If you’re looking for the perfect drink to make for yourself and a special someone this evening, Vance Henderson has just the right concoction.

“The Rickey Rosé is a must for couples on Valentine’s Day for many reasons,” shares the gifted bartender and Hendrick’s Gin US National Ambassador. “It’s refreshing, making it the perfect pairing for a romantic dinner at home that won’t overpower the palate.

Since the Rickey Rosé cocktail is so easy to make, it’s the perfect choice for an at-home date night for Valentine’s Day. There’s minimal preparation required, meaning you and your boo can spend more time together snuggling.

Along with flavor components you’re bound to remember every February 14, this cocktail is also festive and elevated, “so it’s sure to impress,” Henderson declares. “The drink’s pink hue is perfectly fitting for this special holiday, and it’s served in a highball glass, making it even easier to add two straws to share between a couple!”

If you really want to take romance to the next level, Hendrick’s Gin has launched Gintimates, the world’s first and only collection of cocktail intimates. The collection features three hand-made pieces, including a bottle corset, pinky garter and cocktail garnish chain, to elevate evenings any day of the year.

Peep the Rickey Rosé recipe below. Happy Valentine’s Day!

Ingredients for two servings
○ 4 parts Hendrick’s Gin
○ 1-½ parts Fresh Lime Juice
○ 1 part Simple Syrup
○ 6 dashes Peychaud’s Bitters®
○ Top with Sparkling Water
○ Cucumber Spear to Garnish

Combine and divide all ingredients in two highball glasses filled with ice and lightly stir. Garnish each with a cucumber spear and serve for a simple and refreshing drink.

Christmas, Kwanzaa and all the season’s celebrations are the ideal time to gather around the table to enjoy delicious meals. Food enhances this magical time we get to spend with family and friends. This year, elevate your holiday menu with a wide range of suggestions from some of the finest chefs across the nation.

EBONY spoke with five Black chefs, from singer/chef Kelis to EBONY FWD featured Chef Amaris Jones, to find out what favorite dishes will take center stage on their table on Christmas day. They also share what they think would be the perfect additions for your holiday feasts this year.

Kelis, chef and owner of Bounty & Full

“Since I started my health and wellness site Bounty & Full, once it’s time for any holiday, I’ve cooked so much already because I’m always posting. So I usually make something else, something completely not holiday-inspired. I love smoking meat. Mac and cheese is my oldest favorite thing. We use four different cheeses usually. Sometimes, I’ll put in jalapeno or truffle. It’s pretty classic, though, and really cheesy. I like to use a good penne or a nice, big noodle like rigatoni, something like that. We cook a lot, and in our family, everything revolves around food. I’d recommend that everyone’s holiday menu include a special seasonal treat, and I’ve whipped up just the thing—a holiday milkshake made with Lactaid Eggnog and Vanilla Ice Cream. My unique recipe reminds me of Puerto Rican Coquitos, and since it’s made with Lactaid, everyone can enjoy this delicious treat made with real dairy to end their meal without stomach discomfort.”

JJ Johnson, chef and host of Just Eats, CLEO TV

“My favorite dish to make and eat for Noche Buena or the whole holiday season is Pasteles, a delicious traditional dish served in Puerto Rico during Christmas. The smell and aroma…when you unwrap the paper, it’s like opening a gift, and then you scoop into the silky texture with the meat filling and olives. It all just comes together really nicely. I love to add hot sauce on top of mine. I probably eat at least a pastel a day in December. On your holiday menu this year, you should have Pernil. You can cook it many different ways with pork, lamb and vegetables. To make an amazing coquito, substitute the rum with Buchanan’s Whisky, or you can make a whisky punch. Every holiday should have mac and cheese, and you should have a rice dish from my cookbook, The Simple Art of Rice. I’m loving the Gallo Pinto from Costa Rica. And you have to have a beautiful salad, little gems, tomatoes, avocado, red wine dressing and some Pasteles, of course.”

Sophia Roe, chef and founder of Apartment Miso

Image: courtesy Sophia Roe.

