Chef Lachelle Cunningham

Chef Lachelle Cunningham has been a dynamic staple in the Twin Cities’ food scene since 2012 and is known and beloved for her global-inspired comfort food. Lachelle launched Chelles’ Kitchen in 2012 and became founding Executive Chef of Breaking Bread Cafe in 2015, where she received recognition for her food creativity. Chef Lachelle is the founder of the Healthy Roots Institute, an organization focused on healing and social justice through food education, culinary arts, and entrepreneurship. She is also the founder of City Food Studio, a shared-use commercial kitchen space in the Twin Cities. We had the distinct honor of spending time with Chef Lachelle, learning more about her passions, projects, and what’s next for her.

How did you get your start as a chef?

I got my start as a chef through a lifelong journey intertwined with food and family. My parents played a significant role in shaping my culinary path. I have fond memories of spending time in the kitchen with them, learning the basics of cooking, and developing an appreciation for flavors and ingredients. Cooking was a shared family activity that brought us together.

What projects are you working on right now?

My main work focus revolves around City Food Studio, which has become a hub for various activities and initiatives that align with my mission to impact people through food. City Food Studio is at the heart of my efforts. It serves as a space where I can create job opportunities through our catering company, ensuring that we’re not only feeding people but also providing employment.

How do you see yourself inspiring other Black chefs and makers?

I hope to lead by example. I want them to see that there are no limits to what they can achieve, no ceilings to hold them back. I want to empower them to pursue their dreams with audacity and a sense of purpose, just as I do. I want them to take their craft seriously and approach it with love and authenticity. I aim to dispel myths, change perspectives, and inspire people to approach food with an open mind, and to appreciate the richness of the culinary journey.

What food says family to you?

My family has southern roots, even though we’re in the Midwest, so when I think of family and culture, a few dishes come to mind. At the top of the list are black eyed peas and collard greens. These classic dishes have a special place in my heart and are often the stars of family gatherings. I prepare them in various ways, sometimes vegan, and other times with turkey tails or turkey necks for that rich, comforting flavor.

What would you like people to know about you?

I want to emphasize my unwavering passion for my work. It’s not just a job for me; it’s a calling and a deep-seated love. I am committed to serving and giving back to the community through my culinary endeavors. Building, engaging, and growing with the community is at the core of my mission, and I wholeheartedly appreciate the support and collaboration of the community in all the work I do. Together, we can create a stronger, more vibrant food community that uplifts and enriches the lives of those we serve.