The Dancing Chef!

The Dancing Chef

FFrom rosemary mascarpone canapés, bacon-wrapped scallops with an orange tarragon sauce, crab chili avocado tostaditos to Indian spiced chicken kabobs with a cilantro mint chutney or mini wild mushroom frittatas with fresh mint; Chef Lovejoy Cole’s cuisine is an infusion of culture, creativity and a dash of fun; pairing distinctive flavors to make each of his menus a customized dining experience to please even the most discriminating palate.

Under the moniker “The Dancing Chef” from his days working as a dancer and choreographer for the likes of Bel Biv Devoe, Coolio, George Clinton, Montell Jordan, New Edition and TLC to name a few, Cole’s focus has turned to the culinary arts as new form of expression for him – and the industry has taken notice.  He has prepared menus and cooked for celebrity guests including Tisha Campbell, Tasha Smith, Cedric The Entertainer, Will Smith, F. Gary Gray, Boris Kodjoe, Jamie Foxx, Lamar Odom, Angela Bassett and many many more!

“My style of cooking is eclectic American fusion, emphasizing fresh seafood, meats and produce derived from international flavors,” said Cole.  “I constantly strive to create an unforgettable dining experience for my clients.”

Prior to his careers in dance and the culinary arts, Cole served in the United States Air Force for four years as a mechanic working on the C-5 aircraft.  While in the service, he was an active member of the Air Force’s intermediate boxing team and also entertained his fellow officers as one of “The Travis Rappers.”

Born and raised in Cleveland, Ohio, Cole joined the elite East Cleveland P.A.L. Boxing Club during his youth and eventually went on to win a couple Golden Gloves tournaments.  Throughout high school, Cole worked at various local area restaurants, learning the tricks of the trade, which later helped land a position at Santa Monica’s private Jonathan Beach Club after retiring from his illustrious dance career.  While there, Cole cooked for 200-person parties, created 150 employee meals a day and fed more than 100 uberesque beach-goers on a daily basis.  Cole later flexed his culinary skills at various restaurants around the Los Angeles area such as Nook Bistro and Obar before becoming a private chef to many in the entertainment industry.

Cole currently splits his time between in Los Angeles and Miami cooking for celebrities and when he’s not cooking, he may be found at the beach with his dog, Junior, or at one of the many Los Angeles/Miami hotspots de noir with his original love – dancing.


For media inquiries, please contact, 818-983-2674

Here are some of his recipes for you to try at home ENJOY!

Since the rise of the obesity problem in America more and more of my clients have been asking me to do some of their favorite comfort foods, but in a healthier manner.  Three of my favorites to make are Oven Baked Fried Chicken,  Cranberry Whole Wheat Stuffing, and  Cinnamon Walnut Candied Yams.


Oven Baked Fried Chicken

3 chicken legs

2 chicken thighs

1 chicken breast

1 cup of egg whites

2 cups of wheat flour

3 grinded cups of  Honey Nut Cheerios

1 cup of Peanut Oil or Flaxseed Oil

1/4 cup of Old Bay Seasoning

1/4 cup of Lemon Pepper

1/4cup of Paprika



1. Preheat oven to 350 degrees F (175 degrees C.).  Combine flour, Old Bay, Lemon Pepper, Paprika in medium mixing bowl, Egg Whites in another medium mixing bowl, and granulated Honey Nut Cheerios in another bowl.


2. Repeat the steps of dredging all chicken pieces in flour, then egg whites and then Honey Nut Cheerio mixture and set aside on wax paper.


3. Heat Oil in 11inch sauté pan to smoke point and brown each piece of chicken in pan and place in 13 inch baking dish and place in oven for 30 min. or until crispy and serve.


Yield 6 servings  (200 calories per serving)

Cranberry Apple Whole Wheat Stuffing




6 cups cubed whole wheat bread

1 cup of dried cranberries

3 fuji apples – peeled, cored, and chopped

1 cup Organic butter

2 1/2 cups chopped onions

2 cups chopped celery

2 1/2 cups chopped mushrooms

2 cups of chopped Red Pepper

½ cup of fresh thyme

½ cup of fresh rosemary

2 teaspoons salt substitute

1 1/2 tp Cayenne pepper

1 cup water

1 (14.5 ounce) can vegetable broth



1.Preheat oven to 350 degrees F (175 degrees C).

2.Melt butter in a large, heavy skillet over medium heat. Stir in onions,  celery, mushrooms, red peppers. Cook until vegetables are lightly browned, 5 to 8 minutes. Add and stir in thyme, and rosemary. Continue cooking about 2 minutes more Remove from heat, and season with salt and pepper.

3.In a large bowl, mix whole wheat bread, apples, and cranberries. Gradually blend in vegetable broth until mixture is moistened.

4.Transfer mixture to a large baking dish. Bake 30 minutes in the preheated oven, until lightly browned.


Yield 8 servings  (300 calories per serving)

Cinnamon Walnut Candied Yams



6 medium organic yams (peeled and cubed)

½ cup of  sliced organic butter

1 cup of Splenda Brown Sugar

1 ½  cups of chopped walnuts

½ cup of vanilla extract

1/3 cup of Cinnamon



1.Preheat oven to 400 degrees F (200 degrees C).


2.Place yams in a medium baking dish. Distribute butter pieces evenly over the yams. Sprinkle with brown sugar ,vanilla extract and Cinnamon

3.Distribute walnuts on top of yams.

4.Cover and bake in the preheated oven for 25 minutes, or until yams are tender and walnuts are golden brown.


Yield 6 servings (250 Calories per serving)






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