We recently had the chance to connect with Chef Tara Jones and have shared our conversation below.
Good morning Tara, we’re so happy to have you here with us and we’d love to explore your story and how you think about life and legacy and so much more. So let’s start with a question we often ask: What’s more important to you—intelligence, energy, or integrity?
Integrity, without question. Intelligence and energy are powerful—they enable me to innovate recipes and sustain long event days—but without integrity, they can feel meaningless. Operating from good faith, honoring commitments to clients and team members and respecting the stories behind each ingredient: that is the bedrock of my work.
People sense authenticity; they gravitate toward brands that act with honesty and purpose. I’ve seen it in the eyes of a gala chairperson relieved to know her anticipated creation is in capable hands, and in the gratitude of a charity that needs flawless execution to maximize its fundraising. High-integrity service doesn’t just earn repeat business—it builds trust and fosters lifelong relationships.
For me, integrity isn’t a line item on a corporate values statement. It’s the daily practice of keeping my word, standing by my community, and ensuring every dish we serve is a genuine reflection of Tara-Peri Chicken’s promise: exceptional food, always elevated.
Can you briefly introduce yourself and share what makes you or your brand unique?
I’m Chef Tara Jones, the culinary force behind Tara-Peri Chicken, where I celebrate the vibrant flavors of my American Southern and multiethnic heritage.
Most recently, I had the honor of crafting 600 bespoke hors d’oeuvres for a black-tie medical cure fundraiser—commissioned by the foundation to reflect cultural flavors and originality. This event underscored my passion for marrying bold textures and tastes with the refined presentation that high-end attendees expect.
My brand is built on selective, creative partnerships. Rather than cook-to-order at every turn, I focus on intimate gatherings and grand black-tie affairs where I can design each menu as a curated experience. From the first sketch of an amuse-bouche to the final flourish of a dessert, I ensure every detail speaks to the event’s purpose and aesthetic.
Over the years, Tara-Peri Chicken has been honored with consecutive Restaurant Guru awards and I have been recognized by Voyage Ohio, Bold Journey and Canvas Rebel magazines for my innovative approach to comfort food. As my digital portfolio continues to grow, my goal remains the same: to deliver unforgettable moments through cuisine.
Amazing, so let’s take a moment to go back in time. What part of you has served its purpose and must now be released?
For years, I defined myself by the “cook-to-order” hustle—jumping from pop-ups to farmers’ market stands. That stage of my life taught me resilience, adaptability and the power of grassroots community building. But today, I’m ready to release the notion that volume equals value.
Now, I’m fully committed to selective catering—hand-picking each black-tie affair or intimate gathering where my multicultural heritage concept can shine as a bespoke culinary statement. Letting go of the perpetual hustle and the fear of turning down gigs has opened space for deeper creative exploration and refined execution.
I’m grateful for every late-night service and every handshake in a market stall. Those experiences gave me the confidence to ascend, but they no longer define my trajectory. It’s time to focus on quality over quantity, on invitation-only events where I can craft truly unforgettable experiences.
Was there ever a time you almost gave up?
During the pandemic, I felt utterly blindsided and bewildered as a Chef—as did hundreds of millions of others globally. The social distancing requirement was a nightmare for the culinary industry! Regardless—often quipping that my mother and I are “honey badgers” for our tenacity—even honey badgers need rest.
When all the plates seemed to be spinning in the world around me, faith and family anchored me. I took a step back to allow myself permission to pause. In that downtime, I rediscovered why I cook: to nourish people’s bodies and spirits.
That season of regeneration was the catalyst for our subsidiary, Tara-Peri Chicken. It taught me that true resilience isn’t about powering through without pause—it’s about honoring my limits, recalibrating and emerging stronger and more purposeful.
Alright, so if you are open to it, let’s explore some philosophical questions that touch on your values and worldview. What are the biggest lies your industry tells itself?
For decades, we’ve been sold the myth that cost-cutting and time shortcuts are invisible to guests—as long as the plating looks polished and the price point remains competitive, no one will notice what happens behind the scenes. This lie places profit margins above passion, reducing chefs, bakers and caterers to mere vendors rather than custodians of hospitality. In truth, every garnish, every spice and every moment of cooking carries a story—and when that story is rushed or compromised, guests can taste it in every bite.
Another falsehood is that impressive branding and glossy marketing can mask mediocre food. A slick menu design or a high-profile Instagram post may draw initial interest, but discerning palates and genuine experiences always rise to the surface. Diners, event hosts and charity benefactors intuitively sense whether ingredients were chosen with care or simply parceled in bulk. No amount of hype can replicate the vibrancy of a hand-tossed paella or jambalaya or the warmth of a thoughtfully spiced marinade.
The industry also perpetuates the idea that consistency equals excellence, as if producing the same formula over and over is the pinnacle of our craft. But true culinary artistry lies in responsiveness—to seasonal harvests, to individual tastes, and to the unique character of each event. By fixating on rigid standardization, many kitchens lose the creative spark that makes fine catering memorable. When we allow ourselves to experiment thoughtfully, guests enjoy dishes that feel alive, personal and entirely unforgettable.
At Tara-Peri Chicken, we are known for rejecting all of these shortcuts. Our selective approach to black-tie and intimate events ensures that every menu is bespoke, every ingredient is sourced for peak freshness, and every technique honors both tradition and innovation. We believe integrity tastes like honest labor and invites guests into a narrative of care—where every hors d’oeuvre, every dish and every shared moment becomes a testament to what hospitality should truly be.
Okay, so let’s keep going with one more question that means a lot to us: Have you ever gotten what you wanted, and found it did not satisfy you?
Yes—on the business side of Hollywood. I landed a role facilitating the negotiation of talent contracts for studio executives, rubbing shoulders with A-list agents and celebrities and attending red-carpet after-parties. On paper, it was everything my younger self thought I wanted: prestige and glamour. But it felt hollow—like building castles in the sky rather than creating something with my own hands, something people could taste and remember.
I realized that no amount of industry clout could replace the joy of developing a new recipe or watching a bride’s eyes light up when she tastes my flavorful creations. So, I walked away from that world, packed my cooking tools and moved back to Pittsburgh—my true creative canvas.
That decision to pursue meaningful work over superficial success remains my proudest. Every menu I design, every event I cater, is rooted in authenticity rather than obligation. And that, to me, is the greatest fulfillment.
Contact Info:
- Website: https://www.TaraPeriChicken.com
- Instagram: https://www.instagram.com/TaraPeriChicken
- Linkedin: https://www.linkedin.com/in/TaraMichelleJones
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