By Staff
Izaiah Dorsett is a self-taught young African American chef whose passion for food has transformed into an inspiring journey of creativity, resilience, and excellence. With no formal culinary training, he has mastered the art of cooking through dedication, experimentation, and an unshakable love for the craft. His story is a testament to the power of passion and perseverance, proving that talent knows no boundaries when fueled by determination. Izaiah’s unique approach to food, rich flavors, and innovative techniques have set him apart, making him a rising star in the culinary world.
What sparked your passion for the culinary arts, and when did you realize that cooking was more than just a hobby for you?
As I always say “This life chose me”. It all began at a retirement home where I was washing dishes. Not exactly glamorous, but it kept a then 17-year-old Izaiah’s pockets from going empty. One night, the night cook walked out mid-shift, and the chef pulled me aside with an unexpected offer: a promotion. I hesitated, knowing the long hour ass whoopings the previous cook had put in. But then he sweetened the deal with a $5 raise. Well, that was all it took. I was in.
The next day, my task was to prepare dessert for 120 residents. I went home and scoured the internet for something that would impress but still be simple enough for a rookie. That’s when I stumbled upon a German chocolate cupcake recipe. It seemed perfect. The next morning, I showed up two hours early, determined to make sure they came out flawless.
Service started, and I was nervous. As dessert time approached, I double-checked everything, ensuring nothing went wrong. When the servers came back, the carts were empty, yet no one had said a word. My first thought was, Maybe they didn’t like it. But just as quickly as that thought crossed my mind, we heard a light knock at the kitchen door. It was a sweet old lady, asking if there were any more cupcakes because she and a few other residents wanted some to go. That moment hit me hard. To have someone appreciate my work that much, to want more, it was a feeling I’ll never forget. It shaped the way I approach cooking and how I treat everyone who sits at my table.
Being self-taught is a journey that requires discipline and creativity. How did you go about learning your craft, and what challenges did you face along the way?
Reading. Endless reading. From recipe books to architecture and art, I was locked in. I would dive into recipes that sparked my curiosity and pushed myself to think outside the box, deconstructing each dish and reimagining it in my own creative way. An old chef once told me, “The best dishes are the ones that are familiar, just plated differently.” It’s a simple idea that’s stuck with me. But working in the industry, the real challenge came when I encountered culinary grads who couldn’t fathom that there might be more than one way to achieve a perfect outcome. A béchamel, for example, had to be butter, flour, milk, and a touch of nutmeg. No exceptions. Substituting heavy cream for the milk? Hell no. It would no longer be a true béchamel, they said, but a cream sauce. That rigid mindset often stifled the very creativity I craved. So, I started carving out more time in my free hours to practice keeping that creative muscle in shape.
Tell us about the moment you decided to turn your passion into a business. What inspired you to take that leap?
The inspiration behind it all came from a deep desire to express my creativity while doing what I love. MD Supper Club is my personal R&D playground, a space where I can take what’s in my mind and bring it to life. Not every dish makes it onto a restaurant menu, but that’s the beauty of this venture. It’s my chance to experiment, to push boundaries, and to see what works. At the same time, it’s my way of shaking things up in the Dallas culinary scene, which, frankly, has felt a bit too repetitive. This is about raising the bar and showing that there’s so much more to the culinary world than what’s been done.
Your company is a reflection of your talent and vision. What kind of services do you offer, and what sets your brand apart from others in the industry?
I’m a private chef offering catering, private dinners, and meal prep services. What truly sets my brand apart is the elevated approach we take to every dish. Take lamb chops, they’re not just lamb chops here. We start by tea-smoking them before grilling, adding an unexpected layer of depth. Then, we finish them off with a glaze of galbi sauce, cooking it just long enough to develop that perfect, glossy finish. It’s all about going beyond the ordinary.
Culinary artistry is as much about storytelling as it is about flavor. How do you infuse your personality and experiences into the dishes you create?
