Chef Keisha Griggs has been making food ever since she was a kid in her Trinidadian limin’, or party, house. After going to culinary school and building capital, Keisha was able to open up Bocage Catering in 2012 and Ate Kitchen in 2017. With Bocage and Ate, Keisha brings her Trinidadian roots and culinary expertise to the table, and her passion for local and sustainable food sourcing gives it its heart. More recently with Kuji Kitchen, Keisha has brought the food of her culture to Houston’s Sunnyside community as farm to table cuisine. Chef Griggs is proud of the city her restaurants and businesses call home, and she’s proud of the unique space she’s carved out in the food industry in Houston. #ShapingHouston