyday life.
I grew up around food…baking with my grandmother, cooking alongside family and learning that celebrations almost always happened around a table. Food was how we took care of people. If you stopped by our house, you were probably staying for dinner or leaving with something baked. That feeling never really left me.
A Few Kitchens and a Lot of Meals Later.
THE ROAD TO BUTTER ME UP BISCUIT
After graduating from NC State, I landed in Hilton Head, South Carolina, working front-of-house in restaurants and realizing pretty quickly that hospitality was where I belonged.
That eventually took me to Austin, Texas, where I studied Culinary Arts with a focus in pastry and began working at Sway. I moved from pastry line cook to sous chef, Chef de Cuisine and eventually helped open restaurants immersing myself in Thai and Asian cuisine along the way.
Then came Denver.
Working for a meal-planning company pushed me into an even broader range of cuisines and gave me the chance to cook creatively every day.
But eventually, I found myself coming back to where I'd started. To feeding people. To gathering. And, strangely enough, to biscuits.
WHY BISCUITS?
Back to the Beginning.
I wanted a biscuit like the ones I remembered from home.
Flaky. Buttery. Substantial enough to stand up to a very serious helping of sausage gravy.
So I went back to my family's recipe.
Those layers eventually became the inspiration for Butter Me Up Biscuit, not because biscuits are the only thing I want to cook, but because they represent so much of what I love about food.
Something familiar. Made carefully. Passed around a table.
Layered with Hospitality.
MY APPROACH
Familiar Enough to Feel Like Home. Creative Enough to Surprise You.
Southern cooking is part of my foundation, but it isn’t a boundary. My cooking has been shaped by family recipes, years in professional kitchens, global flavors, the seasons, and then all layered together to create food that feels both familiar and fresh.
01 — SOUTHERN ROOTS
The flavors I grew up around will always be part of how I cook: comforting, generous, and meant to be shared.
02 — GLOBAL INFLUENCE
Years spent working with Thai and Asian cuisine introduced new ingredients, techniques and flavor combinations that still show up in my cooking today.
03 — SEASONAL INGREDIENTS
What’s fresh, what’s in season and what makes sense for the moment all help shape the menu.
04 — SCRATCH-MADE COOKING
From biscuits and sauces to desserts and dinner, thoughtful food starts with making things well.
And then comes the most important layer: you.
Your event, your people and the way you want to gather are what ultimately bring the menu together.
PERSONAL SERVICE
And Yes, I’ll Actually Be at Your Event.
The person who helps you dream up your menu shouldn’t disappear once the contract is signed.
When you work with Butter Me Up Biscuit, you work with me.
I want to know what you love to eat, what you’re celebrating and how you want the gathering to feel. And for full-service events, when the day arrives, I’ll be there making sure the food and service come together the way we planned.
Because hospitality isn't just what's on the plate. It's how people feel while they're around the table.
GOOD COMPANY
Better Together.
Great gatherings take great people. These are some of the talented vendors we love working alongside to bring it all together:
LET’S GET SOMETHING ON THE TABLE
Let’s Feed Your People.
Have something worth gathering for? I’d love to hear about it.