On July 13, Chef Oya Woodruff caused a Facebook uproar when, seemingly out of the blue, she announced that after an unforgettable eight-year ride, her restaurant Chef Oya’s The TRAP would close on Aug. 10.
A classically trained chef who grew up in a home of passionate banquet caterers and baking chefs, Oya wasn’t always in the food business. When she lost her job as a car saleswoman in 2016, she made her bravest decision yet: to take a chance on her dreams, one that would embrace her love of seafood.
The TRAP stands for far more than just good ol’ Southern home cooking, though. Expanded to its full form of “Towards Restoring Food Access to the People,” The TRAP has also been a reflection of Oya as the pillar of community.
She spread the word during the Black Lives Matter movement, uplifted fellow Black-owned businesses through philanthropy, and created large-tray formats of food to “feed communities and families.” Some of you may have fond memories of her shrimp sampler, loaded crab legs with shrimp tray, and her delicious boil-style vegetables — namely, potatoes, corn and broccoli.
As she starts a new career as a high school culinary arts & hospitality and nutrition science teacher, we chatted with her about her favorite dishes to make and the top three lessons she’s learned as a restaurant owner. We also got a recipe for her delicious TRAP panini.
Question: While we’re sad to see The TRAP go, we know you have something exciting on the horizon. What are the top three things you’ve learned about running a restaurant in Indianapolis?
Answer: Hmm, that’s a tough one, but I think these are the biggest takeaways I’ve gained over the past eight years of running The TRAP:
- Be adaptable. Running a restaurant requires a level of dedication, agility and creativity that most people don’t consider. As the owner, you have to be clear about what your mission is, because when things go awry, as they are absolutely going to do, frustration can make you wonder if it’s worth it. In those moments, you have to trust your mission, trust your ability to make solid decisions, and be creative in your solutions.
- Be authentic. One thing people know when they see me anywhere is that I’m going to be Chef Oya all the time. I fully embody who I am, and that level of self-ownership shows up in everything I do. In life and in business, I don’t follow trends. I set them.
The food at The TRAP is just as delicious and satisfying today as it was when we opened, and that is because we were authentically ourselves from day one. When I’m authentic, that takes the guesswork of trying to figure out the next big thing, ’cause I AM the next big thing. Literally. (Laughs.)
- Show gratitude! No one has to support your business. There are so many options out there, but the fact that people spend their hard-earned dollars in exchange for what you offer is a big deal. I have never taken that for granted, even when we had days with only eight paying customers.
Q: What has been your most favorite thing to cook or create over the years?
A: I’ll keep this specific to the TRAP, but this is not a fair question at all! It’s like asking which is your favorite child. I’ve created some amazing food experiences at The TRAP, but my top 5 have to be: TRAP Buttah (of course), The TRAP Chowder, the TRAP Elote, The Crab Panini, and the Liquid S’mores.
Each one started as either a light bulb moment or a moment where I just wanted to see what would happen if I did it, and they all ended up being delicious and well-received.
A customer orders food July 27 from Chef Oya’s the TRAP in Indianapolis. Credit: Nichelle Short for Mirror Indy 
Oya Woodruff talks to a customer at the walk-up seafood restaurant. Credit: Nichelle Short for Mirror Indy 
A signature dish. Credit: Nichelle Short for Mirror Indy 
Woodruff says she will soon close the restaurant, which she opened in 2016. Credit: Nichelle Short for Mirror Indy 
Woodruff prepares an order. Credit: Nichelle Short for Mirror Indy 
Woodruff talks to a customer. Credit: Nichelle Short for Mirror Indy 
Another signature dish. Credit: Nichelle Short for Mirror Indy 
Sous chef Jacob Cole prepares an order. Credit: Nichelle Short for Mirror Indy 
Woodruff talks to customers about her restaurant’s impending closure. Credit: Nichelle Short for Mirror Indy 
Chef Oya’s The TRAP is located near East 34th Street and Keystone Avenue in Indianapolis. Credit: Nichelle Short for Mirror Indy Another dish. Credit: Nichelle Short for Mirror Indy 
Woodruff prepares an order. Credit: Nichelle Short for Mirror Indy
Q: The TRAP survived the pandemic, which is not easy, especially for a small, Black-owned and woman-led operation. How did you overcome such a challenging time?
A: The pandemic challenged me personally and professionally in ways that made my head spin. But I was dedicated to my work. My No. 1 priority was everyone’s health and safety. As soon as it was no longer feasible to have the window open, I was able to pivot to TRAP At Home, because I wanted people to be able to have some comfort food and respite from the isolation.
[The scoop on Indy’s best summer ice cream flavors]
I would be lying if I said that was easy or that it garnered the same amount of revenue as regular operations. But it kept us viable and allowed me to keep my crew paid.
Q: You stand for so much more than just the food you put out at The TRAP. Tell us how that identity evolved and how you feel about the dining scene in Indy.
A: It evolved as a reflection of my family, village and the influence of the city itself. So any talk of me being a “pillar” is only because I stand on the shoulders of my ancestors and then stand shoulder to shoulder with my peers, who keep me rooted.
Indianapolis is teeming with incredibly talented culinarians who aren’t afraid of pushing the envelope but also know how important it is to keep it cute, traditional and classic. I really appreciate that – and the rest of the country will come to that realization eventually.
Q: What one piece of advice do you have for people looking to get into the food space here?
A: You don’t have to reinvent the wheel. Someone always has an answer, so don’t be afraid to reach out to the people doing the work. AND if you ask someone if you can “pick their brain,” then be prepared to pay an invoice. If they send you one, pay it ASAP. If they don’t, be gracious and give due credit.
Check out what’s next for Chef Oya in this Facebook post.
Recipe for The TRAP panini
Ingredients:
8 ounces lump crab
2 tablespoons mayo
½ of a fresh lemon, juiced
4 tablespoons OG Garlic Herb TRAP Buttah*
1 teaspoon FoodLoveTog Young Bae Seasoning*
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
2 spring onions, chopped
Salt and pepper to taste
1 slice smoked gouda
1 slice low-moisture mozzarella
2 slices of a hearty bread (i.e. sourdough, ciabatta)
Preparation:
- Preheat your pan or press.
- Combine your lump crab, two tablespoons of the TRAP Buttah, mayo, lemon juice, seasonings and herbs. Mix.
- Spread one tablespoon of the OG Garlic Herb TRAP Buttah on one side of each slice of your bread and place one slice face-down in the pan, buttered side touching the pan. Add one slice of cheese, add as much of the crab mixture on top of the cheese as you’d like, then top the crab mixture with another slice of cheese. Top with your other slice of bread with the remaining one tablespoon of TRAP Buttah spread on the outside.
- Using a panini press, skillet, or grill, cook or press your sandwich until both sides are toasty and cheese is melted.
- Serve with your drink and side of choice, and enjoy!
*Products can be bought from Cleo’s Bodega Grocery & Cafe in downtown Indianapolis.
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