Meet Taylor LaTouche

We’re excited to introduce you to the always interesting and insightful Taylor LaTouche. We hope you’ll enjoy our conversation with Taylor below.

Hi Taylor, so excited to talk about all sorts of important topics with you today. The first one we want to jump into is about being the only one in the room – for some that’s being the only person of color or the only non-native English speaker or the only non-MBA, etc Can you talk to us about how you have managed to be successful even when you were the only one in the room that looked like you?

In many rooms, I’ve been the only person who looks like me, and that experience has shaped how I lead and how I show up. As a woman of mixed heritage, I carry a blend of cultures and histories that reflect the uniquely American idea of the melting pot. I’m proud of that. It gives me a deep sense of belonging and a clear understanding that my presence is part of the broader fabric of this country.

Because of that, I don’t walk into a room feeling like an outsider — I walk in knowing that my perspective is valuable. My background allows me to connect with a wide range of people, to bridge differences, and to bring forward ideas that might not surface otherwise. I’ve learned to use that uniqueness as a strength: to listen deeply, to lead inclusively, and to contribute with confidence.

Being “the only one” has taught me resilience, adaptability, and pride in who I am. It’s also taught me that representation matters, and that by showing up fully, I make space for others to do the same.

Thanks for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?

My food journey in Tulsa started with a bold idea and a whole lot of flavor: Hibiscus Caribbean Grill, my very first concept and the spark that lit the fuse. From there, I launched Meal Prep Tulsa, helping busy folks eat well without the stress — because good food shouldn’t require a crisis‑level schedule.

Those early ventures paved the way for Chef’s Touch Catering, where I get to create elevated, joy‑filled dining experiences for events all over the city. And then came Lady Chef Consulting — my fast‑growing brand dedicated to helping women carve out their own space in the food world. Whether it’s launching products, building businesses, or reshaping kitchen culture, I’m all about opening doors and leaving them wide open for the next woman coming through.

Today, my work blends creativity, community, and a little bit of culinary mischief. I build brands, grow businesses, and champion women who are ready to take their place in this industry — not someday, but right now.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Looking back, the three qualities that carried me through this wild, delicious, occasionally chaotic food journey were: fearless creativity, stubborn resilience, and the ability to learn faster than a kitchen fire spreads.

First: Fearless creativity.
I’ve never been afraid to try something new — whether it was launching Hibiscus Caribbean Grill, rolling out Meal Prep Tulsa, or building Chef’s Touch and Lady Chef from the ground up. My advice? Don’t wait for permission. Experiment, taste, tweak, repeat. Creativity grows when you stop treating it like a fragile little thing and start treating it like a muscle.

Second: Stubborn resilience.
Let’s be honest — the food industry will test your soul, your patience, and your sleep schedule. What kept me going was the refusal to quit, even when the path looked like a pothole‑filled Tulsa backroad. If you’re early in your journey, build your bounce‑back. Learn to pivot, laugh, and keep moving. Resilience isn’t glamorous, but it’s the secret sauce.

Third: Business curiosity.
I didn’t just cook — I studied the business behind the food. That curiosity is what led to Lady Chef Consulting taking off. If you’re starting out, don’t just perfect your recipes; perfect your understanding of margins, branding, partnerships, and people. The kitchen is only half the game.

At the end of the day, my journey has been equal parts grit, grace, and a little bit of culinary mischief. And if I can build all this from scratch, trust me — anyone willing to learn, hustle, and stay true to their flavor can do the same.

If you knew you only had a decade of life left, how would you spend that decade?

If I knew I only had a decade left, I’d spend it exactly the way I’m trying to live now — fully in the moment, taking the risks that make life worth it, and choosing joy every single time. I’ve survived major health crises and deep loss, and those experiences taught me something I don’t take lightly: we are not promised a single extra minute. That truth changed the way I move through the world.

So I’d keep doing what’s carried me this far — pursuing my dreams with both hands, building things that matter, loving my people loudly, and saying yes to the opportunities that scare me just enough to mean something. I’d keep showing up for my community, keep creating, keep mentoring, keep building spaces for people to rise.

And honestly? I’d keep dancing to every song. Because if I’ve learned anything, it’s that life isn’t about waiting for the perfect moment — it’s about squeezing every drop out of the moments we’re given.

Contact Info:

• Website: https://chefstouchcateringtulsa.com
• Instagram: https://www.instagram.com/chef_taylor_latouche/
• Facebook: https://www.facebook.com/SpiceeGurl
• Linkedin: https://www.linkedin.com/in/taylor-latouche-6a87377

Image Credits

Jeana Acosta