CHEF KWAME ONWUACHI
EVENTS: IDE ALL-STAR CULINARY BASH
EDUCATIONAL INSTITUTION: Culinary Institute of America (Hyde Park)
BACKGROUND: Eleven Madison Park, Per Se (NYC), The Shaw Bijou (Washington D.C.)
CURRENTLY: Kith/Kin + Philly Wing Fry (Washington D.C.)
WHY HE IS AMAZING: Kwame’s interest in food was sparked by his mother who operated a catering company named Jewel. He would help his mother in the family’s Bronx apartment by peeling shrimp and prepping vegetables. At age 11, Onwuachi moved to Nigeria to live with his grandfather who introduced him to a much different culture and cuisine from that of New York City. Upon returning to the states, wanting to venture out on his own, Kwame sold candy on the subway raising $20,000 in two months. The funds allowed him to start his catering company, Coterie Catering at the age of 20. Kwame had a passion for cooking but yearned formal training. After graduating from CIA in Hyde Park, he held jobs at NYC’s Per Se and Eleven Madison Park. Kwame Onwuachi went on to participate on Top Chef completing as a semi-finalist in the top 6. He also was awarded Forbes 30 under 30 as well as Zagat’s 30 under 30. Kwame has cooked at The White House, James Beard House, as well as Chefs Club in New York City. Kwame is the Executive Chef of critically-acclaimed Kith/Kin at the InterContinental Washington D.C. – The Wharf, a much buzzed about restaurant claiming its place in the District's thriving dining scene for its creative Afro-Caribbean, has two locations of Philly Wing Fry, a thoughtful, fast-casual restaurant in Washington DC and has a forthcoming memoir.
LAST NIGHT ON EARTH HE’S EATING IN: New Orleans