Dasjiah Owens

Passionate wellness and hospitality professional with 8+ years of experience creating personalized experiences through culinary arts, private dining, wellness retreats, and guest-focused service. Skilled in client communication, operations management, recipe development, team leadership, and creating thoughtful experiences centered around health and connection.

Background includes culinary nutrition, wellness programming, hospitality operations, and developing systems that improve efficiency and guest satisfaction.

Founder | Culinary Wellness Professional - BLEN (Balance Life Eat Nourish) - Charlotte, NC

(2024-01)

• Develop personalized culinary experiences through private dining, meal preparation, and wellness-focused services.
• Work directly with clients to understand dietary preferences, lifestyle goals, and individual needs.
• Create seasonal, nutrient-focused menus centered around holistic nutrition and mindful eating.
• Coordinate client communication, scheduling, purchasing, preparation, and service logistics.
• Manage business operations including client inquiries, planning, event execution, and follow-up communication.
• Build meaningful client relationships through thoughtful hospitality and personalized experiences.

Kitchen Manager | Line Cook - Rowan Coffee - Asheville, NC

(2025-04)

• Promoted from Line Cook to Kitchen Manager based on leadership, reliability, and operational performance.
• Oversee daily kitchen operations, service flow, preparation, and quality standards.
• Developed kitchen handbook, standard operating procedures, and sanitation systems to improve consistency.
• Lead recipe development for seasonal menus and specials.
• Manage inventory, ordering, food cost awareness, and vendor communication.
• Train team members on operational procedures, food safety, and service expectations.
• Collaborate with ownership to execute events and improve customer experiences.

Line Cook - Huli Sue's - Asheville, NC

(2023-07 - 2024-10)

• Supported daily restaurant operations while maintaining high standards for organization, quality, and guest satisfaction.
• Managed inventory processes, ingredient organization, and vendor coordination.
• Maintained food safety standards through proper labeling, storage, and sanitation practices.
• Worked collaboratively in a fast-paced hospitality environment requiring communication and adaptability.

Private Chef - The Phoenix of Asheville - Asheville, NC

(2022-07 - 2023-12)

• Created personalized dining experiences for clients with a focus on plant-forward, vegan, and vegetarian cuisine.
• Designed menus based on individual preferences, dietary needs, and wellness goals.
• Managed client communication, meal planning, preparation, and service logistics.
• Built relationships with clients through personalized attention and thoughtful hospitality.

Line Cook - Curate - Asheville, NC

(2021-05 - 2022-07)

• Maintained efficient kitchen operations while supporting a high-volume hospitality environment.
• Assisted with team training and maintaining service standards.
• Managed inventory organization and food preparation systems.
• Supported consistency and quality through strong attention to detail.

Culinary Nutrition Intern - Skyterra Wellness Retreat - Brevard, NC

(2021-01 - 2021-05)

• Created customized meals for wellness retreat guests based on dietary preferences and nutritional goals.
• Supported menu development focused on health, balance, and nutrient-dense cuisine.
• Developed recipes using ESHA nutritional analysis software.
• Collaborated with culinary leadership to create meaningful guest dining experiences.

Chef - H&M Catering - Mount Holly, NC

(2018-11 - 2020-03)

• Prepared high-volume meals for private events and catering experiences.
• Supported event execution while maintaining organization, professionalism, and food safety standards.
• Assisted with production planning and kitchen operations.

Bachelor of Science - Culinary Nutrition - Johnson & Wales University (2021-05)