Kwame Onwuachi

Chef Kwame Onwuachi is a revolutionary culinary artist, an award-winning author, and a visionary restaurateur who is boldly redefining the landscape of modern American cuisine with a global perspective rooted in his Nigerian, Caribbean, and Creole heritage. From launching a catering company from the trunk of his car to earning a James Beard Award and opening nationally celebrated restaurants like Tatiana and the upcoming Maroon, Kwame is an unstoppable force constantly pushing boundaries and elevating Black foodways on the global stage. Takeaways: Leaving a Place Better Than You Found It: His "why" is deeply rooted in a commitment to societal impact, aiming to leave every space and community in a better condition than he found it. Teamwork Multiplies Success: Relying on a strong team allows for concentrated work and multiplies effective hours, demonstrating that leadership involves knowing when to be the quarterback, coach, or water boy. Vulnerability in Storytelling: Sharing his full journey, including obstacles and vulnerabilities, is crucial for connecting with others and highlighting that true defining moments come from how one responds to challenges. Spice vs. Spicy: Kwame clarifies that "spice" refers to flavor additives that radiate taste, not just heat, and can be balanced like instruments in a symphony to create complex flavor profiles. Sound Bytes: "The times that I am working, they're very concentrated and it's more like, you know, I have a team and I would say I'm sometimes I'm the quarterback and sometimes I'm the coach and sometimes I'm the water boy." "It's not what happens to them. It's how they get back up. It's how they respond to it. Cause that's what you're really in control of." "The heat doesn't have to be the driving force. It's like a symphony almost, you know, every instrument has a role in creating this beautiful sound." Connect & Discover Chef Kwame: Instagram: @chefkwameonwuachi Website: kwameonwuachi.com Facebook: @Chefkwame Restaurant: Maroon Book: Notes from a Young Black Chef 🔥 Ready to Lead Different & Win Bigger? 🔥 How to Be a Good Leader When You’ve Never Had One by Mick Hunt isn’t just a book - it’s your blueprint to set up, stand out, and lead with confidence (even if no one ever showed you how). Straight talk. Real Strategy. No fluff. Just the tools you need to elevate your leadership and life. 👉 Get your copy now and start leading on your terms → Amazon , Barnes & Noble , Books A Million <str

This week, Chef Kwame Onwuachi (Tatiana, Dōgon) joins David on the podcast! David and Kwame talk about eating curry goat and roti at his grandmother’s house, the story of a nut allergy gone wrong on Christmas Eve, Kwame’s mom giving him cooking notes, ayahuasca realizations, life lessons learned from golfing, and so much more. Kwame IG: https://www.instagram.com/chefkwameonwuachi/?hl=en Follow Chef’s Table on Instagram! https://www.instagram.com/chefstableofficial/?hl=en Learn more about your ad choices. Visit megaphone.fm/adchoices

You may know Chef Kwame Onwuachi from his remarkable origin story — immortalized in his bestselling memoir, Notes from a Young Black Chef , celebrated on Top Chef , and most recently, reimagined on the latest season of Netflix Chef's Table . His Harlem-born, Bronx-raised perspective, blended with global influences and deep cultural roots, has positioned him as one of the most compelling voices in food today. His New York City restaurant, Tatiana, has quickly become one of the most exciting and culturally significant dining experiences in the country — earning praise from The New York Times , Esquire , and just about every major critic worth their salt. But in this episode, we go beyond the headlines. Kwame and I dive into what it means to be a chef today — not just in the kitchen, but in culture. We talk about building a brand with purpose, embracing evolution, holding space for authenticity, and leading a growing creative and business ecosystem with both grit and grace. We explore identity, pressure and evolution — and how he's navigating it all in real time, while continuing to inspire a new generation of dreamers, doers, and disruptors. Learn more about Kwame Onwuachi: https://bit.ly/3YHuHym Follow Kwame Onwuachi Instagram: https://bit.ly/3SzvJJ2 Follow On The Pass on Instagram: http://bit.ly/3Kvgm1n Subscribe to On The Pass on YouTube: https://bit.ly/4hajZq8 Watch On The Pass Original: RARE, A Chef's Story: https://bit.ly/3NKDU2N Follow our Host, Gabriel Ornelas: http://bit.ly/3YS964b Learn more about On The Pass: https://bit.ly/3J2PPXP Lets work together! Get in contact: https://www.studioornelas.com

