From chefs and farmers, to storytellers, activists and innovators, the Black Women in Food Awards celebrate the women shaping culture, industry, and community worldwide. The 9th Annual Awards celebrates the visionary Black women transforming the food, beverage, and hospitality industry through leadership, innovation, advocacy, and cultural impact. Honorees are nominated by the public and selected by a distinguished panel of judges representing diverse sectors across the food ecosystem. The 2026 honorees were officially recognized at the Black Women in Food Summit, where each received a commemorative award plate featuring the image of legendary restaurateur and community leader Virginia Ali, co-founder of Ben’s Chili Bowl.
Meet the Honorees
amplifier: an individual that leverages their voice and platform(s) to highlight stories or narratives in the food system.
Lyndsay C. Green is the dining and restaurant critic at the Detroit Free Press, where she reviews Detroit-area restaurants and shines a light on local food businesses. In 2023, Green was named a Pulitzer Prize finalist in the criticism category, and a James Beard Award-winner for Emerging Voice in Journalism. Her essay, “Accidentally Anonymous” is featured in the 2023 “Best American Food Writing” anthology series, published by Mariner Books, a Harper Collins imprint. In 2024, she was a nominee for a James Beard Award in the Jonathan Gold Local Voice category, and in 2025, she won the award in the Foodways category, making her a two-time James Beard Award-winner. Outside of the newsroom, Green is an advocate for urban farming and food sovereignty.
beverage master: An individual with knowledge in spirits, beer or wine that leverages their expertise to move the industry forward through education, creativity, and/or engagement with people or brands.
Stephanie L. Franklin is the Founder and Vintner of Franklin Vines Wine & Vineyard, a wine brand rooted in Texas dedicated to producing premium wines while building a vineyard on her grandfather Guyler Shankle’s land in the historic Freedmen’s town of Shankleville, Texas. After being laid off during the COVID-19 pandemic, Franklin pursued her passion for wine, completing winemaking internships in Napa Valley and Texas before launching Franklin Vines. Her inaugural release, the Founders Series 2022 Texas Tannat, has earned multiple awards, including recognition from the International Women’s Wine Competition, the San Francisco Chronicle Wine Competition, and the Houston Livestock Show & Rodeo International Wine Competition, where she has also served as a wine judge. Through Franklin Vines, Stephanie is committed to honoring the legacy of Shankleville while advancing economic development, agriculture, agritourism, land stewardship, and greater representation for women of color in the wine and agriculture industries.
corporate champion: A corporate champion works in the private sector to shape products, ideas, and/or opportunities that contribute to a more sustainable and inclusive food system.
Courtney Willis is a transformational leader in hospitality, with more than 25 years of experience building inclusive, people-centered cultures. At Restaurant Associates, part of Compass Group USA, she made history as the company’s first Vice President of Inclusion, Belonging, and Culture—using food as a powerful force for connection and community. A proud graduate of Clark Atlanta University and Cornell University’s School of Hotel Administration, Courtney is deeply committed to expanding opportunity within the industry. She serves on the board of Hot Bread Kitchen, advancing economic mobility through culinary training and entrepreneurship in New York City, and supports emerging talent through the C-CAP’s DC Advisory Council.
creator: an individual that creates content, experiences, or products that connect people to different foods.
Savannah Campbell is a professional chef, author, entrepreneur, and founder of Caribe & Co. - a line of Caribbean-inspired flavored syrups for coffee and cocktails. Born into a blended Jamaican American family and later earning her Bachelor's in Food & Beverage Entrepreneurship from Johnson & Wales University, she has spent years championing flavors from the diaspora. She is the author of a cookbook titled, If I Had A Cafe in the Caribbean, which includes 18 coffee and cocktail recipes celebrating the flavors of the island featuring her flavored syrup brand. Winner of Best Dressed Plate's Excellence in Culinary Entrepreneurship USA award and one of Center for Women in Enterprise's Rising Stars 2026, Savannah is leading the category with naturally flavored, culturally inspired syrup for everything from morning coffee to late night cocktails.
