Meet Jima Jefferson
Jima Jefferson, Founder of Haute Plate Hospitality
1. What inspired you to start Haute Plate Hospitality, and what was the initial vision behind it?
Haute Plate Hospitality was born from a deep love for cooking and bringing people together through food. I’ve always believed that meals have the power to create memories, spark conversations, and nourish not just the body but the spirit. The initial vision was simple: to elevate everyday dining with creative, high-quality meals that blend comfort with sophistication. I wanted to offer catering that felt personal, polished, and full of flavor—no compromises.
2. Who is your target customer? In other words - how does someone know if you are the perfect caterer for them?!
Our ideal customer values both taste and experience. If you’re someone who appreciates thoughtfully prepared meals, cares about presentation, and wants a catering partner who listens and tailors everything to your vision—we’re your team. Whether it’s a small gathering or a large celebration, we’re here for clients who want their event to feel elevated, warm, and effortlessly memorable.
“I’ve always believed that meals have the power to create memories, spark conversations, and nourish not just the body but the spirit.”
3. Can you share a memorable experience from one of your first events?
One of our very first events was an intimate backyard birthday dinner. The client had specific dietary needs and a dream of a Southern-inspired menu with a modern twist. Seeing their faces light up as we served chicken and waffles on bamboo boats with maple hot honey drizzle, alongside our "Soul rolls"—and hearing guests rave about it—was unforgettable. That event reminded me why I started this journey: to make people feel seen, heard, and well-fed.
4. What challenges have you faced as a caterer, and how have you overcome them?
One of the biggest challenges early on was managing logistics—especially timing and transportation for hot and cold items while maintaining quality. I overcame this by investing in better equipment and creating detailed systems for prep, packaging, and delivery. I also built a small but reliable team that shares my commitment to excellence and adaptability. Every challenge has helped shape us into a more efficient and creative operation.
Chocolate Balsamic Glazed Ribs
5. What are your future goals for Haute Plate Hospitality, and how do you plan to expand or evolve your services?
Looking ahead, I’d love to expand my current meal prep services, and also reach more clients with my signature line of sauces and seasonings. I would also like to explore corporate catering. We just recently began pop-up dining events and virtual cooking experiences to engage more people beyond traditional catering. The goal is always to grow in ways that stay true to our brand: hospitality-driven, flavor-forward, and community-rooted.
6. What is your favorite item to prepare/make for your customers?
It’s tough to choose, but I have a soft spot for our Duck Confit mac & cheese. It’s creamy, rich, and finished with just a kiss of smoke that gives it a little edge. It’s a dish that surprises people with how bold and comforting it is—and it’s always a crowd favorite. That balance of tradition and unexpected flair, really sums up what we do at Haute Plate Hospitality.
