10 African-American Chefs You Need to Know About

In the USA, there are approximately 941,000 individuals employed as chefs. How many of these chefs can you name off the top of your head? You may have heard of famous figures like Gordon Ramsay, Jamie Oliver and Wolfgang Puck. However, can you name any celebrity African-American chefs? 

Even though every one out of five chefs in The United States is African-American, according to the Bureau of Labor, Black cooks are socially isolated, discriminated against, and have a lack of representation in the media. While the Black Lives Matter movement continues to be a pressing topic in our current times, efforts are being made to bring attention to black narratives, specifically in the culinary world.

Despite facing many hurdles, African-American chefs have beaten the odds and created a platform for others, as well as continued to break racial barriers. In a time where representation is important for our society and the younger generation, take a moment to support such individuals by learning more about their background, passion, and get a taste of their cooking. 

Here are ten African American chefs who have made great names for themselves in the culinary world.

Carla Hall, Washington, D.C.

african american chefs
Top Chef Carla Hall works at Smithsonian National Museum for African American History

Born in Nashville, Tennessee, Carla Hall spent much of her career fighting for visibility in the culinary industry. She landed appearances on Top Chef, The Chew, Good Morning America and many more. She has authored three cookbooks centered around soul food, and one of them has received an NAACP Image Awards nomination.

Order Carla Hall’s award-winning cookbook

Hall believes food connects everyone and strives to communicate through her work and cooking. Hall is the Culinary Ambassador for Sweet Home Cafe at the Smithsonian National Museum for African American History and Culture in Washington, D.C. There, she works to promote and connect the experience of the museum through the history of the food.

Leah Chase, Louisiana 

african american chefs
Chase had customers ranging from past presidents to freedom riders

Leah Chase is the nation’s preeminent Creole chef who brought New Orleans Creole cooking to international attention. After high school, she took a job at a French Quarter restaurant where it sparked a deep love of food in her. Alongside other numerous rewards, Chase was inducted into the James Beard Foundation in 2010. She received awards from the NAACP, National Council of Negro Women and Southern Foodway Alliance.

The late 96-year-old was the chief chef at her restaurant, Dooky Chase’s. It once was a hotspot for civil rights organizers to plan their course of action in the 1950s. Several famous figures, like Barack Obama and James Baldwin, have dined at Dooky Chase’s. If you’re craving classic, Creole cuisine, be sure to visit!

Todd Richards, Georgia

african american chefs
Todd Richards is a Georgia icon

The two-time James Beard Award semifinalist is a fixture of the culinary scene in Atlanta. Todd Richards worked at several fine-dining restaurants including The Four Seasons Hotel and the Ritz-Carlton Buckhead before opening his own – Richards’ Southern Fried in 2016. Here, guests can have a taste of unique spin on casual southern dishes like fried chicken tenders, mac and cheese, black eyed peas, and chicken and waffle wings.

Just recently, Richards released his first cookbook – Soul: A Chef’s Culinary Evolution, which includes roughly 150 recipes. Each page highlights the versatility of humble ingredients like onions, corn and tomatoes. It also aids in transforming them into delicious one-of-a-kind meals. Check out his cookbook below.

Order Richard’s cookbook filled with 150 recipes

Marisa Baggett, Tennessee

african american chefs
Baggett says expensive equipment or exotic ingredients aren’t necessary for good sushi

Marisa Baggett is the first female African-American to graduate from the California Sushi Academy. With her mission to share the art of making sushi, she has authored two cookbooks – Sushi Secrets and Vegetarian Sushi Secrets.

For three years, she worked at Do Sushi Bar and Lounge in Memphis, where she showcased her delicate skill in sashimi, nigiri-zushi, makimono and kaiseki. Though Baggett has since stepped down from her role, she is now focusing on sharing the art of sushi as a traveling itamae (Japanese chef) by teaching classes at markets, private homes and at events.

