Davon Moseley – Let’s Get Into It

Davon Moseley (better known as Royale Eats) isn’t just cooking, he’s changing the way we think about food. A culinary creator, entrepreneur, and viral force with over 2.5 million followers and billions of views across TikTok and Instagram, Davon has earned a devoted audience by blending authenticity, tradition, and digital savvy into soul-satisfying dishes that celebrate community and culture.

Raised in Washington, D.C. and Maryland with deep family ties to North Carolina, Davon was raised in a home where the kitchen was the heart of every celebration. Royale Eats was born from this foundation—celebrating the power of food to unite and uplift. Today, his flavor-forward, approachable recipes are beloved by home cooks across the country, with Borders and a slate of new projects setting the stage for his biggest year yet.

As we head into the final months of the year, Davon is entering his most ambitious chapter yet. He’s launching the Royale Eats newsletter, relaunching his sold-out cooking classes, and debuting his brand-new YouTube series, Borders (Borders Trailer) and all leading up to the release of his highly anticipated book, Let’s Get Into It, arriving November 4th.

SoCal magazine caught up with Davon to ask him a few questions:

1. You grew up in a household that spent a lot of time in the kitchen, and the kitchen was the heart of every celebration.
Did you equate food with nurturing? And how has that played out in your life?

I surely view food as nurturing. I believe that food not only nurtures the body but also nurtures positive relationships. I’ve witnessed the ability that food has in bringing people together. When good food is present I’ve found it tough for there to be disagreements and negativity. Food is a catalyst of peace.

2. Did you have a specific favorite meal as a kid?

This may shock many people but growing up my favorite meal was baked beans and smoked sausage. The baked beans would be cooked with onions, bell peppers, spices, and smoked sausage. There’s nothing truly special about it on the surface but my dad used to make it from time to time and we would eat a bowl of it together. It may be a nostalgia thing for me.

3. Were there certain foods that you wouldn’t eat (as a kid)?

It’s funny because most of the foods that I can remember that I would not eat as a kid I happen to enjoy now. That includes brussel sprouts, salsa, carrots, and cauliflower just to name a few. The only foods that I can think of that I wouldn’t eat when I was a kid and still struggle to eat are mushrooms and olives.

4. Later, you were a vegetarian. Why was that, and how long did that last? Why did you stop?

I originally became vegetarian as part of a project. While in college at Michigan State University I worked at a sports performance clinic as a trainer. All of the new trainers were tasked with a project to develop a plan that would benefit the athletes that we trained. For my project I decided to create a dietary plan for vegan athletes that we trained. I was inspired to do this when we would have nutrition talks with our athletes and I noticed that a small amount of them were either vegan or vegetarian. While it was not that many of them, I felt compelled to work on the plan so that all of our athletes’ needs would be met. In order for me to truly understand what it is like for a vegan/vegetarian athlete, I adopted the plant-based lifestyle and did physical training 5 days a week. I saw myself as the best test subject and it turned out to be a great experience. I kept living this lifestyle after the project was done just to see how long I could continue it. I honestly stopped because one day I accidentally ate a dish that had chicken in it. Once I broke my streak I returned back to my normal eating habits. It was a great experience for me and I was able to expand my palate. I hope to introduce some of the plant-based recipes I learned during that time soon with Royale Eats.

5. You’ve built a large platform with an influential reach. Do you try to influence people to eat in a healthier manner?

I’ve definitely found myself more conscious of the recipes that I share with my supporters. During this time of year it is more comfort food focused but heading into the spring/summer coming up there is a plan for more health conscious dishes.

6. Being a chef can be an incredibly stressful job. How do you “keep your cool” when things start sliding south?

When things get challenging in the moment I rely on my spiritual faith to keep me grounded and at peace to know how to navigate through these moments. For the long term, I make sure to schedule time for myself to decompress.

7. What was the motivation behind your new book “Let’s Get Into it”

I wanted to make something for home cooks to give them a foundation of recipes to gain confidence in the kitchen. The book starts off with a section called ‘Back to the Basics’ that features recipes on how to pan sear meat proteins (chicken, steak, and salmon), how to make fruit jams (strawberry jam, grape jam, and apple butter), and stocks (beef, chicken, and vegetable) just to name a few. Then, we have sections containing recipes that are designed for home cooks to turn their home into a “restaurant”. I want everyone that opens this book to be inspired to make dishes for their family and friends.

8. If you could give every human being on earth a gift, what would that be?

If I could give every human being on earth a gift it would be the gift of presence. The best things in life happen when you’re present in the moment. Many of us don’t get to experience presence for a substantial amount of time due to dwelling over things that happened in the past, worrying about what’s to come in the future, or being distracted by technology. When you’re present you get to see how amazing life truly is and enjoy each moment for what it is in the moment.