Meet Deovion Butler

We had the good fortune of connecting with Deovion Butler and we’ve shared our conversation below.

Hi Deovion, can you walk us through the thought-process of starting your business?
“I’ve known I wanted to be a chef since I was six years old.”
There was something magical about being in the kitchen with my mom—watching her cook dinners not just for our family, but for anyone who came through our doors. It wasn’t just the food; it was the laughter, the stories, and the joy that filled the room over a shared meal. That’s where my passion for food was born—not just in the cooking, but in the connection it created.
In 2017, right after high school, I made the decision to pursue a path that would allow me to bring that same feeling to others. I set my sights on becoming a Private Chef and mapped out my culinary education: first earning a degree in Culinary Arts, then a second in Culinary Nutrition. I wanted to be able to cook for anyone—from diabetics needing to manage their health through food, to professional athletes with performance-focused nutrition needs.
By 2021, with two degrees under my belt, it was time to make my dream official. Culinary Dee was born—a personal chef service built on the idea that food is more than just sustenance. It’s an experience. It’s about creating unforgettable moments with the people you love, around meals that nourish both the body and soul.
Because honestly—what makes people happier than an amazing meal?

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
My work as a Private Chef is all about creating personalized, meaningful experiences through food. I don’t just cook meals — I curate moments. Whether it’s a romantic dinner for two, a family celebration, or meal prep for someone with specific dietary needs, my goal is always the same: to make people feel seen, cared for, and nourished.
What sets me apart is my dual foundation in both Culinary Arts and Culinary Nutrition. I built my education very intentionally — I wanted to be able to cook for anyone. That means I’m just as passionate about making a beautiful, indulgent dinner as I am about crafting meals that support health goals, manage chronic conditions, or fuel athletic performance. I believe food should be inclusive and thoughtful without sacrificing joy or flavor.
I’m most proud of the fact that I turned a childhood dream into a real business. It’s easy to romanticize being a chef, but the path here was anything but easy. After high school, I committed to culinary school — first for Culinary Arts, then for Culinary Nutrition. I worked hard, sacrificed a lot, and learned even more. When I officially launched Culinary Dee in 2021, I knew I was building something that truly reflected who I am.
But with any business, especially as a solo entrepreneur, there were challenges: building a client base, managing operations, staying creative while staying organized — all of it. What helped me push through was remembering why I started. I leaned into my community, stayed consistent, and trusted that doing the work with heart would pay off.
The biggest lesson I’ve learned is this: success doesn’t have to look like anyone else’s. For me, success is seeing people smile at the dinner table, hearing them say, “this tastes like love,” or, “you really put your foot in this”, or knowing I helped someone feel better through food. That means more to me than any fancy title or TV appearance.
If there’s one thing I want the world to know about me and my brand, it’s this:
Culinary Dee is rooted in love. Every dish, every detail, every experience is inspired by the feeling I had growing up in my mom’s kitchen — surrounded by laughter, good food, and good people. That’s the magic I try to recreate for every client, every time.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
If my best friend was visiting, I’d take them on a food-filled adventure through Houston’s best spots. We’d start with the amazing small plates at Nancy’s Hustle, then hit up Ruchi’s on Westheimer for some bold Mexican flavors and live music depending on the day. Sushi night at Uptown Sushi is a must, and I’d make sure we experience the farm-to-table goodness at Traveler’s Table. For something different and unforgettable, Chop N’ Block serves up incredible West African dishes that are full of flavor and soul.Between all the eating, we’d explore cool neighborhoods, hang out at cozy cafés, and just soak in the vibe. It’d be a week full of great food, good laughs, and memories to last.

Who else deserves some credit and recognition?
Shoutout to my mom, Roberta Butler — the one who sparked it all.
Watching her in the kitchen, cooking with so much love for our family, friends, and anyone who sat at our table, I saw how food could bring people together. It wasn’t just the meals she made — it was the warmth, the laughter, and the connection that filled the room.
She didn’t just teach me how to cook; she showed me what it truly means to care for people through food.
My mom is the reason I fell in love with cooking, and everything I do as a chef carries her influence. She’s the heart behind Culinary Dee.

Website: https://theculinarydee.com

Instagram: https://www.instagram.com/culinarydee/

Linkedin: https://www.linkedin.com/in/deovion-b-237490132

Facebook: https://www.facebook.com/culinarydee

Youtube: UCOA1CrZ5sDANnUBdh-qWStw