“During the holidays, there is nothing better than a little indulgence, so I love a dessert and cocktail pairing. My go-to holiday dish for any get-together this season has to be my Honey Thyme ice cream paired with Johnnie Walker Blue Label neat. This honey thyme ice cream with coconut caramel, smoked hazelnut brittle and oat crumb is the dessert of the holiday season. I’ve noticed a huge trend towards ice cream-based/cold desserts during the winter season, something many wouldn’t go for in the colder months. This dessert is certainly more elaborate and does take a little more time, but it makes the holiday season that much more special. It’s also great to make something for your loved ones from scratch. The smokiness from the brittle and luscious mouth feel of the caramel takes things perfectly over the top. Roasted cabbage is such a versatile and affordable ingredient that you can put it in the oven at 400 degrees for an hour, and the cabbage becomes tender and melt-in-your-mouth-delicious. I’m also obsessed with making gravy with mushroom stock and preparing huge trays of au gratin with turnips, celery root, or rutabaga instead of potatoes for a fun spin on an old classic. I love a good cocktail during the holiday season. This year, I will be serving up a Perfect Pear Highball made with Johnnie Walker Blue Label, George Pear Liqueur and sparkling cider for an elevated twist on a classic cocktail. It pairs perfectly with my other favorite holiday recipe, brûléed figs with pickled pear and whipped miso maple ricotta. The pear and shochu sing in your mouth when sipped with the pickled pear and fig toast.”

Charlie Mitchell, chef and owner of Clover Hill

“For me, holidays are all about getting my family and friends to try new things. That’s why I always prepare a wide range of vegetables creatively and tastefully. My top and favorite dish for the holidays is a perfectly seasoned and slow-roasted prime rib. The tenderness of the meat and the rich flavors make it a showstopper for any festive gathering.  You always want to have some traditional classics your family enjoys because you don’t want to kill the vibe. Make sure you have a good speaker to have a nice playlist in the background. A way to make any dish stand out during the holidays and impress friends and family is to add a signature drink that wraps all the flavors in a bow. I helped launch Dewar’s Scotch Whisky’s new Double Double 37 Year Old Blended Malt Scotch Whisky and paired it with seasonal dishes. One menu featured a roasted beef dish centered around big decadent flavors and served with the whisky neat. It brings out the flavor notes of caramel and toasted grains, making the main course feel even more special to dinner guests.”

Amaris Jones, chef and owner of Chick ‘N Jones

“I love bringing anything that reminds you of family to bring back to the table around the holidays. One of my favorite dishes to make during the holidays is Southern fried corn. Growing up, I had my Cousin Francis, who was like a grandmother to me, and she was one of the best cooks in the family. We’d be in the kitchen, and she would shuck the corn and then have me pour it into the pot and stir this southern fried corn with bacon fat. It was such a warm experience that she would trust me with one of her prized dishes. I don’t cook with a lot of pork anymore, and I have some other substitutes that are just as delicious. But I love to recreate that during the holidays because it brings that nostalgia. Everyone should have sweet potato biscuits during the holiday because you can eat them for breakfast, lunch and dinner. I serve them at my restaurant, and they are one of our most popular items.”

Festival season will soon ramp up again as we move into fall. The great thing about the events that take place during this time of year, is that many of them bring an array of our favorite Black chefs outside to do what they do best—show off their award-winning skills.

If you’re a foodie, like us, you can appreciate traveling the globe to indulge in some of the best cuisine around. From Charlotte to Houston, Hawaii and even The Bahamas, EBONY has rounded-up this list of some of the best festivals and events to catch your favorite Black chefs in action before the year ends.

Honeyland Festival

This November 11-12, 2023, the inaugural Honeyland Festival—just outside of Houston—will feature one-of-a-kind performances from GRAMMY Award-winning artists Mary J. Blige, Miguel, Jazmine Sullivan, Tems, and more, encompassing a unique lineup of Black music artists to complement the vibrant food and beverage selections showcased at the festival. Notable Black chefs include: Amaris Jones, Chris Williams, Kardea Brown, Prince Lobo and more.

BayHaven Food & Wine Fest

Now in it’s this third year, this five-day Charlotte-based fest will bring together more than 75 of the nation’s best Black chefs, mixologists and entrepreneurs. Created by James Beard nominated chef Gregory Collier and his wife Subrina, from October 4-8, 2023, guests will be treated to mouthwatering cuisine from folks like: Josh Lee of Atlanta, Adrian Lipscombe, Chef Cleophus Hethington and more.

