the first American to train as a chef in France. He was African American and born in Virginia in 1765. At 8 years old, he became Thomas Jefferson's slave through an inheritance.
Known as the “Dean of Southern Cuisine,” this chef and educator is a founder of the Southern Foodways Alliance. An executive chef at over a dozen restaurants, he has also held faculty positions at four culinary schools and today gives lessons in Southern coastal cuisine at his cooking school in Savannah, Georgia.
became the first black woman to earn a Michelin Star in 2020 for her work as chef de cuisine of the popular Chicago bar Kumiko and its sister restaurant, Kikko. Her dishes are known as luxe small bites that showcase Japanese technique, ingredients and flavors.
received a three-star rating from The New York Times at 25 years old, the youngest person to receive such an accolade at the time, for his food at the high-end Scandinavian restaurant Aquavit. He currently owns and operates Red Rooster Harlem in New York City, along with a number of other restaurants.
has been called “the most visible black person in food.” She’s known for her stint on Bravo’s “Top Chef," her time as co-host on ABC’s Emmy award-winning show “The Chew” and appearances on “Good Morning America.” Aside from her three popular cookbooks, she’s a judge on a number of shows and specials.
African American vegan chef, food justice activist, and author. His most recent book is Vegetable Kingdom: the Abundant World of Vegan Recipes, which was published in 2020.
brought New Orleans Creole cooking to international attention. She is the chief chef at Dooky Chase’s, a New Orleans landmark. Civil rights organizers met at the restaurant in the 1950s to plan their course of action.
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opened JuneBaby in Seattle in 2017, he received Best Chef Northwest and Best New Restaurant awards from the James Beard Foundation in 2018, making him the first black chef to win the Best New Restaurant award. His menus are inspired by cuisine from France, Italy, the American South and the Caribbean and can be described as upscale, modern takes on classic soul food.
first African American to participate in the International Culinary Olympics in Frankfurt, Germany, where he won three gold medals and one silver medal in 1988 and 1992
executive chef and partner of The Grey in Savannah, Georgia, spent many years cooking throughout New York City’s restaurant scene. At The Grey, she has has earned a number of awards, including the James Beard Foundation’s Best Chef Southeast award in 2019. She also serves as vice-chairman on the board of the Edna Lewis Foundation, which preserves and celebrates the legacy of the late chef, who influenced her menu at The Grey.
grew up cooking without modern conveniences. Her “The Taste of Country Cooking” (1976) became a classic, with chapters on fresh local foods predating the farm-to-table movement.
went from being a busboy and dishwasher in 1962 at a diner in his hometown of Boston to receiving the President’s Medallion from the American Culinary Federation for culinary excellence in 2011. Received Chef of The Year honors from the American Culinary Federation New Orleans Chapter in 1996 and served as Executive Chef of the “Taste of the NFL” in 2002. He is known as one of New Orleans’ most talented chefs.
turned down a chance to become executive chef at the White House. Trained in New York and abroad, he ruled the kitchens at Tavern on the Green in New York City and other renowned restaurants. His specialties, French and new American cooking, are a reminder that black chefs don’t just cook soul food.
In the 1930s and ‘40s, he was one of the African American chefs brought north by wealthy restaurant owners at a time when executive chefs were mostly European, according to the African American Chefs Hall of Fame. Up until World War II, He worked as executive chef at the Harrisburger Hotel in Pennsylvania, where he made the menus, did all the hiring and trained hundreds of African American chefs. During the war, he received a medal from President Franklin D. Roosevelt for the large number of troops he taught how to cook.
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