Selah
Personal Chef
Chef Selah began her culinary journey in her grandmothers’ kitchen, where she and her family spent Sunday afternoons together after church. After high school, she moved to Paris to receive her formal training at Le Cordon Bleu. There she developed a strong foundation in precision and discipline which guided her work in Michelin- level kitchens following graduation. She returned home to Maryland, bringing with her a wealth of global experiences and a deep passion for creating joy through her food.
Her time in restaurants like minibar by Jose Andres and The Dabney, challenged her and helped strengthen her technical skills and creative voice. Her specialities span African, Asian, Levantine, and Mid- Atlantic cuisine. Outside the kitchen, Chef Selah enjoys solo traveling, spending time outdoors, staying active, and engaging in hands- on- crafts. Chef Selah is excited to bring her vibrant, flavorful creations to Nourish Culinary.
You have guests coming for dinner, what are you making? Ribeye steak with a bright chimichurri, Confit sweet fingerling potatoes topped with whipped ricotta and crispy prosciutto, Garlicky broccolini YUM!
What’s your favorite ingredient to cook with? Garlic, tamari, and any seasonal ingredient I can find at my local International Supermarket.
What’s your favorite season to cook in and what dishes are you making?Winter, it’s the season of comforting foods and slow- cooked recipes that yield tender, delicious bites. I’m making Chinese five spiced braised beef short ribs with a parsnip puree and grapefruit spinach salad.