Onwuachi is a rising star in the culinary world, known for his bold, inventive cuisine that draws heavily on his diverse cultural background. Born in the Bronx in 1989 to Nigerian and Jamaican parents, Onwuachi was exposed to many flavors at home. Worried that the teenage Kwame was running with the wrong crowd in the Bronx, his mother packed him off to Nigeria to connect with his roots and heritage. The trip proved transformative for Onwuachi. He later moved to Louisiana, which became another important influence on his culinary vision. Onwuachi turned to cooking as a way to find his voice and identity, working his way up from catering on a boat to studying at the Culinary Institute of America.
Onwuachi’s Washington DC restaurant, Kith and Kin, his first restaurant and one that brought him to national attention, was highly acclaimed for its celebration of Afro-Caribbean cuisine and exploration of the African diaspora's culinary influence. In 2022, he opened Tatiana at Lincoln Center in New York City, a restaurant recognized for its cultural significance and modern take on African, Caribbean, and Creole dishes.
Onwuachi’s cooking style is innovative and bold, blending traditional ingredients with contemporary techniques. He’s known for dishes like jollof rice, egusi soup dumplings, and Caribbean spiced short ribs. His culinary philosophy is rooted in storytelling, often using food to celebrate and elevate Black heritage.
Restaurants
Tatiana by Kwame Onwuachi, located at Lincoln Center in New York City, is a restaurant that blends African, Caribbean, and Creole flavors with a modern twist. Opened in 2022, the restaurant has garnered significant attention for its culturally rich and inventive menu, offering dishes like jollof rice, egusi soup dumplings, and short ribs inspired by the African diaspora. The menu reflects Onwuachi’s commitment to honoring his heritage while pushing the boundaries of fine dining.
The decor at Tatiana is sleek and contemporary, with warm lighting, modern art, and elements that celebrate African and Caribbean culture. The vibe is effortless cool, with a curated soundtrack that includes Afrobeat, jazz, and Caribbean music.
In its relatively short existence, Tatiana has received many accolades, being named Best New Restaurant in America by Esquire in 2023. Critics have praised the restaurant for its cultural significance and innovative approach to Black cuisine in a fine-dining context. In 2024, the restaurant was named the best in New York by New York Times food critic Pete Wells. In 2024, Onwuachi opened Dõgon, his latest venture in Washington, DC. The restaurant builds on the themes of African and diasporic flavors, offering a more intimate experience with an even deeper focus on storytelling through food, celebrating the rich culinary traditions of West Africa.
Recipes and dishes
Onwuachi is known for his bold, innovative cuisine that celebrates African, Caribbean, and Creole flavors. One of his most famous dishes is his jollof rice, a staple of West African cuisine, which he elevates with complex layers of spices, herbs, and slow-cooked ingredients. Another is his egusi soup dumplings, which blend a traditional Nigerian stew with modern dim sum techniques.
Onwuachi’s Caribbean spiced short ribs are famous, combining slow-braised beef with spices, celebrating the bold, comforting flavors of the Caribbean. At Tatiana, he also serves a reimagined version of suya, a Nigerian street food of grilled spiced meat skewers, which he pairs with seasonal garnishes.
The chef has shared his cooking philosophies and techniques through his memoir Notes from a Young Black Chef and his cookbook My America, where he offers cooked recipes inspired by the African diaspora, such as shrimp étouffée, coconut rice, and jerk chicken. Through his culinary vision and advocacy for equality and diversity in the restaurant industry, Onwuachi has become more than a chef, but a figure of national importance and a voice for the Black community.
