Today we’d like to introduce you to Ramesus Stewart-Johnson.
Hi Ramesus , we’d love for you to start by introducing yourself.
My name is Ramesus, more affectionately called “Papa Stew.” I grew up sitting at my great-grandfather’s table, eating whatever he fed me. We called him Poppa, and this is where the name “Papa” Stew originated.
Whether it was with my mom or my Aunt Thelma (Lasses), I was in the kitchen, wanting to know how something was made.
Cooking and food are my life. Now I want to share my love for amazing food with YOU!
Every meal prepared, I’m sharing a piece of me with you.
At the heart of our unique flavor profile is Chef Ramesus, a culinary artisan with over 10 years of robust
experience in restaurant management, food preparation, and
meticulous packaging. His expertise is particularly honed by his
roots in the vibrant culinary landscapes of Louisiana, Tennessee,
and Texas, bringing an authentic understanding of regional BBQ techniques, spice blends, and the art of true Southern hospitality to
every dish. His background guarantees not only delicious food but
also efficient, safe, and beautifully presented offerings.
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?
I wish it I could say it’s been smooth but it hasn’t. The restaurant/food business is hard even you have a location. As a caterer, it’s has been extremely hard breaking into the Utah Market. People don’t know my food or cooking style. Living in a small community is difficult as well. You find it’s more word of mouth as well, many are cautious about eating outside of their comfort zone.
I’ve had to learn patience and staying committed to my dream. It’s definitely been a risk/reward journey thus far.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m a chef who has a catering business. My food is my art. I enjoy looking for new recipes and then seeing if I can make the food look better than the picture. I thrive on the challenge.
My specialty is Southern style cooking. Whether Texas style brisket, Nashville style pulled pork or ribs, Cajun/Creole, Tex-Mex/Mexican, it all has a southern flare to the taste palate.
I only use the seasonings I created in my food which is definitely one of the things I’m most proud of accomplishing.
Also, I dream food recipes. In my dreams, I can see how the food is made, the ingredients, what it smells like, as well as what it tastes like. The challenge it to then turn the dream into reality. This is definitely a gift I have been blessed with from the Lord.
How can people work with you, collaborate with you or support you?
The can reach out to me via social media, Facebook or Instagram. They can message me from my website, www.papastewskitchen.com. Or they can email me at admin@papastewskitchen.com.
Pricing:
- Slider Combo $10 (Brisket or Pulled Pork w/ one side)
- Loaded Baked Potato $15
- One Meat Plate $20/$23 (Brisket, Pulled Pork, or Ribs w/ all three sides)
- Two Meat Plate $23
- Side items $7 (6oz of either baked beans, jambalya, or potato salad)
Contact Info:
- Website: https://papastewskitchen.com/
- Instagram: https://www.instagram.com/papastewskitchen
- Facebook: https://www.facebook.com/share/1GkoHdADVD/