Jade Paris is the founder and host of Sixth Seat, a curated dining series that brings together strangers, storytellers, and culinary professionals for intentional conversations over thoughtfully crafted meals. Through immersive dinner experiences and filmed episodes, she explores the cultural, emotional, and personal narratives that live at the table. With a background in laboratory management, Jade approaches hospitality through a lens of structure and storytelling, designing gatherings that highlight the intersection of food, memory, identity, and community. Her work centers on creating spaces where meaningful dialogue can unfold naturally through shared dining experiences. Based in San Antonio, Texas, Jade is building Sixth Seat into a platform that documents the human stories behind food while celebrating chefs, diners, and the rituals that connect us to the table.
Leonie Badger is a Ghanaian-born, Brooklyn-based creator exploring the intersection of food, cocktails, and design. After pivoting from a career in architecture and management consulting, she now channels a genuine love for food and creativity into thoughtful storytelling and refined recipes. Her work approaches taste as both a craft and a personal blueprint.
culinarian: A culinarian is trained or self-taught in the art of cooking and demonstrates exemplary talent through their work.
Lorna Maseko is an award-winning South African chef, cookbook author, television host, and entrepreneur recognized for bringing South African flavours to global audiences. Known for blending refined culinary technique with the rich traditions of South African cuisine, she has built a multifaceted career spanning food, media, and business. She is the founder of the Ekhaya Dining Experience, a curated culinary platform that celebrates connection, culture, and storytelling through food. Through Ekhaya, she has created memorable dining experiences that showcase the depth and elegance of South African-inspired cuisine in intimate and impactful ways. Lorna has appeared as both a judge and competitor on major international culinary platforms, including Beat Bobby Flay, Bobby’s Triple Threat, and Chopped, and served as a judge on Season 20 of Top Chef in the United States. She also hosted Top Chef South Africa, further cementing her presence as a leading voice in global culinary media. Beyond television, Lorna launched the Lorna Maseko cookware line, available on HSN, and in 2025 partnered with South African Airways to showcase South African cuisine on their international business class menu. She continues to expand her culinary footprint through curated dining experiences, product development, and upcoming restaurant concepts between South Africa and the United States.
Maya-Camille Broussard is the chef and owner of Justice of the Pies a bakery located on the South Side of Chicago with a social mission that stewards for fairness and equality. Justice of the Pies opened its flagship storefront location in September 2023, transforming her mother’s childhood dentist office into a production kitchen complete with a retail area and teaching kitchen. She is one of the stars of Bake Squad, wh.ich aired its second season in January 2023 on Netflix. Broussard was also a finalist for Outstanding Baker in the 2022 James Beard Foundation Restaurant and Chef Awards. In December of 2023, Justice of the Pies was named one of the Best New Restaurants and Maya-Camille was named Pastry Chef of the Year by Esquire magazine. In 2025, Justice of the Pies was named Best Bakery by the Chicago Tribune in its Critic’s Choice Food Awards. Maya-Camille released her book titled, Justice of the Pies: Sweet and Savory Pies, Quiches, and Tarts plus Inspirational Stories from Exceptional People: A Baking Book (Clarkson Potter) in the fall of 2022. The book was named one of the best cookbooks for the fall of 2022 by Food & Wine magazine, Bon Appetit magazine, and OprahDaily.com. As a member of the Deaf and Hard of Hearing community, Broussard is an advocate for people living with disabilities. Maya-Camille is also the founder of the Broussard Justice Foundation, a 501(c)3 non-profit organization that focuses on food-related and health-related issues.
Charlene Johnson is a seasoned culinary professional with 28 years of experience in the food industry. She serves as Lead Culinary Instructor at Hot Bread Kitchen, a nationally recognized nonprofit dedicated to creating economic opportunity through culinary training and food entrepreneurship. Throughout her career, Charlene has combined culinary artistry with community impact. Her dedication to mentorship and food education earned national recognition, including the Richard Sax Food Action Grant from the International Association of Culinary Professionals for her work as a chef and mentor supporting community culinary initiatives. A graduate of the renowned French Culinary Institute, Charlene has built a career rooted in both excellence and mentorship, bringing deep industry knowledge and a passion for empowering the next generation of culinary talent.
game changer: an individual that uses their voice or influence to bring about positive change for individuals, groups, communities, or the environment.