Get this kit to make your own sushi at home

Erick Williams, Illinois

african american chefs
Chef Erick Williams wan named one of “16 Black Chefs Changing Food in America” by The New York Times

Erick Williams was influenced by his great-grandmother’s Southern cooking and her insistence on connecting with anyone who sat at her table. He learned that sharing a meal is a universal expression of respect and dignity. The Chicago native is currently nominated for a James Beard Award for best chef in the Great Lakes region. 

Williams is the chef/owner of Virtue restaurant in Chicago. Since its opening in 2018, the restaurant has won Best New Restaurants in America for its twist on classic Southern American food. He also currently works on his personal goal of racial inclusivity and training young people of color in the industry.

Mariya Russell, Illinois 

african american chefs
Mariya Russell is the first African-American female to receive a Michelin Star

This Ohio native chef found her passion for cooking at the young age of 14. Since then, Mariya Russell’s love for food led her to receive a Michelin Star in 2019. That made her the first African-American woman to do so. Russell’s unique style of cooking is omakase, which flirts with Japanese methodology and fully controls a person’s dining experience. Anyone can immerse themselves in this experience at the previous restaurant she worked at, Kumiko and Kikko, where she served elegant seven-course meals.

Since winning a Micheline Star and stepping down from her sous chef position at Kumiko and Kikko, Russell has plans to use her platform to mentor other aspiring Black chefs. Be sure to follow her at @mariyaleniserussel on Instagram.

Rodney Scott, South Carolina

Rodney Scott specializes in whole-hog barbecuing in the Eastern Carolina tradition

Not many people can say that they have cooked a whole hog at the age of 11, but Rodney Scott sure can! Since his first hog, he has become one of the most famed pit-masters in the country. Scott has made appearances on TV-shows such as Parts Unknown, Bizarre Foods with Andrew Zimmern, and at countless food festivals.

In 2017, Scott turned his craft into a full-fledged restaurant called Rodney Scott’s Whole Hog BBQ, with locations in Charleston, Birmingham and (opening soon) Atlanta. Here, you can literally order a whole pig, or if you want something lighter, pit-cooked chicken and spare ribs. 

Dolester Miles, Alabama

african american chefs
Dolester Miles was named Most Outstanding Pastry Chef in America at the James Beard Awards

This world-class pastry chef engaged in her craft for over 30 years before winning her first James Beard Award. It’s safe to say that Dolester Miles is not only one of the greatest pastry talents in the South, but also in the United States. If you have one chance to try her baking, order the Coconut Pecan Cake, which is a nutty and tropical. However, Miles is versatile in her experience and can create any dessert from classic southern pound cake to traditional French dacquoise.

Mile’s inspiration for creating pastries stems from her mother, who taught her how to bake. When in Birmingham, Alabama, stop by the Highlands Bar and Grill to try her pastries.

A stand mixer is a must have for at home baking

BJ Dennis, South Carolina

BJ Dennis specializes in authentic Gullah-Geechee cooking

Many consider BJ Dennis the country’s leading ambassador of Gullah-Geechee cooking, which is a grain-based, hearty cuisine that is usually paired with seafood. To keep the African-Gullah culture alive, Dennis travels across the nation and cooks at pop-ups and events. He has also made appearances on Top Chef and Parts Unknown to educate viewers on the history and culinary techniques of the low country’s cuisine.

To learn more about Gullah-Geechee cuisine and to keep up with Dennis’ next pop-up event, check out his Instagram page.

Edouardo Jordan, Washington

Edouardo Jordan’s inspiration comes from his Sunday suppers and grandmother’s meals

Since the opening of his second restaurant, JuneBaby, Edouardo Jordan received Eater’s Best New Restaurants in 2017 and Food & Wine’s Best Restaurant of 2018. He also received a three-star review from the New York Times. Jordan was also a double winner at the 2018 James Beard Awards.

Eduardo explores his Southern roots and the cuisine of the African-American diaspora with JuneBaby’s celebration of Black, Southern food. He also celebrates the breadth of southern cuisine by showing the world that it can be high-brow and low-brow. Take the time to experience how food can showcase humble West African beginnings at Seattle based JuneBaby.

