These Black chefs shine as 2024 James Beard Awards finalists

The 2024 James Beard Foundation recently announced the finalists for the prestigious awards. This year’s award features some of the country’s amazing Black chefs. Black chefs have played a crucial role in shaping American cuisine, yet their contributions have often been overlooked or underappreciated. For centuries, Black chefs, particularly Black women, have worked in kitchens, building the foundation of American cuisine. Many cornerstones of American cooking have roots in African American culinary traditions, from barbecue to Creole food.

Today, Black chefs are reclaiming and celebrating their ancestral food lineage, from the Gullah Geechee traditions of the Sea Islands to the soul food of the South. By unearthing 400 years of history, they showcase the deep impact of Black cuisine and agricultural prowess on American culture. Despite their influence, Black chefs have faced significant barriers in the restaurant industry. Black workers are overrepresented in lower-level positions and underrepresented in management roles. Successful Black chefs have beaten the odds and are working to create more opportunities for others.

Having visible role models is crucial for aspiring Black chefs. Many have not seen themselves represented in leadership positions, making envisioning a culinary career path harder. Today’s trailblazing Black chefs are changing that narrative and inspiring the next generation. As people become more adventurous, Black chefs are introducing diverse flavors from the African diaspora and putting their creative spin on traditional recipes. From Ghanaian dishes to Caribbean jerk seasoning, they are expanding the boundaries of American cuisine.

The James Beard Foundation has recognized the incredible talent and contributions of Black chefs, restaurateurs, and culinary industry leaders by naming several as finalists for the 2024 Restaurant and Chef Awards. These individuals have excelled in their craft and made significant strides in promoting diversity, equity, and inclusion in the food world.

Outstanding Restaurateur: Mamba Hamissi and Nadia Nijimbere, Baobab Fare, Detroit, MI

Mamba Hamissi and Nadia Nijimbere, the husband-and-wife team behind Baobab Fare in Detroit, have been named finalists for Outstanding Restaurateur. Their journey from refugees fleeing political unrest in Burundi to celebrated restaurateurs is a story of resilience and determination.

Baobab Fare, named after the iconic African tree known as the “tree of life,” showcases the vibrant flavors of East Africa with dishes like nyumbani, a signature combination of beef, rice, beans, and spinach. Hamissi and Nijimbere have expanded their business to include a food truck, Waka, and a product line, Soko, featuring hot sauce, passion fruit juice, chocolate bars, coffee, apparel, and jewelry.

Hamissi and Nijimbere nourish their community and support farmers and artisans in Burundi and beyond through their partnerships with local vendors and commitment to sourcing ingredients from Africa. Their success is a shining example of immigrants’ contributions to the American culinary landscape.

Emerging Chef: Fariyal Abdullahi, Hav & Mar, New York, NY

Fariyal Abdullahi, the executive chef at Hav & Mar in New York City, has been named a finalist for Emerging Chef. A graduate of the Culinary Institute of America with experience at renowned restaurants like Noma, Abdullahi brings a unique perspective to the kitchen. Abdullahi’s path to becoming a celebrated chef is far from conventional. After earning a degree in psychology, she chose to pursue a new direction that led her to the Culinary Institute of America and a stint at the renowned Noma restaurant in Copenhagen.

At Hav & Mar, owned by celebrity chef Marcus Samuelsson, Abdullahi showcases her innovative approach to cuisine, creating captivating dishes that reflect her diverse background and experiences. As a Black woman in an industry historically dominated by white men, Abdullahi’s success is noteworthy and inspires aspiring chefs of color.

Best New Restaurant: Dakar NOLA, New Orleans, LA

Dakar NOLA, a standout restaurant in New Orleans, has been named a finalist for Best New Restaurant. Chef Serigne Mbaye brings the flavors of his West African roots to the vibrant food scene of New Orleans, offering a unique dining experience that seamlessly blends Senegalese and Creole cuisines.

The restaurant’s seven-course pescatarian tasting menu features dishes inspired by Mbaye’s childhood memories and the techniques he learned in high-end kitchens. Using traditional Senegalese spices, cooking methods, and local seafood and produce, Mbaye crafts a modern interpretation of Senegalese cuisine that resonates with diners.

