Today we’d like to introduce you to Chef Lovely Churchwell.
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 knew as early as ten years old what I wanted to be. I used to watch my mother closely as she worked many years in food service and even hosted many of events at our home, inspired my career. I set my heart on becoming a pastry chef—and I did. Achieving that goal was incredibly meaningful because it proved that I could become exactly who I said I would be. But I didn’t stop there. I wanted to explore every aspect of the culinary world, so while working as a cake decorator, I began my chef journey.
It didn’t take long before I grew and excelled. At several companies, I started as a line cook, learned the ins and outs of the kitchen, and was quickly promoted to Sous Chef and even Acting Executive Chef in less than a month.
I have a burning passion for hospitality, and I will always continue growing, learning, and cherishing every moment connected to food.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
A winning journey isn’t always glamorous. There are parts people will never see, because they only witness the finished product—not the sacrifices, setbacks, or behind-the-scenes grind. I faced a wide range of struggles and challenges in the hospitality industry. Often, I was the only woman—and the only woman of color—in the kitchen. Some might assume that gave me an edge, but in many ways it created even more barriers.
Culinary leadership is still heavily male-dominated. I had the same passion, skill, and discipline as everyone around me, yet I often felt unseen and unheard. I had to work close to 100 hours every two weeks just to begin earning the recognition I deserved. It wasn’t until my dessert was featured on the ABC Network show The Chew that others finally realized I was “one of them ones,” and my career truly began to take off.
When I was promoted over my white male coworkers, many were visibly—and verbally—upset. They couldn’t believe they weren’t chosen, and I was. On top of that, I was usually the youngest in the room, working alongside people my parents’ age. But while some are comfortable being a line cook forever, I’m not. I thrive on elevation, growth, and being better than the person I was yesterday.
Appreciate you sharing that. What else should we know about what you do?
Here at Lovely Cakes Boutique and Catering, I originally focused heavily on custom cakes, chocolate-dipped treats, and just about anything sweet you could imagine. I even left one of the best companies I’d ever worked for at the time to pursue being a full-time cake decorator. My cakes weren’t the typical ones you’d see sitting in a bakery display case—each one had personality, creativity, and glam. I was doing 2–3 cakes a day, and while it was therapeutic, I knew I wanted to do more.
So I started showcasing more of my cooking skills and taking on catering bookings. Because I’m such a well-rounded chef, clients began hiring me for everything at once—food, cake, cupcakes, dessert tables—whatever they needed. Every event was a fun challenge. Some people thought I was crazy, and honestly, I agreed, especially since most parties were 150+ guests and I had no team. Just me. People were shocked to learn I handled it all alone, but I always knew a team would come in due time.
What I truly specialize in is creating an experience. I cater to my clients with extreme attention to detail, making everything personalized and unforgettable. I’m best known for my Hennessy Glazed Lamb Chops—a recipe I created to do something fun and unexpected with Hennessy, and to challenge myself to make lamb chops in a way even I would enjoy. A full pan costs $475, and they are always the star of the show.
I also love making unique banana pudding flavors to encourage my customers and community to step outside the ordinary and try something new. I believe my passion, dedication and uniqueness will always set me apart from others, I’m not afraid to fail nor is anything food wise off limits or out of my reach.
Do you have any advice for those looking to network or find a mentor?
Most people don’t believe this because I seem outgoing, but I’m actually an introvert. When I’m handling business, I’m “performing.” At the end of the day, I’m to myself with my phone on Do Not Disturb. I had to step out of that box once I realized how important networking truly is. I used to avoid it because I’m not a fan of small talk, but in business you have to leave your personal feelings and ego at the door.
When it comes to mentoring, I often reach out to my former Executive Chef, Shawn Kerr, and my mentor, Damon Grace Covington, CEC. I followed and studied Damon’s success long before we connected. He’s a Muskegon native, one of the greatest chefs I know—and he’s a Scorpio, so of course that makes sense! I had the opportunity to spend time with him at a restaurant in Carmel, IN, that he helped hire for, renovate, and develop menus for. He guided me through my early culinary journey and shared wisdom I’ll carry with me forever. I hope we’ll get to collaborate on future projects.
I’ve learned that being straightforward, transparent, and 100% myself has helped me navigate countless situations and secure the opportunities I wanted. I’ve always been a strong negotiator, and I stand ten toes down on my word.
Pricing:
- Private Chef Services – $500
- What Up Dough Cookies – $5
- Pound cakes $45
- Catering – Price may vary
Contact Info:
- Instagram: https://www.instagram.com/cheflovelyc?igsh=MWdtYjNmZXhvdjk4Zg%3D%3D&utm_source=qr
- Facebook: https://www.facebook.com/share/14QnVsw9wce/?mibextid=wwXIfr
- Youtube: https://youtube.com/@thelovelykitchen?si=pgbbGqpU43oeQUqy
