Ally
Co-Founder
Meet The Co-Founder
Chef Ally Bullock hails from the red clay of Jones County, Miss (dirt claimed to be no good for growing anything but resentment and a desperate need to escape). She was raised with three families but only one woman she called “mom.” Her adopted mother, a nurse by trade, used cooking as a means of therapy and the family table served as a makeshift field hospital for friends, family, and anyone her mother stumbled upon in need of nourishment for the stomach or soul. The television education in her home was ESPN and the Cooking Channel. All of it coalesced to develop Chef Ally’s signature taste: comfort food as delicacy, southern flare for the discerning palate.
Following the aftermath of Katrina, her family moved to the Bay St.Louis area to assist in rebuilding efforts. They spent those remaining punishing weeks of that Mississippi summer hobbled in tents, days deafened by chainsaws and nights by generators, no running water, all of it with an ever-growing mosquito population and the stench of decomposition, sweat, and mildew. Chef Ally would come to think of the area as home.
In her formative years, Ally wished to attend vo-tech training in automotive mechanics but the schedule didn’t match with her extracurricular activities so she ended up in the culinary program. As a bonus, she figured the classes would get her out of the regular humdrum of high school academics, and she’d get to eat. She walked away with an impressive collection of Donnie Darko conspiracy theories and the skills to pass any portion of a safe-serve test. She made the migration down to New Orleans and worked for some corporate giants in the food industry, from fast to leisurely as well as spending time getting schooled in both the front and back of house. She’d become a key-keeper for three different establishments while living in the city and completed the culinary arts program at Delgado Community College to hone her skills.
Ally carries her mother’s torch of healing by serving into every endeavor. She has been a contributor to the St. Michael’s Charity Event in New Orleans and a vital voice to Plastic Free Gulf Coast (a movement working with restaurants of the greater Gulf Coast to eliminate single-use plastics). To preserve the sanctity of our agricultural and marine assets, Chef Ally employs sustainable practices in all of her culinary ventures, ensuring there are no compromises from sourcing to serving. Her dedication to bettering the communities in which she works is an integral part of the philosophy she brings to every kitchen.
Chef Ally’s cuisine is an amalgam of influences that you can taste in each moan-inducing bite. She’s adopted the region’s cultural sense of urgency for pleasure, and it comes through in every dish she sends out. She never misses a beat of throwing in a dash of now or never, and traces of appreciation for the South’s agricultural heritage are apparent by the quality of ingredients chosen. Dining events with Chef Ally are drenched in the passion with which she creates and served with a side of bodaciously displayed gratitude. Her savior-faire has developed a style of delivery that’s all her own and meals designed to tickle the tongue and satisfy the belly.
She has returned to the Mississippi Sound with an impressive resume and a palate perfectly formed around Southern cuisine, from the decadent to the refined. She has been building a fanbase while doing stints at local eateries, turning them from convenient neighborhood stops to highly sought destinations. Along the way she’s built a dedicated clientele and crafted the perfect team to deliver impeccable dining experiences. Through it all, she’s been the showrunner. With the Muddy Waters Supper Club, she’s taking that show on the road, and it’s a show not to be missed. Grab your nearest and dearest and come with an empty stomach, prepared to be astonished by Chef Ally’s signature nod to Southern comfort.