How it Started
Stella Mae’s was born from the grit of military life, the joy of home cooking, and the soul of a six-sibling kitchen. Founder Keith Jenkins grew up learning how to feed a crowd, stretch a dollar, and bring people together with food that means something.
After years in the Army, Keith returned to his roots—this time with a mission: bring a piece of that soul to the world. He started with one bold blend, Spice Bomb, and a big dream: to make the Alaskan seafood boil the official state dish. And honestly? He’s not far off.
About The Creator
Keith Jenkins grew up as the oldest of six in a lively household where food brought everyone to the table—and no one left hungry. He learned early how to stretch meals, feed a crowd, and season every dish with love and intention.
Those same skills followed him into the Army, where cooking became a way to connect, comfort, and care for his fellow soldiers.
After his service, Keith returned home with a bigger mission:
Stella Mae’s is named for the powerful women in his life and the family table that raised him. Every blend tells a story—of resilience, legacy, and bold-ass flavor you’ll never forget.
Our Mission & Vision
Stella Mae’s is named for the powerful women in his life and the family table that raised him. Every blend tells a story—of resilience, legacy, and bold-ass flavor you’ll never forget.
• To turn flavor into connection
• To make the Alaskan seafood boil a household name
• To build a legacy rooted in soul, grit & hospitality
• FLAVOR FIRST – We lead with taste. If it’s not bold, it’s not us.
• CULTURE MATTERS – Food is a story. Ours runs deep, and we honor it.
• COMMUNITY BUILT – We’re not just feeding people. We’re building connections.
Whether you’re gathered around a backyard table or firing up dinner on a Tuesday night, Stella Mae’s brings people closer with every bite.
907- 205-4592
Keith@stellamaes.food
Monday - Sunday: 9am - 5pm
Recipes, secret drops, and first dibs on flavor bombs.
We won’t blow up your inbox—just your taste buds.
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Cooking Classes Held at The Dirty Apron
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