Born in Danville, VA, and raised across Columbia, SC and New York, Courtney’s roots are deeply steeped in Southern and Caribbean flavors. She drew early inspiration from her parents—her father taught her classic Southern cooking, while her mother encouraged innovation and adventurous flavor combinations. After high school, she followed her passion to Johnson & Wales University, earning a culinary degree before interning and working as a lead cook at The Sanctuary at Kiawah Island Golf Resort.

In 2020, Courtney joined Leah & Louise, Charlotte’s acclaimed “modern juke joint,” under James Beard–nominated Chef Greg Collier. Starting as a line cook, she quickly climbed to junior sous, co-head chef—and, in just three years, became Chef de Cuisine at age 25. Her rise is a testament to her talent, drive, and the support she received from mentors in Charlotte’s Black-owned restaurant community.

Courtney’s cooking blends the nostalgic warmth of Southern traditions with bold Caribbean spices and contemporary creativity. Dishes like her collard-green curry mussels served with corn-flour roti reflect this fusion—evoking memories of jerk and curry from her New York years, while honoring her East Coast heritage. She describes her culinary mission as “finding my food voice,” rooted in personal history and open to exploration.

Courtney is active in Charlotte’s bloom of cultural food events, showcasing her talents at series like Serving The Culture—where her dishes pay tribute to hip‑hop icons like Meg Thee Stallion. Leah & Louise itself is a James Beard semifinalist and a New York Times Best 50 restaurant, with Courtney representing its lively culinary spirit at festivals including Charleston Wine & Food and Bayhaven Food & Wine.