The 7th Annual
Black Women in Food Awards
The Awards pay homage to the unyielding efforts of Black women who have left an indelible mark across diverse sectors within the expansive food and beverage industry. Honorees are selected through a public nomination process, rigorously evaluated by a panel of seasoned experts, and ceremoniously unveiled every March.
the amplifiers: these women are leveraging their voice and platform(s) to highlight stories or narratives in the food system
2024 Honorees
Ashia Aubourg (Brooklyn, New York) is a freelance food writer, recipe developer, entrepreneur, food justice advocate, and creative. Her writing unearths underrepresented narratives within food, travel, policy, and culture. She identifies as she/her and is Black with roots in Haiti and Bermuda. Ashia founded Nourished Palate, a digital food media platform, and food business in 2019. You can find her penning stories when she's not selling Haitian bundt cakes or Bermudian johnny bread at farmer's markets or pop-ups. She's written and produced editorial projects for publications like Cuisine Noir, Food & Wine, Food52, Americas Test Kitchen, and more.
Yolanda Evans (Berlin, Germany) is an award-winning freelance writer with more than 18 years of experience covering dining, cocktails, travel, and lifestyle. In 2022, she won an IACP award for Narrative Beverage Writing Without Recipes. She has contributed to Savoring Gotham: A Food Lover’s Companion to New York City, a comprehensive reference book about New York City's culinary and drink history. Yolanda is based in Berlin and her work has appeared in Afar, Here Magazine, Viator, Point Guy US and UK, Washington Post, Imbibe, Vinepair, Shondaland, Zora, Food 52, Food & Wine, Punch, Travel + Leisure, Wine Enthusiast, Lonely Planet, Thrillist, Spruce Eats, Architectural Digest and more.
Brianne Garrett (Long Island, New York) is a journalist and editor focused on food, lifestyle, and entrepreneurship. She is currently managing editor for Ayesha Curry’s Sweet July brand, ensuring that informed and inspired storytelling centered on the perspectives of Black women is prioritized. She manages, edits, and collaborates with a cohort of contributors—chefs, writers, content creators, and more—for Sweet July's print magazine and digital vertical. She also facilitates partnerships with like-minded brands like The Roots Fund and Black Women Photographers, and helms virtual and in-person editorial programming often housed at Sweet July's flagship store in Oakland. She was previously a reporter and editor at Forbes, where she led content and community to create equitable pathways for creatives of color. She has also explored the intersection of wine, food, and pop culture for Wine Spectator. At the heart of Brianne's work are stories for the soul.
Crystal Wilkinson, (Lexington, Kentucky) a recent fellowship recipient of the Academy of American Poets, is the award-winning author of Praisesong for the Kitchen Ghosts, a culinary memoir, Perfect Black, a collection of poems, and three works of fiction—The Birds of Opulence , Water Street and Blackberries, Blackberries. Her food writing has appeared in Oxford American and Emergence Literary Magazine. She is the recipient of an NAACP Image Award, an O. Henry Prize, a USA Artists Fellowship, and an Ernest J. Gaines Prize for Literary Excellence. She has received recognition from the Yaddo Foundation, Hedgebrook, The Vermont Studio Center for the Arts, The Hermitage Foundation and others. Her short stories, poems and essays have appeared in numerous journals and anthologies including most recently in The Atlantic, The Kenyon Review, STORY, Agni Literary Journal, and Southern Cultures. She was Poet Laureate of Kentucky from 2021 to 2023. She currently teaches creative writing at the University of Kentucky where she is a Bush-Holbrook Endowed Professor.
the beverage masters: these women are leveraging their expertise to move the beverage industry forward through education, creativity, and/or engagement with people or brands
Alice Achayo (Boston, Massachusetts) is the founder of The Wine Linguist, reshaping approaches to discussing wine to increase accessibility and relatability to diverse wine drinkers, and raising awareness around the work of winemakers and vineyard stewards. Achayo's wine and dinner experiences center the stories behind featured cuisines and the paired wines. Her workshops and seminars teach wine professionals and wine drinkers alike how to shift the language they use to talk about wine to foster a deeper appreciation for wine that goes beyond taste. For Achayo, wine language draws upon sensory memories, and wine serves as a medium that bridges cultures and encourage genuine human connections.
