Kwame Onwuachi, the Bronx-raised, Nigerian-rooted chef redefining fine dining through African diaspora flavors, has earned a coveted spot on TIME magazine’s 2025 list of the world’s 100 most influential people. The 34-year-old culinary innovator joins global leaders and cultural icons on the prestigious annual ranking, recognized for revolutionizing how the world experiences African and Caribbean cuisine.
Born in Long Island to a Nigerian father and Jamaican-American mother, Onwuachi’s multicultural upbringing shaped his culinary philosophy. He first learned cooking techniques in his mother’s Bronx catering business, peeling shrimp and stirring gumbo roux in their apartment kitchen. These early experiences blossomed into formal training at the Culinary Institute of America and stints at Michelin-starred temples like Per Se.
Despite an initial setback when his debut restaurant The Shaw Bijou closed after three months in 2016, Onwuachi’s breakthrough came with Kith/Kin in Washington D.C. The Afro-Caribbean concept earned him a James Beard Rising Star Chef award and cemented his reputation for elevating traditionally marginalized cuisines. His current ventures – including Manhattan’s Tatiana and upcoming Lagos outpost – continue celebrating West African ingredients like egusi and iru through refined culinary lenses.
Beyond the kitchen, Onwuachi amplifies food culture as Food & Wine’s executive producer and through two acclaimed books: his memoir Notes from a Young Black Chef and the cookbook My America. His media savvy has seen collaborations with Lexus and American Express, while television appearances on Top Chef brought his infectious energy to mainstream audiences.
The TIME100 honor recognizes how Onwuachi’s work dismantles culinary hierarchies – proving jollof rice and plantains belong alongside French techniques in elite dining spaces. As he told Eater last year: “Every time someone tastes my food, they’re not just eating – they’re experiencing centuries of Black resilience, creativity and joy.” With plans to open in Nigeria soon, this son of the diaspora continues writing new chapters for African gastronomy on the global stage.