Chef Kwame’s Family Reunion

One of the staple events for all-things Black culinary, Chef Kwame Onwuachi brings together an all-star roster of Black chefs, spirit brand owners, and celebs for the ultimate weekend of fellowship. Going down August 17-20, 2023 at Sheila Johnson’s Salamander Resort, the enriching programming is highlighted by some of the industry’s top talent including Rodney Scott, Nina Compton, Gregory Gourdet, Mashama Bailey, Tavel Bristol-Joseph and several surprise guests.

Mauna Lani Culinary Classic

This inaugural epicurean celebration features the best in gastronomy, wine, and mixology, and will take place at the Big Island’s stunning Mauna Lani, Auberge Resorts Collection. In addition, this event will celebrate Hawaii’s unique agricultural heritage and local bounty with esteemed culinary trailblazers from across America. James Beard Award nominee Chef Tiffany Derry will be in attendance, whipping up some of her best dishes.

The Bahamas Culinary & Arts Fest

The festival takes place October 27-29 at Nassau’s Baha Mar Resort with unique culinary and cultural events including exclusive dinners, tastings with master chefs and intimate cultural conversations. Standout guests include: Chef Carla Hall, Red Rooster Harlem’s Chef Marcus Samuelsson and Bahamian powerhouse Chef Simeon Hall Jr.

Chef Tavel Bristol-Joseph was born and raised in Georgetown, Guyana. He attended culinary school in Brooklyn, NY and worked in the city for several years before moving to Tucson, Arizona where he met his business partner. The pair opened their first restaurant, Emmer & Rye, soon after. He credits his time spent baking with my aunt as punishment every Saturday for Sunday school as the inspiration behind him getting into the culinary industry.

EBONY spoke with the Caribbean-America chef to learn more of his story,. We also got hime to drop his braised Texas callaloo recipe for us all to try at home.

EBONY: How have your Caribbean roots influenced your cooking style and career?

Chef Tavel Bristol-Joseph: I think my Caribbean roots have influenced my cooking style in the way I create. Watching my family cook with emotions led me to create by getting inspiration from things around me. It can come from the simplest of things like a color pattern on a dress or a story about a farmer or ingredient.  

What are some of your absolute favorite dishes to make? If it’s hard to pick a dish, what are your favorite ingredients to use within your recipes/menus?

As a pastry chef, I love making cheesecakes and ice creams but the truth is that I constantly am seeking out new flavor combinations or inspirations. As a savory chef, cooking with coconut milk and fine leaf thyme brings me joy and takes me back to my childhood when my aunt or grandmother were cooking in the kitchen and the smells of those ingredients permeated throughout the house. In a way, though, a dish that I haven’t created yet is the one I’m most excited for. 

Let’s talk about your Bristol Culinary Scholarship and of it’s impact and importance? 

The Bristol-Joseph Culinary Scholarship is important because it’s all the things I wish I had when I was a young aspiring chef; financial support, guidance, and mentorship. We’ve partnered with Southern Smoke Foundation and Austin Community College to impact our local community.  The reason why I started it at the community college is because I’m aware that those students may not have the access, support or financial backing to enroll in a higher level culinary school. I want them to have the same mentorship and experience that someone would have at a more prestigious school. It’s what I’m most proud of in my career and hope to be able to expand it in the future.

What’s next for you/your brand/restaurants?

The truth is that what’s next for us is continuing to grow our brand with more restaurants, more community focused activities and grow the Bristol-Joseph Culinary Scholarship. 

Braised Texas Greens “Callaloo”

Serves: 4

Download recipe

Image: Courtesy of Tavel Bristol-Joseph.

