The Story Behind the Craft
About Chef Eboni
Founder & Executive Chef
Chef Eboni Darnell Lucas represents a rare balance of discipline, creativity, and lived experience — qualities that define both her culinary work and her leadership.
Born and raised in Detroit and raised by her grandparents, her foundation was shaped early by structure, responsibility, and respect for craft. The kitchen was not simply where meals were prepared — it was where standards were set, lessons were passed down, and intention mattered.
"The First Teacher"
My Grandmother: The First Teacher
My grandmother was my first culinary teacher — long before titles, certifications, or professional kitchens.
When I would ask her what was for dinner or what she was cooking, her answer was never precise. She would say, "First one thing, then another."
There were no written recipes. No measurements. No instructions to follow. If I asked how much of something to add, she would simply say, "You just know."
And somehow, she was right.
She taught me to watch instead of ask. To listen instead of interrupt. To trust instinct, timing, and feel. Imagine learning to cook that way — not from a book, but from presence. From repetition. From intuition built through observation.
"That experience shaped how I understand food to this day. It taught me that cooking is not only technique — it is awareness. It's knowing when to act and when to wait. When something is finished not because the clock says so, but because it feels complete."
Later, I formalized that foundation through professional training, completing the two-year Culinary Arts program at Schoolcraft College, one of the most respected programs in the region, along with full food safety certification.
But the truth is this: Technique refined my craft. My grandmother gave me my instincts.
Everything I cook today lives at the intersection of those two worlds — discipline and intuition, structure and soul.
"She never gave me recipes. She taught me how to know."
Rooted in Love & Legacy
Every dish carries the spirit of those who taught her that food is more than nourishment — it's an expression of love, care, and heritage.
"Where it all began"
Her beloved grandparents
Chef Eboni's culinary journey didn't begin in a professional kitchen — it began in her grandparents' home in Detroit, where she learned that every meal is an opportunity to show love.
Her grandmother's kitchen was a place of warmth, tradition, and high standards. It was there that young Eboni learned the importance of intention in cooking — that the care you put into preparing a meal is tasted in every bite.
Her grandfather taught her discipline and pride in one's work. These lessons, passed down through generations, form the foundation of everything DaRaZaLette Food & Co. represents today.
"The kitchen was not simply where meals were prepared — it was where standards were set, lessons were passed down, and intention mattered."
A Journey of Excellence
Disabled U.S. Army Veteran
1997 - 2003
Immediately after high school, Chef Eboni entered the United States Army, serving as a culinary specialist from 1997 to 2003. There, she learned precision, consistency, and execution under pressure — skills that continue to influence every aspect of her work today. As a disabled veteran, she carries the honor of her service into everything she creates.
24+ Years in Hospitality
Following her service, Chef Eboni spent over 24 years in corporate America within the hospitality industry. She operated in environments where expectations were high, details mattered, and performance was non-negotiable.
Serial Entrepreneur
She is a serial entrepreneur, having developed and led multiple businesses throughout her career. DaRaZaLette Food & Co. is not a departure from her past — it is the culmination of it.
Building a Legacy
Chef Eboni is the mother of two children, Jo and Ja, who inspire her vision for building something enduring. Alongside her life partner, she is intentionally creating a legacy — one rooted in ownership, excellence, and generational impact.
In June, after decades of contribution, Chef Eboni was laid off during a large-scale corporate reduction that affected hundreds of thousands of Black women nationwide. Rather than retreat, she chose to elevate. DaRaZaLette Food & Co. represents a decisive step forward — a commitment to autonomy, leadership, and continued growth.
Not Basic. Not Traditional. Elevated.
Chef Eboni is not a basic chef, and she is not a traditional soul food chef. Her work is elevated, bespoke, and deliberately unclassified. She does not offer preset menus or public pricing. Each engagement is designed privately, executed seamlessly, and tailored to the individual client.
What We Value
- Professionalism and discretion
- Precision without excess
- Personalized, non-replicated experiences
- Hospitality that is composed, refined, and intentional
Our Promise
Every detail is considered. Every experience is purposeful. The result is dining that feels effortless — because nothing has been left to chance.
A Letter from the Chef
Dear Client,
Thank you for your interest in DaRaZaLette Food & Co. This is not simply a business — it is a reflection of who I am and everything I have worked to become.
For over two decades, I have operated in high-expectation environments: the U.S. Army, corporate hospitality leadership, and private service. I understand what it means to deliver with consistency, precision, and professionalism.
When you engage with DaRaZaLette Food & Co., you are not hiring a caterer. You are partnering with someone who takes your experience as seriously as you do. I will ask questions. I will prepare thoughtfully. And I will execute with care.
This work is personal to me — and I treat every engagement as a privilege, not a transaction.
Respectfully,
Chef Eboni Darnell Lucas
Founder & Executive Chef
Ready to Experience the Difference?
Every engagement begins with a private consultation. Share your vision, and let's create something extraordinary together.