Chef Shambra Muhammad has been in the culinary business for over eleven years.  She is a native Philadelphian, and  a graduate of The Restaurant School now known as Walnut Hill College. She studied abroad in France and shortly after returning to

Philadelphia began working in various restaurants in the city. Her creative ideas and food combinations were soon noticed by the chefs she worked for, and put her on the fast track to becoming a chef herself. In 2000 she began work as a garmege cook at Bleu Restaurant located on Philadelphia's famous Rittenhouse Square, and in 2001 became the restaurants Day Sous and Pastry Chef. Here she was praised unbeknown to the food critic for the Philadelphia Inquirer Craig Leban during his review, in which he described her soup as being one of the highlights of his meal. Later she became  Chef de Special Cuisine at the 3 star luxury Westin Hotel, where she was recoginzed for her leadership skills and progressive menu ideas.  In 2003 along with her family she opened African Cajun Fish, which is a family style restaurant with a soul food flare. Due to the high demand for her food she began catering for weddings, holiday parties, and corporate luncheons, working with companies such as Resources for Change, Philadelphia Gas Works, Resources for Human Development,and Penn State University. Chef Shambra has also been a culinary teacher for students ranging form ages 9-14 at the Germantown Academy. She is certified in Sanitation and Nutrition. Chef Shambra has now focused all her energy on a Table for Two where she can provide customers with outstanding service, that will make their ocassion an unforgetable one.