Page 27 - ASC Program

KEYNOTE SPEAKE
KWAME ONWUACHI
Kwame Onwuachi is the James Beard Award-winning executive chef at Kith/Kin, Esquire Magazine’s Chef of the Year, and author of My America: Recipes From a Young Black Chef: A Cookbook, and a memoir, Notes from a Young Black Chef. He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was rst exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Onwuachi trained at the Culinary Institute of America and has opened ve restaurants before turning thirty. A former Top Chef contestant, he has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s Chef of the Year, and a 30 Under 30 honoree by both Zagat and Forbes. His restaurant concept, Tatiana, opened at the Lincoln Center in November 2022. Since its opening, it has had numerous top accolades, including “The #1 Restaurant in New York City” by the New York Times for the last two years in a row, “The One to Watch” by World’s 50 Best Restaurants, and La Liste’s “World's Best Restaurants List.” In the spring of 2024, he partnered with the Salamander DC hotel to open his newest restaurant concept, Dōgon.
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