
Food has always been integral to her life. After working in restaurants during her youth, Ouisie left the U.S. to study cooking in Europe. In 1968 she started a small catering company, then in 1973 the first rendition of Ouisie's Table, which attracted attention from everything from its signature pimiento and cheese sandwiches to its tamale-stuffed chicken. The current Ouisie's Table continues to reflect Ouisie and her taste for "Southern foods and eclectic tendencies."
A member of our founding Chef's Advisory Board, Ouisie has taught at Briscoe Elementary School and generously given of her time to as a featured chef at our Gala in Small Bites, raising thousands of dollars for programming.