Mbaye’s success at Dakar NOLA elevates the profile of Senegalese food and highlights the rich culinary connections between Africa and the American South. As a finalist for the James Beard Foundation’s Emerging Chef Award, Mbaye is garnering national recognition for his innovative approach to cuisine.

Outstanding Hospitality: Melba’s, New York, NY

Melba Wilson, the owner and chef of Melba’s restaurant in Harlem, has been named a finalist for Outstanding Hospitality. A native of Harlem, Wilson grew up surrounded by the neighborhood’s vibrant flavors and rich culinary traditions, which she now shares with her community through her cozy restaurant.

Melba’s has become a beloved institution in Harlem, attracting locals and visitors alike with its delicious food, friendly service, and inviting atmosphere. Wilson’s dedication to hospitality extends beyond the walls of her restaurant. She is known for her active involvement in the community and support of local charities and organizations.

As one of the few Black women nominated in this category, Wilson’s success inspires aspiring chefs and entrepreneurs, particularly those from underrepresented backgrounds. Her warm smile, generous spirit, and exceptional culinary skills continue to make Melba’s a must-visit destination for anyone seeking a true taste of Harlem.

Best Chef: California – Geoff Davis, Burdell, Oakland, CA

Chef Geoff Davis is making waves with his new restaurant, Burdell in Oakland. It offers a fresh take on soul food through a fine-dining lens. Drawing inspiration from his family’s recipes and traditions, Davis showcases his unique vision of Black Food, emphasizing that it is not necessarily synonymous with Southern cuisine.

Burdell’s interior pays homage to the past. Dishes feature classic Corelle patterns from the ’70s and ’80s that Davis carefully collected. The nostalgic touches extend to the menu, which includes comforting dishes like bouncy hush puppies, tender chicken and dumplings, and a spicy Limpin’ Susan.

Davis’ dedication to his craft and ability to elevate soul food to new heights has earned him a spot as a semifinalist for the James Beard Foundation’s Best Chef: California award in 2024. As he continues to make his mark on the culinary landscape, his restaurant serves as a testament to the power of honoring one’s roots while pushing the boundaries of what is possible in the kitchen.

Best Chef: New York – Charlie Mitchell, Clover Hill, Brooklyn, NY

Charlie Mitchell, the executive chef and co-owner of Clover Hill in Brooklyn Heights, has made culinary history by becoming the first Black chef in New York City to be awarded a Michelin star. This prestigious accolade solidifies Mitchell’s position as a trailblazer in the industry and an inspiration to aspiring chefs of color.

At Clover Hill, Mitchell showcases his ingredient-driven approach, emphasizing seasonality and thoughtful flavor combinations. His dishes, such as Maine uni topped with caviar and Peekytoe crab salad wrapped in corn gelée, demonstrate his ability to elevate simple, high-quality ingredients into memorable dining experiences.

Beyond his culinary achievements, Mitchell is committed to fostering a more equitable and inclusive kitchen environment. As one of only two Black chefs nationally recognized by the Michelin Guide, he hopes to serve as an example for other young chefs of color and encourage them to pursue their dreams in fine dining.

Best Chef: Northwest and Pacific – Kristi Brown, Communion, Seattle, WA

Chef Kristi Brown has been a trailblazer in Seattle’s culinary scene for over three decades, and her latest venture, Communion Restaurant & Bar, is a testament to her enduring legacy. Opened in December 2020 with her son and business partner Damon Bomar, Communion has quickly become a beacon for the Black community in Seattle’s Central District.

At Communion, Brown showcases her unique vision through standout dishes like catfish po’boys, “Hood Sushi,” smoky berbere chicken, and comforting favorites such as mac and cheese and local greens. The restaurant’s warm and welcoming atmosphere encourages conversation and community, embodying the spirit of its namesake.

