From Classroom to Kitchen: How Vanetta Roy Built Atlanta’s Beloved “Eat My Biscuits”

In the heart of Atlanta, there’s a place where comfort food meets culture, where music sets the mood, and where every plate comes with a side of community. That place is Eat My Biscuits, the brainchild of  Vanetta Roy— a Chicago native, former teacher, and passionate chef whose journey from the classroom to the kitchen is as inspiring as it is flavorful.

A Leap of Faith

Before becoming the owner of one of Atlanta’s rising culinary gems, Vanetta spent 25 years teaching in Chicago Public Schools. But when the dream of owning a restaurant became too strong to ignore, she made a bold move: she cashed out her pension, left behind her hometown, and relocated to Atlanta to bring her vision to life.

“I had this idea pre-COVID, and I thought I knew what it would cost,” Vanetta recalls. “But when I found the location and started putting the pieces together, my original budget nearly tripled. After COVID, prices skyrocketed. Funding was my biggest challenge, but I believed in my vision too much to walk away.”

With her savings, relentless faith, and support from her daughter, she pushed forward. “There were days I wanted to give up,” she admits, “but prayer kept me grounded, and my daughter kept reminding me why I started.”

Bringing Chicago & Mississippi to Atlanta

Vanetta’s culinary magic is rooted in her Mississippi heritage and Chicago upbringing— a unique blend that sets Eat My Biscuits apart. Every recipe on the menu is her own creation, carrying pieces of her family’s traditions and personal spin on Southern comfort classics.

“I learned quickly that Mississippi Southern and Georgia Southern are not the same,” she laughs. “Take my ‘Granny Potatoes’ for example. Back home, we call them ‘smothered potatoes’ — but here, people expected gravy. Mine are cooked with onions and peppers, more like Chicago home fries. It’s different, and people love it.”

Her fried chicken has quickly become a city favorite. “I’ll put it out there — we have the best fried chicken in Atlanta, hands down,” she says proudly. “We season the chicken and the flour before frying, so the flavor hits every bite. And unlike most places here, we do whole wings, not just party wings.”

A Vibe Like No Other

Step inside Eat My Biscuits and you’re greeted with more than the smell of perfectly fried chicken and warm biscuits — you’re welcomed into an experience.

The restaurant’s atmosphere blends food, music, and community. Guests enjoy classic 80s and 90s R\&B vibes, sprinkled with hits from the 70s and early 2000s. “You might hear Al Green, Curtis Mayfield, 112, or Total while you eat,” Vanetta says. “Music sets the tone and brings people together.”

That sense of connection is intentional. “We move like family here,” she explains. “From grandparents coming after church to little kids running around, everyone feels at home. You don’t just come here to eat — you come here to belong.”

The Story Behind the Name

Few restaurant names spark curiosity quite like Eat My Biscuits. For Vanetta, the name is bold, playful, and unapologetically her.

“People used to tell me, ‘Those biscuits are addictive, they’re like crack,’” she laughs. “I knew the biscuits had to be part of the brand. Plus, I wanted something fun and confident. I can cook, I’m sexy, and I’m smart — Eat My Biscuits represents all of that.”

Even the logo tells a story. “I told my graphic designer I wanted it to look like a butt, but not like a butt,” she jokes. “He told me to send a picture of me in shorts, and from there, we created something cheeky but tasteful. It’s memorable — and that’s the point.”

Building a Brand, Not Just a Restaurant

Vanetta’s journey hasn’t been easy. Entering Atlanta’s tight-knit restaurant scene without existing connections made networking challenging, especially as a woman in a male-dominated industry. But she turned obstacles into opportunities, building her reputation through authenticity, storytelling, and community engagement.

“I went live almost every day from the ‘future home of Eat My Biscuits,’” she recalls. “People got to see the process — the wins, the struggles, everything. That transparency created real connections, and when we opened, the community showed up.”

Her appearance on the Great American Food Truck Race also brought national exposure, sparking support from fans across the country and opening doors for future opportunities.

What’s Next for Eat My Biscuits

Vanetta is just getting started. Her plans include:

• Biscuit-making classes for kids
• Cocktail classes and adult biscuit workshops
• A merchandise line featuring T-shirts, mugs, and hats
• Dream collaborations with Keith Lee and Shaquille O’Neal
• Potential expansion into additional locations in the future

But at the heart of it all, her mission remains the same: good food, good vibes, and good people.

Final Bite

For Vanetta Roy, Eat My Biscuits isn’t just a restaurant — it’s a reflection of her journey, her culture, and her commitment to community. From pulling her pension to perfecting her recipes, she turned faith, resilience, and authenticity into a growing Atlanta staple.

“Everything about Eat My Biscuits is me,” Vanetta says. “It’s bold, it’s soulful, and it’s full of love. And I think people can taste that.”