Braised Texas Greens “Callaloo”

• 1 large bunch of Swiss chard, preferably white or yellow (about 1⁄2 lb.)
• 1 large bunch of mature spinach (about 1⁄2 lb.)
• 1 large bunch of curly kale (about 1 lb.), ribs and stems removed, leaves torn into large pieces
• 2 Tbsp. vegetable oil

• Kosher salt to taste
• 1 tsp. ground allspice
• 1 tsp. ground mustard
• 1 tsp. crushed red pepper flakes
• 1 tsp. freshly ground black pepper
• 1⁄4 tsp. ground cumin
• 1 cup unsweetened coconut milk
• 3 garlic cloves, thinly sliced
• Finely grated zest and juice of 1 large lime

1. Remove ribs and stems from Swiss chard; trim and thinly slice stems and coarsely chop leaves into large pieces. Trim and thinly slice stems from spinach; keep leaves whole.
2. In a cast iron pan or frying pan, heat vegetable oil on high and toss kale in, it will blister and pop, let it color and then remove it. It should still be bright green and fresh with a bit of charr.
3. Toast ground allspice, ground mustard, red pepper flakes, black pepper, and cumin in a large Dutch oven or other heavy pot over medium, stirring constantly, until fragrant, about 3 minutes. Add coconut milk and simmer, stirring occasionally, until slightly reduced, about 5 minutes.
4. Add garlic, swiss chard, and spinach; cook, stirring occasionally, until greens are wilted and tender, 6–8 minutes (kale will retain a bite). Then add blistered Kale and stir together to get everything coated in the spiced coconut milk and remove from heat; stir in lime zest and juice. Taste and adjust seasoning with salt, as needed.

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Chef JJ Johnson has always used his platform as an award-winning chef to connect the foodways of the diaspora, one dish at a time. With rice being the focal point of many of his dishes—especially those on the menu of his restaurant, Fieldtrip—Johnson says that he cooks for the ancestors who may not have always had a seat at the table.

“My cooking style is rooted in the diaspora, as I am a child of the diaspora—which can mean many things,” explains Chef Johnson.

“I’m cooking for the people who never had voices at the table.”

Chef JJ Johnson

His passion for culinary began in his grandmother’s kitchen and, according to the James Beard Award-winning chef, she injected the DNA into his soul. Cooking was something he’s always loved, and he found a way to turn a hobby into a successful career—even when friends and classmates teased him about wanting to become a chef.

“Food is the greatest connector. It brings people together around the table, and I’ve always loved that,” he says.

As Chef Johnson prepares for the release of his cookbook, The Simple Art of Rice, Johnson wants people to understand that rice is truly the greatest connector of all. For him, there are so many great stories to be told behind rice and about rice culture. In fact, it was the inspiration behind the name of his New York-based restaurants.

The Simple Art of Rice

Chef JJ Johnson (Available September 12, 2023)

Price: $35

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“The name Fieldtrip pays homage to rice fields of the world and the trips I’ve taken. I got really frustrated looking at the food scene and seeing the big players of the world—McDonald’s, Burger King, etc.—dominate our food ecosystems. I wanted to give folks a chance to consciously eat better within a safe space That’s why I launched in Harlem, to give them a chance to say, ‘I want to eat better today.’ It’s affordable, with everything under $14. Now we’ll soon open our third location on the campus of Columbia University,” shares Chef Johnson.

Beyond his restaurant and hosting his TV show, Just Eats with Chef JJ on Cleo TV, the Long Island native is also very intentional on hosting collaborative dinners with other Black chefs and spirit brand owners to ensure that Black excellence is highlighted on a collective front.

“I believe that we all should be able to rock out side-by-side, I’m not a firm believer of being the only Black person in a room. We should be able to show excellence together. Last year, I did a dinner called Black on Black in Aspen at the Jerome Hotel to highlight Black winemakers or those invested in spirits. I’m bringing it back this year with people like Dwyane Wade, the McBride Sisters, Carmelo Anthony, E-40 and more. In doing these, we’re showing the work that Black people have been doing in the food space, our whole lives. I’m bringing in Chef Nina Compton this year, too. She’s like my sister in this space.”

“I believe that we all should be able to rock out side-by-side. I’m not a firm believer of being the only Black person in a room. We should be able to show excellence together.”

Chef JJ Johnson

Below, the Just Eats host walks us through his finger-licking grilled chicken thighs with adobo sauce recipe, just in time for your summer cookouts and backyard parties.

