Chef Judy Tatios was born and raised in Orange County, California. Her parents were immigrants from the Marshall Islands that eventually settled in Costa Mesa. Tatios now calls Springdale home and says the move was the "best decision he's ever made."

• Bio: Tatios has worked in the culinary industry for over 10 years, driven by the collaborations, creativity and relationships that food creates.
• Currently: The Chef Tatios is very involved in the community, having recently worked on on a dinner drive through event for The Jones Center campus redesign, which featured a fusion of Marshallese and High South cuisine in collaboration with Brightwater. - Finding NWA
• What's cookin': The one dish Tatios would like to introduce to the NWA region is a traditional Marshallese dish called "Tu & Bobo", consisting of two skewers of gizzard and turkey served with rice balls.
• Standing together: Tatios said he loves how caring the NWA community is toward the Marshallese people. "Everyone works to help one another, which is so heartwarming." he said.

She has plans to open her first restaurant this Spring called “Street Iakwe, Eulala” and will be the first Marshallese Chef to do so in NWA. It's 8am and I'm already hungry...