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Miss Toyas Creole House | Here’s the Chef from Miskiris. Jeff went to Blair High School and grew up in Takoma Park, Maryland. From the time he was eight years old, he was helping his mother and her siblings run their eight McDonald’s restaurants in the Washington, DC region. In addition, he got his first taste of the food business by working in his family’s Caribbean eatery. He developed a passion for food, people, and hard labor as a child as a result of his family’s hospitality.

Chef Jeff went on to acquire an associate’s degree in business after finishing high school. His initial business concept, for a restaurant serving Caribbean and Southern food, won him first place in a competition and a $10,000 award while he was still in school.

After spending two years in New Orleans with his great-grandfather, Chef Jeff moved on to Crescent City, where he became familiar with the history, traditions, and techniques of Creole and Cajun cooking in Louisiana.

To celebrate his heritage, he planned to open a restaurant in the nation’s capital. In 2012, he finally opened Po Boy Jim, fulfilling a lifelong ambition. In 2020, he expanded on this concept with the introduction of Creole on 14th, and in 2021, he introduced Suga & Spice.

Chef Jeff’s restaurants have become DC institutions, and he was recently nominated to the board of directors of the Restaurant Association of Metropolitan Washington.

Jeffeary Miskiri, Executive Chef, Founder & CEO
Jeff, the head chef, has been in the business for over 15 years. He was born and raised in Takoma Park, Maryland, where he first discovered his passion for the kitchen. Chef Jeff earned an A.A. in business management and used that knowledge to write a winning business plan that won him a $10,000 grant to launch his own restaurant. After that, he moved to Louisiana and settled in New Orleans for two years, where he learned the ins and outs of authentic Creole and Cajun cooking. Since opening Po Boy Jim in 2012, Chef Jeff’s restaurants have become mainstays in the District of Columbia.

Toya Miskiri, VP and Chief Operating Officer
Toya Miskiri is Jeff’s wife and the Vice President and Chief Operating Officer of Creole on 14th, Suga & Spice, Miss Toya’s Creole House, Miss Toya’s Soul Juice, and Miss Toya’s Southern Kitchen, as well as a co-founder of these businesses. House of Creole is Miskiri Hospitality Group’s newest outpost, having opened there in Cleveland, Ohio.

Daouda Coulibaly Daouda’s first job out of high school was as a cook at the Riderwood Village retirement facility for the elderly. After working in several different capacities at the restaurant, he finally decided to devote himself to his true calling: creating and curating exquisite meals. He spent four years learning from the Executive Chef at Riderwood Village before enrolling in culinary school to further his technique and skills. He returned to employment at Ruby Tuesday’s after completing his degree. Four years ago, he started as a Line Cook at Po Boy Jim, and now he’s the head chef.

Smith, Dontrell
Dontrell, a Federal Government Financial Manager, while he grew up in the state of Washington. Mr. Smith joined the National Association of Black Accountants (NABA) in 2010 after earning a Bachelor of Business Administration in Accounting from Howard University. He went on to receive his Master of Business Administration the following year. Dontrell has served as Treasurer and a member of the education committee for Alpha Phi Alpha Fraternity, Incorporated, and he was awarded the “Most Perseverance Award” by the District of Columbia College Access Program.

Miss Toyas Creole

Miss Toyas Creole House

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