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From reimagining soul food to pushing the boundaries of fine dining, these Black chefs are shaping the future of St. Louis’ culinary scene with creativity, resilience and an unwavering passion for their craft. In honor of Black History Month, we’re celebrating the talent, innovation and impact of the city’s Black culinary leaders. Through bold flavors, thoughtful storytelling and a deep commitment to community, they’re not just cooking – they’re making history.

Scroll through the slideshow below to learn more about Adjo Honsou of FUFU n’ Sauce. Credit: photo courtesy of Adjo Honsou
David Kirkland // Turn Restaurant David Kirkland, the force behind Turn Restaurant and David Kirkland Catering, has crafted a space where the worlds of music and food not only coexist – they dance together. His culinary odyssey began in the 1990s, when he honed his skills at St. Louis landmarks like Frazier’s Brown Bag and Venice Café, but it was his time in San Francisco, where he immersed himself in music, that allowed his culinary passion to mature in unexpected ways. Upon returning to St. Louis, Kirkland took the reins at Café Osage, and in 2017, Turn Restaurant was born. There, he celebrates the ever-changing rhythms of the seasons with dishes that blend local, farm-fresh ingredients into comfort food elevated by artistry. This year, Kirkland is looking forward to a few collaborations including a partnership with Steven Fitzpatrick Smith of The Royale for the Cool Breeze event in March, which will see both venues share their expertise, food, and drink in a celebration of music and culinary craft. Meanwhile, Turn’s signature Slow Jam Sundays continue to be a crowd favorite, inviting guests to enjoy great food and a live DJ spin, where community and good vibes take center stage. “We want people to have good quality food, healthy food,” he shared. “We want you to feel like hanging out in our living room listening to good music.” At Turn, the food is nourishing, the vibe is warm and the music never stops – like a perfect harmony where every note is a reminder of what truly matters. 3224 Locust St., St. Louis, 314.240.5157, turnstl.com Credit: photo courtesy of David Kirkland
Lauren Anthony // Angad Arts Hotel Lauren Anthony, Executive Chef at Angad Arts Hotel, weaves passion and purpose into every dish she creates. Raised in a food-centered family, Anthony’s connection to cooking was forged early on. “Food is my language; it speaks through me,” she shared. Her culinary style embraces elevated comfort food, drawing inspiration from her family’s recipes and cookbooks, while perfecting techniques learned in kitchens over the years. Her journey began at Lion’s Choice, where the complexities and rhythms of a kitchen captivated her. Today, her signature Creole shrimp and grits at Commonwealth, the hotel’s restaurant, exemplify her ability to merge tradition with innovation. Chef Anthony’s rise stands as a testament to her perseverance. “I want to prove that Black chefs can make it and achieve their dreams,” she said, embodying her role as a leader in a space that, for so long, has been reserved for few. She’s proud of her contribution to the revitalization of St. Louis’ Grand Arts District and the broader St. Louis culinary community. “We are celebrating Black culinary traditions with a larger community and highlighting the impact Black chefs have had on our food scene.” Looking forward, Chef Anthony envisions a test kitchen and a line of chef wear, always striving to honor food’s history while pushing its boundaries. 634 N. Grand Blvd., St. Louis, 314.405.3399, angadartshotel.com Credit: photo courtesy of Jasper Paul PR
Juwan Rice // Umoja Food Group Juwan Rice’s culinary narrative is rooted in the warmth of his grandmother’s kitchen, where food was both sustenance and a love language. By the tender age of 13, Rice transformed this familial passion into purpose, cooking for loved ones and launching his own catering business. His journey since has been a meteoric rise – competing on Food Network’s Guy’s Grocery Games, helming the kitchens at Faith Restaurant as executive pastry chef and chef and founding the Umoja Food Group, a collective of brands reshaping the culinary landscape. Rice’s cooking marries Midwestern heritage with boundless creativity, reimagining beloved comfort foods into extraordinary dining experiences. Through his work at Rated Test Kitchen, he champions partnerships with local farmers and artisans, bridging terroir and technique while mentoring the next generation of chefs. Beyond the kitchen, Rice’s commitment to community flourishes. His forthcoming initiative, Palate on Palette, will empower inner-city youth with skills in farming, sustainability and the culinary arts, addressing gaps in food education with an eye toward equity. At just 23, Juwan Rice embodies the soul of St. Louis cuisine – undaunted, imaginative and profoundly connected to the people he serves. umojafoodgroup.com Credit: photo courtesy of Juwan Rice
