Kwame Onwuachi is a James Beard Award-winning chef, restaurateur, and author of the critically acclaimed memoir “Notes from a Young Black Chef,” which is being adapted into a feature. Kwame’s resume includes being named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He was featured on the TIME 100 Next 2019 List and has been named the most important Chef in America by the San Francisco Chronicle. Raised in New York City, Nigeria, and Louisiana, Onwuachi was first exposed to cooking by his mother, in the family’s modest Bronx apartment. 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 a dynamic collection of skills and experiences. Onwuachi trained at the Culinary Institute of America in New York City and has opened five restaurants before the age of thirty; including the groundbreaking Afro-Carib-bean restaurant, Kith/Kin, in Washington, D.C. His restaurant concept, “Tatiana” opened at Lincoln Center in November 2022 and has been named #1 restaurant in NY by the NY Times 2 years in a row. In the Summer of 2024, he partnered with the Salamander DC hotel, to open his newest restaurant concept, “Dōgon,” after the African tribe of Mali of whom Benjamin Banneker traces his ancestry. Washingtonian just gave Dōgon the #2 spot on their Best Restaurants list.