Sally Seymour (died 3 April 1824), was an African American pastry chef and restaurateur.
[4] Described as a matriarch of a dynasty of pastry chefs and restaurateurs in Charleston, part of Seymour's legacy was the African American chefs she trained, which included those who were enslaved kitchen workers, free black women, and her children Eliza and William.
[1][3][4] Some of the people she taught included Camilla Johnson, Eliza Dwight, Martha Gilchrist, Cato McCloud, and the Holton sisters who became rivals of Seymour's business.
[4] Seymour's teaching influenced the food of Charleston for vegetables to be cooked in a French style of balanced flavor as highlighted in the cookbook, The Carolina Housewife, by Sarah Rutledge.
[4] She left her business to her daughter Eliza Seymour Lee when she died in 1824, who was also a noted pastry chef.