The nominee is an “up and coming” chef who demonstrates exemplary talent, shows leadership and promise for the future.

Washingtonian, March 11, 2019

At Kith/Kin, Onwuachi reimagines his earliest food memories through a bold, innovative fine-dining lens.

The Rum Reader, January 15, 2019

“Have you been to Kith and Kin lately?” is the question making the rounds on the food circuit now.

The Washington Post, October 12, 2018

He sources the two- or three-pound snappers from the Florida Keys and marinates them in spices before dredging them in cornstarch to create the audible crunch.

Washington City Paper, October 8, 2018

“As I got older and had to provide for myself, it taught me to really appreciate things like electricity, and how precious it was just to go to your tap and drink cold water,” he said.

Restaurant Hospitality, September 27, 2018

Tapping into his cultural roots in Jamaica, Trinidad, Nigeria and Creole Louisiana, it’s a natural fit for Chef Kwame Onwuachi, who rose to fame on Top Chef, and recently shared his talents at the famed James Beard Foundation.

Island Origins Magazine, September 12, 2018

The Kith/Kin bar team draws on two types of dark rum for its Manhattan-style riff

On Tap Magazine, July 28,2018

The mastermind behind the themed culinary pairings is Chef Kwame Onwuachi of the hotel’s Kith/Kin, a 96-seat dining room with a menu inspired by Onwuachi’s background, combining flavors from Nigeria, New Orleans and the Caribbean.

Forbes, July 8, 2018

At his new digs in the InterContinental Hotel, he’s serving Afro-Caribbean cuisine like curried goat with fresh roti, wagyu short ribs coated in suya spice, and a seafood plateau with bigeye tuna kitfo.

Thrillist, June 6, 2018

There’s always time for more food. For a nice little snack, I would go to Kith and Kin. Chef Kwame [Onwuachi] is amazing. It’s easy to see why he’s Questlove’s and lots of other people’s favorite chef.

Washington Post, May 29, 2018