Chef Allie Henderson is currently a freelance chef and chef consultant. She previously served as the executive chef at Dauphin’s in Mobile and The Harbor Room at the Renaissance Mobile Riverview Plaza Hotel. This interview was conducted in 2018 when she was the executive chef at The Harbor Room.
Where were you born and raised?
Right here in Mobile.
What inspired you to become a chef?
I’m blessed to have a family full of fantastic cooks (to this day, my dad’s turnip greens are my favorite thing to eat!). I was raised to work hard for what I want, and in this industry, that’s the only way to make things happen—hard work. Perhaps that helped me understand that this career is what I’m meant to do. There’s a strong connection between my personal values and the values necessary to be successful in this industry.
Where did you train to become a chef?
Le Cordon Bleu in Atlanta.
What others jobs have you worked within the food industry?
Lots of them! Prep cook, line cook, kitchen supervisor, dishwasher, server, bartender.
What does your typical workday involve?
Preparing, planning, and executing services for two restaurants, room service, and in-house catering. Which can include anything from washing dishes to plating food for 600 people. Every day is something different!
If you could cook for with any celebrity of historical figure, who would it be?
What are your professional goals?
To be a leader of the industry movement that’s creating positive work environments and promoting innovation and equality.
If you weren’t a chef, what line of work would you pursue?
Photography or marketing.
What’s your favorite seafood dish to serve up for yourself and your family?
West Indies Salad and whole grilled fresh caught Red Snapper are favorites, but nothing beats an old fashioned shrimp boil!
What makes Alabama Gulf Seafood special?
The quality, hands down. Our seafood can stand up to some of the best in the world.