Fifteen years and hundreds of culinary experiences later, Chef Hardette Harris is taking every second of her professional knowledge as a private chef to educate and assist people in making the most of their lives with food. The native of Minden, Louisiana has spent the better part of her career in Texas working with families on any number of projects from improving their nutritional intake to organizing their kitchens to preparing foods used to be better home cooks.

She says, “Home cooking is the basis for all culinary genres including gourmet.” Chef Harris premises that foods served in expensive restaurants are all rooted in someone’s home experimentation, so she works to teach private clients how to make the most of their food budgets and above all, their time constraints. In her book: “Chef Harris’ Guide to a Stress-Free Holiday Kitchen” ( she provides a 48 hour timeline to help her beloved home cooks make it through the holidays in one piece. Leaving them time to enjoy their friends and families.

Hardette Harris grew up in a busy home with two working parents who maintained some of the culinary disciplines from their own upbringings. Hardette recalls fondly sitting on the porch with her grandmother shelling purple hull peas as a part of her obligations. James Beard Foundation award winning author and former White House aide Adrian Miller not only interviewed her for his recent book “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time” but also included her grandmother’s purple hull pea recipes.

In the book, Broken In Plain Sight, author Bridgette L. Collins showcases Chef Harris’ culinary talents by featuring several of her healthy recipes: “Bran Muffins with Flaxseed”, “Easy Egg White and Salmon Breakfast Frittata”, “Easy Turkey and Spinach Wraps”, “Halibut in White Wine” and many more. Her recipes were used as part of a character dialogue throughout the book and in an appendix to help the reader discover innovative ways to make his/her favorite foods nutritious and flavorful.

Private Chef Services provides any number of services to private individuals at home, in small business and even for busy corporate VIPs and executives. “My love for home cooking and home cooks is my total inspiration,” said Chef Harris. Chef Harris has gone on to provide private chef services to many upscale clients from attorneys to real estate moguls. She is the owner of Private Chef Services and worked in Houston, San Antonio and now back in her native Louisiana.

In 2015 Chef Hardette Harris was proud to announce her history creation of North Louisiana’s official meal. Chef Harris worked with State Rep. Gene Reynolds to develop the State of Louisiana’s first official meal (one of only two official meals in the United States) bringing recognition to the culinary uniqueness of North Louisiana. On April 29, 2015 House Concurrent Resolution No. 88 – was read on the House floor by title and concurred in by a vote of 33 yeas and 0 nays. On May 4, 2015 it was enrolled and signed by the Speaker of the House and the President of the Senate.

She hopes to jump start an eternal love affair between North Louisiana dishes and the rest of the world by making sure every tourist and visitor to the state taste what we eat up north.

Chef Harris is originally from Minden, Louisiana and was recently named by Louisiana Life magazine as a “2017 Louisianian of the Year”, one of Country Roads Magazine’s 2017 Best Small Town Chefs and Shreveport-Bossier Convention and Tourism Bureau’s “Attraction of the Year” for 2018. She also has a recurring column called “Up North” in the beautiful Louisiana Kitchen & Culture magazine and a recipe contributor to LOLA Magazine.

Instagram: @chefhdh
Twitter: @chefhdharris


Chef Harris has an AAS Degree in Culinary Arts from The Art Institute of Houston (2001)

Certified Culinarian 2001 American Culinary Federation

City of Houston Certified Food Service Manager 2012

State of Texas ServSafe® Certified Food Service Manager -2012-2017

Member Domestic Estate Managers Association

American Culinary Federation

United States Personal Chef Association

Domestic Estate Managers Association

Minden Chamber of Commerce

Board Member of Cultural Crossroads Minden, Louisiana

Board Member Shreveport Bossier Attractions Association

Member of Shreveport Mayor’s Women’s Commision

Shreveport Regional Arts Council

Food Writer-Louisiana Kitchen & Culture Magazine

Instructor Kid’s Thyme Cooking Camp – Minden, Louisiana

Instructor-Renzi Education & Art Center

Mercy Chef’s-West Texas Explosion

Featured Chef at Shreveport Regional Arts Council “Unscene “Food – Art – Film” Chef Artist Pairing Event

Featured Contributor for Hope for Women Magazine and Cuisine Noir

Featured Chef at Shreveport’s first annual “Eat Here” event