Today we’d like to introduce you to De’Von And ShaKeena Gray.
Hi De’Von and ShaKeena, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’ve loved cooking since I was in the 5th grade. Growing up in Rochester, NY, I was the first generation of my Jamaican family born in the United States. My roots run deep with rich traditions, and my love for food was nurtured by my mother, aunts, and grandmother. My grandmother, who passed away in April 2018 at 93, was a remarkable woman who brought my mother and her siblings to the U.S. when they were teenagers. She worked as a nanny to provide for her family and later invested in property, renting out homes—something my mother, aunt, and cousin continue to do to this day.
I started cooking more seriously as I got older, often preparing meals for friends and family. I’d bring my dishes to work potlucks and quickly gained a reputation for my flavorful, well-made food. I even started entering cooking competitions at work, and I’d regularly win. Those moments fueled my passion and made me realize I might have something special.
In 2015, I moved to Phoenix, AZ, seeking new opportunities. It was there in 2016 that I met ShaKeena, the woman who would become my wife. We got married in 2017, and together, we now have two beautiful daughters—ages 15 and 17. I love cooking for my family, pouring love into every meal, and sharing my passion with them.
Over time, I continued to hone my skills and share my food with others. I started catering, and on weekends, I’d sell plates at local barbershops and businesses. The response was incredible, and it confirmed for us that we could turn this passion into something bigger. We dreamed of having a food truck, and that dream became a reality when we moved to Katy, TX, in March 2021 and bought our first home.
We took a big step forward by cashing in our 401(k) and using part of it as a down payment to purchase our first food trailer. Things were going great until February 2023, when I was laid off from my job at Indeed. It was a tough blow, but I was fortunate to receive a hefty settlement that helped us stay afloat while I focused on our business. In April 2023, we launched our first food trailer, and I went full-time into running our food business.
My wife, ShaKeena, continued working full-time at ADP and also doing hair on the side—her true passion—while supporting me and helping with the food truck whenever she could. Our daughters are also involved, helping out and serving the community with our delicious food.
In June 2024, we purchased a second food trailer, and my wife was able to leave her job and focus solely on our business. She still does hair because it’s her passion, but now we’re building a brand together—one rooted in family, culture, and a shared dream of serving great food.
This journey has been about resilience, passion, and family. I’m proud of how far we’ve come, and I look forward to what’s next as we continue to grow and share the flavors of my Jamaican heritage with our community..
We all face challenges, but looking back would you describe it as a relatively smooth road?
As we’ve worked to grow our business, one of the biggest challenges we’ve faced is gaining awareness and building a loyal following. Since we are a new business with a unique brand, it’s been a journey to introduce our modern spin on traditional Jamaican Jerk Chicken to the community. Our concept is fresh and different, and people can sometimes be hesitant to try new and unfamiliar things. Our dream is to have Keith Lee visit and show the world what we have and how great it is.
Despite these hurdles, we believe in the quality and flavor of what we offer. Anyone who has ever tasted our food knows that it’s truly amazing. We’re confident that with time and consistent quality, we’ll continue to earn the trust and loyalty of more customers. Our story — from Rochester roots to building a food truck empire in Texas — reflects our dedication, resilience, and passion for sharing authentic, delicious food with our community.
Can you tell our readers more about what you do and what you think sets you apart from others?
I specialize in bringing authentic Jamaican flavors to a broader audience, with a particular focus on jerk chicken and Caribbean cuisine. I’m most known for my vibrant personality and my ability to showcase the rich culture of Jamaica through my cooking. I’ve built a following by sharing my passion for flavorful, high-quality food and my engaging content on social media platforms.
What sets me apart is my ability to add a modern flare to traditional Jamaican jerk. I create unique dishes like Jerk Chicken Philly, Jerk Chicken Loaded Fries, and Jerk Chicken Tacos, blending classic flavors with innovative twists that appeal to today’s diverse tastes. I take pride in offering dishes that not only honor my heritage but also push the boundaries to introduce new and exciting options to my community.
I’m most proud of my journey—transforming my love for food into a growing business, overcoming challenges, and building a brand that celebrates culture, family, and entrepreneurship. My goal is to serve delicious, memorable food that brings people together and introduces them to the vibrant flavors of Jamaica, all while offering a contemporary experience they won’t forget, which is why it is our dream for Keith Lee to visit us and share our delicious food with the world.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Over the next 5-10 years, I believe the food industry, especially in the realm of ethnic and fusion cuisines, will continue to evolve toward more authentic, innovative, and culturally rich experiences. Consumers are increasingly seeking out unique flavors and dishes that connect them to different cultures, but they also want modern twists that make traditional foods more accessible and exciting.
One major trend I see is the rise of food trucks and mobile food concepts as a way for entrepreneurs to bring diverse cuisines directly to their communities. This allows for greater flexibility, creativity, and connection with customers. Additionally, there’s a growing emphasis on quality, transparency, and sustainability—people want to know where their food comes from and that it’s prepared responsibly.
Another shift is the integration of social media and digital marketing, which continues to be a powerful tool for small businesses to build brand awareness and loyalty. As a chef and entrepreneur, I see these changes as opportunities to innovate and expand my offerings, blending traditional flavors with modern presentation and marketing techniques to reach a broader audience.
Overall, I believe the industry will become more dynamic, inclusive, and customer-focused, with an increasing appreciation for authentic, culturally inspired cuisine served with a contemporary twist. This aligns perfectly with my goal of offering modern Jamaican dishes that honor tradition while appealing to today’s diverse palate.
Contact Info:
- Website: https://www.BPJHTX.com
- Instagram: https://www.instagram.com/bigpoppajerk
- Facebook: https://www.facebook.com/share/1AkWZwCWvh/
- Other: https://www.tiktok.com/@bigpoppajerk
Image Credits
Tank Dell – Houston Texans
CJ Stroud – Houston Texans
Noah Brown – Washington Commanders
Ryan Clark – Pittsburgh Steelers – Hall of Fame