Brown’s dedication to her craft and commitment to bringing people together through the power of food have earned her a spot as a semifinalist for the James Beard Foundation’s Best Chef: Northwest and Pacific award in 2024. As she continues to thrive, her legacy as a champion of Seattle soul food and a pillar of the Black community only grows stronger.

@ashdelasavage Communion Restaurant & Bar 🤤✨📍Seattle, WA #restaurantreview #foodtiktok #foodie #seattletiktok #seattlefoodie #blackgirltiktok #soulfood #FoodReview ♬ Good Days – Adriel

Best Chef: Southeast – Jamie Davis, The Hackney, Washington, NC

Chef Jamie Davis, the executive chef at The Hackney in Washington, North Carolina, has been named a finalist for the James Beard Foundation Award for Best Chef: Southeast. Davis graduated from culinary school in 2011 and has honed his skills in various kitchens throughout his career, earning a reputation as one of the region’s most talented chefs.

At The Hackney, Davis showcases his unique vision of Southern food. He draws inspiration from the region’s rich culinary traditions while adding his modern twist. His menu features standout dishes highlighting local ingredients and bold flavors, captivating diners and critics alike.

Davis’ nomination is a testament to his exceptional talent and contributions to the Southeast’s culinary landscape. As a finalist, he joins an elite group of chefs pushing the boundaries of Southern cuisine and redefining what it means to be a culinary leader in the region.

Leadership Awards: Muhammad Abdul-Hadi, Founder/Owner, Down North Pizza and Down North Foundation

Muhammad Abdul-Hadi, the visionary founder and owner of Down North Pizza and the Down North Foundation in Philadelphia, has been named a finalist for the James Beard Foundation Leadership Award. This recognition highlights Abdul-Hadi’s tireless efforts to create opportunities for formerly incarcerated individuals and drive positive change in underserved communities.

Down North Pizza, a mission-driven restaurant in the Strawberry Mansion community, exclusively hires incarcerated individuals. By providing fair wages, innovative hiring practices, and a supportive community, Abdul-Hadi aims to reduce recidivism rates in the Black community on a wider scale.

Through the Down North Foundation, Abdul-Hadi is working to create lasting change by providing the tools and resources necessary for formerly incarcerated individuals to succeed. His unwavering commitment to empowering others and shattering glass ceilings is a testament to the transformative power of purpose-driven leadership.

Emerging Leadership: Christa Barfield, Founder and Chief Executive Officer, FarmerJawn

Christa Barfield, the founder and CEO of FarmerJawn Agriculture, is revolutionizing urban farming and food education in Philadelphia. A healthcare professional turned farmer, Barfield has dedicated herself to “reintroducing farming into the lifestyles of urban people.”

FarmerJawn’s flagship location, a five-acre farm at the historic Elkins Estate in Elkins Park, has become the heart of Barfield’s operation. There, she grows various fruits and vegetables, many of which are distributed through her popular CSA program.

Barfield’s mission extends beyond simply growing food; she is committed to educating and empowering her community. Through FarmerJawn’s nonprofit arm, she offers agriculture classes and project-based learning opportunities for all ages. She aims to create a new generation of urban farmers and promote the idea that “agriculture is the culture.”

As a Black woman in the predominantly white world of agriculture, Barfield remains committed to her vision of a more equitable and sustainable food system. Her innovative approach, combining entrepreneurship, community engagement, and a passion for fresh, locally grown produce, transforms Philadelphians’ thinking about food and farming.

Conclusion

The 2024 James Beard Awards finalists showcase the incredible talent, resilience, and innovation of Black chefs, restaurateurs, and leaders in the culinary industry. These individuals are not only excelling in their craft but also driving meaningful change in their communities and the food world at large. As the awards ceremony approaches, their stories serve as a powerful reminder of the importance of diversity, equity, and inclusion in the culinary arts and beyond.

Black chefs have been the backbone of American cooking for centuries. By honoring their heritage, breaking barriers, and pushing culinary boundaries, they are finally receiving the recognition they deserve and reshaping the future of American dining.

The 2024 James Beard Restaurant and Chef Awards will be held on June 10, 2024, at the Lyric Opera in Chicago.