Kwame Onwuachi is the James Beard Award-winning executive chef at Kith/Kin in Washington, D.C. 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 opened five restaurants before turning thirty. A former
Top Chef contestant, he has been named
Esquire's Chef of the Year, one of
Food & Wine's Best New Chefs, and a 30 Under 30 honoree by both
Zagat and
Forbes.
Joshua David Stein is a Brooklyn-based author and journalist. He is the co-author of
Food & Beer, the U.S. editor of
Where Chefs Eat, the author of forthcoming
To Me He Was Just Dad as well as the children's books,
Can I Eat That?, What's Cooking?, Brick: Who Found Herself in Architecture and
The Ball Book. Stein was previously the restaurant critic for the
New York Observer and
the Village Voice. He is the founding member of The Band Books and the food zine, Reduced Circumstance.