Chef Kwame Onwuachi Announces His Departure From Kith/Kin
"This isn't easy, but it's necessary," the Bravo's Top Chef Season 13 contestant wrote.
Chef Kwame Onwuachi has announced his departure from Kith/Kin, the high-end Afro-Caribbean restaurant located in the InterContinental Washington D.C. - The Wharf.
"This is hard. This isn't easy, but it's necessary. Yesterday was my last service as the Executive Chef of Kith/Kin. Opening Kith/Kin was a dream, for me and for many," the Bravo's Top Chef Season 13 contestant wrote in an Instagram post. "It was a dream for the 272 slaves from Georgetown that sailed down the Potomac, leaving from right in front of where Kith/Kin stands, not knowing where they’d end up. For the 77 slaves in 1848 that were trying to achieve freedom by commandeering a ship from the wharf with the goal of equality. A dream for the Native Americans and Africans who met here, where these buildings stand, trading ideas and practices in order to survive. This place was for dreamers, least notably me, but dreamers who maintained faith that one day their culture would be accepted as equal and significant."
"The road has been tough, the journey sometimes treacherous, but what truly brought us joy was our ability to contribute - to make Washington, D.C. a place where those dreams can come true. A place where everyone is welcomed; where the inaudible have a voice, and anyone can be themselves," he continued. "Change is difficult and sometimes uncomfortable, but change is necessary for growth. Whatever my next venture is I will continue the dream and open something of my own where we can all stand taller together."
After temporarily closing the restaurant's doors due to the coronavirus (COVID-19) outbreak, the eatery reopened at a 25 percent capacity and with outdoor dining only in compliance with the Phase 1 ReOpen D.C. plan in June. “This is a time to reset many things,” he told Vogue in regard to the future after COVID-19 while advocating for equality and diversity in the restaurant industry. “Going back to the old way shouldn’t be the goal. The goal should be to change, making sure that everyone is included in the conversation of cooking and serving.”
In a statement sent to Eater, the hotel's general manager James Ryan said the InterContinental is “excited for the future of this innovative, landmark restaurant and look forward to sharing more details soon.”
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