Grace
Every plate begins with grace. It's how we greet you, how we serve you, and how we make room at the table for whoever shows up.
Our Story
Meet the chef behind
the table.
By the Grace of Grits is more than catering — it's a bridge between generations, culture, and creativity. Every plate carries a story of heritage, hospitality, and soul.
Meet the Chef
Hospitality is her love language.
Chef Alexis built By the Grace of Grits on a simple belief — that Southern food should be remembered, not just eaten. Rooted in Gullah Geechee heritage and family tradition, every menu is a story told through seasonal ingredients, soulful technique, and intentional detail.
From intimate private dinners to full-scale celebrations, she leads each experience personally — cooking fresh on-site and pouring grace into every plate.
Work With Chef AlexisWhat GRITS Means
GRITS at the Table.
Grits are humble. Simple. But in the right hands, with the right heart, they become something you remember. That's the standard we set for every table we touch.
Roots
Gullah Geechee. Lowcountry. Southern. Our food carries the names and hands of the people who came before us — and we cook like they're still in the kitchen.
Inspiration
Tradition is the foundation, not the ceiling. We honor the old ways and still find new ones, because a living culture keeps cooking.
Talent
Skill you can taste. Precision, care, and craft in every detail — from the first bite to the last piece cleared.
Soul
The thing you can't measure but always feel. It's why food should never be just something to eat.
Grace · Roots · Inspiration · Talent · Soul
That's what we bring to the table.
A Note From the Chef
There's a difference —
especially when you're hiring one.
An influencer sells you a feeling. A cook feeds you with heart. A chef runs the kitchen. But a caterer? We carry the whole day on our backs — and it's what we plan for that you'll never see.
The extra ten gallons of lemonade, in case a cooler falls off the truck. The spare shirts and aprons for the forgetful morning. The staff scheduled an hour early because rain and traffic don't wait. The magic isn't the food — it's the foresight.
And no matter the staffing, the weather, or what food cost is doing that week, the show has always gone on. And it always will.
I'm not popular by choice. What I'm building isn't meant for an algorithm — it's going to be broadcast by the Man above Himself. He's the audience I'm cooking for. And I'm grateful beyond words for almost 100 five-star reviews from the families who've trusted me with their biggest days.
Food should never just be something to eat.
And I want to thank all the hands that have supported me — whether as a booking client, team member, or vendor partner. It takes a village to build and support a small business.
By the grace of grits. 🤍