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American chef From Wikipedia, the free encyclopedia
Kwame Onwuachi (/ˈkwɑːmi ənˈwɑːtʃi/; born November 11, 1989)[1] is a Nigerian-American chef based in New York City, New York. A published author and restaurateur, he also appeared as a contestant on Top Chef (season 13) in 2015. He was recognized by Food & Wine magazine, Esquire magazine, and the James Beard Foundation as "Rising Star Chef of the year" in 2019.
Kwame Onwuachi | |
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Born | |
Education | The Culinary Institute of America |
Culinary career | |
Previous restaurant(s)
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Television show(s) | |
Award(s) won
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Website | kwameonwuachi.com |
Born on Long Island in New York, Onwuachi spent most of his childhood growing up in The Bronx.[2] Having a tough childhood, at the age of 10, his mother sent him to live with his grandfather in Nigeria for two years so that he could “learn respect.”[3][4][5] Although unhappy with the decision at the time, Onwuachi credits this trip to inspiring his early love for African cuisine.[6]
Onwuachi was expelled from several schools for behavioral issues and eventually graduated from Bronx Leadership Academy high school, a public charter school in the city.[3] After graduation, he enrolled at the University of Bridgeport, but he was later expelled for administrative issues involving dealing and using illegal drugs.[5]
After his expulsion from the University of Bridgeport, Onwuachi moved in 2010 to live with his mother in Baton Rouge, Louisiana, where he was hired to cook on a boat serving crews cleaning up the Deepwater Horizon oil spill.[3][7][8] Reintroduced to his love of cooking, he returned to New York City that November, waiting tables at Tom Colicchio's Craft before opening his first business, a catering service called Onwuachi's Coterie Catering.[3] In 2012, Onwuachi enrolled at The Culinary Institute of America in Hyde Park, New York.[3] During culinary school, Onwuachi worked an externship at Thomas Keller’s three Michelin-starred restaurant, Per Se.[3] After graduating from the C.I.A with an Associate’s Degree in Culinary Arts, he received a job as a line cook at Daniel Humm’s renowned NYC-based restaurant, Eleven Madison Park.[2][3]
In 2015, Onwuachi accepted an opportunity to compete on Bravo’s culinary TV show, Top Chef: California.[9][7] Placing sixth overall, Onwauchi became popular with the fanbase and received widespread recognition within the media for his unique story and culinary talent.[10] In 2021, Kwame returned to the Top Chef Kitchen, this time as a guest judge for Season 18.[10]
In November 2016, Onwuachi opened his own restaurant in a converted townhouse in the Shaw neighborhood of Washington, D.C., called the Shaw Bijou, serving a 13-course tasting menu.[3] The reviews were mixed, and critics questioned whether it was worth the price.[11] After two months, Onwuachi scaled back the menu and reduced prices to better align with customer desires, but the primary investor closed the restaurant in January 2017.[3][11]
In late 2017, Onwuachi was hired to open a restaurant in the new InterContinental Hotel on D.C.'s Southwest Waterfront. He named it "Kith and Kin", serving Afro-Caribbean cuisine influenced by his family ties to Louisiana, Jamaica, Trinidad, and Nigeria. The restaurant received positive reviews from credible organizations like The Washington Post and the Michelin Guide.[12][13] In July 2020, Onwuachi resigned his position at Kith and Kin to focus on pursuing his goal of owning his own restaurant.[14]
In November 2022, Onwuachi achieved this goal by opening his restaurant, Tatiana, in NYC's Lincoln Center.[15] Echoing his own personal journey, the restaurant once again offers a fusion between flavors of the Caribbean, Africa, and the American South—serving dishes like short rib pastrami suya and a “black truffle ‘chopped cheese.’”[6] Within its first 6 months, Tatiana has received positive recognition from the media, including complementary reviews from reputable outlets such as The New York Times, Eater, and Food & Wine Magazine.[15][16]
In 2019, Onwuachi and Joshua David Stein co-published Onwuachi’s first book, Notes from a Young Black Chef.[17][5] The memoir details his tumultuous journey from joining a local gang as a teen to climbing to the top of the fine-dining world.[8][5] The book was positively received by the public and praised by notable public figures including American musician Questlove and restaurateur, Jose Andres.[18]
In May 2022, Onwauchi and Stein published a follow-up book titled, My America: Recipes from a Young Black Chef.[19][20] In cookbook format, the publication follows Kwame’s culinary journey, but this time through the lens of recipe collection.[19] 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.[20]
In February 2021, Onwuachi joined Food & Wine magazine as Executive Producer.[21]
Food & Wine magazine named Onwuachi one of its Best New Chefs in 2019.[22] In the same year, the James Beard Foundation named Onwuachi their “Rising Star Chef of the Year,” joining a prestigious list of past award winners including Christina Tosi, David Chang, and Marcus Samuelsson.[23][24] Esquire named Onwuachi its Chef of the Year for 2019, identifying Kith and Kin as one of the Best New Restaurants in America.[25] Onwuachi has also been honored by both Forbes and Zagat as a member of their 30 under 30 lists, recognizing young leaders in their respective fields.[26]
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