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Traditionally, Black women have used cooking to satiate, restore and heal their people.
Food is an expression of culture and heritage- especially for Black women. It’s a love language. It can also be a vehicle for resistance and progress in the face of classism and racism.
Some visionaries and activists make their statements using paint or protests, while others use butter, garlic and onions. Whether recipes are passed down or created anew, food is the one thing that moves us as a people. Black women are at the forefront of that movement.
In time for Black Women’s History Month, meet the nine Black female chefs pushing our food traditions forward with old faves and more progressive culinary delights.
Chef Edna Lewis
1916 – 2006
Chef Edna Lewis made culinary history in many ways. She was one of the first Black women from the south to use her real name when she authored a cookbook. Known as the Grande Dame of southern cooking, Lewis changed the way America saw southern cooking, focusing on fresh, seasonal ingredients and creating elevated dishes. She was also the co-owner of Café Nicholson, a French restaurant on the East Side of Manhattan frequented by the likes of Truman Capote and Salvador Dali.
Chef Leah Chase
Praised as the “Queen of Creole,” Chef Leah Chase was an author and TV personality who championed African American cuisine and art. A chef all her life, Leah inspired the character of Princess Tiana of The Princess and the Frog. However, her most notable achievement would be the founding of New Orleans’ famous Dooky Chase’s Restaurant. Not only is Dooky Chase loved for its authentic Creole cuisine, but it also served as the first gallery featuring Black artists in New Orleans.
Chef Nina Compton
Chef Nina Compton has brought authentic Caribbean food to the fine dining scene of America. St. Lucia-born culinary master Nina, was featured on Top Chef, season 1. She was also voted a fan favorite. The dynamic chef owns two highly sought-after restaurants in New Orleans and serves as the culinary ambassador for her home island of St. Lucia.
Chef Mashama Bailey
In 2019, Chef Mashama Bailey was given a James Beard Award for Best Chef in the Southeast. She snagged another James Beard Award in 2022 for Outstanding Chef. Chef Bailey co-opened The Grey Market in Savannah, Georgia, which combines atmospheric pieces of NYC bodegas and Southern lunch counters. She also serves on the Edna Lewis Foundation, which is dedicated to preserving African American history through the culinary arts and celebrating Southern food and culture.
Chef Tirzah Love
Chef Tirzah Love is a private chef and caterer. She also runs the Soul Food Farm in Solano County, California, which is a working farm raising sheep and chickens, and selling specialty items like essential oils and olive oil. The farm is an educational center providing workshops on important topics related to sustainability and healthy living. Chef Tirzah is passionate about teaching people about eating a clean, organic and GMO-free diet.
Chef Makini Howell
Chef Makini Howell served as the personal chef for Stevie Wonder during his 44-city Songs In The Key Of Life tour. Howell has brought vegan food to the fine dining scene in Seattle, Washington, where she owns her famous Plum Bistro in Capitol Hill. Her food empire has continued to grow, as she now runs her food truck Plum Burgers, a casual spot to grab a bite, Plum Pantry and her dessert shop, Sugar Plum. Her truck Plum Burgers was the first vegan food truck in Seattle.
Up And Comers To Look Out For
Chef Sachet Walker
Chef Sachet Walker was inspired to start creating kidney-healthy recipes when her son was diagnosed with focal segmental glomerulosclerosis (GSGS) – a rare condition in which scar tissue develops inside the kidney’s filters. In addition to recipes, she offers tips on kidney-healthy cooking, including seasoning blends you can make at home.
Chef Hardette Harris
Chef Hardette Harris made culinary history when she created the official meal of North Louisiana, which was only the second official meal of the U.S. at the time. The multi-course meal includes a meat pie, several entrée options including fried catfish and BBQ ribs, and tons of sides like collard greens, peas and beans and fried okra.
Chef Thérèse Nelson
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Chef Thérèse Nelson is dedicated to preserving the culinary past of Black America and connecting Black chefs who are interested in tying the past to the present and future through their creations. Nelson founded Black Culinary History. An organization that hosts events, has a podcast and provides resources all focused on its goal of preserving Black history through food. The org’s Instagram page cites that Black Culinary History is “Honoring our Past. Celebrating our Work. Building our Future.”
