Kwame Onwuachi joins One54 for a conversation about his Nigerian-American and Afro-Caribbean roots, his journey from the Bronx to becoming one of the most celebrated chefs in the world, and the experiences that shaped his approach to food and culture. The James Beard Award-winning chef, New York Times bestselling author, TIME100 honoree, and star of Top Chef and Chopped discusses his childhood in Nigeria, where he was sent at age 10 to learn discipline and respect, and how that experience gave him a deeper connection to his heritage.

Onwuachi opens up about Nigerian food and culture, and his thoughts on the Nigerian, Ghanaian, and Senegalese jollof rice debate. He also shares how growing up around Nigerian, Jamaican, Caribbean, Mexican, Chinese, Jewish, and other cultures in New York influenced his cooking and ultimately shaped his culinary identity.

He reflects on his early years working in restaurants, attending the Culinary Institute of America, cooking on an oil cleanup boat during the Deepwater Horizon disaster, and selling candy on the New York City subway to fund his first catering company. Onwuachi also details the difficult period of his life when he became involved in selling drugs, the moment he decided to change direction, and how seeing Barack Obama become president inspired him to believe he could accomplish anything.

The conversation then moves into his restaurant career, including Kith and Kin in Washington, D.C., Tatiana at Lincoln Center in New York, Dōgon in D.C., and his Las Vegas restaurant Maroon. Onwuachi explains the meaning and history behind his restaurant names and how African and Black history, ancestry, and culture are incorporated into his food. He also discusses restaurant ownership, building the right team, the challenges of the restaurant business, Michelin stars, fine dining, and why owning his intellectual property is so important to him.

Onwuachi shares stories about cooking for Barack and Michelle Obama at the White House Easter Egg Roll, Beyoncé and Jay-Z, Drake, Megan Thee Stallion, and other major celebrities, including his experience cooking at the Met Gala. He also talks about his upcoming cookbook, his investment in new businesses and packaged goods, and his continued plans to expand his restaurant empire. Kwame Onwuachi closes out the conversation by reflecting on his Nigerian heritage, his relationship with his father, fatherhood, perseverance, and the importance of continuing to evolve.