Today we’d like to introduce you to Tiana Banks.
Hi Tiana, so excited to have you with us today. What can you tell us about your story?
My story starts on Pool Street in Linden, Alabama, where I was raised by my great-grandmother,
Willie Nell, and my great-uncle, Rick. By the age of seven, my grandmother had me in the
kitchen cooking and baking, while my uncle Rick was the one who always showed me “how it’s
really done.
” The kitchen was where lessons were taught, stories were shared, and love was
expressed.
At sixteen, I moved to Houston to live with my grandmother, where I later attended Texas
Southern University, earning both my bachelor’s and master’s degrees. While education shaped
me professionally, cooking always remained my anchor. Over time, I discovered my own style —
fruit-infused meats — a creative expression rooted in Southern tradition but uniquely my own.
As I think about how I want to be remembered and what I want to leave behind for my four sons,
I often reflect on memories of my grandmother standing over a steaming stove, sweating as she
cooked. I used to say I would never “slave over a hot stove”, but as I grew older, I realized she
wasn’t slaving — cooking was her love language. Even in impoverished circumstances, her
intentions were rich, and her food carried care, sacrifice, and pride.
That understanding stays with me as a mother, a chef, and the owner of Rick N’ Willie’s. It’s why
I call my customers cousins. I don’t just serve food — I serve love. Because no matter your
circumstances, everything pauses for a moment when you’re eating good food..
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The journey has not been smooth. Building Rick N’ Willie’s while being a wife, a mother to a
teen, a toddler, and 10-month-old twins, navigating entrepreneurship, and honoring legacy all at
once has required faith, patience, and resilience. I’ve faced challenges with access to
resources, learning the operational side of the food business, and trusting myself in moments of
uncertainty.
There were times I had to pause, reassess, and choose alignment over convenience. But every
challenge sharpened my vision and strengthened my commitment to doing things with integrity.
Each obstacle reminded me why I started — and who I’m building this for.
As you know, we’re big fans of Rick N’ Willie’s . For our readers who might not be as familiar what can you tell them about the brand?
Rick N’ Willie’s is a Southern-inspired food brand built on heritage, creativity, and intention.
What sets my work apart is the fusion of traditional Southern cooking with bold, real fruit-infused
flavors, creating dishes that feel familiar yet unexpected. I don’t just experiment, I execute
with confidence.
Some of our signature dishes include Kiwi Lime Chicken, Strawberry Banana Chicken,
Pineapple Mint Chicken, and Coconut Chicken, paired with soulful sides like baked mac and
cheese, fried cabbage, and Southern-style vegetables. These aren’t novelty dishes — they’re
deeply seasoned, slow-cooked, and balanced with intention. The fruit enhances the meat; it
doesn’t overpower it.
My work is deeply personal. Every dish carries the spirit of my great-grandmother Willie and
great-uncle Rick — the patience, discipline, and pride they poured into feeding others. I believe
in my food, I stand on my flavors, and I know when someone eats Rick N’ Willie’s, they taste the
difference. This isn’t trendy cooking — it’s heritage done right.
Rick N’ Willie’s isn’t just about food; it’s about connection, culture, and community..
What are your plans for the future?
Rick N’ Willie’s is ordained by God, and I believe there is no limit to where it can go. In the near future, my focus is on expanding curated family-style pans and catering for private gatherings, corporate events, and special occasions that allow people to experience the heart of the brand in a more intentional way.
In May, I will host a ticketed tasting event at Fred Astaire Dance Studio in The Woodlands, featuring signature dishes, live saxophone, and an immersive atmosphere centered around good food and good vibes. Tickets will go on sale in March, with details and updates shared through social media.
Long-term, my vision includes opening a brick-and-mortar restaurant, launching a food truck, and eventually serving the public daily — all while staying rooted in faith, family, and the legacy that started it all.
Pricing:
- Rick N’ Willie’s offers flexible catering and family-style pan options designed to serve families, intimate gatherings, and larger events. Pricing is based on menu selection, portion size, and event needs. Family & Group Pans begin at $65–$120, depending on the entrée and sides selected
- Signature Fruit-Infused Chicken Pans (such as Kiwi-Lime Chicken) are a featured offering and priced based on serving size
- Corporate Lunch Orders & Meal Prep are available with advance notice
- Full-Service Catering for Events typically starts at $500+, with customized menus available
- Rick N’ Willie’s focuses on approachable pricing while maintaining the quality, flavor, and hospitality of a true Southern kitchen.
Contact Info:
- Website: https://Www.ricknwillies.com
- Instagram: @ricknwillies
- Facebook: Ricknwillies
