Tatiana is a restaurant founded and helmed by one of America’s most exciting chefs, Kwame Onwuachi. Named after the chef’s sister, Tatiana stands as one of the most original restaurants in New York City, blending African, Caribbean, and Creole influences with contemporary American cuisine. Located in the Lincoln Center, Tatiana reflects Onwuachi’s vision of creating a space that both honors his roots and pushes the boundaries of fine dining. Since opening in 2022, Tatiana has become renowned for Onwuachi’s authentic and accomplished cuisine in a space that is both high end and welcoming.

The heart of Tatiana

Tatiana’s interior is designed to mirror Onwuachi’s culinary vision of eclectic cultural influences, harmonized in a bold yet understated way. The space creates an atmosphere of warmth and effortless cool, with sleek furnishings paired with art pieces that celebrate African and Caribbean cultures. The open kitchen breaks the wall between kitchen and guests. The lighting is soft and warm, suitable for intimate occasions and more celebratory ones and the curated music, a mix of Afrobeat, jazz, and Caribbean rhythms, is non-intrusive yet creates a special vibe. Tatiana is more than a restaurant, it's an experience that welcomes guests into Onwuachi’s deeply personal expression of his experiences, heritage, and influences.

Onwuachi is a chef with a singular vision that makes him stand out in America’s culinary landscape. His cuisine recounts the story of his multifaceted background. Born in the Bronx to Nigerian and Jamaican parents, Onwuachi’s cooking is deeply influenced by his upbringing, which included time spent in Nigeria, New York, and Louisiana. These experiences have given him a deep understanding of diverse food cultures, from the spice infused traditions of West Africa to the deep flavors of the American South. Before opening Tatiana, Onwuachi had already made a name for himself in the culinary scene, with ventures like Kith and Kin in Washington DC and his appearances on Top Chef. His memoir, Notes from a Young Black Chef, chronicles his journey from a young man with a troubled past to a trailblazing chef, by way of connecting with his roots in Nigeria, bringing him to international attention.

Onwuachi’s food is bold, both in flavor and presentation. He brings together ingredients and techniques from different parts of the world, highlighting the African diaspora’s contribution to global cuisine. At Tatiana, dishes like egusi soup dumplings and jollof rice arancini exemplify this unique fusion, paying homage to traditional recipes while giving them a contemporary twist. Onwuachi’s ability to balance innovation with respect for his cultural heritage makes him one of the most exciting chefs of his generation.

Since its opening, Tatiana has garnered widespread acclaim, both for its culinary excellence and its cultural significance. In 2023, it was named Esquire’s Best New Restaurant in America. The chef has also been recognized by the James Beard Foundation, as a semifinalist for Best Chef: New York State. In 2024, Tatiana was named the number one restaurant on New York Times food critic Pete Wells’ list of 100 best in the city. In 2019, Onwuachi won the James Beard Award for Rising Star Chef of the Year.

Onwuachi is a vocal advocate for diversity and inclusion in the culinary industry, often using his platform to speak out on issues related to race and representation in food. Tatiana’s success is a reflection of his commitment to showcasing the richness of Black food traditions and innovation, helping to bring long overdue recognition to their important influence on global cuisine.

Tatiana has established a reputation as not only a premier dining destination but also as a cultural touchstone, where food, heritage, and storytelling converge. Under the leadership of Onwuachi, the restaurant pushes boundaries and redefines what it means to cook with purpose and passion.

The Chef

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.

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