Life, Values & Legacy: Our Chat with Kenyatta Ashford of Chattanooga-Ridgedale

We’re looking forward to introducing you to Kenyatta Ashford. Check out our conversation below.

Good morning Kenyatta, it’s such a great way to kick off the day – I think our readers will love hearing your stories, experiences and about how you think about life and work. Let’s jump right in? What’s more important to you—intelligence, energy, or integrity?
The personal characteristic that is most important to me is integrity! I feel nothing else can stand without it.

Can you briefly introduce yourself and share what makes you or your brand unique?
I’m Chef Kenyatta Ashford, founder and chef-owner of Neutral Ground Chattanooga. I grew up in New Orleans, where food and family were inseparable, and I built my craft at the Culinary Institute of America before bringing my vision to Chattanooga.
Neutral Ground is an Afro-Creole restaurant that celebrates the flavors of my West African ancestry and New Orleans roots—think soulful rice-and-bean dishes, and heritage-driven dishes re-imagined with local Tennessee produce and seasonal ingredients.

We’re more than a restaurant: we host dinner series that have raised over $50,000 for local high-school culinary programs, mentor emerging chefs, and partner with nearby farms to keep our food connected to the land and community. Right now, we’re opening our first brick-and-mortar in the historic Ridgedale neighborhood, turning our pop-up dream into a full gathering place for Chattanooga.
At its heart, Neutral Ground is about heritage, hospitality, and bringing people together over good food.

Okay, so here’s a deep one: Who taught you the most about work?
My father, Leroy Ashford, taught me the most about work.
He worked two jobs for over 20 years to provide for my siblings and me. He had a stable 9-to-5 job, which allowed him to afford health insurance, and was also an entrepreneur in his own right. His dedication and perseverance showed me what it means to work hard, stay committed, and put family first—values that guide me every day in the kitchen and in life.

Was there ever a time you almost gave up?
When the pandemic hit and I was furloughed, I questioned whether to keep pursuing this dream. With a family to support, stepping out on my own felt risky—but that moment of uncertainty became the spark that gave life to Neutral Ground. This current transition has brought its own set of challenges. After leaving Proof with an initial plan, only to watch one opportunity after another fall through, I had moments where I wondered if it was worth the struggle. But those seasons of setback have deepened my resilience, strengthened my faith in the process, and reminded me that every obstacle is shaping the story I’m meant to tell through my food and my work.

Sure, so let’s go deeper into your values and how you think. What’s a cultural value you protect at all costs?
Hospitality.

Growing up in New Orleans, food was how we welcomed people and showed love. That spirit shapes everything at Neutral Ground.

For us, hospitality starts with the team. You can’t create a welcoming experience for guests if your own staff doesn’t feel respected and supported. We work hard to build a kitchen culture rooted in collaboration, kindness, and growth. When our team feels valued, they naturally extend that same warmth to every guest who walks through the door.

Okay, we’ve made it essentially to the end. One last question before you go. Are you doing what you were born to do—or what you were told to do?
I’m doing what I was born to do. For years, I followed a traditional path as a teacher and coach because it felt safe and practical, but cooking has always been in my DNA. Returning to the kitchen felt like answering a calling that had been with me all along. My family has made many personal sacrifices for me to be in this position, and that makes the work even more meaningful. Every dish I create isn’t just about food—it’s about honoring their belief in me, my heritage, and the purpose I know I was meant to live out.

Contact Info:

Image Credits
Images 1-2 & 5 Kenyatta Ashford; Images 3 & 4, 7-9 Sarah Unger; Image 6 Nadia Weaver

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