Anna Wintour asked him to be in charge of food at the Met Gala in 2025, he just opened a new restaurant in Washington, and his 2-year-old establishment, Tatiana, is one of the hottest reservations in New York City. There's no better time to listen back to learn where this food-fashion-brand-savvy creative powerhouse came from and how his roots inform his work. Get to know Chef Kwame Onwuachi. Before he competed, and then judged, Top Chef ; before he won accolades from James Beard and Food & Wine , and before publishing his first cookbook, Kwame Onwuachi was an aspiring kid from the Bronx, trying to figure out the unspoken rules of class and access. All this while integrating what he learned during a couple of pre-teen years in Nigeria. We begin with "Chapter 1: Made to Order," and continue the journey from there. CREDITS Executive Producers: Dave Chappelle, Radio Rahim, Noah Gersh, Jamie Schefman, Nick Panama, Kenzi Wilbur, Elliot O’Dea Music & Sound Design: Eric Raichelson Creative Producer: Alex Casnoff Head of Production: Liz LeMay Head of Engineering: Jordan Galvan Production Manager: Allie Strobel Post Coordinator: Alice Bearn Edited by: Geoffrey Mutchnik Mixed by: Zack Djurich Additional Editing & Sound Design: Jasper van Dijk & Noah Kowalski Til This Day is a Luminary Original Podcast in partnership with Pilot Boy Productions and SALT Audio.

https://yuandipro.firebaseapp.com/?GASS=0525433910 . Click This Link To Access Notes from a Young Black Chef: A Memoir by Kwame Onwuachi (Author), Book Supports all formats, Such as: EPUB, PDF , AZW3, MOBI, IBA, & RTF Book Title: Notes from a Young Black Chef: A Memoir Book Author: Kwame Onwuachi (Author), Book Rating: 9+ ratings Powered by Firstory Hosting

Revisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and infiltrating a candy selling ring on the NYC subway. Want today's recipe, Chef Kwame Onwuachi's Sweet Plantains with Avocado Crema? Get it here: https://www.bittmanproject.com/p/kwame-onwuachi Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts. Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com . Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

Learn cooking tips and fresh insight from James Beard Award-winning chef and Top Chef judge and contestant Kwame Onwuachi , interviewed by Chicago comedians Dario Durham and Sara Faddah of the podcast 77 Flavors of Chicago . Topics also include the history of collard greens, what his mom makes for him when he's home, and the coolest person he's ever cooked for. SHOW NOTES: Watch the full conversation here . Read the podcast transcript . CW: Profanity. Photo: Dario Durham, Sara Faddah, and Kwame Onwuachi at the Chicago Humanities Spring Festival in 2022. Photo: Kwame Onwuachi at the Chicago Humanities Spring Festival in 2022 . My America: Recipes From a Young Black Chef (2022) Notes From a Young Black Chef: A Memoir (2019) Jerk chicken recipe Nail polish line 77 Flavors of Chicago podcast Donate now to support programs like this: https://www.chicagohumanities.org/donate/ Explore upcoming events: https://www.chicagohumanities.org/ Instagram • TikTok • Twitter • Facebook • LinkedIn

"When I do anything, I like to break all the bricks. What was here before Lincoln Center was old San Juan Hill, a very affluent or a very popular Afro-Caribbean, Afro Latino area. It just spoke to me. It was like, I'm supposed to be here. I'm supposed to revive the stories of the people and give a voice to the inaudible and that's what the restaurant does. It tells a story of New York, but not the New York that I guess the affluent think of. For me, it's the story of immigrants, it's Puerto Rican it's Dominican, it's Jamaican, it's Nigerian, Senegalese, like all these things for me made New York special." Kwame Onwuachi As a 40-year veteran of the restaurant industry, it gives me so much pleasure to see the mainstream recognition and opportunities for success afforded to the talented generation of people of color pursuing careers in hospitality. This group of entrepreneurs and chefs is making a name for themselves illuminating the way forward for the next generation. My guest, Kwame Onwuachi , has racked up a pretty impressive list of accolades including one of Food and Wine's Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and The San Francisco Chronicle said that Kwame was the most important chef in America. That's a big title and quite an accolade. He is also the creator of the Family Reunion, an annual multi-day event that takes place in Middleburg, Virginia and celebrates diversity in the hospitality community. In September, 2021, Kwame hosted the esteemed James Beard Awards having previously won the Rising Star Chef of the Year award in 2019. He is also the author of a memoir, Notes from a Young Black Chef , that is being adapted into a feature film. Raised in New York City, Nigeria, and Louisiana, Kwame most recently opened Tatiana restaurant at Lincoln Center in New York City. Join me, your host, Brad Johnson , and Kwame as we learn more about this young talent on Corner Table Talk. * * * Instagram: Corner Table Talk and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail: brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLC See omnystudio.com/listener for privacy information.

