Meet the Chef Behind Souley Vegan: Tamearra Dyson’s Plant-Based Powerhouse

Tag: People

Chef Tamearra Dyson isn’t just bringing vegan soul food back to Jack London—she’s bringing a whole new chapter of flavor, creativity, and heart.

After redefining what plant-based dining could be (and beating Bobby Flay along the way), she’s returning to the neighborhood where it all started. From her mother’s Southern recipes to handcrafted vegan “seafood” and Creole classics, Souley Vegan has always been about more than just good food, it’s about community, culture, and staying true to your roots.

Q: Welcome back to Jack London! What made now the right time to bring Souley Vegan back to the district?

A: Thank you! It feels incredible to be back. This is where Souley Vegan started, where we grew roots, and where so many people supported our journey from day one. The time away gave me space to reflect and refocus, and now I’m coming back stronger, with a clearer vision and even more passion for serving our community. Jack London is home, and it’s the perfect place to launch the next chapter of Souley Vegan.

Q: What does Souley Vegan represent to you, and what do you hope it represents to the community?

A: Souley Vegan is deeply personal for me—it’s my culture, my heritage, and my heart on a plate. It represents resilience, creativity, and staying true to yourself even when it’s hard. For the community, I hope Souley Vegan stands as a place of joy, connection, and amazing food that nourishes both body and soul. I want people to feel welcomed, celebrated, and inspired.

Q: As a pioneer in vegan soul food, what shifts have you seen in how people think about plant-based eating, especially in communities of color?

A: It’s been powerful to watch the shift over the past decade. When I first opened, people thought vegan soul food was an impossible concept. Now, there’s more curiosity, openness, and pride around plant-based eating—even in communities that have traditionally relied on animal products as a cultural staple. People are realizing that going plant-based doesn’t mean giving up flavor, tradition, or identity.

Q: How has your time away from Jack London helped shape the vision for this next chapter of Souley Vegan?

A: My time away was both challenging and transformative. I faced some of the hardest moments of my journey, but it forced me to get crystal clear about my purpose and my brand. I’ve been experimenting, creating new recipes, and dreaming up ways to bring even more value to my guests. I’m coming back with not just a restaurant but an experience—a hub for great food, culture, and community. Souley Vegan’s next chapter is about innovation while staying rooted in who we are.

Q: Can you give us a sneak peek—any new dishes, concepts, or experiences we can expect at the new location?

A: Absolutely! We’re keeping the classics that people love, but I’ve also been working on some new recipes. Think new takes on Creole sauces, vegan “seafood” creations, and handcrafted vegan cheeses and meats. Beyond the menu, we’re exploring supper clubs, cooking classes, and highlighting that this new location is not just a restaurant, but also an event space—both for Souley Vegan experiences and for others to rent for their own events. 

Q: Lastly, when someone walks out of the new Souley Vegan, what do you hope they carry with them (besides leftovers)?

A: I hope they leave feeling inspired, valued, and connected—to themselves, to the community.  I want people to feel the love and intention that goes into every dish, and to carry that warmth with them long after they’ve left our doors.