HERE IS MORE ABOUT KHALEEL

Additionally, Chef Khaleel has served a variety of leadership roles while developing his culinary career; including a tour of duty with the NHL Carolina Hurricanes for three years where he cooked for the teams, artists, musicians, entertainers and the media. In 2003, after the NHL “Lock-Out,” Chef Khaleel went to work for the legendary Mitchell's Catering & Events, one of the premier catering & event firms between Atlanta, Ga. and Washington, DC. Mitchell's is where Chef Khaleel learned to execute glamorous high-end catering events. Mitchell’s specialized in themed event catering and artistic high-fashioned food buffet displays with elegantly plated banquet service. Chef Khaleel is very proud that during his tenure with Mitchell's Catering the firm received a coveted 2005 ISES/EVIE award for Catering and Events Excellence.

In 2007, Chef Khaleel opened his first Caribbean themed restaurant called Trade Winds Café; which featured a Caribbean themed polished-casual menu in the heart of Hillsborough Street that was widely accepted by students, faculty and staff of the North Carolina State University community.

Khaleel served a tour of service as Executive Chef for Taverna Agora-Greek Kitchen & Bar in downtown Raleigh’s Glenwood South where he featured his "Mediterranean-Rim" culinary style. "Mediterranean-Rim" is a name that Khaleel uses to describe a creative fusion of ingredients used in the many regions bordering the bountiful waters of the Mediterranean; and chiefly focusing upon cooking techniques found in Italy, Spain, Southern France and Greece.

In addition to his passion for cooking Chef Khaleel has had the opportunity to serve as the Vice-president of the local chapter of the American Culinary Federation, the North Carolina Triangle Chef’s Association (2001-2003). This responsibility afforded him the opportunity to fight Childhood Hunger through education initiatives; teaching cooking classes; conducting-cooking demonstrations; providing food presentations at local and National Charitable events; and the opportunity to compete in multiple culinary competitions.

Many Triangle “foodies” may recognize Chef Khaleel from his work with the March of Dimes having served as the Chef-Liaison for the NC March of Dimes “Great Chefs of The Triangle” Charity Gourmet Auction Event from 2003 – 2006.

In 2010 Chef Khaleel was asked by Peggy Tatum to contribute an article in her online business publication. The article was titled, “Translating Food Culture” and published in TCB Magazine Peggy’s online business journal.

In 2012 Chef Khaleel returned to college to complete an AAS degree in Culinary Arts with The Chefs Academy in Morrisville, NC. He graduated with honors in 2013 while working as a Culinary Job-Training Instructor with the Inter-Faith Food Shuttle in Raleigh, North Carolina. Upon graduation Chef Khaleel joined the Aramark Corporation in its Health-Care sector of the food & beverage industry and was promoted quickly from Chef-Manager with Aramark’s Duke University Hospital account in Durham, North Carolina to an Executive Chef who traveled for Aramark training and on-boarding new chef-managers with the company across the nation.

As previously mentioned, Chef Khaleel has competed in several culinary competitions. On July 9th, 2013 he competed with Team Batistella in the “Fire in The Triangle” Culinary competition and featured his “Moroccan Spiced Flourless Chocolate Torta” which out-scored every dish presented that evening.

In September 2015, Chef Khaleel competed in an ACF sanctioned Contemporary Kitchen Professional Category Competition and scored a Silver Medal.

On June 5th, 2015 Chef Khaleel completed all of the requirements and passed both the written and practical exams of the coveted ACF Certified Executive Chef Certification and was bestowed the honor of the ACF title Certified Executive Chef.

In 2017, Chef Khaleel embarked upon a six year tour of service with Sodexo in the roles of Chef Manager, General Manager, Executive Chef III and Regional Operations Support Manager; and was afforded the opportunity to serve across multiple business divisions of the firm including Corporate Business Dining, University Dining, HealthCare and Senior Living.

Chef Khaleel received the honor of his life when he was invited to be the Commencement Speaker of his Culinary Alma Mater, The Chefs Academy at Harrison College in Morrisville, NC on July 28th, 2018.

One of the most significant highlights of Khaleel’s career came his way in the January 2020 issue of the trade publication, Nations Restaurant News. Chef Khaleel was honored as one of the “Top 12 Most Influential Non-Commercial Food Service Operators in the Country” while working with Sodexo at George Mason University in Fairfax, Virginia.

Chef Khaleel returned home to Raleigh, NC in 2022 to be near his aging parents (Marjorie and Theodore Higdon, Sr.) while working as the Executive Sous Chef with the prestigious Marriott Raleigh City Center. After the passing of his father in September, 2023, Chef Khaleel decided to retire and follow his dream of creating a family owned quick-casual Caribbean themed restaurant concept (Caribbean Coco Bowls, LLC). Chef’s vision is to create a family-owned quick-casual concept that he would duplicate then franchise and use this platform to create a non-profit Culinary Apprenticeship School targeting historically underserved communities in Raleigh, North Carolina. The goals of the Culinary Apprenticeship Programs are to provide certified culinary jobs skills training and hospitality education, sanitation and safety training and job placement in our local food & beverage job market. Chef Khaleel views this as his opportunity to give back to the community that so freely nurtured and supported his growth and career in the beloved food and beverage industry that all started for him in Raleigh, North Carolina.