Meet Jamia Chenevert | Chef

We had the good fortune of connecting with Jamia Chenevert and we’ve shared our conversation below.

Hi Jamia, what are you inspired by?
I started working on a food truck called Luchals when I was 16 as a cashier for the summer. I watched the company put in effortless time into insuring customer satisfaction and more importantly how they built customer relations. It is very scary putting your talents on the line while being criticized, critiqued, or even being told something is not good enough. But ultimately having all these odds stacked watching them come back day in and day out showed me that you can do anything you set your mind to if you love what you do. I had mentioned that I baked for fun and the owners asked me to bring some of the treats to the truck to try them out as a start of there dessert program. After seeing the reactions I would get from the guest that lit this spark within me that gave me a burning desire to show the world more of what I could do. This is how Marian’s was born! As I continued spreading the joy of delicious treats I am still with the same company till this day. Each day we are growing and achieving our goals which is a huge inspiration and I am reaching markets unbelievable as I am only 19 and would not have thought that a hobby would have turned into a great buisness venture.

Alright, so let’s move onto what keeps you busy professionally?
I feel that I am truly “The Jack Of All Trades” I am one of the head chefs at Luchals and being able to grow with a company as I enhance my tools while attaining my Culinary Degree is amazing and rewarding. I have been able to bring my baking talents to the company as it has also helped me scale my buisness in more ways than one. I use the tools set forth and with mentoring and customer feedback it helps me understand who I’m serving and what the guest want. I’m involved with my family’s business of source financial solutions. I am a property manager, model, and full time culinary student at Pikes Peak Community College. I am very proud of the position that I am in life at the age of only 19. My biggest challenge is balancing work and life.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
The first place I always invite my friends and family to would be my place of work located downtown. The restaurant I work at is within the Coati building. Coati uprise is a new concept that gives a different take on a food court. They host all sorts of events, play live music, contain two bars, and used to be an old trolley building. Silent disco is a favorite for our customers. There seven pods that serves different cuisines such as Korean, Hawaiian, Cajun seafood, and more!

Here are some of my other picks

KINSHIP LANDING–HOTEL AND DINING
SPICE ISLAND GRILL- JAMAICAN
THE CAFFEINATED COW
GARDEN OF THE GODS RESORT
STREET CAR 520
PIGLATIN COCINA
ROLL UP FOOD TRUCK
DOS SANTOS

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Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
My boss, Chef Lucas, is the owner of Luchal’s. She is my mentor and idol who has pushed me, believed in me, and paved my way to success. I’ve watched her battles in business that has lead to the growth of Luchals as well as Marjans. She is truly my biggest inspiration. I would not be where I am today if it wasn’t for her guidance. She has given me the opportunity to produce my products and test them out. This is huge because with Covid19 and inflation it is truly hard for businesses to stay a float but I am blessed with the opportunity to grow. I’ve watched her love for food being translated to her love for people as she does not put money in front of her business or allow her accolades to make up who she is. In her words there is more to being in business than making a dollar, what do people feel when they eat your food, what problems are you solving? Why do people choose to shop with you? I value these ideas and use them in my own buisness as I have watched her philosophy grow and be the business it is today.

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