Tiffanie Barriere (Atlanta, Georgia) is the bartender’s bartender, an influencer and educator who has been awarded with some of the beverage industry’s highest honors. The Bar 5 graduate is a Tastemakers of the South award-winner who spent seven years as the beverage director of One Flew South the “Best Airport Bar in the World.” As an independent bartender she is known for creative and innovative cocktail menus and bar consultancy clients; hosting mixology classes around the nation and connecting culinary, Black history and farm culture with spirits. In 2020, Tiffanie was featured on Food Network’s The Kitchen along with receiving the Tales of the Cocktails Dame of the Year award. As a leader, she is a member of the Tales of the Cocktail Philanthropy & Development Committee, Co- Chair to the Tales Catalyst Award and a member of the Atlanta chapter of Les Dames d’Escoffier. The Louisiana-Texas native is the trustworthy mentor of some of the best bartenders and mixologists in the world and remains a goal of education, service and fun with every pour.
the corporate champions: these women work in the private sector and shape products, ideas, or opportunities that contribute to a more sustainable and inclusive food system
Angela Bankhead (New York, New York) is Senior Director of Brands at Marcus Samuelsson Group. She distinguishes herself through exceptional contributions, fueled by her profound commitment to community and culture. Her inclusive leadership engages every team member in decision-making processes, extending beyond Marcus Samuelsson's persona to encompass his restaurants, brand sponsors, events and the James Beard and two-time Emmy-nominated television show, EatUp! NYC. In her role, she orchestrates large-scale events in Harlem, supporting neighborhood restaurants through initiatives like Harlem EatUp!'s dine-around series, connecting local chefs with celebrities for collaborative menus. Angela's impact extends beyond New York as she spotlights local chefs in other cities. Angela's profound dedication positions her as a transformative force, shaping the culinary landscape while championing diversity, community, and authentic cultural representation.
Christian Richardson (Baltimore, Maryland) is a senior program manager at Nordstrom, where she collaborates with cross-functional teams to ensure fairness and balance in retail, designing programs for an inclusive and diverse ecosystem including their Restaurant partnerships and consumer packaged goods. Beyond her role at Nordstrom, she consults as a Creative Director for the Spice Suite, leading brand research and strategy. With a reputation as a "brand griot" from experiences at POPSUGAR and others, she excels in storytelling and creative strategy for consumer packaged goods and more. Christian is also the founder of Haushold, a lifestyle brand that creates products for the home, including plateware inspired Black heritage and culture.
Tiffaine Stephens (Brooklyn, NY) currently leads all marketing for Pepsi Dig In, a platform to help Black-owned restaurants grow. Throughout her career, she has been an agent for change within Diversity, Equity & Inclusion – often leading efforts for more representative talent recruitment practices and illuminating opportunities within organizational cultures to better serve underrepresented groups, especially Black women in corporate America. As an alumna of NYU Stern (MBA) & Howard University (BBA), she believes in leading with empathy, truth and with a service mindset. Tiffaine is originally from East Orange, NJ, and currently resides in Bed-Stuy, Brooklyn.
Marina Woodruff (Atlanta, GA) currently serves as the Café Hospitality Strategy and Experiences Lead for Capital One, developing the food and beverage experience and programming strategy for innovative, open to the public café spaces. She began her career on Wall Street in wealth management roles for both JPMorgan and Morgan Stanley before joining Caesars Entertainment as the Director of Hospitality & Entertainment Marketing. Prior to Capital One, she was the Brand & Marketing Strategist for her family’s craft barbeque sauce business, Off the Grill & More, leading the retail expansion strategy for retailers such as Sam’s Club. Marina is a proud alumna of Spelman College and graduate of Duke University, The Fuqua School of Business. She is recognized for employing thought leadership to drive innovation and growth, delivering impactful food and beverage experiences with intentional integration and advocacy for the underrepresented.
the creators: these women are building community and creating content and experiences to connect people to food
Rosalynn Daniels (Alpharetta, GA) is a multifaceted talent, wears multiple hats as a recipe developer, food photographer, content creator, and TV host and personality. Navigating the intricate balance of wifehood and motherhood, she confronted the challenge of harmonizing her cosmopolitan interests with her evolving family roles. Through this journey, Rosalynn learned the art of overcoming the juggling act, discovering the profound rewards of gathering her family around a home-cooked meal. Fueled by passion, she translated this experience into the creation of the Rosalynn Daniels brand, marked by TV appearances, brand partnerships, and the hub of culinary inspiration, RosalynnDaniels.com. Her aspirational lifestyle, shared with her audience, emphasizes simplicity, preparation, creative thinking, and maintaining culinary excellence without straining the budget.
Maya French (Los Angeles, California) is a visionary entrepreneur and accomplished brand builder in the Consumer Packaged Goods (CPG) sector, boasting a wealth of over a decade's experience in the industry. Notably, she co-founded Koia, the nation's leading plant protein beverage, which has achieved nationwide distribution across esteemed retailers including Whole Foods, 7-Eleven, Publix, and Walmart. With a profound passion for innovation and a relentless drive for success, French has recently embarked on a new chapter in her career by establishing MAD Projects, a cutting-edge Venture Studio. She serves as the co-founder of two groundbreaking consumer brands set to make their debut in the market this year – Happypop “Sparkling Energy Pop” and Relate Wellness."
