Kwame Onwuachi
Chef of Tatiana at Lincoln Center and author of Notes from a Young Black Chef, cooking Afro-Caribbean New York
About Kwame Onwuachi
Afro-Caribbean New York is my subject. At Tatiana I cook the food of the Bronx, of my mother's catering kitchen, and of Nigeria, Jamaica, Trinidad and Louisiana, with fine-dining technique holding it up. Writing my memoir forced me to be honest about the route here, including the parts that did not work. Conversations about identity in kitchens, about building a restaurant, or about cooking for people who look like you are always welcome.
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