Meet Andra Harris

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

Andra, so good to have you with us today. We’ve got so much planned, so let’s jump right into it. We live in such a diverse world, and in many ways the world is getting better and more understanding but it’s far from perfect. There are so many times where folks find themselves in rooms or situations where they are the only ones that look like them – that might mean being the only woman of color in the room or the only person who grew up in a certain environment etc. Can you talk to us about how you’ve managed to thrive even in situations where you were the only one in the room?

Being a Black woman in the culinary field, I have often been the only one in the room who looks like me. Early in my career, I felt the weight of needing to constantly prove myself, not just through my talent, but through excellence in every detail. That sense of having to work twice as hard could have been discouraging, but instead it pushed me to develop a work ethic rooted in pride, precision, and consistency.

When I transitioned into academia, the dynamics were similar. Once again, I had to navigate spaces where my presence was rare. I learned to let my confidence and the quality of my work speak on my behalf. I stand firm in my expertise, present work that I am proud of, and remain thorough in all that I do. I don’t have the luxury of mediocrity, and that has shaped me into a leader who consistently delivers at a high level.

What has made me effective and successful, even as the only one in the room, is my commitment to excellence. I’ve turned what could have been an isolating challenge into a source of strength. My ability to thrive in these spaces not only proves what is possible but also creates space for others who will come after me.

Thanks, so before we move on maybe you can share a bit more about yourself?

I’m Chef Andra Dynese, a culinary and pastry artist based in Los Angeles. My career has taken me through restaurants, hotels, catering companies, and classrooms, but my true passion lies in blending creativity, culture, and education.

I founded Bougie Eats Academy, an online pastry school that has allowed me to bring my classroom into the homes of over 2,000 students worldwide. The Academy makes elevated, luxury desserts approachable, while still maintaining the technical precision and artistry required at the highest levels of the industry. For me, it’s about more than just recipes — it’s about empowering people to create confidently, no matter where they are in their culinary journey.

Most recently, I’ve launched a new brand concept called Muse + Mise, which focuses on intimate, story-driven dining experiences. It’s luxury food rooted in intentionality — where every course tells a story and every detail is designed to leave an imprint. With Muse + Mise, I’m creating spaces where food and storytelling meet, pulling from my Southern roots while incorporating global influence and fine-dining technique.

Alongside my entrepreneurial work, I serve as Senior Director of Campus Dining and Hospitality for a nonprofit in Los Angeles and teach as an adjunct instructor at Long Beach City College. I’ve had the privilege of creating for artists like Dave Chappelle, Questlove, Robert Glasper, Snoop Dogg, and Taylor Swift, and I’ve partnered with brands including Revol USA, Valrhona, and Cacao Barry. My academic background (A.S., B.S., M.S., and now a Ph.D. in progress) and appearances on Food Network reflect both my dedication to the craft and my commitment to carving space for Black chefs in the industry.

What excites me most is being able to build bridges — between tradition and innovation, education and execution, storytelling and fine dining. Whether through Bougie Eats Academy or Muse + Mise, my mission is to make food not only memorable, but meaningful.

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?

Looking back, the three most important qualities that have shaped my journey are focus, discipline, and a commitment to lifelong learning.

First, staying focused and consistent with my craft has been essential. In a world where it’s easy to chase trends or quick money, I’ve learned that the most valuable thing you can build is something meaningful that truly belongs to you.

Second, I am a lifelong learner. Even with years of experience, I still take professional development classes and push myself to grow. The industry is always evolving, and so should you.

Finally, I’ve learned the importance of showing up for myself and doing the work, even when it’s hard. Discipline and consistency are how you honor yourself and your goals. That’s what has allowed me to achieve everything I’ve done so far.

My advice to those just starting out is this: don’t rush the process. Focus on building your foundation, stay open to learning, and trust that consistency will take you further than shortcuts ever could.

How would you describe your ideal client?

My ideal client is someone who not only understands the value of what I bring but also trusts me as a creative. I thrive when I’m given the freedom to fully express my vision, because that’s when the work becomes the most impactful. At this stage in my journey, I’m intentional about the projects I say yes to — they have to make sense for me both creatively and personally. I’m focused on quality collaborations that align with my artistry, respect the craft, and allow me to create experiences that are as meaningful as they are memorable.

Contact Info:

Image Credits

Forrest Cornwell, Sick of Being Famous Productions

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