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Kwame Onwuachi

Scott Suchman

Kwame Onwuachi

Kwame Onwuachi is a James Beard Award-winning Chef, and author of Notes from a Young Black Chef, published by Alfred A. Knopf. He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Onwuachi trained at the Culinary Institute of America and has opened five restaurants before turning thirty; including the groundbreaking Afro-Caribbean restaurant, Kith/Kin. A former Top Chef contestant, he has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and a 30 Under 30 honoree by both Zagat and Forbes.

Kwame Onwuachi Squash and Crab Curry

Squash and Crab Curry

Squash and curry always make me think of the fall. When it’s cold outside, the warm spices in curry hug your soul and spark nostalgia as they blend so many cultures into one.

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