Damilola Aminat is an award-winning climate tech pioneer, strategist, and clean energy executive dedicated to advancing grassroots sustainability across Sub-Saharan Africa. Serving as a Director and Co-Founder for CCCI Africa (Clean Cooking Club Initiative), she delivers the vital strategic leadership and commercial vision necessary to scale sustainable clean cooking initiatives and transition underserved populations toward a low-carbon economy. Damilola uniquely bridges human behavior with environmental engineering, holding a degree in Psychology alongside an MBA. Through her wider clean-tech ventures (including co-founding D-Olivette Enterprise), she pioneered innovations like the "Kitchen Box"—a domestic bio-digester converting household organic waste into safe cooking biogas and organic fertilizer. At CCCI Africa, she spearheads high-level policy advocacy, fosters strategic cross-border partnerships, and oversees operational frameworks to empower rural women, reduce indoor air pollution, and mitigate deforestation. Her profound impact on climate adaptation and gender-inclusive green economies has earned her prominent global accolades, including the 2024 Les Margaret Award, designation as an IUCN Leaders Forum Changemaker (2024), and selection as an EE 30 Under 30 Global Leader by the North American Association for Environmental Education (NAAEE). She is also a distinguished fellow of the International Finance Corporation (IFC) and a UN Women and FAO Laureate.
HOSPITALITY MAVEN: an architect of professionalism and excellence in guest experience who translates care into service.
Jessica Douglas is a passionate storyteller, lifestyle content creator, and cultural event curator based in North Carolina. As the founder of Taste of BLK, she celebrates Black culture through food, art, and shared experiences. Jessica’s vision is to create spaces that foster unity, uplift Black-owned businesses, and highlight the beauty of Black heritage. Her dedication to empowering others and her talent for curating impactful events have made Taste of BLK a vibrant platform for cultural celebration and connection.
innovator: An innovator creates or adapts tools, models, approaches, and/or harnesses technology in efforts to solve challenges within the food system.
Kendal Mitchell is an interdisciplinary artist, chef, and biomaterials designer. Her design practice explores innovative methods for creating circular systems in the restaurant industry by transforming food waste into functional and biodegradable objects for interior design, bridging the worlds of biomaterials science, environmental activism, and culinary art. Her inaugural project Bringing Food Waste Back to the Table is a creative manifesto and a toolkit for reimagining new systems for biodegradable and regenerative design. From oyster shell stools and eggshell vases to seaweed lamps, it presents imaginative interventions that reintroduce food waste into the dining experience, prompting a deeper attention to the potential for material reform in the hospitality industry.
RESTAURATEUR: An individual that uses their entrepreneurial skills and business acumen to launch and grow impactful restaurant businesses.
Michele McQueen is an Oakland-born restaurateur and culinary visionary with over 25 years of experience shaping the Bay Area food scene. A graduate of the Howard University School of Business, she masterfully combines business acumen with culinary artistry, having successfully owned and operated more than five distinct restaurant concepts. She first captured the region's heart at San Francisco’s legendary Gussie’s Chicken and Waffles, building a star-studded following that included Stephen and Ayesha Curry and Mayor London Breed. Today, Chef Michele is the Executive Chef and Owner of Town Fare, a celebrated culinary destination located inside the Oakland Museum of California, as well as the swanky, design-forward cocktail lounge Lucy Blue. Renowned for fusing nostalgic Southern soul food with vibrant global flavors, Chef Michele continues to craft exceptional dining spaces where culture, community, and impeccable taste collide.
trailblazer: a well-accomplished leader who has paved the way for others and has made groundbreaking contributions to the food system.
Rizpah Bellard, a Cornell University graduate and Black Angus cattle rancher, has dedicated her career to bridging the gap between society and agriculture. As the President of Nova Farming, Rizpah has made significant strides in the agriculture sector by successfully selling high-quality, all-natural beef to Kern County School Districts and fulfilling a $1.8M contract with the Central California Food Bank, providing a nutritious protein option to underserved communities. In addition, she has developed and pioneered an innovative K-12 agriculture education curriculum, introducing young learners to the fundamentals of agriculture, and inspiring them to consider careers in the industry. Rizpah has received numerous accolades, including Fresno's African American Historical Museum Trailblazer Award (2026), COWGIRL Magazine’s 30 Under 30 Class of 2024, a Certificate of Special Congressional Recognition from Congressmember Jim Costa (2024), and has been featured in various media outlets for her impactful work. Rizpah is committed to addressing socio-biological issues while promoting sustainable agricultural practices.