Dominek Tubbs (New York, New York) is a digital creator based in New York City specializing in food and travel content. With a passion for culinary adventures and storytelling, she has become a trusted resource in the city's gastronomic landscape and beyond. In 2017, Dominek founded Dom N' The City, a platform that showcases engaging storytelling, vivid photography, and honest reviews of restaurants and food-related experiences. Her passion lies in supporting businesses owned by women, Black people, and Indigenous People of Color (BIPOC). She enjoys highlighting them through her website, social media platforms, and a monthly newsletter. Her expertise has enabled her to collaborate with national brands and tourism boards such as Pepsi, Eventbrite, OpenTable, Panera, Choose Chicago, and NYC Tourism."
Althea Brown (Aurora, Colorado) is the creator and voice behind metemgee.com, a blog about Guyanese (Caribbean) recipes and traditions. She offers simplified recipes, made accessible with diet specific tweaks. She is the author of the bestselling cookbook Caribbean Paleo. You can often find her on social media sharing stories about traditional Guyanese food and culture, and how she remixes dishes to fit her dietary needs. Born and raised in Georgetown, Guyana, Althea now lives in Aurora, Colorado, with her husband and three children.
Toni Chapman (Miami, Florida) is a culinary content creator, social media influencer, author, and the founder of Tonicooks. Her professional journey includes collaborations with top-tier brands such as Coca Cola, Starbucks, Walmart, Aldi, and Mattel Barbie. With a substantial online following of nearly 4 million, she has served as on-camera talent for BuzzFeed Tasty, connecting with a global audience through tutorials and engaging content on various culinary topics. As the founder of Tonicooks, she has led the company to serve over 50,000 individuals in five years, bringing the joy of home-cooked, flavorful meals to households across the country. Beyond the screen, Toni's authored "Made with Love," her debut self-published cookbook.
the culinarians: these women are trained or self-taught in the art of cooking and demonstrate exemplary talent through their work
Tonya Thomas (Baltimore, Maryland) is a chef and entrepreneur who has always worked to combine her love of food, family and community with culture and tradition. Tonya has been in the industry for over 25 years, and has operated a catering company, and has opened and operated several nationally recognized and award-winning restaurants with an aim to reclaim the narrative around African American cooking and soul food traditions, sharing this legacy and being part of its evolution. In March 2020 Tonya and her husband stepped away from award winning Ida B’s Table to partner and start the H3irloom Food Group. Tonya has cooked in the James Beard House and JBF Platform, traveled with well-known chefs to Senegal and Cameroon, is a 2021 & 2023 JBF Chef Bootcamp Alum, cooked at the Bayhaven Food & Wine Festival, Charleston Wine & Food, The Family Reunion Food & Wine Salamander Collection, a speaker at SXSW 2022, JBF Legacy Advisor 2022, and James Beard WEL Alum 2022. Today, her work continues to extend beyond the kitchen with TasteWise Kids, an organization that offers food education to children to inspire a lifetime of healthy eating habits.
Ashleigh Shanti (Asheville, NC) is a chef offering a unique culinary voice rooted in Black foodways and preservation. In 2019, Shanti was named one of "16 Black Chefs Changing Food in America" by The New York Times and in 2020, was a finalist for the James Beard Foundation“Rising Star Chef of the Year.” During her tenure as Chef de Cuisine at Benne on Eagle, the restaurant was included in Bon Appetit’s and Thrillist's 2020 Best New Restaurants lists. Currently, she owns and operates Good Hot Fish, a fish fry concept in Asheville, NC.
Fariyal Abdullahi (New York, New York) is currently the Executive Chef of Hav & Mar in NYC. Since becoming a chef, Abdullahi has worked at the three-Michelin-star eatery, Noma, in Copenhagen, and was previously the culinary manager at five Hillstone Restaurant Group locations. Her food tends to nod to her Ethiopian roots and has been featured in spaces such as The Met Gala and Vogue. She is also a 2024 James Beard Foundation Emerging Chef Award nominee. Outside of cooking, Fariyal does advocacy work with Save The Children and also shares a collective non-profit with her friends that builds schools in rural parts of Ethiopia called Take Care of Home.
