Kwame Onwuachi, the James Beard Award-winning chef, has carved out a bold legacy in the culinary world by fusing personal history with a passion for flavor. Kwame was born on November 11, 1989 in Long Island, New York and raised in the Bronx. His path was shaped by hardship, resilience, and ultimately, a deep connection to his cultural roots.

When he was ten years old, following behavioral struggles, Owuachi’s mother sent him to live with his grandfather in Nigeria. Though initially unhappy with the decision, he later credited the two-year experience with igniting his early love for African cuisine. Upon returning to the U.S., Onwuachi’s journey continued to be turbulent. He was expelled from multiple schools before graduating from Bronx Leadership Academy. A brief stint at the University of Bridgeport ended in expulsion due to drug dealing.

His turning point came in 2010, when he moved to Baton Rouge, Louisiana, to live with his mother. There, Kwame Onwuachi took a job cooking on a boat and feeding workers cleaning up the Deepwater Horizon oil spill. The experience rekindled his love for cooking. Later that year, he returned to New York City, waited tables at Tom Colicchio’s Craft, and launched his first business, a catering service called Onwuachi’s Coterie Catering.

Determined to refine his skills, Onwuachi enrolled in The Culinary Institute of America in 2012. He completed an externship at Thomas Keller’s Michelin-starred Per Se and, after graduating with an Associate’s Degree in Culinary Arts, joined Eleven Madison Park as a line cook under renowned Daniel Humm.

In 2015, Kwame Onwuachi gained national recognition by competing on Season 13 of Bravo’s Top Chef: California, where he placed sixth. He became popular with the fan-base and received widespread recognition within the media for his unique story and culinary talent. He returned in 2021 as a guest judge in Season 18, cementing his rising profile in the culinary media.

November 2016 marked his first foray into fine dining entrepreneurship with the opening of his own restaurant called the Shaw Bijou in Washington, D.C. The ambitious 13-course tasting menu garnered mixed reviews and the restaurant closed within two months after its opening. Kwame Onwuachi bounced back in late 2017, opening Kith and Kin at the InterContinental Hotel in D.C.’s Southwest Waterfront. Serving Afro-Caribbean cuisine inspired by his Nigerian, Trinidadian, Jamaican, and Louisianan heritage, the restaurant earned positive reviews from outlets like The Washington Post and the Michelin Guide. In July 2020, Onwuachi resigned from his position at the restaurant to pursue independent ventures.

In November 2022, Onwuachi opened Tatiana at New York City’s Lincoln Center. A culinary homage to his life journey, the menu merges flavors of the Caribbean, Africa, and the American South with inventive dishes like short rib pastrami suya and a black truffle chopped cheese. Tatiana quickly received critical praise, with The New York Times naming it “The #1 Restaurant in New York City,” and World’s 50 Best Restaurants listing it as “The One to Watch.” La Liste also named it among the World’s Best Restaurants.

Further cementing his cultural influence, Kwame Onwuachi co-authored two books with Joshua David Stein. His 2019 memoir, Notes from a Young Black Chef, detailed his tumultuous upbringing and rise in the culinary world. The memoir was positively received by the public and praised by notable public figures including American musician Questlove and restaurateur, Jose Andres. It is currently being adapted into a feature film by A24.

In May 2022, Onwauchi and Stein published a follow-up book titled, My America: Recipes from a Young Black Chef. In cookbook format, the publication follows Kwame’s culinary journey, but this time through the lens of recipe collection. From Nigerian jollof, Puerto Rican red bean sofrito, and Trinidadian channa curry to Louisiana jambalaya, smoked baby back ribs, and red velvet cake, the book reflects Onwuachi’s diverse culinary background.

In addition to his culinary work, Kwame Onwuachi has taken on leadership roles in the hospitality community. He joined Food & Wine magazine as Executive Producer in 2021 and continues to shape the brand’s major initiatives, including the Food & Wine Classic in Aspen. He also created The Family Reunion, an annual event in Middleburg, Virginia, celebrating diversity in hospitality.

Owuachi’s list of accolades is long and distinguished. He was named Food & Wine’s Best New Chef in 2019, Esquire’s  Chef of the Year, and earned the James Beard Foundation’s Rising Star Chef of the Year award. Zagat and Forbes both recognized him on their 30 Under 30 lists, and Time Magazine included him in its 100 Next list.  In 2024, Chef’s Table featured an episode on Onwuachi, affirming his place as a defining voice in modern cuisine.

This summer, Onwuachi will unveil his latest venture, Dōgon in partnership with the Salamander DC hotel, further extending his culinary influence.

From the Bronx to global acclaim, Kwame Onwuachi continues to embody the dynamic spirit of a chef whose passion meets flavor and he turns it to power at every turn.