Navy-trained. Small-batch. San Diego.

Shantay Cole learned to cook in the Navy as a culinary specialist — the kind of kitchen where consistency isn't a goal, it's the job. On January 9, 2026, the day she started her next chapter, she started Island Delicacy too.

The rule in her kitchen is simple: nothing held over, nothing frozen, nothing rushed. Every plate is shopped, marinated and cooked for the person who ordered it. That's why we ask for a day's notice — and why the taste is always right.