Cooking

our TEAM

CHEF JEFF & TOYA MISKIRI

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CHEF JEFF MISKIRI, FOUNDER & CHIEF EXECUTIVE OFFICER
TOYA MISKIRI, VICE PRESIDENT & CHIEF OPERATIONS OFFICER

Chef Jeffeary (Jeff) Miskiri is the Founder & Chief Executive Officer of a unique collective of Black, family and woman-owned products and restaurants in the Washington DC Metropolitan Area with a proven commitment of excellence to the communities they serve. Chef Jeff's wife, Toya Miskiri, is Vice President & Chief Operations Officer, as well as, Co-Founder of Creole on 14th, Suga & Spice, Miss Toya's Creole House, Miss Toya's Soul Juice and Miss Toya's Southern Cajun Kitchen.

Miskiri Hospitality Group includes: Po Boy Jim at 709 H Street NE, Washington, DC 20002 in the bustling Atlas District and coming in 2022 to 10000 Town Center Avenue, Columbia, MD 21044 in Downtown Columbia; Creole on 14th at 3345 14th Street NW, Washington, DC 20010 in the historic Tivoli Theater in Columbia Heights; Suga & Spice at 5557 Baltimore Avenue, Suite 500, Hyattsville, MD 20781 in the Hyattsville Arts District; Miss Toya's Creole House coming in 2022 to 923 Ellsworth Drive, Silver Spring, MD 20910 in Downtown Silver Spring; and Miss Toya's Soul Juice and Miss Toya's Southern Cajun Kitchen coming in 2022 to 3200 Pennsylvania Avenue SE, Washington, DC 20020 in Penn Branch.

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DONTRELL SMITH

CHIEF OF STAFF

Dontrell Smith is the Chief Of Staff of MHP. He is a high-visibility strategic partner and thought leader that leads the coordination and strategic alignment of diverse business functions. He is responsible for streamlining high-level projects and conducting leadership level internal and external initiatives that positively impact MHP's strategic plan and goals.

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URANIUM TESFAI

DIRECTOR OF PROGRAMS

Uranium Tesfai began his hospitality industry career at 16 years old as a Server at Riderwood Village–a senior living community. At Riderwood Village, he advanced through various front and back of the house positions and catering services. While pursuing his Bachelor of Administration in Sociology from the University of Maryland College Park, he shifted to working in a fast-service restaurant, Buffalo Wild Wings. Hungry to expand his hospitality skills and experience, he received his Bartending Certificate from the Maryland Bartenders Academy. Through the academy, he was introduced to Po Boy Jim where he developed his working relationship with his mentor, Chef Jeff. At Poy Boy Jim, he began as a server and ultimately became the General Manager. Now, as Director of Programs for MHG, he advances MHP's strategic plan to ensure program areas are aligned with MHG's overall goals.

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DAOUDA COULIBALY

CHIEF CULINARY OFFICER

Daouda Coulibaly began his culinary experience at the Riderwood Village senior living community at 17 years old. After successfully completing various restaurant positions, he transitioned his focus to his passion for cooking and curating gourmet dishes. He shadowed Riderwood Village's Executive Chef for 4 years and then entered culinary school to develop his technical approach and sharpen his skillset. After graduating from culinary school, he entered the workforce again at Ruby Tuesday's. Later, he was offered a Line Cook position at Po Boy Jim and after working under Chef Jeff for 4 years, he has elevated to his current role as Chief Culinary Officer.