~By Virtual Marketing & Communications Intern, Laura Vo. Laura’s a Public Relations Major at Kennesaw State University and has a passion for supporting great causes like Go Eat Give.

Dining at The W

Hotel restaurants typically don’t have a good perception when it comes to offering superior quality food or unique cuisines. But the W Atlanta – Midtown is an exception.

Inspired by its Georgia location, TRACE restaurant incorporates southern cuisine in the menu, using seasonal locally sourced ingredients.

The Midtown Atlanta hotel can be described as urban chic at best. Glamorously dressed people can be found getting out of their uber expensive cars into the illuminated car port. The lobby feels like a trendy lounge with live DJ, as patrons cheer their martini glasses.

TRACE is located up a flight of stairs, on the second floor of the hotel. Walking past the bar feels like you have entered a massive den/ library/ man cave. The bar is beautiful, but the stack of cookbooks by local authors displayed on the shelves catches my attention. Krista Reese, Kevin Gillespie, to name a few…

The interior of TRACE is contemporary, yet comfy. Tall glass windows line one of the walls of the room, while the exposed ceiling creates a feeling of a warehouse. Then there are colored pots and pans covering an entire wall, dark wood floors, and giant blue gray screens hanging from the ceiling. I feel like I’m in a 21st century barn!

Cocktails are the main attraction at TRACE. In addition to regional brews and global wines, hand crafts cocktails with unique names are rotated off the menu often. My favorite was Anger Management (perfect after a tough week right?) with mango vodka, agave, pineapple and orange juice. The powdered habanero around the rim of the glass is sure to give you a burn with each sip. Gotta Wear Shades (I told you the names are creative) was also quite refreshing for a bourbon drink. It had fresh blackberry/ blueberry juice, peach bitters and Ridgemont Reserve 1792.

The menu is sectioned into shared plates, salads, entrees and sides. Southern favorites such as fried gulf oysters, deviled eggs, and thrice cooked wings are nostalgic starters. The oysters are fresh are corn flour battered, served with spicy rep pepper jelly aioli. The mushroom and goat cheese toast is hearty and delicious. Grilled salmon is seared crisp on the outside and tender in the center. It feels more of a personal entree than an app plate though. Everything comes with generous portions of healthy greens sourced from GA farms.

The crab and avocado salad was my favorite. Again, a good portion of greens is topped with fresh steamed jumbo lump crab meat is perfect for seafood lovers, and the grilled avocado adds a surprise element to each bite. Gulf catch  of the day, grouper in this case, was chewy, though well seasoned with with black pepper, and sat on some very spicy cooked kale. Another twist I enjoyed was the pimiento mac and cheese. Though the pimento made the dish a bit runny, the toasted bread crumbs added a crisp nice texture.

For dessert, I tried the chocolate mousse cake, a rather rich flourless version with dark creamy mousse. The raspberry and chocolate sauces were a bit runny for my taste, but good enough to lick the plate clean!

Farmhouse: Atlanta’s Original Farm-to-Table Restaurant

Enter the kitchen of Chef Thaddeus Barton to find authentic flavors of the South, blended with his culinary skills from Chicago, San Francisco, Ohio and Portland. At Farmhouse, the main restaurant located at Serenbe Farms (south of Atlanta), the chef and farmer come together each morning to plan a locally inspired menu. Ashley (the farmer) gives an inventory of vegetables and herbs growing on the property, and Chef Barton changes the menu weekly. Serenbe sources the ingredients as well as neighboring farms in Georgia and around the south.

serenbe farms
The Farmhouse at Serenbe uses ingredients grown from the restaurant’s personal garden

The Dining Experience

The first thing you have to try on the dinner menu is the Farmhouse Yeast Rolls. These are melt-in-your-mouth buttery-warm biscuit-style bread rolls that are comforting at all levels. It is very difficult to stop once you grab one bite! Chef Barton says he played around with the recipe until he got it “just right.”

yeast rolls at serenbe farm
These flakey, pillow-like biscuits are hard to put down!

