Tupelo’s Top Chop

Tupelo Honey executive chef shares his story and a pork chop recipe

It all started with a love of cooking. Raymone Hogue has worked his way up from the bottom of the kitchen food chain to his current position as the executive chef at the new Upper Arlington location of Tupelo Honey.

The Buffalo, New York, native started his food career as a dishwasher and continued to be promoted until he was in management, opening restaurants all over the United States.

With Tupelo Honey, he has been there since day one, when it opened the first location in Ohio late last year. He hired all the staff, with whom he is close-knit, and emphasizes working together.

“Just seeing how we’ve come together so far, coming together as a team, not losing a lot of people and you know, just holding that standard and holding an operation of excellence and I really feel good about it,” Hogue says. “We take pride in this amazing food that comes out of the kitchen and make sure it’s hot, fresh and ready every day.”

Hogue says Tupelo is unique for its Southern style and comfort food. Tupelo’s signature dishes – like its biscuits and jam, shrimp and grits, mac and cheese, and fried chicken – are being embraced by the Columbus crowd.

“Us bringing that culture to them is opening up the hearts of everyone,” Hogue says.

Try whipping up a dish straight off the Tupelo menu at home, including grits with goat cheese.

Claire Miller is an editor at CityScene Media Group. Feedback welcome at cmiller@cityscenemediagroup.com.