Reine Keis // SweetArt Bake Shop + Cafe Reine Keis didn’t plan on becoming a baker. She originally studied English Literature and French at Saint Louis University. When her family began to grow, she stepped away from that world and found herself drawn to the kitchen, not just as a place of necessity, but as a place of joy. In 2008, SweetArt Bake Shop + Café was born, a bright and welcoming space on 39th St., where every bite is crafted with care, intention and a touch of rebellion against the notion that indulgence and nourishment must be at odds. Her cupcakes, cookies, and brownies, all of them plant-based, aren’t just desserts; they’re an invitation to sit down, slow down and savor. SweetArt is more than a bakery – it’s a love letter to St. Louis, a space filled with color and community, a place where warmth isn’t just found in the oven. Keis has long used SweetArt as a launching pad, offering mentorship and opportunity to those who might otherwise be shut out of traditional culinary paths. “SweetArt is a teaching kitchen,” she shared. “If you have a passion for it, I want you to come here, learn as much as you can and then go and learn more somewhere else.” Now, after years of nourishing its neighborhood, SweetArt itself is growing. In 2025, the beloved bake shop will leave its flagship location for a new home at The Coronado on Lindell Blvd., with a second outpost opening at The Foundry in February. The address may change, but SweetArt remains a place to experience love and magic. 3701 Lindell Blvd., St. Louis, 314.771.4278, sweetartstl.com Credit: photo courtesy of Reine Keis
Tai Davis // Lineage Tai Davis’s path to the kitchen was as unexpected as it was inevitable. Growing up, he witnessed the profound power food had to connect and communicate. His mother’s cooking wasn’t just sustenance, but a love letter to those fortunate enough to share the meal. The fruits, vegetables and wild game of his childhood shaped a palate that embraced boldness and adventure. “Growing up, my mother’s cooking transformed meals into heartfelt expressions of love and care,” he recalled. Known for his innovative dishes that prioritize aesthetics and technique, Davis champions the beauty of simple yet elevated ingredients. Yet, it’s not just the food that defines his work; it’s his ability to intertwine culinary arts with other creative genres. Lineage, Davis’s acclaimed pop-up dinner series, is slated to relaunch in March 2025, seamlessly blending artistic expressions to offer a multisensory experience that transcends the culinary realm. As a passionate advocate for supporting the BIPOC community and inspiring future chefs, Davis aims to leave a legacy where the boundaries between art and cuisine are fluid. “When competition transforms from being viewed as an obstacle to becoming a source of encouragement and motivation, the entire narrative shifts significantly.” His dedication to community and mentorship continues to push the boundaries of what’s possible in the culinary world, as he builds platforms for aspiring chefs and brings together food, art and culture in a way that’s uniquely his own. tai-davis.com Credit: photo courtesy of Tai Davis
Arica Avery // STL Pot Chef Arica Avery’s journey from college dinner parties to the helm of STL Pot Chef feels less like a typical chef’s path and more like an invitation to a daring culinary adventure. “I see my role as a bridge between cannabis culture, food and community,” she said. Avery’s approach is simple, yet profound: combine the comfort of familiar dishes with the intrigue of innovation. The result is food that feels both cozy and thrilling, familiar yet entirely new. In her curated events, Avery crafts meals that speak to her passion for both the culinary arts and cannabis culture. “I want to inspire others to see cannabis as more than a plant to get high,” she explained. “It’s a way to revolutionize dining experiences and create something truly extraordinary.” The blending of flavors and techniques, alongside her thoughtful infusion of cannabis, offers guests an entirely new way to think about both food and its possibilities. Beyond her kitchen, Avery’s ambitions are even more expansive. “I want to create a brand that goes beyond St. Louis, that introduces people everywhere to the world of elevated cannabis dining,” she shared. With her vision and determination, STL Pot Chef is poised to make waves across the country, redefining what it means to dine with intention and creativity. stlpotchefs.com Credit: photo courtesy of Arica Avery
Ty-Jai Tutson // The Foodie Bistro Ty-Jai Tutson’s story begins in a kitchen, a place where idleness was never an option. His grandmother made sure of that, guiding him through the rhythms of cooking until it became his refuge. By 15, his passion had outgrown the confines of a home kitchen. In 2021, with a vision beyond his years, he persuaded his initially hesitant sister to join him in opening The Foodie Bistro. Now 3 years later, Tutson is crafting an elevated soul food experience, one that takes the comfort and depth of his heritage, honoring its deep roots while weaving in global influences to create something both familiar and refreshingly new. “I always use soul food as a base of all my food, the flavors, the passion of it,” he shared. “The love I always use as a base, and then I build on top of it.” Tutson’s ambitions extend far beyond the plate. Through Kid at Heart Creations he is committed to equipping young people, especially in communities like East St. Louis, with culinary and entrepreneurial skills, forging opportunities where few exist. This year he will host five culinary tastings in collaboration with local businesses such as Tenacious Eats, BradenSTL and St. Louis Pescetarians. He will also unveil a new sauce line, bringing his signature flavors to even more tables. In St. Louis, Tutson is not just cooking, he is breaking barriers, proving that food is more than sustenance. It is connection, community and ultimately transformation. His work is a testament to the power of the kitchen – not just as a place to cook but as a space to heal, create and build a legacy. thefoodiebistro.com Credit: photo courtesy of Ty-Jai Tutson
