Transcend The Table

Serves San Marcos, TX

35244

Not yet available

1 employee

1 year in business

Not yet available

5.0

This pro accepts payments via Apple Pay, Cash, PayPal, Venmo, and Zelle.

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Credentials

Background Check

Jace Every
Completed on 1/18/2025

Introduction

Private Chef | Cajun-Creole Soul | Queer & Culture-Driven Cuisine & Experiences Hey y’all, I’m Chef Dominic—a Black & Indigenous personal chef with deep Louisiana roots and a whole lotta soul in my food. I specialize in intimate, unforgettable dining experiences: private chef tables, bachelorette and engagement parties, dinner parties, small weddings, brunches, and soulful pop-ups that honor heritage, identity, and community. Born and raised on the flavors of the bayou in the outskirts of Baton Rouge, Louisiana; my cooking is rooted in authentic Cajun-Creole tradition, with bold fusion influences from Mexican, Asian, Italian, and Mediterranean cuisines. Every menu is custom-built around you—but always stays true to the cultural integrity and Black Southern storytelling that runs through every dish I plate. I work with all budgets, so don’t let pricing scare you away—if you’ve got a vision, I’ll do my best to make it happen. If you’re craving more than just a meal—if you want a dinner that makes you feel seen, nourished, and celebrated—let’s make magic at your table. 📍Based in Austin, TX | Will travel | Inclusive & affirming to all 🏳️‍⚧️🏳️‍🌈✊🏽

Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

My pricing reflects the care, culture, and craft I bring to every table. I offer both standard and premium options depending on ingredients and service level. That said—I always do my best to work with your budget. Don’t let numbers scare you off; if your heart’s in it, I’ll do everything I can to make it happen. Your story deserves to be celebrated with good food.

What is your typical process for working with a new customer?

First, I get to know your story. I want to know who you’re feeding and why—whether it’s love, loss, celebration, or connection. We’ll talk through your vision, dietary needs, and vibe. From there, I create a fully custom menu just for you. Once it’s approved, I handle the shopping, prep, cooking, service, and cleanup—so you can just enjoy the moment. Everything I do is rooted in hospitality and care.

What education and/or training do you have that relates to your work?

While I did go the formal culinary school route, my real training was in the kitchens that matter most—my grandmother’s, my grandfather’s, and the hands of my ancestors. I’ve also worked alongside some amazing chefs in professional kitchens, gained my mixology certification as well as my barista certification, hosted private chef tables, and I constantly study the craft. My education is rooted in lived experience, cultural knowledge, and a hunger to keep growing.

How did you get started doing this type of work?

I grew up in Louisiana kitchens, watching my people cook with instinct, love, and fire. Food was how we came together, how we grieved, how we celebrated—food was the ceremony. As a queer Black and Indigenous man, cooking became my way to honor my roots and carve out joy in this world. After years of cooking for community and being the “go-to chef” for friends and events, I realized this was more than a passion—it was a calling. So I followed it!

What types of customers have you worked with?

I’ve had the honor of cooking for so many kinds of folks—from queer couples celebrating love, to families honoring elders with soul food feasts, to creatives hosting pop-up dinners and brunches. I’ve worked with clients planning surprise proposals, team retreats, bachelorette parties, and intimate holiday tables. My clients are people who want something real, something with feeling. Folks who want more than just a meal—they want a moment.

Describe a recent project you are fond of. How long did it take?

One of my favorite projects was an intimate engagement dinner I curated for a queer couple celebrating their anniversary and surprise proposal. I created a five-course Creole-Cajun fusion experience in their home—everything was custom to their story. From a gumbo starter to beignets with Steen’s cane syrup at the end, every dish had soul. It took about a week of planning and prep, and a full day in the kitchen, but it felt like I was cooking for family. That’s how I want every client to feel.

What advice would you give a customer looking to hire a provider in your area of work?

Look for someone who cooks with more than just skill—look for someone who brings heart, culture, and real intention to the table. You’re not just hiring a cook, you’re inviting someone into your space, your celebration, your story. Ask yourself: do they listen? Do they care? Do they cook with soul? If the answer’s yes, you’re in good hands!

What questions should customers think through before talking to professionals about their project?

Think about what kind of experience you want. Is it a cozy backyard dinner with soul food? An elegant plated service for a proposal? A pop-up brunch with bold fusion flavors? Knowing your vibe, your guest count, and your must-haves helps me create something unforgettable. And if you’re unsure, don’t worry! I’ll guide you every step of the way!