About the Chef

Cooking and entertaining has always been a way of life for Chef Belinda.   Formerly a corporate professional for many years, she understands the time constraints associated with providing quality meals for a family and entertaining friends on a regular basis.

Belinda is a graduate of Johnson & Wales University with a degree in Culinary Arts.  She apprenticed in the banquets department  of the  South Park Marriot Hotel in Charlotte NC.   She has certificates in Wine Studies from the Culinary Institute of America in Napa Valley, California.  Belinda has lived in France, Kenya and South Africa, and travelled extensively throughout the world experiencing the food of several different cultures.  While living in Kenya,  she was a food and beverage event planner to the diplomatic community in Nairobi.

Several of her food articles that have been published in Charlotte’s UPTOWN Magazine and a monthly food column for Augusta’s VERGE Magazine. 

Belinda Smith-Sullivan is a graduate of Johnson & Wales University, with a degree in culinary arts.  She has lived in France, Kenya and South Africa and has travelled extensively throughout the world experiencing the foods and flavors of multiple cultures.

Belinda started experimenting with spice blends when she was a personal chef, creating “short-cuts” for herself, based on flavor profiling.  Soon clients, neighbors and friends started asking where they could buy them.  When told they could not, because the blends were her private creations, they demanded them even more. Giving in to their pressures, a business was born!

Also a food writer, several of Chef Belinda’s articles have been featured in regional magazines throughout the southeast.  She is the monthly food contributor to South Carolina Living Magazine and Aiken’s BELLA Magazine. She is the publisher/author of The Flying Foodie Blog; and former co-host of Cooking with Madjon & Chef Belinda, a weekly television cooking show based in Aiken, South Carolina.

About Chef Belinda