Catching up with Grace Love felt like talking to my long-lost twin. A powerhouse soul singer and incredible chef, Grace has a presence that pulls you in immediately—and her voice? Completely captivating. I found myself playing her rendition of “The Joker” on repeat while working. There’s something about the way she sings it—so raw, so soulful—it seeps right into your bones. The cover took people by surprise at first (“You’re doing what?”), but Grace nailed it. Her essence is all over that track, inspiring me to make a bacon-smothered cabbage cornbread in her honor. Check out the recipe below! 

Grace’s love for music started early—she was just eight when she performed in her first musical. But financial barriers kept her from attending private arts schools her teachers recommended, leaving her with a lingering what-if. Like many artists, her journey was shaped by talent and access, or lack of it. Still, she found ways in, helped by a supportive middle school teacher who encouraged her to compete. Though the high school choir didn’t excite her, she joined student government and performed at school events. At 19, things shifted after landing a musical role and losing her mother. A job with Disney exposed her to bigger auditions and professional opportunities, changing her perspective and inspiring a move to New York. Even then, she wondered how to pursue music without it draining her creativity or turning her gift into a grind.

Grace didn’t want music to be “just a job.” Instead, she dreamed of creating experiences. That dream took shape through dinner parties where she would cook and sing—an intimate blend of food and music. She realized she could actually make a living by hosting dinner-and-a-show events, and for the past decade, she’s done just that. Now based in Nashville, Grace offers three-course meals followed by dessert and song, believing in the beautiful shift that happens once dessert hits the table. People relax. They open up. And in that moment, she delivers music from the soul. Of course, I was completely captivated by this idea—music and food? Say less. It’s the Lhyme ethos in action.

Grace’s shows are about more than performance—they’re about presence. Guests come for the food, stay for the music, and leave with something deeper: connection, conversation, reflection. Ray Charles and Tina Turner are among her musical influences, and you can feel their impact in her delivery. Her voice holds grit, grace, and gospel—it unpacks stories even without lyrics.

Growing up in a deeply religious household, secular music wasn’t exactly encouraged. Her father wasn’t thrilled when he found out she was in a soul band. But her mother backed her, saying, “Let that girl sing.” It was a big moment—especially since Grace always felt there was an unspoken creative competition between her and her mom. Now, she honors those complexities in her music, digging deep with each performance.

Today, Grace is cooking up even more. She’s working on opening a commercial kitchen to expand her music events, writing a short novelette called “Love’s Gospel”, and pursuing a Ph.D. in Educational Leadership. (Yes—Grace is getting her doctorate too. I told you we’re twins!) Her book explores her story through a fictional lens, following a character who walks a similar path—one full of resilience, reinvention, and soul-searching.

What’s next for Grace Love? More songs. More soul. More supper clubs. And a continued reminder, through her music and presence, that you are the reason anything happens. 

That’s what I want people to know when they come to my shows. You’re the reason. You matter.

And with a voice like that? You believe her. Grace Love wants her fans to truly feel the heart behind her message—as if she’s speaking directly to them. For her, life is about persistence.

We’re all hustling, just trying to get it right. Even when things don’t feel right, even when setbacks happen, you have to remember—you’re still moving forward. There’s a reason this moment is happening, even if you can’t see it yet.

She believes we often underestimate ourselves. The life you want, she says, won’t arrive by accident—you have to take action. Grace calls herself “delusionally actionable,” a phrase born from her own journey. She still marvels at the fact that she’s in a doctoral program, owns a home, is raising a child, and continues to thrive as a singer-songwriter. These accomplishments didn’t come from waiting for luck or coincidence, though she admits those elements play a part. 

Things align when you’re already moving toward them.

Her philosophy is grounded in accountability and intention: get clear on what you want, take steps toward it, and keep pushing—no matter what. “There’s no magic wand,” she says. “It’s the work you put in that makes things happen.” It’s this blend of grit, optimism, and talent that fuels both her life and her music. And if her journey is any indication, Grace Love’s story is still just getting started. Be sure to check out Love Me Not on all streaming platforms and follow her on Instagram! 

FOLLOW GRACE LOVE ON INSTAGRAM

When it comes to food, chef and singer-songwriter Grace Love is open to trying almost anything, but she definitely has her favorites. For instance, oysters aren’t at the top of her list. She’ll enjoy them char-grilled, especially New Orleans-style, but only if they’re cooked just right. And eggs? She prefers them fried hard, much to the surprise of those around her.

Grace’s relationship with food is connected to her memories and cultural roots. When she’s feeling nostalgic or in need of comfort, she craves a comforting plate of smothered cabbage with cornbread—a dish that reminds her of her father, who used to enjoy it with his hands, much like he did with collard greens and cornbread. Over time, she recognized that this meaningful gesture reflects deeper traditions from the African diaspora, especially Nigerian culture, which makes her feel linked to the “motherland” she deeply cherishes. Her own version is simple and inviting, often featuring mushrooms and bell peppers, though some might add sausage or seasonings to make it their own.

Food has played a crucial role in her health journey. Once managing diabetes, Grace has successfully reversed her condition and now enjoys remission. She’s found a balance between savoring treats and eating nourishing meals, like her cherished favorite—Beggar’s Chicken. This delightful Chinese-style dish involves roasting chicken in a savory, soy-based broth that beautifully blends sweet and sour notes. Paired with poached vegetables and rice, it’s a warm, comforting meal that feels nourishing and satisfying. Desserts and snacks still bring joy to her kitchen. Dark chocolate is a beloved staple, and Grace has mastered a moist, decadent dark chocolate cake topped with a shiny ganache. She also loves Reese’s Peanut Butter Cups and the classic Southern treat, key lime pie, which she enjoys sharing with her son.

Inspired by Grace’s food memories, I created a dish in her honor: bacon-smothered cabbage served alongside warm cornbread made from Duncan Hines Dolly Parton Cornbread mix—a nod to her Southern roots. Tear off a piece of cornbread, scoop up the tender cabbage, and you have the kind of meal that feels like home, much like Grace’s music itself: soulful, comforting, and full of heart. Check out the recipe below! 

Southern Bacon-Smothered Cabbage

*4 servings

Ingredients

• One package of Dolly Parton’s Cornbread Mix (cooked according to package directions)
• 6 strips of bacon, cut into 1-inch pieces
• 1 medium head of cabbage
• 1 small yellow onion, diced
• 1 tablespoon minced garlic
• 1/2 teaspoon cayenne pepper
• sea salt and pepper, to taste
• 1/4 cup vinegar
• 1 tablespoon pure cane sugar

Directions

1. Bring a deep skillet to medium-high heat, and add bacon.
2. Cook the bacon until it is crispy, then remove it from the pan, leaving the bacon grease.
3. Add onions and sugar to the pan to cook for about 3 minutes.
4. Add garlic and cabbage to the skillet. Toss to combine the cabbage with the bacon grease and onions. Season with sea salt and pepper to taste.
5. Cook for another 3 minutes.
6. Add the vinegar and cover to cook for 10 minutes.
7. Remove from heat and uncover. Add the cooked bacon and cayenne pepper. Additionally, season with more salt and pepper to taste. Toss until well mixed.
8. Serve and enjoy with warm cornbread.