Chef JJ’s Grilled Chicken Thighs w/ Adobo Sauce

Download recipe

Image: Courtesy of Chef JJ Johnson.

Chef JJ’s Grilled Chicken Thighs w/ Adobo Sauce

• 2 tablespoons olive oil
• 1 cup diced yellow onion
• kosher salt
• 2 tablespoons minced garlic
• 1 teaspoon minced fresh ginger
• 3 bird’s-eye chiles, seeded and chopped
• ½ cup palm sugar (or you can use dark brown sugar)
• 3 tablespoons tomato paste
• 1 (14.5-ounce) can stewed tomatoes
• ½ cup rice wine vinegar
• 1 cup soy sauce
• 3 cups chicken stock
• 2 bay leaves
• 1 teaspoon whole cloves
• 1 tablespoon whole black peppercorns
• 2 pounds boneless, skinless chicken thighs (about 8 thighs)

1. In a 4-quart pot, heat the oil over medium-high heat. When the oil is hot and begins to shimmer, add the onion and sprinkle with salt.
2. Sauté the onion for 3 to 5 minutes, then add the garlic, ginger, and chiles and cook for 2 additional minutes.
3. Stir in the palm sugar and allow it to dissolve and melt down slightly, then blend in the tomato paste. Once the sugar and tomato paste are incorporated and begin to caramelize slightly, pour in the stewed tomatoes and cook for 5 minutes.
4. Add the vinegar, soy sauce, stock, bay leaves, cloves, and peppercorns. Bring the sauce to a simmer and let cook until reduced by half, about 30 minutes.
5. Taste and season the sauce before straining through a medium-mesh sieve; discard the solids. Let the sauce cool completely.
6. Place the chicken in a medium bowl and add half of the cooled adobo sauce. Reserve the remaining sauce for serving. Fold in the chicken to coat it with the sauce.
7. Preheat a cast-iron grill pan over medium heat. When the grill pan is hot, lift the chicken from the sauce, allowing the excess sauce to drip back into the bowl.
8. Place the chicken on the grill, smooth side down. Cook until the chicken is marked and releases from the grill ridges easily. Turn the chicken over and lower the heat to medium-low. Continue to cook the chicken over medium-low heat, turning occasionally and brushing with more of the adobo sauce from the bowl to continue layering the flavor.
9. Cook until the chicken is lightly charred and cooked through, 15 to 18 minutes. Discard any remaining adobo sauce that has been used as a marinade.
10. Transfer the chicken to a clean work surface and let rest for 5 minutes. Serve with the reserved sauce.

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World Market Extra Virgin Olive Oil

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When one hears the term “soul food” there’s typically a mental visual of what many have equated as “Black food”—dishes and recipes brought over from West Africa to the Americas by enslaved men and women, that have now been mostly adopted and heavily utilized in Southern cuisine. But, according to Chef Alisa Reynolds, soul food is deeper than just a dish itself.

Reynolds, the upcoming host of Onyx Collective and Hulu’s new series Searching for Soul Food, (airing June 2, 2023) takes us with her on a global journey in search of the true meaning of soul food. From Italy and Jamaica, the rock star chef finds that, for her, this type of cuisine is rooted in love and emotion.

“My definition of soul food can be summed up in one word, love. It’s literally struggle, DNA, and passionate people who are able to make something when their backs are against the wall, like we did when we came to the Americas,” says Reynolds. “I believe because of us, and our American story, I had to find out if that same thing existed in other parts of the world. We were powerful enough to coin it, but what exactly is it? It’s love.”

Birthed from her own curiosity around why the cuisine was deemed “soul” food versus any other descriptor, Reynolds visits countries like Jamaica and South Africa, while also making stops in unexpected destinations like Italy.

“The food takes on this emotion that makes us feel safe and loved. As time has passed, and we move away from such dark histories, food shines through. In Italy, at one point in history, the country didn’t have the lush growing environments that it does today. It was about creating something from nothing. So, pizza just became the poor man’s food. They had no choice but to start eating tomatoes, and they created this dish that is now a symbol of love around the world. Many people don’t even realize that backstory,” continues Reynolds.

