About Us


I am an outland Gullah who was raised in Ridgeland, South Carolina, and am the second oldest girl of 10 siblings born to Earline Newton Scott and the late Nathaniel Scott.  My father was a skilled farmer who was rich in something that money could not buy – – the cultural heritage that was passed along from generation to generation.  One of the skills he mastered was farming the fields. My mom added perfection by preparing the dishes with recipes she got from her mother and grandmother and their mothers. That was passed to my sisters and I. 

My cooking education started when I was a very young girl.  I had mastered the skills of cooking by the time I  was 12 years old.  I graduated from school in Ridgeland and continued my education at culinary arts schools in Atlanta, Georgia and Baltimore, Maryland, where I earned degrees as chef, sous chef, pastry chef, and bartender.

I started working in the low country in the catering department of the Bear Creek Club at Hilton Head Plantation, then became head chef at the Spring Island Clubhouse. After that, I was food and beverage manager at the Colleton River Clubhouse.  While there, I provided food and beverage service for Colleton River Plantation at the Wendy’s Golf Tour of 1995.  I continued my catering career and worked during the daytime in the food and beverage department of  Beaufort County School District For 15 years.

I recently decided that Hilton Head Island had a big culinary void – – the real country cooking that she and other Gullah people grew up with.  So I decided to “keep the culture on the front burner” to keep it alive.  In December, 2006, I opened the first Gullah restaurant on Hilton Head Island since 1995: Dye’s Gullah Fixin’s.

Our culture is so unique. I asked God to show me a way that our culture can be preserved and in a way others can learn about it.  We want our skills that we mastered to be shared with others and our voices heard. With God, all things are possible. So we welcome you to my VISION !!!!!!!!!!!