Kenyatta Ashford
CHEF + OWNER NEUTRAL GROUND CHATTANOOGA
Raised in the Algiers neighborhood of New Orleans as one of seven siblings, Kenyatta Ashford found his love for food at a young age over lingering family meals hosted by his mother and paran. Never one to follow a normal path, Kenyatta became a high school teacher after playing basketball at Lee University. After building a robust teaching and coaching career, Kenyatta’s summer sessions spent helping in a catering kitchen awoke his childhood passion for the tastes of home. Lead by the memories and the tastes of his childhood and a constant commitment to excellence, Kenyatta was accepted to the Culinary Institute of America where he built technical expertise and interests in the food ways of his ancestry. Like much of the hospitality industry, Kenyatta’s role was furloughed early during the pandemic leaving him with a sound set of skills and a family to help feed. Within weeks, he created the concept for Neutral Ground and set-up shop in Chattanooga’s Proof Incubator.