Kwame Onwuachi

Born on Long Island in New York, Onwuachi spent most of his childhood growing up in The Bronx. 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.” Although unhappy with the decision at the time, Onwuachi credits this trip to inspiring his early love for African cuisine.

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. After graduation, he enrolled at the University of Bridgeport, but he was later expelled for administrative issues involving dealing and using illegal drugs.

Early career

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. 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. In 2012, Onwuachi enrolled at The Culinary Institute of America in Hyde Park, New York. During culinary school, Onwuachi worked an externship at Thomas Keller’s three Michelin-starred restaurant, Per Se. 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.

In 2015, Onwuachi accepted an opportunity to compete on Bravo’s culinary TV show, Top Chef: California. Placing sixth overall, Onwauchi became popular with the fanbase and received widespread recognition within the media for his unique story and culinary talent. In 2021, Kwame returned to the Top Chef Kitchen, this time as a guest judge for Season 18.

Restaurant career

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. The reviews were mixed, and critics questioned whether it was worth the price. 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.

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. In July 2020, Onwuachi resigned his position at Kith and Kin to focus on pursuing his goal of owning his own restaurant.

In November 2022, Onwuachi achieved this goal by opening his restaurant, Tatiana, in NYC's Lincoln Center. 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.’”  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.

Publication career

In 2019, Onwuachi and Joshua David Stein co-published Onwuachi’s first book, Notes from a Young Black Chef. The memoir details his tumultuous journey from joining a local gang as a teen to climbing to the top of the fine-dining world. The book was positively received by the public and praised by notable public figures including American musician Questlove and restaurateur, Jose Andres.

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 February 2021, Onwuachi joined Food & Wine magazine as Executive Producer.

Awards

Food & Wine magazine named Onwuachi one of its Best New Chefs in 2019. 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. Esquire named Onwuachi its Chef of the Year for 2019, identifying Kith and Kin as one of the Best New Restaurants in America. 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.

• Onwuachi, Kwame; Stein, Joshua David (2019). Notes from a Young Black Chef, a memoir. Penguin Random House. ISBN 9781524732622.
• Onwuachi, Kwame; Stein, Joshua David (2022). My America: Recipes from a Young Black Chef. Penguin Random House. ISBN 9780525659600.

• Notes from a Young Black Chef (Penguin Random House/Knopf)
• My America: Recipes from a Young Black Chef (Penguin Random House/Knopf)