Interview with Chef Cheo: The Powerhouse Behind Cheo's Celebrity Table and Hollywood’s Healthiest Plates

At the intersection of bold flavor, cultural heritage, and wellness advocacy stands Jose “Chef Cheo” Garabito, a culinary wizard whose bold Latin and Caribbean-inspired cuisine has transformed the way celebrities eat and live. Best known as the go-to personal chef for icons like Janet Jackson, Tyler Perry, and C.C. Sabathia, Chef Cheo is crafting lifestyle shifts.

With his highly anticipated show Cheo’s Celebrity Table premiering May 1st at 9 PM EST on TV One, we sat down with the powerhouse chef to talk food, fame, and the future of wellness. In our exclusive interview, Chef Cheo opens up about his journey from home kitchens to Hollywood sets, the family roots behind his flavors, and how he's using his platform to reimagine school lunches and inspire a healthier next generation.

Chef Cheo, congratulations on Cheo’s Celebrity Table! How does it feel to see your own show premiering on TV One this May?

It’s surreal. This show has been a long time coming, and to see it finally hit screens, it’s a full-circle moment. I’ve spent years behind the scenes, feeding the culture and supporting other people’s visions. Now I get to share my story, my flavors, and honor the people and traditions that shaped me. It’s more than a cooking show, it’s a vibe, a celebration, and a seat at the table for anyone who’s ever hustled with heart.

You’ve cooked for some of the biggest names in entertainment and sports—Janet Jackson, Tyler Perry, and C.C. Sabathia, just to name a few. Can you take us behind the scenes—what’s the key to balancing celebrity expectations with your healthy-living approach?

The key is trust. When someone invites you into their kitchen, their routine, their wellness journey, they’re letting you into a vulnerable space. Especially at that level, where their entire life is under pressure and public scrutiny. I don’t just come in with a plan, I come in with respect.

I listen. What are their goals? What comforts them? What are they afraid of giving up? Then I build meals that honor those needs. It’s never about restriction, it’s about showing them that they don’t have to choose between flavor and function. When they start feeling better, performing better, and living better, that’s when they know it’s real.

Your dishes are known for blending bold Latin and Caribbean flavors with a healthy twist. What are some of your favorite flavor combinations or ingredients that always wow your clients?

I love playing with spice and depth. Sour orange with smoked paprika, coconut milk with a dash of allspice. Plantains are a staple. I’ll mash, roast, or fry them lightly and skillfully keep them clean. Fresh herbs like cilantro and thyme show up heavy in my cooking, and I never sleep on garlic. People think healthy means bland, and I make sure every bite gives them certainty. 

You’ve been called the “go-to celebrity chef” for dramatic weight transformations. How do you approach creating custom plans for someone on a wellness journey? Is there a signature "Cheo method"?

Absolutely. I call it “The Comfort Method.” I always start with what feels familiar meals that bring ease, not anxiety. We talk through their lifestyle, cravings, and routines. Then I design custom plans that honor those comforts while helping them move toward their goals. It’s all about rhythm, not restriction. You should feel good while you’re eating and even better after. When that balance clicks, transformation becomes natural and sustainable.

You learned a lot from your mother and grandmother growing up. Can you share a dish that reminds you of home and still inspires your cooking today?

Sancocho. That’s the one. A big bubbling pot of root vegetables, tender meats, and herbs would fill the whole house with warmth. My grandmother made it with so much love, and my mother taught me how to build the layers just right. It wasn’t just a meal, it was an experience. That dish reminds me that food is about heart, heritage, and healing. I still chase that feeling every time I cook.

You’ve cooked for huge productions like Captain America 3 and several Tyler Perry shows. What’s it like managing meals for an entire cast and crew? Any fun stories from the set?

It's an honor, straight up. When you're feeding a production of that size, you're not just making meals-you're fueling a machine. Every plate matters. You've got actors, directors, grips, stylists- folks from every walk of life, all working long hours and counting on you to help them push through. I treat it like l'm scoring the soundtrack with food. Every meal needs rhythm, energy, and soul.

As for stories? Let's just say, what happens on set stays in the sauce! But I will say this: when the cast and crew start showing up 15 minutes early for lunch and calling the food "the best part of the day," you know you're doing something right.

You’ve worked in some of the finest kitchens and even taught at Le Cordon Bleu. What lessons from those experiences still guide you in the kitchen today?

Discipline and respect. The fine dining world taught me that every plate carries your name-even when your name's not on it. Le Cordon Bleu humbled me and sharpened me. You learn the foundation, the discipline, the precision, and then you bring your own flavor to it.

I still approach every dish like it's a test I gotta pass because the standard never drops. I remember spending hours perfecting a classic French omelet-soft folds, no color, barely kissed by the pan. Something so simple, but mastering it? That shifted how I moved in the kitchen. It taught me that excellence lives in the details.

With so many people struggling to eat healthier, especially in underserved communities, your work in schools is so inspiring. What changes are you hoping to make in how children experience food?

My biggest goal is to change the narrative. I want kids, especially in Black and Brown communities, to see healthy food as something that belongs to them, not something forced on them. I want them to know it can taste amazing, reflect their culture, and fuel their dreams. We bring culinary programs into schools that teach them to cook, taste, and trust food again. When a child makes their own veggie stir-fry and lights up with pride, that’s the future I’m building.

Nutrition education is clearly a passion of yours. What’s one simple change you think everyone can make today to start eating and feeling better?

Start with what you can add, not what you need to take away. Add more color to your plate: greens, reds, and oranges. Add more water to your day. Add one homemade meal a week. Health isn’t about guilt, it’s about choices that feel good. Start small, stay consistent, and the results will follow.

You’ve had such a dynamic career—chef, teacher, mentor, wellness advocate. What drives you to keep evolving and reaching new audiences?

Purpose. I’ve seen how food changes lives physically, mentally, and emotionally. I’ve helped people lose weight, reverse conditions, and rediscover joy. That’s what keeps me going. I’m here to serve, in every sense of the word. Every kitchen I walk into is an opportunity to connect, uplift, and heal through flavor. And every new platform, whether it’s TV, schools, or books, is a chance to reach someone who needs that encouragement.

If we were invited to your celebrity table tonight, what’s one dish you’d serve that perfectly captures the Chef Cheo experience?

Garlic white rice topped with a fried egg and a side of ketchup. It sounds simple, but it raised me. It’s comfort, culture, and the first dish I made that felt like mine. The garlic hits first, the yolk melts into the rice, and the ketchup? That’s the curveball that works every time. It may not look fancy, but it’s layered with memory, flavor, and love. That’s the Chef Cheo experience, taking the humble and making it unforgettable.

What’s up next for you?

Right now, I’m fully focused on continuing the momentum of Cheo’s Celebrity Table, airing exclusively on TV One at 9 PM/8 CST on May 1st, and expanding what this brand truly represents. The response so far has been incredible, and it’s inspired me to go even deeper, not just with the food, but with the stories, the people, and the impact we’re creating. Next up, I’m working on a cookbook that brings my philosophy to life, healthy, flavorful meals inspired by my roots and travels, designed to nourish both the body and the soul. 

Beyond that, I’m curating unique dining experiences, developing fresh digital content, building meaningful partnerships, and planning live events that bring people together in a real way. This is just the beginning. I’m building with a legacy in mind. So, what’s next? Growth, elevation, and continuing to use food as a powerful tool for connection, healing, and joy.

Be sure to tune in on May 1st, the journey is just getting started.