Meet Chef Stryker

Alright – so today we’ve got the honor of introducing you to Chef Stryker. We think you’ll enjoy our conversation, we’ve shared it below.

Chef, thanks so much for taking the time to share your insights and lessons with us today. We’re particularly interested in hearing about how you became such a resilient person. Where do you get your resilience from?

I get my resilience from where I come from and who raised me. Growing up in North Philly taught me early that nothing comes easy, but everything is possible with enough faith and consistency. My mom was a huge influence — she believed in the transformative power of education and always pushed me to see beyond my surroundings. That mindset gave me a bigger vision for my life, even before I knew exactly what I wanted to do.

That environment built tough skin, but it also built heart. Whether it was getting told “no” in the music industry or starting over as a chef, I learned to keep showing up. Resilience for me isn’t about never falling — it’s about finding the strength to pivot, rebuild, and still believe. Every setback I’ve had, from career shifts to personal challenges, ended up shaping my discipline and my drive.

So when people taste my food or hear my story, that’s the flavor behind it — a little bit of Philly grit, a lot of faith, and the refusal to quit.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

While cultivating a growing list of celebrity and corporate clients, Maurice Bass, better known
as Chef Stryker is establishing a new standard in gourmet cuisine. As he introduces the world to
a unique style of food, which he’s coined Soul Gastronomy, he is on a mission to share the
strykerEATS experience internationally and remind others that it is okay to explore other
avenues and still turn out with success.
Stryker has always been a creative at heart. When he first relocated to Atlanta, it was in hopes of
building on the budding success he had already found as a producer and DJ in his hometown of
Philadelphia. However, despite a bevy of high-powered connections, a sustainable career in
music remained out of reach within his expected time frame. While he believed music to be his
first love, his culinary talents had always been right above his Philly beard. At the behest of his
children’s mother Deana and a few friends, he created an Instagram profile dedicated to his
unique alternatives to
familiar and popular
dishes. It was also around
this time the
responsibilities of
fatherhood encouraged
Stryker to shift his hands
from making beats to
making food that
produces connections, and
a warm soul through
every bite! Either way
Stryker can get a party
started, from the studio to
the kitchen. Soon
his @strykerEATS page
had outpaced his music
profile. And it became clear that this was the passion he was meant to pursue.
Stryker had an epiphany as he catered a private dinner for his first paying client and longtime
friend, actress Nafessa Williams. Stryker could not have asked for a better debut. In attendance
were some of the best and most buzzworthy talents in film and television, including actress
Tasha Smith who made it a point to salute and recognize Stryker that evening. That dinner led to
additional bookings with , rappers J- Cole , 2Chainz,
and T.I, Empire Records CEO Ghazi Shami, singer Tamar Braxton and many more. As Stryker
began considering the possibility of leaving his corporate job to focus solely on his culinary
career, he was approached by rapper Lil Baby and model Jayda Cheaves who were looking for
a full-time private chef for their family at the time. Naturally, he had reservations of the
unknown, but friend entrepreneur Sierra Gates encouraged him to take a leap of faith.
Stryker’s reputation has not only allowed him to grow his clientele through a word of mouth
alone, but to expand his reach by leveraging the attention in which he is able to garner through
social media and his creative YouTube tutorials. Stryker also added corporate clients and events
to his resume, as he was commissioned by companies including Sahara Jets and Street
Execs. Yes, Stryker can provide a food experience on ground level and thousands of feet in the
air.
While they say hindsight is 20/20, Stryker reflects growing up in a city where he did not always
feel the city’s mantra of Brotherly Love. However, his mother’s strong belief in the
transformative power of education afforded him a broader world view than most. And while he
was not conscious of it at the time, he began planting the seeds for his current life in grade
school. From studying culinary greats like Emeril Legasse to participating in his school’s Hotel,
Restaurant and Tourism program, to working with his aunt’s catering service, the foundation was
laid long before he left Philly.
Today, Stryker draws from all of the experiences that have brought him to this current moment.
His food captivates the essence of his Philly upbringing through his style, while incorporating
natural affinity for hospitality and his independent study of culinary technique into an experience
characterized by bold, creative flavors and unforgettable service. That is Soul Gastronomy – an
elevated experience infused with the comforts of familiarity. Not too bad for a self-taught kid
from North Philly who never envisioned his love for food would lead to a career from making
beats to eats, strykerEATS that is!

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Creativity has always been at the core of everything I do. Whether I was making beats or building plates, I’ve always seen art in the process. My ability to reimagine familiar dishes through my concept of Soul Gastronomy giving people food that feels like home but looks and tastes elevated comes from that creative mindset.

Resilience came from growing up in North Philly and navigating setbacks, both in music and in life. There were times when doors didn’t open the way I expected, but I learned that rejection often just redirects you toward your real purpose. That mindset helped me transition from producing records to producing experiences.

Adaptability was the bridge that connected it all. Moving to Atlanta and shifting careers forced me to be flexible and open to change. I had to take what I already knew storytelling through sound and apply it to food, creating emotion through flavor.

For anyone early in their journey, I’d say: don’t rush the process, but stay moving. Keep sharpening your creativity by exploring things outside your comfort zone. Build resilience by accepting failure as part of your training. And stay adaptable your purpose may not look like what you first imagined, but if you keep your energy consistent and your vision clear, it’ll align when it’s meant to.

Before we go, any advice you can share with people who are feeling overwhelmed?

When I start to feel overwhelmed, I slow everything down and get back to my foundation gratitude, presence, and purpose. I’ve learned that when life starts moving fast, that’s usually my cue to pause and realign.

Cooking has always been therapy for me. Whether I’m in the kitchen experimenting or just making something simple for my kids, it brings me back to center. Food reminds me why I started it’s about connection, creativity, and peace.

Sometimes I’ll take a quiet drive, pray, or just put on some music and zone out for a bit. I used to think taking breaks meant I was losing momentum, but now I see rest as a part of the process. That balance keeps me grounded so I can pour back into my work and the people around me with the same energy that got me here.

Contact Info:

• Instagram: https://www.instagram.com/strykereats?igsh=MXd0ZjhreGZnb3Y5Yw==
• Youtube: https://youtube.com/@strykereats?si=AerWXCfSWombctVw