To Top

Rising Stars: Meet Drag Chef Kokayne

Today we’d like to introduce you to Dasia Werts.

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?
Growing up, I have always been in the kitchen. Whether it was overseeing the cooking magic, assisting so that I can sample, or being thrown on the line of a Firey stove to make sure the house was fed. Over the years my passion for food has grown into the desire to learn how to implement other cultures in the food I make for myself and my customers. The influences from other cultures lead me to amazing flavor combination ideas for themed menus or my Gourmet Slider Bars. I have a background working my way up in professional kitchens in the Downtown Detroit area from being a Prep Cook, to Line Cook, all the way up to Managing Kitchens in that same area. 

My drive pushed me to step out of my comfort zone and start to dig deeper into what I wanted to do with a plate. I stay inspired and use my tastebuds and my own style to direct me to fun new ideas. So that I can bring it to my customer’s plate, I am a Private Chef and Drag King Entertainer, and yes, I can be hired to do both at once! 

Being a Drag King has brought out a level of confidence I have held deep inside due to social anxieties. Alongside a delicious meal, you cannot ask for a better experience in your own personal space, or a special location for yourself, your loved ones, or even a group of friends. 

We all face challenges, but looking back, would you describe it as a relatively smooth road?
This is a constant learning environment, from being better prepared for my next customer since no one palate is alike. The fluctuation in market prices during the pandemic has been a challenge to work around while continuing to be consistent in the production of my banging flavors. Reaching more of the LGBTQ+ community is a targeted goal, and although I am a part of the community, my customer base only reflects a small portion of that which is somewhat a struggle for me. 

As you know, we’re big fans of you and your work. For our readers who might not be as familiar, what can you tell them about what you do?
As a Private Chef, I have been hired on weekly basis for families, I have catered surprise birthday dinners and community events for good causes. My Gourmet Slider Bar is my specialty for events and the thing most customers know me for. From different protein patties starting with the OG Chicken, lamb, and vegetarian and vegan options. Almost every topping is made from scratch with help from local farmers’ markets for fresh veggies and lots of love and time. Our pickles and sauces are just the tipping points. 

What sets me aside from others is my passion to make things from scratch and the desire I have to create food access to those in need, or who just typically couldn’t afford it otherwise. The goal is to close the Hunger Gap while presenting Gourmet food to people in my community. I offer a Pay It Forward Meal every two weeks, where my customers get their meal, and a portion of those proceeds are put towards packed lunches of the same or similar menu to people in need in our community as of right now, I drop those meals off to a Local Team Wellness Shelter, and there are always happy faces upon my arrival. 

Can you talk to us a bit about the role of luck?
Not sure how much luck has played in my life or business, but I can say I have been blessed, and I’ve had some lessons. Just getting the opportunity to talk with you all about my business journey is definitely seen as a blessing. I put in a great deal of work to put my business out there and operate it on a larger scale and maintaining motivation is the part that can look like bad luck at times. Feeling underappreciated for the value and quality of my work is a thing that I believe happens to any business; it’s the push-through that matters at the end.


  • PIF Meals (Pay It Forward)- $20
  • Private Chef Booking: Entrée & Cocktails for 2- $250
  • Private Chef Booking: 2 Course Meal for 2- $350
  • Private Chef Booking: 3 Course Meal for 2- $450
  • Event Catering for up to 40ppl- $720

Contact Info:

Image Credits
Drag Chef Kokayne

Suggest a Story: VoyageMichigan is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.

Leave a Reply

Your email address will not be published.

More in Local Stories