Today we’d like to introduce you to Chase Powell.
Hi Chase, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
Meet Chase Powell, the culinary maestro behind Exclusive Eats. From humble beginnings at Morgan State University, where he sold plates to friends and faculty, Chase has transformed his passion for cooking into a thriving catering business. Based in Prince George’s County, Maryland, Exclusive Eats serves the Prince George’s and Baltimore County areas. Fun fact: Chase started honing his culinary skills at the tender age of 5, drawing inspiration from esteemed chefs like Anthony Bourdain, Emeril Lagasse, and Wolfgang Puck.
Cooking holds a special place in Chase’s heart. It began as a journey of self-reliance and grew into a deep love for the artistry of food. From studying different chefs to mastering various dishes, his culinary expertise flourished alongside his natural knack for customer service. Word of his delectable creations spread among friends, athletes, and even celebrities.
For Chase, the kitchen is a sanctuary—a place where chaos fades and a sense of presence and connection takes hold. Cooking has become a powerful medium for bonding with his father, who ignited his passion for this transformative craft. The joy of witnessing others savor his meals fills Chase with immense happiness.
– Chef Chase
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?
Starting my catering business during the height of the COVID-19 pandemic was anything but easy. The world was shutting down, and while most businesses were pausing, I was trying to build something from scratch. With no blueprint, no mentors, and no real support system, I learned everything the hard way.
In the beginning, I took on events I simply wasn’t ready for — not because I lacked the passion or the talent, but because I didn’t fully understand the business side of catering. I underpriced my services, often lowballing myself just to get in the door. I didn’t realize the value of my time, my ingredients, or my creativity. That came later — after exhaustion and lessons that cost me more than money.
Transportation was another major hurdle. I didn’t have a dedicated vehicle for my business, so I had to rely on unreliable options, rides from others, or workarounds that often left me stressed and late. I also wasted a lot of money on things I thought I needed — overspending on equipment, ingredients, or setups that weren’t essential at the time. It was a costly learning curve, but one I had to go through to refine my focus.
What made this even harder was juggling it all while working a full-time job and being in graduate school. There were days I’d be in class all day, rush to cook all night, and deliver the next morning on fumes. It was a constant balancing act — fueled by ambition, but carried through by grit.
These struggles didn’t break me — they built me. They forced me to evolve as a chef, a businessman, and a person. Every hardship became a foundation. And now, when people enjoy my food, they’re also tasting the resilience it took to keep going when everything around me said quit.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Hey everyone, my name is Chase Powell, and I’m the chef and creative force behind Exclusive Eats. I specialize in private dining, buffet-style catering, meal prep, and curated whiskey tastings. My culinary style? Think bold soul food with an Asian twist — a fusion of comfort and innovation that brings people together around the table in the most flavorful way possible.
One of the dishes I’m best known for is my 8-cheese gourmet mac and cheese — a creamy, decadent staple that’s been on nearly every menu I’ve created. It’s more than just a side — it’s a conversation starter, and a true representation of my commitment to rich, layered flavor.
What I’m most proud of is my ability to bring people from all walks of life together through food. Whether it’s an intimate dinner or a large catered event, I aim to create experiences that comfort, connect, and leave a lasting impression. Food has always been a universal language, and through Exclusive Eats, I’ve been able to speak to my community in the most delicious way.
What sets me apart is my dedication to culinary experimentation. I’m constantly refining my techniques and pushing boundaries that many chefs hesitate to cross. I love stepping into the unknown — combining flavors and techniques from different cuisines and exploring the science behind the food. I don’t just cook meals; I create moments, flavors, and memories you can’t get anywhere else.
From humble beginnings at Morgan State University, where I sold plates to classmates and faculty, to serving athletes, professionals, and even celebrities across Prince George’s and Baltimore County, my journey has been fueled by passion, persistence, and a relentless drive to grow.
Thank you for taking the time to get to know me — and I hope that through Exclusive Eats, you experience more than just a meal. You experience a story.
Are there any important lessons you’ve learned that you can share with us?
The most important lesson I’ve learned on this journey is the value of patience with your craft.
As a chef, it’s easy to get caught up in the rush to be great — to perfect recipes, impress clients, and stand out. But I’ve learned that rushing creativity only creates gaps in your growth. True mastery takes time, and every misstep, every burned sauce, and every under-seasoned dish has been part of the process.
Your ability to be creative is directly tied to your willingness to slow down, reflect, and respect the process. Some of my best ideas have come not when I forced them, but when I gave myself space to explore, make mistakes, and evolve. Patience has allowed me to fine-tune my flavors, sharpen my techniques, and develop a deeper connection to my food — and that’s something no shortcut can give you.
Pricing:
- 6–10 People: 2 proteins, 2 sides, 2 vegetables — starting at $550 10–15 People: 2 proteins, 2 sides, 2 vegetables — starting at $675 20–25 People: 2 proteins, 2 sides, 2 vegetables — starting at $850 30–40 People: 2 proteins, 2 sides, 2 vegetables — starting at $1,250 100 People: 2 proteins, 2 sides, 2 vegetables — starting at $2,000
- Meal Prep: $150 for 3 lunches and 3 dinners
- Private Dinning: 2-Course Meal: Soup or salad + entrée or entrée + dessert — $325 labor minimum 3-Course Meal: Soup or salad + entrée + dessert or hors d’oeuvres + soup or salad + entrée — $375 labor minimum 4-Course Meal: Hors d’oeuvres + soup or salad + entrée + dessert or 2 hors d’oeuvres + soup or salad + entrée — $425 labor minimum
Contact Info:
- Website: https://exclusiveeats1.wixsite.com/exclusive-eats
- Instagram: https://www.instagram.com/exclusive.eats/
- Twitter: https://x.com/ExclusiveEatz
- Other: https://www.tiktok.com/@chassinbandz