I’m a Florida man at heart, so you’ll often find seafood taking center stage in my dishes. But my love for Asian cuisine runs deep as well, from the minimalist plating to the playful balance of sweet and savory sauces. The two styles blend seamlessly in my cooking, creating a fusion that feels fresh. My personality is more reserved, so my dishes tend to follow suit. I prefer a minimalist approach, keeping each plate simple and focused, allowing the main ingredient to truly shine.
As a young entrepreneur, what has been the most rewarding part of your journey so far? What has been the most challenging?
The most rewarding part of this journey has been watching my faith grow. I can vividly remember a time when I struggled with confidence in my skills and constantly questioned whether I was doing enough to grow my business. The anxiety that came with those doubts was overwhelming, there were moments when I wanted to walk away from cooking entirely and switch to something else. Balancing the highs and lows of entrepreneurship is not easy, especially when you’re young and full of ambition. Your confidence tells you that you can conquer the world, but the reality is, there’s so much to learn, and slow, steady growth is often the best way forward. Over time, I’ve learned to grow with my business, embracing the journey rather than rushing through it.
Who or what has been your biggest influence in shaping your approach to food and business?
It’s all about the people. Serving others and watching them truly enjoy my food has been one of the biggest influences in shaping both my approach to cooking and my business. Believing that you’ve made a great dish is one thing, but when your guests fall silent, only the sound of cutlery scraping against plates filling the room, that’s when you know you did something
What message do you hope people take away when they experience your cooking?
The passion. My hope is that when people experience my food, they can feel it, see it, and most importantly, taste the love and dedication I pour into every dish.
Looking ahead, what are your dreams for the future of your culinary career and business?
My dream is to open a small spot where people from all over can come together, kick back, and enjoy a meal with the MD Supper Club family. It’s all about creating a vibe where everyone feels at home and the food speaks for itself.
For aspiring chefs who may not have formal training, what advice would you give about pursuing their passion in the culinary world?
Believe in yourself and trust that God will guide the desires he’s placed in your heart to come to life.
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About
MEET THE CHEF
Meet Chef Izaiah Dorsett, a culinary artist known for his creativity, passion, and exceptional skills in the kitchen with a career spanning over ten years.
Born and raised in Panama City, FL, Chef Izaiah developed an early love for food inspired by family cooking traditions. This ignited a flame that would lead him to pursue Informal culinary training working in various hotels and restaurants. It was during this time in the industry that he honed his craft, learning different techniques and mastering the art of flavor combinations.
Known for his ability to transform simple ingredients into extraordinary culinary creations, Chef Izaiah is celebrated for his unique style. Each dish is a blend of traditional flavors and modern influences, always beautifully presented with attention to detail.
Chef Izaiah is also an advocate for sustainable and locally sourced ingredients. He strongly believes in supporting local farmers and suppliers, ensuring that the food he serves is delicious and ethically sourced.
Outside of the kitchen, Chef Izaiah enjoys sharing his knowledge and passion for cooking through cooking videos, where he inspires and empowers others to explore their culinary creativity.
SMALL BITES Menu
Each item feeds 30 Guest
STICKY THAI CHILI WINGS (OR JERK)
Choice of Sweet & Sticky Thai Chili or Jamaican Jerk Wings
ROSEMARY LAMB SKEWERS
Yogurt Sauce, Saffron Rice and Micro Cilantro
MONTREAL RIBEYE SKEWERS
Montreal rubbed Ribeye bites with Roasted chimichurri
COCONUT SHRIMP
Panko-Coconut fried with Sweet Chili Sauce
CRISPY CALAMARI
with Red Peppers and Zucchini Saffron Aioli
FAIRYTALE EGGPLANT (V)
Semisecchi & Percorino
VEGGIE BURGER SLIDERS (V)
Caramelized Onions & Miso Mayo
HERBED FALAFEL (V)
Green Goddess Sauce & herbs