Beyond the stop in Italy, chef Reynolds says that being able to delve into the stories behind stories are truly what make Searching for Soul Food so special.

“To go to Oklahoma and be able to hear the true history of the Choctaw people, really blew me away,” shares the chef. “It was great because it helped me connect the dots on my own familial history. In Peru, being able to witness the art of how they utilized the earth to cook their meals, was just great for me.”

When asked what her ultimate soul food spread would be, she admits that the dishes can change for her often.

“Well, my most obvious would be fried chicken, mac and cheese, and yams. I always have to pay homage to James Hemings for mac and cheese, yams are a stable from the Mother Continent, and then I say fried chicken because we took the recipe and perfected it,” she shared. “Black military vets then took it all over the world as they fought for our country. But my not so obvious soul food dishes would be salmon croquettes and rice and beans.”

If you’re a culinary enthusiast searching for your next exciting dining experience, you’ll want to try Ocean Hai. Situated on the white sands of Southern Florida at Wyndham Grand Clearwater Beach, the restaurant has been getting lots of buzz thanks to the Chef’s Afro-Asian fusion-inspired menu items. As Executive Sous Chef, Chef Nana Darkwah has created special Afro-inspired menu items for the restaurant relating back to his Ghanaian roots, where he was born and raised. 

Darkwah’s unique experience began as a dishwasher at a local restaurant in Pennsylvania; he worked his way up to become the lead line cook at an Italian restaurant. From there, he moved to Florida, accepting a cook position at a four-diamond restaurant where he worked closely with an experienced sushi chef before joining Wyndham Grand Clearwater Beach. Now, five years later, he continues to bring the same level of enthusiasm he had when he started his position at Ocean Hai.

Marrying his culinary skills and cultural background together, the Ghanaian culinary mastermind has successfully added global fusion influences to this season’s menu, incorporating burrata ensalada, jollof rice, and yucca fries. We asked Chef Nana Darkwah to share his passion for food, the hospitality industry, and what inspires his innovation in the kitchen.

EBONY: Can you tell us about your childhood and how it influenced your cooking?

Chef Nana Darkwah: Living back home in Ghana, my childhood was great, watching and helping my grandmother and mother use simple ingredients to make us delicious meals every day. This has had an influence on my cooking and on making people happy with delicious food.

What inspired you to introduce Afro-Asian fusion dishes to the menu at Ocean Hai, and can you share one of your favorite dishes with us?

The inspiration behind the Afro-Asian fusion is the idea of bringing my childhood African dishes to the mainstream and a beachfront destination. It is very different from what everyone is doing, which attracts a diverse group of guests. My favorites on the menu are the Gulf grouper, merging fresh local seafood with Jollof rice and pepper sauce, traditional staples from my childhood in Ghana. Also, the chicken dish with rice and beans, bok choy, and sweet plantain which are influenced by African and Asian flavors which can have similar flavor profiles and merge well. We take every guest on a cultural journey when they come to Ocean Hai. 

Can you share with us your favorite ingredient to work with and why?

Onion, garlic, and ginger are some of my favorite ingredients to work with because they bring out different flavors for different proteins and vegetables. Also, growing up in Ghana, we use these ingredients in many different foods.

How do you stay creative and motivated in the kitchen?

My motivation and creativity come from my family. When I am in the kitchen, it also comes from all the chefs and teams. I work alongside them to create an inspirational dish for all our guests. Brainstorming ideas with other chefs and cooks and working creatively together is another form of motivation. 

Can you tell us about a particularly memorable meal you’ve prepared in your career?

The most memorable meal I have prepared in my career was when the chef I worked with in the Italian restaurant showed me how to cook Pollo ala vodka. This was the dish that started my journey.

What advice would you give aspiring chefs looking to make it in the industry?

I will advise aspiring chefs looking to make it in the industry to stay patient and humble. In my opinion, if you come into the industry thinking of making a certain rate initially, it may not be possible. You should always stay humble and patient to start from the bottom and work your way up by working hard and showing skills.

Black chefs of today are more than just professional cooks. Not only do they curate award-winning menus for establishments across the globe—whether their own or those that have hired them—but many also work to pay homage to our community’s cultural foodways.

