Queer Chef Star Maye Talks About New Book and Restaurant

June 20, 2022 Vacationer Staff

Of 135,236 Executive Chefs in the U.S. in 2022, only 12.5 of those are women, 10.4 are Black and only eight percent are LGBTQ, according to Zippia, a professional job search database. So, chef Star Maye is a rare find.

Born in Monroe County, Alabama, the Black queer chef has hit her stride in her culinary career. Not only did she recently become the co-owner of the Nashville restaurant Anzie Blue – where she has worked as the executive chef for over a year now – but her new book, “A Star Among Us: A Chef’s Story,” will drop Thursday, June 23!

So, we talk to Chef Maye about what inspired her to write her new book, create CBD-infused cuisine at Anzie Blue, and how the food culture changes as you drive along Interstate 65 – from Alabama to Tennessee.

Vacationer Magazine: You have a new book out called, “A Star Among Us: A Chef’s Story.” Can you tell us what sparked your decision to write it?

Chef Star Maye: Well, I guess with my life going the way it is and building this restaurant, people wanted to know my story. As I built this restaurant and these recipes, I wanted to include all the people who have supported me and made this happen. Everybody wanted to know how I ended up here. It just seems like one day I was here, but people don’t realize I’ve been doing this for 20 years. I wanted to do this so that I can take my love for Anzie Blue and be able to spread it around. That’s why I decided to put my story and my recipes in this book.

Food at Anzie Blue restaurant in Nashville, Tennessee (Photo Credit: Star Maye / Anzie Blue)

What made you decide to donate a portion of your book’s proceeds to The Trevor Project?

I know that in life people, like me, have difficulties being able to truly start to understand who they are. At times, it can get muddy and cloudy, and it can be overwhelming. If there is something that I can say or do to prevent a person from feeling like they’re not worthy, then I am willing to do that. All I can do right now is help organizations that help people overcome that. If the Trevor Project gives them people to call or talk to, then that’s an organization I want to support. I don’t want anybody to feel like their life isn’t worthy.

So, let’s talk about food! You have a reputation for breaking the rules by taking food to the next level with CBD-infused cuisine. What are some menu items you’d recommend to first-time visitors to Anzie Blue?

I always say the shrimp and grits because that’s a good transition for Nashville that shows how the food changes down Interstate 65. Down south where I’m from we do white grits, but the farther north you go into Alabama the grits are more yellow and sweet.

Chef Star Maye at work in the kitchen at Anzie Blue restaurant (Photo Credit: Star Maye / Anzie Blue)

So what are your favorite dishes to make and eat? And why?

Well for me, coming from a small town, I’m all about my sides. Meat is great. I’m not a vegetarian or anything. I eat meat, but I’m a sides girl. I love my candied sweet potatoes, mashed potatoes & gravy, mac & cheese, and collard greens – those are my favorite dishes to eat because they remind me so much of home and togetherness. That kind of food solidifies relationships when you eat it all together.

Speaking of southern food, what are some of your go-to dishes to prepare for your family and friends if you were planning a meal for Juneteenth?

Collard Greens, fried chicken, black-eyed peas, and cornbread. It’s always some deep southern food – something that’s comforting.

You’ve worked to hone your culinary skills for more than 20 years. What culinary or food trends are you noticing right now that get you excited?

I love how everybody is pivoting from heartier, heavier dishes to lighter ones. It’s the same things we’ve always had. Growing up my collard greens were a very pork-heavy, meat-heavy, vegetable, but now Anzie Blue does a vegan collard green. By moving away from those heavier cooking styles. That is the biggest trend I’m excited about because people are actually taking better care of themselves. I think it’s becoming more and more apparent every day and I love that.

You can pre-order your copy of Chef Maye’s new book HERE!