Cheyenne Galbraith

Chef Cheyenne Galbraith’s culinary journey began in the heart of Indiana, where she grew up cooking alongside her family. It was during her time at Ball State University that a spark was lit—after spotting an advertisement for the prestigious Le Cordon Bleu, she felt inspired to turn her love of food into a career. That inspiration led her to North Carolina, where she began her formal training in culinary arts at Guilford Technical Community College.

After graduating, Cheyenne sharpened her skills under renowned chef Jennifer James as a sous chef in Albuquerque, New Mexico, for five years. Her passion eventually brought her back to her Midwestern roots in Southwest Michigan, where she took on the role of Events Manager at Silver Beach Center / Shadowland Ballroom in St. Joseph, curating menus and executing culinary creations for large-scale events and celebrations.

Her next chapter brought her creative voice to life as Executive Chef at The Bistro in The Boulevard Inn. There, she began developing a signature style—bold, French-inspired cuisine with a flair for the unexpected.

In 2019, Chef Galbraith opened Houndstooth, a New American restaurant nestled in the arts district of Benton Harbor, MI. As co-founder and now sole owner and executive chef, she envisioned a space where adventurous flavors meet community connection. With an open-concept kitchen and bar, Houndstooth immerses guests in the lively energy of the culinary process, offering a dynamic and seasonal menu that evolves with her team’s inspiration and the bounty of each season.

Now with over 20 years of experience, Chef Cheyenne Galbraith remains as passionate and curious as ever—constantly exploring new ideas, techniques, and flavors, from savory to sweet. Her mission is simple: to create food that surprises, delights, and brings people together around the table.