Today we’d like to introduce you to Markita Adair-Crudup.
Hi Markita, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My journey started in my own kitchen with a passion for bringing people together through food. Although I’ve worked in the culinary industry for nearly two decades, Kita’s Kitchen was born in 2021 after I began hosting live cooking shows during the pandemic. What started as a creative way to connect with people quickly grew into a thriving private chef and catering business.
Over the past few years, I’ve expanded beyond preparing meals to creating memorable hospitality experiences through in-home dining, corporate catering, and intimate supper clubs. Along the way, I’ve built partnerships with other local businesses, grown a team, and discovered that my purpose extends beyond the plate. I love helping people feel cared for, whether that’s through an unforgettable meal or by mentoring other entrepreneurs and sharing what I’ve learned.
Today, I’m focused on growing Kita’s Kitchen into a hospitality brand that includes experiential dining, education, consulting, and eventually a dedicated event space. My mission has always been simple: use hospitality to make people feel seen, valued, and genuinely cared for.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The road has had its share of bumps, potholes, the occasional detour and even a few stop signs (lol). But that’s life, right? I’ve chosen to learn and adapt from my struggles, rather than let them beat me. I started my business from scratch. I told my husband that it’s what I wanted to do and he supported me. No big bankroll, no concrete plan, no handouts. Just determination, talent and a dream. I’ve done a lot of learning along the way. Particularly on the day-to-day operations and accounting side. I had to learn how to run a business, not just cook the food and serve it.
Can you tell our readers more about what you do and what you think sets you apart from others?
While I’m known for thoughtfully crafted, Southern-Asian fused menus and seasonal ingredients, I believe what truly sets me apart is the experience I create. My goal has never been to simply serve a meal—it’s to make people feel welcomed, celebrated, and cared for from the moment they arrive until the last plate is cleared.
Over the past few years, my business has grown beyond private chef services into hospitality experiences, Kita’s Kitchen events, and community engagement. I enjoy building connections while raising the standard of hospitality in every space I enter.
What I’m most proud of is building a business rooted in excellence, authenticity, and relationships. Many of my clients become repeat clients because they know they can trust me to deliver an unforgettable experience every time. Whether I’m preparing an intimate dinner for two or leading a large event, I approach every opportunity with creativity, professionalism, and a genuine passion for serving people well.
Can you tell us more about what you were like growing up?
Growing up I was active and a bit adventurous. I remember venturing off to play in the woods or exploring my grandparents property with my brothers. I was always responsible. I liked to have fun and be involved in things like choir and sports. I loved to eat and loved music. I planned to be on broadway and to open a restaurant that would have a band and great food! I always knew that I wanted to be in the food industry.
Contact Info:
- Website: https://www.fromkitaskitchen.com
- Instagram: https://www.instagram.com/fromkitaskitchen
- Facebook: https://www.facebook.com/share/192UF6TNoX/