James Boatright // Boatright’s BBQ For pitmaster, James Boatright, food isn’t just fuel –it’s a storyteller. With roots deeply planted in the rich culinary traditions of Mississippi and Louisiana, his journey into the world of barbecue began around family gatherings filled with the smoky, tantalizing aroma of Southern flavors. “I was always intrigued by barbecuing [and] playing with fire as a kid,” Boatright recalled. What began as youthful curiosity blossomed into a lifelong passion for the art of cooking with wood, fire, and bold flavors. Boatright’s approach to barbecue is anything but traditional. When asked to define his style, he offers a single word: “Unorthodox.” He elaborates, “Food isn’t one-dimensional.” Drawing inspiration from barbecue hotspots like Texas and St. Louis, Boatright masterfully blends sweet and spicy flavor profiles to craft something uniquely his own. This inventive approach has earned him national recognition, with standout appearances on Netflix’s The American Barbecue Showdown and Food Network’s Fire Masters. After cementing his reputation in the barbecue world, Boatright is ready to take on a new creative challenge. Currently, he’s seeking investors and financial backing to bring his vision for original culinary shows to life, but his ambitions don’t stop there. Boatright is also deeply committed to mentoring the next generation of chefs, particularly within the Black community. “Know that setbacks are just that – setbacks,” he shared. “They’re not stopping blocks. The only thing that can stop you is you.” Now, with a focus on creating culinary content and inspiring others, Boatright remains grounded in his belief in the transformative power of food. “Food connects us. It’s memories, it’s peace – it’s magic.” facebook.com/boatrightsbbq/ Credit: photo courtesy of James Boatright
Jay Sweets // De’Lish Emporium Jay Sweets, co-owner of De’Lish Emporium and sous chef at Rated Test Kitchen, has always found solace and inspiration in baking. Growing up with a learning disability, traditional methods of learning often felt inaccessible, but baking became his sanctuary. What started as a fascination with reading the back of cake boxes soon grew into a profound way to connect with the world, helping him hone skills like math, reading and spelling through the language of ingredients. His culinary journey is deeply rooted in family. Jay’s great-grandfather, who owned and operated a café, has become his greatest inspiration. “In every recipe I create, I feel a connection to him,” he reflected, honoring his family’s legacy with each dish. At Rated Test Kitchen, Jay thrives in a collaborative environment, working alongside Chef Juwan Rice, whose mentorship has deeply influenced his growth. “It’s been an incredible journey learning and contributing to such a talented team,” Sweets shared. Beyond the kitchen, Sweets is passionate about mentoring children with disabilities, showing them that creativity and determination can transform challenges into strengths. His journey embodies the transformative power of creativity, determination, and breaking barriers. He aspires to leave a lasting legacy that not only redefines culinary traditions but also nurtures an inclusive and dynamic community. “I want to show the next generation of chefs that they can pursue their dreams unapologetically,” he shared, championing a more inclusive future for the culinary world. delishemporium.com Credit: photo courtesy of Jay Sweets
Adjo Honsou // FUFU n’ Sauce Adjo Honsou is transforming the food scene, serving not just meals, but an invitation to experience a rich cultural tapestry woven with the flavors of her Togolese childhood. Her restaurant, FUFU n’ Sauce, is both a refuge and a celebration, where food is a way of telling stories, honoring ancestors and creating something lasting. “Food is not just about sustenance,” Honsou shared. “It’s a bridge between cultures.” Her victory on The Great American Recipe in its third season was a moment of revelation, not just for her, but for the many who had yet to taste the authenticity of West African cuisine. “It wasn’t just about winning the competition,” she reflected. “It was about representing the diversity I wanted to see in the world– the kind of representation I didn’t have growing up.” Yet her ambition doesn’t stop at recognition. “This year, I want to work with Chef Gordon Ramsay,” she revealed, believing that the partnership could catapult FUFU n’ Sauce into the mainstream spotlight. Honsou’s journey is not about the accolades. It’s about something deeper – about the quiet reverence of her roots and the desire to share them. She partners with organizations like CORE Collective and the St. Louis Zoo, using her culinary skills to break barriers and build understanding. “By pushing the boundaries of what’s been traditionally represented in mainstream food culture,we’re making room for future generations of chefs to bring their own stories to the table,” she shared. At FUFU n’ Sauce, every dish tells a story, and Honsou is the storyteller we’ve all been waiting for. fufunsauce.com Credit: photo courtesy of Adjo Honsou

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