Kwame Onwuachi, a celebrated chef of Nigerian descent, has made the 2025 TIME 100 Most Influential People list, marking a major milestone in his remarkable rise from humble beginnings to international culinary stardom.
Born in Long Island and raised across New York City, Louisiana, and Nigeria, Onwuachi’s early exposure to food came from his mother’s catering business, run out of their Bronx apartment. From peeling shrimp to stirring gumbo, these formative experiences in the kitchen sparked his love for cooking and laid the foundation for his future career.
Determined to refine his skills, Onwuachi enrolled at the prestigious Culinary Institute of America. He later trained in some of the world’s top kitchens, including Per Se and Eleven Madison Park in New York City. But what truly set him apart was his entrepreneurial drive.
In 2016, he launched his first restaurant, The Shaw Bijou, in Washington, D.C. Though the venture was short-lived, it didn’t deter him. He bounced back with Kith/Kin, an Afro-Caribbean restaurant that received widespread acclaim for its bold flavors and cultural storytelling.
Onwuachi has since expanded his culinary empire with successful ventures such as Sirius and Dogon, where he continues to spotlight the rich culinary heritage of the African diaspora. His menus often feature ingredients inspired by his roots, including Nigerian egusi, West African groundnut stew, and Caribbean dishes, blending them into fine dining experiences that challenge traditional expectations.
His restaurants, including the critically acclaimed Tatiana in New York City, are more than places to eat—they’re cultural statements. Onwuachi’s mission is to elevate Black cuisine and change perceptions about African and Caribbean food, proving that they belong on the world’s most prestigious dining stages.
Beyond the kitchen, Onwuachi has made waves as an executive producer for Food & Wine, playing a key role in global events like the Food & Wine Classic in Aspen. He’s also worked with top brands like Lexus, American Express, and Macy’s, while building a personal brand that reaches far beyond food.
His rise to fame was boosted by his appearance on Top Chef, and he’s earned numerous accolades including Esquire’s 2019 Chef of the Year and a spot on Food & Wine’s Best New Chefs list.
Onwuachi has also authored two influential books: Notes from a Young Black Chef (2019), a memoir detailing his journey, and My America (2022), a cookbook that blends personal stories with dishes from across the African diaspora.
Kwame Onwuachi’s recognition by TIME is a celebration of his culinary excellence, cultural advocacy, and groundbreaking influence on the global food scene.
