You may know Chef Kwame Onwuachi from his remarkable origin story — immortalized in his bestselling memoir, Notes from a Young Black Chef, celebrated on Top Chef, and most recently, reimagined on the latest season of Netflix Chef’s Table. His Harlem-born, Bronx-raised perspective, blended with global influences and deep cultural roots, has positioned him as one of the most compelling voices in food today.

His New York City restaurant, Tatiana, has quickly become one of the most exciting and culturally significant dining experiences in the country — earning praise from The New York Times, Esquire, and just about every major critic worth their salt.

But in this episode, we go beyond the headlines.

Kwame and I dive into what it means to be a chef today — not just in the kitchen, but in culture. We talk about building a brand with purpose, embracing evolution, holding space for authenticity, and leading a growing creative and business ecosystem with both grit and grace.

We explore identity, pressure and evolution — and how he’s navigating it all in real time, while continuing to inspire a new generation of dreamers, doers, and disruptors.

 

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