One of my earliest memories is standing on a chair at the kitchen sink with my father learning how to peel and devein shrimp. I was around the age of 7. From that moment, my love of all things culinary began. I've had several jobs in and out of the food service industry over the years. From hosting, serving, managing and cooking in full service restaurants, catering companies and school food service institutions.

 

I know food. Food is my passion; feeding people is my love language.

 

In May 2016, I branched out and decided to start a seafood delivery service in my hometown of Indianapolis. I curated a menu consisting of "florida style" seafood: crab, shrimp, lobster and salmon with our delicious house made TRAP Buttah Sauce.

 

I also enlisted the season-blending expertise of my business bestie, award winning blogger and food educator: Candace Boyd Wylie of FoodLoveTog.com. She developed the famed "YoungBae Signature" blend and The TRAP was born.

​

We've developed a beautifully large base of supporters that come back week after week to eat, love and share their experience. For that I am truly grateful.

 

For reasons dear to my heart and great for the local economy, I decided to use vendors that have locally grown produce. I started this business based in one of the largest food deserts in the nation.  I want to be able to bring access to fresh food back to the neighborhood I actually live, work and play in. 

 

Because of that, The TRAP is thwarted to be geared:

Toward Restoring food Access to the People.

​

With that, I invite you to #MeetMeAtTheTrap.

 

With love,

Chef Oya