Born in St. Mary’s, Georgia, and raised in Virginia Beach, Ashleigh Shanti’s culinary roots trace back to the Southeastern United States. Her rich family heritage stretches across South Carolina’s Lowcountry, Midlands, and the Appalachian region.
Black foodways, often underrepresented, have profoundly shaped her life and cooking philosophy — which she celebrates in her first book, “Our South: Black Food Through My Lens.”
Culinary Origins and Early Influences
From an early age, Shanti’s most vivid memories revolved around food shaped by her family and the traditions of Southern Appalachia. As a passionate advocate of the region’s culinary history, she reflects, “Black foodways of Appalachia don’t get the spotlight they deserve.”
After university, her culinary journey began in earnest when she sought formal training to refine her skills. Despite gaining experience at renowned establishments, Shanti yearned for more—something that resonated with her personal story. “I needed to cook food that told my story,” she recalls, leading her on a quest to translate her heritage and memories onto a plate that felt distinctly her own.