Chef Shaticka Robinson reflected on her culinary journey, her transition into food truck ownership and catering, and her experiences as a woman of color in the food industry. She described growing up cooking with family, rising to executive chef roles, and ultimately launching her own business, Coley’s Jook Junt. The conversation also explored the evolution of Nashville’s dining scene, the challenges and opportunities facing women in professional kitchens, and Chef Robinson’s passion for elevating barbecue and soul food.
Culinary Career Journey: Shaticka recounted a career spanning more than two decades—from early roles as a line cook to pastry chef and caterer—at major hospitality brands including Gaylord Opryland, Marriott Hotels, and the Hutton Hotel. She described the steady progression of her skills and responsibilities, alongside the hurdles that women often face in the dining and entertainment industries.
Cultural Culinary Leadership at HBCUs: She also discussed her advancement from sous chef to executive chef at Tennessee State University, where she significantly boosted student engagement in campus dining by introducing culturally meaningful menu options. Because she grew up in Nashville, the work carried deep personal significance, and she considers her time at TSU her most fulfilling professional chapter. She emphasized how essential it is for Historically Black Colleges and Universities to serve food that resonates with students’ cultural experiences.
Nashville’s Evolving Food Culture: The conversation highlighted Nashville’s transformation from a city with limited dining options to a vibrant culinary hub, including the city’s expanding food truck scene. Together, they noted how this growth has opened doors for chefs from diverse ethnic backgrounds.
Chef’s Barbecue Journey and Innovations: Chef Robinson described shifting from institutional kitchens to running a food truck and catering business, which allowed her to experiment with flavors, connect with new audiences, and refine her craft. She explained her philosophy of “elevating” barbecue and soul food by pairing traditional flavors with modern presentation and technique, and she detailed the creative approach that helped her win the Netflix’s Barbecue .
Nashville’s Culinary and Music Evolution: The discussion closed with reflections on Nashville’s simultaneous growth in both food and music. Chef Robinson acknowledged the benefits of increased tourism but also noted the downsides—rising rents, increased congestion, and financial pressures on small businesses. She shared candidly the difficulties she faced as an African American woman in the industry, including being overlooked for promotions in favor of male colleagues. These experiences led her to step away from professional cooking for three years, but her love for service and hospitality eventually drew her back, culminating in her work today as an independent chef.
Shaticka Robinson is an award-winning chef, pitmaster, entrepreneur, and proud Nashville native whose work reflects the rich culture and bold flavor of the city that raised her. As the Season 3 Winner of Netflix’s Barbecue Showdown, she gained national recognition for blending Southern tradition with refined technique — creating elevated barbecue that feeds both the body and the soul.
Rooted deeply in Nashville, Shaticka is intentional about ensuring authentic Southern flavor is represented with integrity and sophistication wherever she shows up. She refined her craft in renowned hospitality establishments, including Gaylord Opryland and other high-end hotels, rising through the ranks to become Sous Chef and later Executive Chef at Tennessee State University, where she led teams with purpose while elevating Southern-inspired cuisine on a large scale.
Today, she is the visionary behind Coley’s Jook Junt, her Nashville-area food truck known for soulful comfort food with a bougie twist — from tender smoked oxtails and Elevated AF ribs to her signature Bougie mac and cheese. Beyond the truck, Chef Shaticka operates a thriving catering business, curating elevated Southern experiences for private events, corporate gatherings, festivals, and nightlife venues.
She has partnered with local bars and establishments to incorporate her Southern flair into their culinary programs, strengthening Nashville’s hospitality scene through collaboration and innovation. Her brand creativity has extended beyond Tennessee, including the creation of a signature Beer Frosé in California known as the Bougie Frosé.
Whether through catering, nightlife partnerships, national television, or serving her hometown community, Shaticka Robinson is committed to honoring her roots while elevating the standard. For her, flavor is representation — and every plate is an opportunity to feed the soul, celebrate culture, and showcase Nashville at its finest.