Fried Catfish is a popular dish in the south. Breaded with rustic cornflour and deep-fried till crispy, these fish fillets are a delicate delight. Red chili sauce is also served to turn up the heat.

The Must-Haves

fried catfish at Farmhouse
Lightly breaded and fried to perfection, the Fried Catfish is a southern classic

No visit to Georgia is complete without Fried Green Tomatoes. This classic southern recipe has slight variations in the batter, sauce, and presentation (I have enjoyed ones with blue cheese). The Farmhouse restaurant picks the tomatoes from the gardens at Serenbe located right outside. It is highly encouraged that you take a short walk around the campus before sitting down for a gastronomic feast.

fried green tomatoes at Farmhouse
Hand picked, locally sourced tomatoes are a must have at The Farmhouse

Chef Barton keeps true to his diverse culinary experiences when serving the Jambalaya Risotto. Peppery flavored shrimp, chicken, and sausage in perfectly looked arborio – oh my!

Jambalaya Risotto at Farmhouse
Chef Barton’s culinary expertise can be seen through the vibrant colors of his dishes!

If you crave for those weekend dinners at your grandmothers home, come to Serenbe on a Sunday. The Farmhouse serves a mean Fried Chicken, with green beans and mashed potatoes (sides change weekly) from 11:30am-6pm.

The desserts are southern as they can be – satisfying Red Velvet Cheesecake, crunchy and not overwhelmingly sweet Pecan Bourbon Pie, and a cake-like Peach Cobbler.

To wash it all down, try the Farmhouse Martini (Hangar 1 Vodka, Cointreau, Organic Cranberry Juice, Lime Juice, Prosecco), a glass of the Lavender Champagne, or select from a comprehensive bar menu.

Additional Features

Serenbe also features a Southern Chef Series that includes cooking classes and book signings with celebrity chefs from the south. Coming up in 2015: Linton Hopkins from Restaurant Eugene, Kevin Gillespie of Gunshow, Asha Gomez of Spice to Table, Gerry Klaskala of Aria, Ford Fry of The Optimist (plus a few others), Art Smith of Southern Art, Iron Chef Chris Hastings, and TV personality Nathalie Dupree. Book reservations months in advance!

Additionally, the Serenbe Farmers and Artisan Market runs from May – October and is open to the public. Enjoy a meal in the country and take some bounties home to cook with!

Click here to make a reservation at The Farmhouse at Serenebe Farms.

Momma throws down

 

My Momma Throws Down is a new comedic cooking competition that will be airing on TV One starting in April 2012. It is hosted by Ralph Harris (as seen on Last Comic Standing) and produced by Triage Entertainment (who produced Iron Chef America).

Yesterday, I went to the filming of the show at Turner Studios in Atlanta. It was actually quite an entertaining experience.

First of all, the set was beautifully done with two stations for each of the competitors, neatly organized pantries and starlit ceilings. The competition starts out with family members of the mamma’s who swear by the food she cooks. They have to nominate (or mominate) their mom’s to be the best cook out there.

The lively supporters also have to engage in a round of “smack down” where they verbally (in good humor) attack the opponent, saying “Your mama cooks so bad….no one shows up for dinner, there is a state of emergency…etc.”

In another round, one family member from each team is blindfolded and asked to taste and decided who has the most delicious dish. Often times, the person is unable to pick his/her own mamma’s food and ends up disappointing her!

The celebrity judges on the show include African-American foodies, actors, authors and more. Yesterday, there was Jessica Harris, Malinda Williams, Vanessa Williams and Nicole Ari Parker. The judges had to taste the competing dishes and decide which one was the best. In the first challenge, the winning signature dish won $500 and in the second challenge the two mamma’s had to cook an entire meal racing against the clock. The winning mamma won a prize of $2,500 in cash.

While there are hardly any elements of The Iron Chef in this show, it is a family-friendly lighthearted comedy with the backdrop of a kitchen feud. It gives an opportunity for everyday mom’s to shine and be valued for what they do for their families day after day.