Welcome to the Official Teddy Wells Website!
I am a professionally trained chef with an unusual personal history, an outgoing personality and
a deep passion to create and present food with wide appeal. I also have had valuable
experience in front of television cameras, so I am familiar with the weekly TV series production
process. I am articulate, have a good sense of humor, a great smile, an infectious laugh and the
energy to work 16-hour days.
Buckle up – ‘cause here’s my story:
I grew up in New Orleans, a poor, black kid with a dysfunctional family and a variety of donothing relatives. Fortunately, I was blessed with a supportive, devoted mom (now deceased).
I was able to escape the impoverished wards of New Orleans and avoid becoming yet another
criminal statistic thanks to the power of food. But not just any food.
First, the food prepared in my Mama’s kitchen – made from what items were on hand,
purchased with a limited budget, based on the Creole traditions of New Orleans, and stretched
to feed an immediate family of five and various down-and-out relations.
Second, the exceptional food prepared in the outstanding French restaurant where I began my
culinary career, as well as the famous New Orleans Creole food served on the Natchez
Steamboat. And lastly, the wide variety of foods to which I was introduced in culinary school.
As my experience with food increased, I realized that the preparation of delicious, nourishing,
wholesome food was becoming my passion – an art form that could transform my life. I found
the drive and commitment to “make it” and move on – way beyond – what the depressing
statistics said I could do or accomplish with my life.
a deep passion to create and present food with wide appeal. I also have had valuable
experience in front of television cameras, so I am familiar with the weekly TV series production
process. I am articulate, have a good sense of humor, a great smile, an infectious laugh and the
energy to work 16-hour days.
Buckle up – ‘cause here’s my story:
I grew up in New Orleans, a poor, black kid with a dysfunctional family and a variety of donothing relatives. Fortunately, I was blessed with a supportive, devoted mom (now deceased).
I was able to escape the impoverished wards of New Orleans and avoid becoming yet another
criminal statistic thanks to the power of food. But not just any food.
First, the food prepared in my Mama’s kitchen – made from what items were on hand,
purchased with a limited budget, based on the Creole traditions of New Orleans, and stretched
to feed an immediate family of five and various down-and-out relations.
Second, the exceptional food prepared in the outstanding French restaurant where I began my
culinary career, as well as the famous New Orleans Creole food served on the Natchez
Steamboat. And lastly, the wide variety of foods to which I was introduced in culinary school.
As my experience with food increased, I realized that the preparation of delicious, nourishing,
wholesome food was becoming my passion – an art form that could transform my life. I found
the drive and commitment to “make it” and move on – way beyond – what the depressing
statistics said I could do or accomplish with my life.
