Conversations with Tammy Lynn-King

Today we’d like to introduce you to Tammy Lynn-King or LuLu as most know her.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I married at 18, moved to Atlanta to attend school, and studied computer science. My husband and I started an electronics and network business. After a messy divorce, I moved back home to Centerville, TN having numerous jobs along the way: hotel clerk, fast food, retail, medical offices, mental health clinic, dive bar and finally starting my own restaurant with husband number two.

Once I got tired of working 90 hours a week, we closed the brick and mortar and kept all our equipment with the intent of going into the food truck business. While we were building the food truck. I started catering out of our tiny commissary. This year will make eight years of catering and we have grown into large events like weddings, corporate events, banquets, and everything in between.

We all face challenges, but looking back would you describe it as a relatively smooth road?
It has not always been smooth sailing. While I was finding my way, caring for my parents, and working 3 jobs to make ends meet, I became a breast cancer survivor. I am also a domestic abuse survivor as well. Once I overcame personal struggles and met and married my husband, I was able to focus my energy on finding my calling. There have also been the usual business struggles with staffing, finances, COVID, and all the issues it brought with it.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I cater for any size event. During most weeks I deliver lunches to businesses for meetings, training, and employee appreciation. I cater weddings, Christmas parties, reunions, banquets, and sometimes concessions for motorsport events and auctions. If you want food, I’m your girl. I LOVE a theme. Give me a few ideas and I will take them and run with them. I offer a wide variety of menus. I also offer special dietary items like gluten-free, vegan, and vegetarian.

(I have several food allergies myself, so I am very understanding when it comes to issues with your diet) I am known for home-cooked meals like Grandma used to make, fancier menus with a Southern flair, and currently my most requested are my grazing tables. I truly enjoy the creativity of grazing tables. No two are ever exactly the same, some are simple charcuterie, and some are elaborately themed tables with a story that features food. Food allows me so much creative outlet. I am most proud of how far I have come in 8 years.

Where do you see things going in the next 5-10 years?
I collect cookbooks and you can see definite food trends through the years and how they all changed. After COVID, I see more gatherings with family and friends and more intimate gatherings.

I also feel that people are more conscious of their health now so I see healthier, more natural, and from-scratch foods being in demand. I also think that venue styles will evolve away from the country/farm style to a more classic Southern vibe.

Contact Info:

• Instagram: @lulu_mobile
• Facebook: LuLu’s Catering & Events

Image Credits
Karen Fox Photography and LuLu’s Catering