A Toast To The Family Reunion and ‘No Average Days’ with Kwame Onwuachi

Kwame Onwuachi is a James Beard Award-winning chef, restaurateur, and acclaimed author of Notes from a Young Black Chef, a memoir that gives an intimate look at his culinary journey. Onwuachi is the chef-owner at Tatiana, a renowned New York City restaurant influenced by the flavors of his childhood. Onuwachi also runs Dōgon, located in Washington, D.C., and Las' Lap in Miami. Onuwachi founded The Family Reunion, an annual culinary festival that celebrates Black contributions to food, culture, and hospitality. 

Toast creates technology to help restaurants and local businesses succeed in a digital world. The "Toast to..." series celebrates the people at the heart of those businesses and their communities. We sat down with Onwuachi to talk about  The Family Reunion’s growth, his favorite parts of his work, and his advice to aspiring restaurateurs. 

Tell us about Family Reunion. Why did you think it was important to bring the Black food community together?

I wanted a celebration of Black culture that felt genuine and intentional. Something that people could look forward to every year. Something that told a story and gave a voice to the inaudible. It’s the best restaurant on earth for four days and the location at the Salamander in Middleburg, Virginia cannot be beat. It gets bigger every year. Each year gets more dynamic and has a different energy. It’s been incredible to see it grow into what it currently is. I think of The Family Reunion as an extension of my work. It’s a daunting task, creating each panel, session, and night party. But seeing it all come together is what keeps me coming back.

Courtesy of The Family Reunion, Photo Credit: Clay Williams

What kind of connections or collaborations have you seen emerge from the festival? Is there a specific story you can share? 

I’d say the most impactful is Chef Serigne Mbaye. He came as a guest of mine and he got so inspired that he opened his own restaurant—Dakar NOLA in New Orleans—and won a James Beard Award that same year.

You recently celebrated Dōgon’s first anniversary, opened up Las’ Lap in Miami, and have another coming soon in Las Vegas. What’s it been like building your brand, your empire, and managing all of these different concepts?

I'm tired, but I'm also so fulfilled. Having multiple restaurants has always been the dream. I am so grateful that I get to spend time with and guide teams in so many different markets while doing what I love most, telling stories through food.

Courtesy of The Family Reunion, Photo Credit: Clay Williams

Tell me a little bit about yourself and your first job in the industry. 

I am a chef-owner at Tatiana in New York City, Dōgon in Washington, D.C., and Las’ Lap in Miami. I'm 35 and I’ve worked in food service since I was young. I started by working at mom’s catering company. I was essentially a prep cook. I helped out wherever I could. 

Now, at my restaurants today, I do everything. Each day is different and full of surprises. There’s no average day. Generally, I spend time on recipe testing, doing interviews, lots of computer work, checking on the restaurants, and going to events.

Who in the industry would you like to toast? 

I’d like to toast Erik Bruner Yang [a fellow chef in the Washington, D.C. area, also focused on food as a lens to understand culture.] We have always had a good relationship. When I moved to D.C., he was very welcoming. He made me feel at home in a new environment, and I always appreciated that support.

What are you Toast-ing with today? 

I am toasting with my sparkling water, Miri, named for the Igbo word for water. I created Miri, a flavourful premium sparkling water, to fulfill a need in the industry, but more importantly to provide clean drinking water to areas in need. Each can of our Miri brings one month of clear water to those who need it.

This interview was edited for space and clarity.

Kwame Onwuachi is the owner of Tatiana, Dōgon, and Las’ Lap, and started The Family Reunion. To learn more about Onwuachi, you can visit his website or follow him on Instagram.