Photo credit: kwameonwuachi.com
Kwame Onwuachi, a man who cooks and helps–not a bad description to have. In the cooking department, you’d know him from restaurants like Tatiana in New York and Dōgon in Washington, D.C., though he has several others scattered about. The help list is much longer, including support for culinary students, advocacy against childhood hunger, philanthropy in local communities, and espousing general diversity in the hospitality industry, and that’s just to name a few.
Last year he continued to support the Kwame Onwuachi ‘13 Scholarship Fund at the Culinary Institute of America (CIA), his alma mater. He also mentored aspiring chefs, giving freely of his own experience, which you don’t often see in a competitive industry.
He helped guide the non-profit, No Kid Hungry by retaining his post on its leadership council, while also attending speaking events advocating the need to feed hungry kids and their families.
Locally, his restaurant Tatiana partnered with New York’s Lincoln Center and Restaurant Associates, to support the Public Housing Community fund, and he also co-hosted a series of sold-out “Eat For Good” dinners to benefit the New York City Food Bank.