From taking traditional staples brought over from West Africa, such as yams or red rice, and transforming them into elevated dishes coupled with ingredients native to the Americas, Black culinary artists of today are helping to bring more visibility to the gastronomic traditions of the diaspora.

Here at EBONY, our goal is to always push Black forward—in every industry. This year, we would like to further this cause by giving flowers to some of the top Black culinary professionals around the world. This esteemed list was curated by looking at their contributions and accomplishments over the last few years. From opening new restaurants and being James Beard Award winners, to educating society on Black food in their own way.

So, without further ado—and in no particular order—we present the inaugural class of the EBONY Food & Wine Honors for Best Black Chefs.

Chef Kwame Onwuachi

Nigerian-American chef Kwame Onwuachi is literally blazing his own path in the industry. Bursting into the spotlight after his appearance on Bravo’s Top Chef in 2015, he’s been at the helm of opening and cooking in some of the nation’s—and world’s—most highly rated kitchens and events. Always looking at the bigger picture, Onwuachi opened his own concept, Tatiana, in November 2022 in NYC’s Lincoln Center. Beyond his top-notch culinary skills, the Long Island born culinary wizard is also a published author who’s latest work, My America: Recipes from a Young Black Chef, was released in May 2022.

Chef Mashama Bailey

A force to be reckoned with, Bronx-born chef Mashama Bailey has been considered America’s “most important chef” by many prestigious outlets. But when it comes to her list of accolades, the list is long. In 2019 , she was the James Beard Award winner for “Best Chef in the Southeast”—one of only two Black women in history at that time to receive such recognition. And in 2022, she won the James Beard Award for Outstanding Chef. Then, there’s her restaurant, The Grey, which she co-founded with John O. Morisano in Savannah, Georgia. It has received worldwide recognition and plenty of awards. She’s written cookbooks, appeared on Bravo’s Top Chef and Chef’s Table; yet her biggest accomplishment is teaching Black history through cuisine, something she’s very passionate about. Since 2017, Bailey has served as chairwoman of the Edna Lewis Foundation, which works to “revive, preserve, and celebrate the rich history of African-American cookery by cultivating a deeper understanding of Southern food and culture in America.

Chef Charlie Mitchell

Detroit-born chef Charlie Mitchell has done what no other Black executive chef has done—win a coveted Michelin star for his work at Clover Hill in Brooklyn, NY, which he co-owns. He’s the first Black chef in NYC to receive this designation overall, and among only 3 Black chefs to accomplish such a feat in the prestigious guide’s history. At only 32-years-old, he’s just getting started, but his love for the kitchen was born from gathering with loved ones over great food as a child. His two goals: to receive at least 3 Michelin stars over the course of his culinary career, and to ensure that people leave his restaurant saying, that was the best meal I’ve had all year. We can say, he’s well on his way.

Chef Maame Boakye

Hailing from Accra, Ghana, Chef Maame Boakye’s storied culinary journey has spanned the globe. She is currently the CEO and Chef de Cuisine of GHastro in East Legon in Accra. The fine dining restaurant features traditional West African and Afro Caribbean cuisines. Although raised and educated in New York City, Boakye now works to give her homeland the shine that it deserves; after all, you can’t talk about American cuisine of today without mentioning West Africa. Beyond her restaurant, the Ghanaian chef also won an episode of Chopped in 2020.

Chef Damarr Brown

This year, Chef Damarr Brown of Chicago’s Virtue Restaurant was named a finalist for the James Beard Foundation’s “Best Emerging Chef” award. In 2022, he was selected for Food and Wine’s “Best New Chefs in America”class that year. Although he’s still considered a newcomer compared to most, Brown was a standout on Season 19 of Top Chef while his style of merging flavors from around the globe—with a focus on those found throughout the diaspora—have people running to Chicago for a taste of his current restaurant’s menu. Definitely keep your eyes open for this chef, as he will only get better.

Chef Sophia Roe

At only 33-years-old, Chef Sophia Roe is consistently shifting the way the world views food and its origins. Of Black and Japanese heritage, she uses her platforms to educate the masses about the cultural nuances in the culinary world, while politely letting folks know that Black foodways are an integral—and very important—part of the food history in the Americas. A former James Beard Award winner, Roe is also the host of the streaming series Counter Space, where she not only shares some of her best recipes and dishes, but she holds impactful and necessary conversations on cuisine and the way it impacts our lives and society as a whole.

