College and Career Technical Institute for the Pascagoula-Gautier School District sponsored by the Beau Rivage

College and Career Technical Institute for the Pascagoula-Gautier School District Logo

College and Career Technical Institute for the Pascagoula-Gautier School District

Ms. D'Juana (DJ) Garrison

D’Juana Garrison

D’Juana Garrison
Culinary Arts Instructor
CCTI, Pascagoula-Gautier School District

Meet D’Juana Garrison, the Culinary Arts instructor at the College and Career Technical Institute for the Pascagoula-Gautier School District. D’Juana (or DJ to friends) grew up on a dirt road in rural Satsuma, Alabama; she graduated from McGill-Toolen Catholic High School in Mobile, and earned her BS degree at the University of South Alabama. She began her culinary history at the young age of 17 as a host, followed by being a server, a bartender, a trainer, a sous chef, a manager and a restaurant owner.

In a departure from the restaurant business, DJ served as the practice administrator of an orthodontics firm for 15 years where she refined her administrative, accounting, customer service and management skills. This extensive managerial experience combined with her previous training led her to a new adventure, and allowing her to return to her culinary career by opening a restaurant.

Before accepting the position at CCTI, DJ created a local Pascagoula landmark with Jack’s By The Tracks, a southern-sushi-juke-joint offering a made-from-scratch menu and hosting the best of the coast’s live music. As the executive chef, general manager, and owner, DJ created eccentric and classic dishes. She trained her staff to execute the high standards she has learned in every aspect of service, food and business. DJ is committed to teaching this level of professionalism to future culinarians.

DJ has been a resident of Pascagoula since 1997; and shares her life and love with her husband Mark and daughter Holiday.

Sponsored By

Beau Rivage Logo


Mentoring Chefs:

Chef Kristian Wade

Kristian Wade
Executive Chef
Beau Rivage

Born in Pascagoula, Mississippi and taught to cook by his grandmother, Chef Kristian Wade was on the Beau Rivage opening team in 1999. Chef Wade moved through the numerous kitchens and up the culinary ranks at Beau Rivage, beginning as sous chef in Memphis Q Steakhouse and Barbecue Restaurant to steady promotions to chef de cuisine, chef tournant and in January 2007, executive sous chef. In March 2015 he was promoted to Executive Chef where he is responsible for Beau Rivage’s day-to-day culinary operations.

Chef Wade graduated from the International School of Culinary Arts with an Associates Degree in Culinary Arts. 

He worked at the award-winning Murphys Restaurant in Atlanta’s Virginia Highland neighborhood, where he was responsible for daily specials, then as chef de cuisine at Germaine’s Fine Dining in Ocean Springs, Mississippi, where the focus was great food paired with outstanding wines. 

Wade’s talent has earned him accolades throughout his career. He has cooked alongside Chef Irvine on the Food Network’s Dinner Impossible and he has received numerous awards including “Best of the Fest” at the Atlanta Food & Wine Festival for his Landmass Burger, first place wins at Mississippi Chef Challenge, The World Championship of Gumbo in New Iberia, Louisiana, Sun Herald Gumbo Championship, Puttin’ on the Roux Gumbo Cook Off and the Biloxi Shrimp Festival. Tack on a second-place finish at the 2017 World Food Championships, several barbecue awards and there’s no doubt Chef Kristian knows his way around a kitchen.

Kenneth C Taylor

Kenneth C Taylor
Assistant Executive Chef
Beau Rivage

A native of Pascagoula, Miss., Beau Rivage Assistant Executive Chef Kenneth Taylor returned to Coastal Mississippi in 2015 after 25 years with a list of notable accomplishments from a host of luxury resorts and hotels.

As Assistant Executive Chef, Taylor oversees all aspects of Beau Rivage’s Food and Beverage operations at the resort’s 10 restaurants, from casual dining to Forbes Recommended fine dining.

Taylor’s love for culinary arts came during a semester internship while studying business administration that landed him in the kitchen of Walt Disney World. The experience was so impactful, he decided to pursue a culinary career.  A Culinary Institute of America graduate, Taylor has more than two decades in the hospitality industry, which started as Banquet Sous Chef at The Peabody Hotel in Orlando, Fla. Taylor’s career has taken him across the United States, including Key West, where he spent time as Executive Sous Chef and Executive Chef at LXR Luxury Resorts and most recently Los Angeles where he served as Executive Banquet Chef for Westin Bonaventure Hotel & Suites.  

Taylor’s accolades include a seven-year member of a culinary task force, Manager of the Year at Orlando’s Hard Rock Hotel and Manager of the Quarter at Casa Marina Resort in Key West. He was also an opening team member at Loews Portofino Bay at Universal Studios Orlando in 1999, as well as Loews Hard Rock Hotel at Universal Studios in December 2000.

While trained in classical French technique, Taylor ranks Mexican food as his favorite to eat.