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Meet Latasha Holts of Pop My Button Off Catering

Today we’d like to introduce you to Latasha Holts.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I started in the kitchen with my granny Mrs. Juanita Holts who passed away October 28th, 2012. Whenever she would cook which was everyday I would rush to the kitchen table to help her either prepping or passed the items she needed to her. My granny would fast clean and neat and everything had great flavor and was always tender and cooked to perfection. She was the best cook to me.

She showed me the kitchen and food world inside out. She showed me eye and smell if my food was seasoned well because I’m highly allergic to all seafood and that’s my specialty because I can cook protein and master it. She always lets me know you feed people what you will eat and if it doesn’t look edible and you want it to eat, don’t serve it to them either. So once my granny got sick, I had my time in the kitchen with her one on because I had to prepare her meals for her and she would walk me through every step to her liking so I could feed her everyday. I did something right because she said “hey you should go to school and get a degree to back up your skills Tasha, I took you this far now make it happen you got it now.

So I started going to the Art Institute of Culinary Arts in Santa Monica in 2010. Which is where me and granny can up with the name pop my button off catering she said get so full you pop your button off and that was the birth of my company and that the name presented that name for my class naming my company if I wanted to pursue cooking once I graduate and mastered or passed all my classes work for commerce casino which was my first job in the food field until I suffered a bad lose my granny passed away in 2012 she had no life insurance and just things shifted for me. I had to figure out how to come up 10k for my granny funeral and all other services, so I did a fish fry for two days raising money and in those days, I raised 11k just by cooking catfish and red snapper meals for $10 a plate. I had come for everywhere saying my granny must have been in me because my food tastes like she cooked it with me. That was the proudest day of my life to be able to make her proud of me and hear all the great compliments about my food. After all of that, I went on to cook for friends and family then from that on to cooking for harvest studio, CSquad tv, Kellita Smith (Bernie Mac Show) Kym Whitley, Tamar Braxton and family, J Anthony Brown, Sherri Shepherd, Miki Howard, Sir Tony (celebrity hairstyle/music artist) and James Wright Chanel (Pattie Pie Guy) and the list goes on and on. My specialty is my seafood especially my blackened salmon and I quote in highly allergic to seafood. It was honestly killing me in second but I take risks like we all do in life to survive.

I give every customer that first, second and third great experience it don’t never stop. I also hold a chef position cooking for the West L.A. veterans home on Wilshire Tuesday thru Saturday 6am to 2:30pm and I have a good relationship with all my vets including my mom who is an army brat. I have the set of I will feed anyone, even do surprise drops off to customers just for them supporting me on my journey and etc……. No more one is left hungry behind if I can do it no problem. Me getting where I’m at no is from having the best teacher in the whole world and having a gift and passion in what I love to do. I cook daily for anyone and last minute calls. My talent has gotten me far by word of mouth and people just being at different event I have catered and I’m blessed to be able to still here standing and cook for everyone and my hopes and future plans are to just keep feeding good delicious flavorful food until my journey has ended and in-laws my gifts down to my little baby cousins they are my biggest food judges they chop me in a second if they don’t like it because we all know kids are very raw and honest about what they like or don’t like. We are what we make ourselves in life.

We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
So far, there has been a little damage in my road but nothing I can’t handle, I stay in my lane and work my own talent. We all have struggled from getting the right staff, which mines is solely family and I have been down servers and I always have to fill that spot to make sure my customers don’t see the struggle because the event must go on regardless of what I have going on. My challenge is keeping up with all trends, always being creative and to master my own skills daily to make myself great daily to keep surviving. I’m the only one who knows what’s best for me and my company and it’s been almost ten years going strong with pop my button off catering and my crew.

We’d love to hear more about your business.
I’m the chef and I do all the cooking. I specialize in protein and seafood. I’m known for my blackened salmon, buffalo chicken egg rolls and other flavors and my seafood platters. I’m most proud of all my accomplishments I have made with my food through everyone I have cooked for what the company has done for some many people and their appetite. I’m set apart from others being able to cook seafood like I taste it myself. My passion sets me apart from everyone and my drive. I’m always brainstorming how and what this would taste like. I’m always going to be set apart from everyone else because everyone has their own platform to perfect.

What were you like growing up?
A joker likes to joke about everything shy and quiet like I don’t talk much around people I’m not comfortable with. I have to warm up to others and once that happens, no turning back. I have and always will be into shoes and cars till this day. My personality deeds off my surroundings but besides that, I’m very humble and honest and giving to anyone.


  • Seafood platters $200
  • Private chef $300 doesn’t in closed food just my service fee off top
  • Food made by request but has to equal up to $200 to place order for small request

Contact Info:

  • Phone: 323 747 4288
  • Email:
  • Instagram: Pop_my_button_off_catering
  • Facebook: Popmy button
  • Twitter: Popmy buttonoff

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