
Kwame Onwuachi
A competitor on Top Chef season 13 in California, Kwame Onwuachi is a James Beard Award-winning chef and author of Notes from a Young Black Chef. He was born on Long Island and raised in New York City, Nigeria and Louisiana. Kwame was first 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. Kwame trained at the Culinary Institute of America and opened five restaurants before turning 30, including the groundbreaking Afro-Caribbean restaurant, Kith/Kin. Since competing on Top Chef, he has been named one of FOOD & WINE’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and a 30 Under 30 honoree by both Zagat and Forbes.

Kwame Onwuachi
A competitor on Top Chef season 13 in California, Kwame Onwuachi is a James Beard Award-winning chef and author of Notes from a Young Black Chef. He was born on Long Island and raised in New York City, Nigeria and Louisiana. Kwame was first 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. Kwame trained at the Culinary Institute of America and opened five restaurants before turning 30, including the groundbreaking Afro-Caribbean restaurant, Kith/Kin. Since competing on Top Chef, he has been named one of FOOD & WINE’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and a 30 Under 30 honoree by both Zagat and Forbes.
Latest About Kwame

Top Chef’s Kwame Onwuachi Comments on Season 19’s Chefs

Summer House's Mya Details Breakup with Top Chef's Kwame

Bravo's Top Chef Season 19 Location Announced

Top Chef Family Style Kicks Off with a "Dynamic" Challenge

Kwame Onwuachi and Dale Talde Teach Their Chefs New Cooking Techniques

Holy Moly! That's Some Delicious Mole
