Devon Tillman

What is your signature dish?

After 30+ years, choosing one signature dish is almost impossible because my cooking reflects both comfort and creativity. My Curry Pickled Deviled Eggs mixed with caramelized onions and jalapeños, then topped with jerk candied bacon, showcase bold Southern flavors. My Sweet Potato Cornbread with honey butter and pepper jelly brings warmth and nostalgia, while my Cauliflower Steak with potato farro hash, collard green pesto, and sunny side up egg highlights balance and approachability.

Who is your culinary inspiration?

My earliest culinary inspiration was my grandparents and extended family. Growing up around Southern home cooking taught me that great food is only part of the experience. Real hospitality is about making people feel welcome, cared for, and connected. That lesson shaped not only how I cook, but how I lead restaurants, train teams, and create experiences for guests today

What would you do with the $25,000?

With $25,000, I would grow my hospitality consulting business and help independent restaurants succeed. After 30+ years in the industry and owning restaurants myself, I’ve learned how difficult this business can be. I’d invest in menu development, staff training programs, and online cooking and educational content to help restaurants improve operations, increase profitability, and create better guest experiences.