On this episode of The Meals That Made Me, Adam fanboys over his guest Kwame Onwuachi, a James Beard award-winning chef and author of the critically acclaimed cookbook “My America,” and memoir “Notes from a Young Black Chef.” Kwame also recently opened his new restaurant, Tatiana, at Lincoln Center in NYC featuring an Afro-Caribbean menu influenced by his NYC roots. Kwame talks with Adam about the culinary anthropology behind his favorite dishes and travels throughout his life. From growing up in the Bronx eating his “creme de la creme” childhood meal of Fisherman’s pie, to a roasted squab dish he made for the opening of the African American museum, to the dream meal that he would make Lebron James if given the opportunity, these are the meals that made Kwame Onwuachi. This podcast is produced by First We Feast in collaboration with Complex Networks Host: Adam Richman Executive Producers: Chris Schonberger, Nicola Linge, and Justin Bolois Head of Podcast Production: Jen Stewart Supervising Producer: Shiva Bayat Senior Producer: Jocelyn Arem Associate Producers: Nina Pollock and Katherine Hernandez Production Managers: Shamara Rochester and Natasha Bennett Recording Engineer / Sound Designer: Andrew Guastella Thanks to the team at Buzzfeed For more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.

Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It’s a cookbook: My America: Recipes from a Young Black Chef . Plus, have you been watching PBS’s cooking competition The Great American Recipe? We have! We talk with the two home cooks in our region who celebrate their culinary heritage by sharing family recipes on the show. And, chef Michael Symon pops by to surprise one of his biggest fans. Guests: Kwame Onwuachi: James Beard Award-winning chef, recurring judge on Top Chef, executive producer at Food & Wine , and the author of My America: Recipes from a Young Black Chef . Get more information about Kwame’s The Family Reunion 2022. Irma Cádiz: (aka CoquitoLadyNYC ) Home cook and contestant on PBS’s The Great American Recipe Dan Rinaldi: Home cook and contestant on PBS’s The Great American Recipe Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and a bestselling cookbook author. Featured Recipes: Kwame Onwuachi’s Suya Irma Cadiz’s Mofongo con Camarones Dan Rinaldi’s Rhode Island–Style Fried Calamari This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook , Twitter , Instagram , and email: seasoned@ctpublic.org . Seasoned is available as a podcast on Apple Podcasts , Spotify , Google Podcasts , Stitcher , or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Hi there, Apologies for the silence last week! The COVID fairy finally pulled my card, and it knocked me (and my family) down for a number of days. We’re all recovering over here, and I’m excited to share this week’s conversation with you now! I hope you’ll forgive the delay. Read on for more on my recent chat with Kwame Onwuachi—and make sure you’re subscribed to our Substack to access exclusive recipes from Kwame’s My America later this week. –Brian Episode 132: Kwame Onwuachi It really does feel like we’re living in Kwame Onwuachi’s America. Industry folks run into him around every turn—he’s fresh off the high-profile hosting gig at Monday’s James Beard Awards, for one—and his voice and influence are becoming undeniably one of the most impactful. After opening five restaurants before turning 30, Kwame has earned accolades from nearly every major media outlet (James Beard Foundation’s Rising Star Chef, Food & Wine Best New Chef, Esquire Chef of the Year, Forbes 30 Under 30, the “most important chef in America” by the San Francisco Chronicle , and so on). Now, Kwame is an executive producer for Food & Wine magazine and is responsible for convening the upcoming 2nd Annual Family Reunion , a multi-day event that celebrates racial and ethnic diversity in hospitality. In Kwame’s first book, 2019’s Notes From A Young Black Chef written with Joshua David Stein, he chronicles his life from growing up in New York City, with extended stints in Louisiana and Nigeria, to the path that led him to his first restaurant, the Shaw Bijou. (And that memoir is now being made into a feature film by A24!) He’s followed it up with a new book—this time a cookbook, titled My America: Recipes from a Young Black Chef , and also co-authored by Stein. Part memoir, part cookbook, My America features recipes from Kwame’s culinary journey—from Suya (Nigerian BBQ) to Egusi Stew, a Nigerian recipe he grew up eating that’s thickened with egusi (melon seed). Recipes This Week: Paid subscribers will get access to two recipes from Kwame’s My America this week: Jamaican Beef Patties and Suya (“the grandfather of American BBQ”): Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber. We’ve got a great show for you today: Kwame joined us to discuss his culinary career, his books, and of course, to play our signature culinary game. Thanks for joining us to #TalkCookbooks! –Brian, Clea, and the Salt + Spine team This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit saltandspine.substack.com/subscribe

Chris and Dave call up the pair behind the best-selling 'Notes from a Young Black Chef' to discuss their brand new cookbook 'My America,' and what it reveals about how we’ll all be eating in the years to come. Also: Playing to your strengths, giving birth to a word baby, cross-country recipe testing, re-upping on jambalaya at the dog park, Kwame’s Harry Potter House, a yin-yang of dolphins, Maggi seasoning, Miami oxtail prices, high-resolution recipes, the guy who created curry goat, what Kwame wants to eat on a book tour, North Korean noodles, and surfing the seafood stock danger zone. Hosts: Dave Chang and Chris Ying Guests: Kwame Onwuachi and Joshua David Stein Producer: Sasha Ashall Additional Production: Jordan Bass Learn more about your ad choices. Visit podcastchoices.com/adchoices