A Culinary Journey

From modest beginnings to the hustle and bustle of campus kitchens, Oxford College Executive Chef Demetrise Edwards blends passion, purpose and community into every dish he serves.

The aroma of flavors and the sound of a bustling kitchen at the heart of Oxford College are orchestrated by executive chef Demetrise Edwards. However, behind the white coat and confident leadership hides a story of determination, creativity and an unwavering commitment to purpose. His journey to the historic campus in Oxford was steeped in resilience, seasoned with passion and served by generous portions of wisdom and heart.

Edwards’ love for cooking began in a kitchen at Ayden-Grifton High School in North Carolina, where a humble cheese biscuit sparked a lifelong calling. “Miss [Annette] Gibbs was the first to show me what it meant to cook with care,” he said with a smile. “She planted the seed.” It took root quickly. Starting out as a dishwasher, Edwards climbed the culinary ladder with grit and grace, holding positions at some of the industry’s most respected hotels and resorts. From the Hilton in North Carolina to the Kingsmill Resort in Virginia and Farmington in Pennsylvania, he sharpened his skills in the high-pressure world of hospitality. Later, he transitioned to corporate cooking, where he spent five years leading operations.

The opportunity to work at Emory University called Edwards to Georgia in 2018. He joined the Decatur campus as a sous chef, and just two and a half years later, he became the executive chef at Emory’s Oxford campus. Now, with over three years at Oxford under his belt, Edwards manages a complex and ever-evolving food service operation.

“No two days are the same,” he said. “I oversee everything: lineups with the team, allergen boards, menu accuracy. It’s all about making sure our students and staff get the best.”

“It is not just about feeding people. It’s about mentoring, educating and investing in the future.”
Demetrise Edwards

Edwards collaborates with a team of six sous chefs to plan menus and manage the flow of the dining hall, often introducing creative pop-ups and themed dinners. One of his specialties? Vegan cuisine. With a flair for making plant-based meals feel indulgent, he has earned a reputation on campus for dishes that are both nourishing and delicious.

“I like the challenge of vegan cooking,” he said. “It pushes me to be more creative, and it means so much when students come back and say, ‘Chef, that was amazing.’ That’s what keeps me going.”

Cooking turned into much more than just a career for Edwards.

“It’s my therapy,” he said. “When I’m cooking, the rest of the world fades. I have my mom to thank for that. She is the one who taught me in our kitchen at home. Food connects us.”

That sense of connection is central to his identity. Whether preparing meals for hundreds or teaching a student how to perfect a stir-fry, Edwards tries to bring warmth and intention to everything he does. His culinary influence does not stop at the campus gates. He actively participates in community outreach efforts, partnering with local organizations like the Newton College and Career Academy to support high school students interested in the culinary arts.

“We host cooking demos and offer tours at Oxford,” he said. Edwards also teaches community cooking classes through the City of Oxford—programs that give locals a chance to learn new techniques while bonding over food. These partnerships are a vital part of how he sees his role. “It’s not just about feeding people,” Edwards said. “It’s about mentoring, educating and investing in the future.”

Beyond the kitchen, Edwards is a husband and father. Married for nine years to his Jamaican wife, their blended family includes three daughters and three sons. Balancing family life with a demanding career may not be easy, but Edwards embraces it with his signature positivity and faith.

“I’ve learned not to stress over the small stuff,” he said. “Life is too short. My faith grounds me. If I can’t fix it, I let God handle it.” The philosophy guides his daily life and his advice for young chefs entering the industry. “Stay single if you can,” he said with a laugh. “This career is no joke. The hours are long, and you miss a lot of holidays and events.”

As for the future, Edwards has a vision. He does not aspire to be a general manager or to run a corporate chain. Instead, he wants to continue mentoring others, sharing his love of food and helping the next generation of chefs find their own rhythm. Edwards encourages aspiring culinary professionals to seek roles in education or institutional settings that offer a more sustainable work-life balance.

“There’s room to grow in this field without burning out,” he said. “You just have to be intentional.”

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