Creole culture is defined by its mixture of African, European and Indigenous influences. Our culture is centered around food, creativity, and faith. We trace our roots from slavery's history of forced immigration and integration, a heritage of movement from West and Central Africa, to the "new world" in Haiti and the West Indies, under colonization and segregation by the French and Spanish. The indigenous roots of our ancestry trace to the Choctaw and Blackfoot tribes of Louisiana and Alberta, Canada, respectively. Our family has lived in Opelousas, Louisiana, since before the official establishment of the United States.
Our food reflects the history of struggle and survival we have endured as Black people, with a past of segregation under an Afro-French-Indigenous identity. As a result, we have formed our own perspectives of our culture and unique heritage. With Creole Creed, we usher in the new generation of Californian Creoles, carrying the legacy and evolution of our people.
CALIFORNIA CREOLE CUISINE
Creole Creed LLC is the burning fire of our legacy, a cuisine that blends the colorful influences of our African, European, and Native American roots into something to believe in. We offer a variety of dishes with roots in traditional Louisiana Creole cuisine, and take you on a journey of our culture’s evolution, with a unique Bay-Area twist.
GRANDMOTHER, CULINARY CONSULTANT
An innovative entrepreneur, Theresa was the first to envision the possibility of a family-owned catering business. Theresa is known throughout our family as a potato-salad aficionado. A native of Opelousas, Louisiana, Theresa moved to San Francisco with her family during the second great migration, a time when the Black communities of the South, and for our family particularly from Louisiana and Texas.
MEME, CULINARY CONSULTANT
A culinary visionary, since birth, Joyce is the creator of Creole Creed's "Meme's Rice," a garlic-based jambalaya that nods to our Cajun influences. A native of San Francisco, she has served hundreds of homeless families in the San Francisco Bay Area with her famous seafood spaghetti. Apart from her culinary work, Joyce is an veteran real estate agent, with over 30 years of experience running her own brokerage and real estate, Pacific Capital.
DAUGHTER, CREATIVE DIRECTOR
A food-loving creative, Queen has a passion for storytelling through the culinary arts. A Human Development concentrator from Brown University '17, Queen has a passion for people, art, and love. With 5 years of experience working in brand strategy and PR, Queen has never felt better about her new venture in the culinary arts, especially doing business with her Mama. Queen is a web designer documenting her musings and journey on social media @Queensform and @queenshabazz.
MOTHER, EXECUTIVE CHEF
A soulful singing chef, Tekia is a force to reckon with. Raised by restaurant entrepreneurs, chefs, and musicians, she blends the soul of her song into the flavor notes of her food. A native of San Francisco, she spent the summers of her childhood in our southern hometown of Opelousas, which is the third oldest city in Louisiana. She has been working in the food industry for over twenty years, where she has held various hats as head chef in various food programs and restaurants in the Bay Area.