It has been through inspiration,
exceptional commitment, and
expertise that many great leaders leave
impressionable legacies to the lives they
touch. The roles they play are uniquely
beneficial to us. With extraordinary
intellectual and creative power, Antaun
“Young Chef” Teasley has captured the
essence of classic catering and the art
of food design through the meals he
Born and raised in Cleveland, Ohio, Antaun attributes his mother’s cooking as the
inspiration to become a chef. The name “Young Chef” is derived from the “young
spirit” that Antaun poses. His enthusiasm as a culinary professional creates an
energetic vibe in the kitchen that is pulsated in the herbs and spices that makes
some of his dishes legendary.
In 2000, Teasley received his credentials in Culinary Arts from the Pennsylvania
Culinary in Pittsburgh, PA. Upon graduation, Antaun headed to Florida where he
worked side by side with Executive Chefs James Reaux and Kevin Garcia at the
Boca Raton Resort & Club and LUCCA Restaurant. The South also provided Teasley
an opportunity to further his education at the National Academy of Professional Arts
in 2001, where he obtained his degree in Bartending, and cultivated a palette for
fine wines. He has also been a Chef at award-winning restaurants such as Morton’s
of Chicago, Ruth Chris Steakhouse, and Giovanni’s in Cleveland, Ohio.
“The best part of working is enjoying the job you perform. I love to see the expression
on my client’s face when they taste my food. If they’re happy, I’m ecstatic!” proudly
states “Young Chef” of his work.
For more than ten years, Young Chef’s fan base has
grown in Miami, Florida to around the globe. His high
profile athletic client roster includes Miami Heat’s Norris
Cole, Heavyweight Champion Wladimir Klitschko,
Atlanta Falcons’ Asante Samuels, Grammy-award
producer Timbaland, and a host of other celebrities,
politicians, and athletes.