Chef Shawn McKenzie

Another 2023 James Beard Award finalist, this time for the category of “Outstanding Pastry Chef or Baker,” Chef Shawn McKenzie is showing the world that pastry chefs are just as talented as others in the culinary field. With more than 20-years under her belt, McKenzie is now based in Minnesota where she serves as executive pastry chef for two concepts—Café Cerés (which she co-founded) and Rustica Bakery. Her baking portfolio runs deep, but her signature is chocolate chip cookies—a recipe she’s been perfecting since she was just a kid.

When most adults think of Disney World, they equate it with screaming children, long lines, and sugary junk foods. And while all those things may be true for the most magical place on Earth, there’s also a side of the park that true foodies and beverage connoisseurs can appreciate—the food and beverage programs within the restaurants and resorts.

Yes, Disney World is home to several award-winning restaurants and even Michelin-starred chefs. From authentic flavors from South Africa and Kenya to global craft cocktails and beers within EPCOT, foodies will feel as though they’ve walked into heaven. Over the last year, Disney World and Disneyland have worked to also bring a more diverse perspective to its culinary programs through the Celebrate Soulfully and Cooking with Soul rollout. This special campaign celebrates the beauty of Black culture with music, new shows, as well as specially curated menus.

We had the chance to chat with one of the Disney World chefs, Michael Savage, helping to push the program further. He also shared with us the iconic baked macaroni and cheese recipe found at Chef Mickey’s at The Contemporary Resort.

Heavily influenced by his family, the chef describes his cooking style as “good food, done well,” says Savage. “I started with the company in 2007, and I worked my way up.”

“My mom and aunties are great home cooks and my uncles were professional chefs,” he continues. “I take everything that they taught me plus what I learned in school and apply it to my dishes. What you get is not just tasty, it is done well.”

Below, Chef Michael Savage walks us through his restaurant’s baked macaroni and cheese dish.

Disney’s Southern Baked Mac & Cheese

Serves: 6

Download recipe

Image: Courtesy of Walt Disney World.

Disney’s Southern Baked Mac & Cheese

• 1 pound dry elbow macaroni
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 1/4 cup heavy whipping cream
• 1 1/4 cup half-and-half
• 1 teaspoon coarse salt, plus more, to taste
• 1/8 teaspoon white pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon paprika
• 4 ounces cream cheese
• 2 cups shredded Gouda cheese, divided
• 1/4 cup shredded yellow cheddar cheese
• 1/4 cup shredded white cheddar cheese
• 1/4 cup shredded Monterey jack cheese

1. Cook macaroni according to package instructions. Drain and set aside.
2. Preheat oven to 350 °F. Grease a 9×13-inch baking dish with butter. Set aside.
3. Melt butter in a large pot over medium heat. Whisk in flour and stir constantly until smooth roux forms. Slowly add heavy cream and cook, stirring constantly, for 3 minutes, until cream begins to thicken.
4. Add half-and-half and whisk constantly until the sauce begins to simmer. Reduce heat to medium-low. Stir in salt, white pepper, onion powder, garlic powder, and paprika. Add cream cheese and 1 cup of the Gouda.
Stir constantly until cheese is melted and sauce is smooth. Add additional salt, if needed. Stir reserved macaroni into sauce.
5. Combine yellow and white cheddar, Monterey jack, and remaining cup of Gouda in a medium bowl.
6. Spread half of the macaroni in prepared 9×13 pan. Sprinkle half of the shredded cheese on top. Repeat with remaining macaroni and shredded cheese.
7. Cover with foil and bake for 30 minutes. Uncover and increase oven temperature to 400 °F. Bake additional 10–15 minutes, until top is golden brown.

Ronzoni elbow macaroni

Ronzoni elbow macaroni

Price: $2

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Morton coarse kosher salt

Morton coarse kosher salt

Price: $3

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Gold Medal All-Purpose Flour

Gold Medal All-Purpose Flour

Price: $4

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