Inspiring Conversations with Kenyatta Ashford of Neutral Ground Chattanooga

Today we’d like to introduce you to Kenyatta Ashford. He and his team share their story with us below:

Chef Kenyatta Ashford grew up in the Algiers neighborhood of New Orleans. As a child, he discovered that food had the power to nourish people and facilitate opportunities to bring them together. He fondly recalls sitting with his six siblings at a table set by his mother, Sharon, which taught him the blessing of using food to warm the bellies and souls of people. The lessons he learned at his childhood dinner table inform his work as a chef and owner of Neutral Ground in Chattanooga, Tennessee. The name Neutral Ground pays homage to the strip of land between neighborhoods in New Orleans that offered a place for trading and gathering for everyone. Neutral Ground promotes a food culture that embraces Chef Kenyatta’s family food history and the traditions passed on by cooks of the African Diaspora. Chef Kenyatta infuses the memories and tastes of his childhood into the food created at Neutral Ground. Neutral Ground’s menu introduces diners to his “Afro-Creole” identity by plating meals that revive flavors of Louisiana Creole dishes and West African cuisine. In developing Neutral Ground’s menu, Chef Kenyatta respects the cooking techniques, flavors, artistry, and traditions of these food ways. Dishes on the menu range from those with strong African influences like the West African Red-Red with Coconut Rice to interpretations of working-class staples from New Orleans like Hot Catfish Po’Boys and Smoked Brisket Meatball Yakamein. The diaspora of his ancestors and the foods that traveled with them resonated with Chef Kenyatta as he made his journey to restaurant owner and Food Network “Chopped” champion.

After humble beginnings in New Orleans, he attended Lee University, where he played basketball and studied education. He became a high school teacher and coach. During summer breaks from teaching, he helped out in a catering kitchen, where his passion for the culinary arts presented itself. Chef Kenyatta cooked in several restaurant kitchens before the pandemic negatively impacted his employment. Within weeks of being furloughed, he created the concept for Neutral Ground and opened his restaurant in Chattanooga’s Proof Bar & Incubator. He used his time wisely while being limited by COVID-19. The former teacher became a student. Before the pandemic, he studied scaled preparation techniques in the hospitality industry and obtained technical skills training at the Culinary Institute of America. His desire to increase his knowledge about food led him to work in top-tier restaurants in New York, Rhode Island, and Louisiana. As a recipient of the James Beard Foundation’s Jean Louis-Palladin Professional Work/Study Grant, Chef Kenyatta learned of the impacts of Latinx food culture and Gullah Geechee cooking in the American South by traveling to Charleston, South Carolina, Savannah, Georgia, and Oxford, Mississippi. In March 2018, he traveled to Ghana on the Roots to Glory tour with fellow chefs Josmine Evans, Kezia Curtis, Harold Caldwell, Ada Anagho Brown, and James Beard Foundation winner Michael Twitty. In addition to winning Food Network’s “Chopped,” Chef Kenyatta and Neutral Ground have been featured in Conde Nast, Eater, Travel Noire, the New York Times, and more. These platforms capture his radical approach to the culinary arts and his keen ability to use storytelling to elevate diners’ experience at Neutral Ground.

Chef Kenyatta ended his residency at the incubator on June 18, 2022. Chef Kenyatta and his team have begun the journey of opening his restaurant location at Stove Works in Chattanooga. You can support their efforts by hiring them to cater events, private dinners, or parties. You can also enjoy Neutral Ground’s delicious food at pop-ups in the Chattanooga and surrounding areas.  Follow them on Instagram to learn about the locations, days, and times.

When Chef Kenyatta is not cooking, he enjoys spending time with family. He also mentors aspiring chefs and aids emerging culinary leaders in facilitating pathways to enter the industry. Chef Kenyatta supports young people in the Chattanooga community and organizations and initiatives that support creatives interested in the freedom of exploration and self-expression.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
There have been many obstacles and challenges, from my childhood growing up in my Algiers neighborhood of New Orleans to becoming a chef and the owner of Neutral Ground. Some have impacted my life and career trajectory more than others. While I have settled on building my life in Chattanooga, Neutral Ground will be relocating. The transition from the current restaurant location at Proof Bar to the future permanent location at Stove Works presents many challenges for me to navigate. I will work with my team to consider strategies and action plans for scaling our restaurant while continuing to invest in the community.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Neutral Ground is a Black-owned, upscale-casual restaurant birthed from my deep passion for telling stories through the culinary arts. Our self-described “Afro-Creole” dishes project aromas, flavors, and lessons reminiscent of my New Orleans upbringing and the journey forged by cuisine of the African Diaspora. We create a literal Neutral Ground in Chattanooga, Tennessee, for people to take a break from the hustle of life and enjoy an affordable, well-plated, flavorful meal. Neutral Ground is a nod to the historic thoroughfare in New Orleans connecting municipalities divided by their differences. At Neutral Ground, our diners gather to be reminded of what makes them alike. We want diners to consume joy and nourishment one dish at a time.

Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Proof bar and Incubator provided our front-of-house staffing in addition to supporting my sous chef, Jeremiah Vasterling, and our team of employees. As a result of this support, I had the opportunity to set a foundation to success as an executive chef and restaurant owner. I appreciate the contributions of everyone associated with my time in residency there. Their hard work and commitment led to my growth and development. Finally, I thank the Chattanooga community for their weekly support in patronizing our restaurant.

Contact Info:

• Website: www.neutralgroundchatt.com
• Instagram: https://www.instagram.com/neutralgroundchatt/
• Facebook: https://www.facebook.com/NeutralGroundChatt/

Image Credits
from left to right 1-Kenyatta Ashford 2-Kenyatta     3-Rich Smith 4-Jeremiah Vasterling  5-Kenyatta Ashford 6-Emily Unkle.