Lana Lagomarsini, (New York, New York) the owner of her private chef business Lana Cooks, established in response to the pandemic shutdown of normal restaurant life, has had the pleasure of cooking for clients all over the tri-state area and as far as the southwest and the Caribbean. Lana is exploring her own voice as a woman of color, organizing pop ups of all kinds, from extravagant tasting menus highlighting foods from the African diaspora and their connecting foods of the US. Her vision as a chef is to highlight and explore what is deemed as “American” food and trace the lines back to Africa and the experiences of her ancestors in this country. She was featured on the Cherry Bombe podcast, Eater and the Infatuation, and Netflix’s reality chef competition series, “Pressure Cooker." Lana remains committed to sharing her culinary creations with as many people as possible and eagerly anticipates the opportunities that lie ahead.
Lyana Blount (Bronx, New York) is the proud owner and cookbook author behind Black Rican Vegan, where her passion for vibrant, plant-based cuisine comes to life. Lyana's journey began with a personal commitment to a healthier lifestyle, and sharing her recipes online which evolved into a culinary adventure blending her African American and Puerto Rican heritage and veganizing meals she grew up eating. At Black Rican Vegan, Lyana reimagines traditional recipes with a vegan twist, infusing them with bold flavors and fresh ingredients. Her cookbook is a reflection of my journey, offering delicious, accessible recipes that celebrate her dual heritage while promoting health and sustainability.
the game changers: these women are using their voice and influence to bring about positive change for their communities
Clarenda Stanley (Liberty, North Carolina) leads the nation's first Black-owned farm to achieve Certified B Corp status. She combines her background as an award-winning environmental fundraiser with her passion for organic and regenerative farming. Her journey from fundraising to farming reflects her commitment to social and environmental justice, as she cultivates premium organic herbs and crafts artisanal products that honor her heritage and promote holistic wellness. Through Green Heffa Farms, Clarenda continues to break barriers and inspire others to embrace a more conscious and inclusive approach to farming and business.
Ribka Getachew (Brooklyn, New York) is a dedicated community organizer, policy advocate, community chef and integrative nutrition health coach. In her current role as the first ever Director of the NY Good Food Purchasing Program (GFPP) Campaign, Ribka leads, mobilizes and supports activities related to advancing values-based public food procurement. Ribka is also the creator of ‘Homecoming Dining Experiences,’ an interactive culinary series that centers African Diasporan and Descended meals that amplify our bodies’ intuitive healing capabilities. She previously utilized her food-systems knowledge to protect threatened green-spaces and support the envisioning and building of local food infrastructures in New York City. During her time at the Center for NuLeadership on Urban Solutions, Ribka served as a community chef and integrative nutrition health coach, organizing with Black and Brown people in community settings around issues of food sovereignty all while exploring our cultural foodways and teaching community members to cook foods reflective of our cultural backgrounds.
Nikeisah Newton (Portland, OR) is the founder of Meals 4 Heels, a late-night meal delivery service for Portland's sex worker community. As a trailblazing Black, Queer, two-time formerly incarcerated individual and college dropout, Nikeisah's presence as a culinarian epitomizes resilience, creativity, and the power of second chances. She uses her love for food as a platform for women, sex workers and the LGBTQ community to thrive and reclaim their dignity. Meals 4 Heels looks to de-stigmatize & bring visibility to the sex worker industry by providing meals to the community and employing current and former sex workers. Nikeisah's journey is a testament to the extraordinary impact that one person can have in creating a more equitable and compassionate society.
Yoli Ouiya is a driving force in the global sustainability, food, natural consumer packaged goods, and wellness movement. She built her award-winning blog Yoli’s Green Living and has collaborated with leading retailers, brands, and organizations from Toyota's Green Initiative as their national spokesperson to being nationally recognized as the “Queen of Green” by Black Enterprise Magazine. In 2020, she was highlighted as the Top 100 Responsible Health & Wellness Influencers by New Hope Media. A passionate entrepreneur and visionary, Yoli’s current venture co-founding the Food + Wellness Equity Collective. F+WEC is diverse group of content creators and entrepreneurs committed to being change agents for equity, diversity and anti-racism in the food and wellness industry.
the innovators: these women are creating or adapting tools, models, approaches, and/or technology to solve problems in food
Clarice Owens (Santa Cruz, CA) is co-founder of Healthy Oceans Seafood Company, a Santa Cruz-based sustainable seafood manufacturer, offering a 1.5 oz single serve tuna jerky with enhanced nutritional benefits and a lower carbon footprint branded as Pescavore. Clarice has a background in aerospace engineering and experience at top technology companies and shifted her focus to sustainable food systems. Her team works on market-based solutions to improve US seafood supply chains and address issues affecting fishermen and the environment. Clarice is passionate about the intersection of food and technology, bringing fresh perspectives to disrupt the legacy seafood industry.
the RESTAURATEURS: THESE WOMEN use their entrepreneurial skills and business acumen to launch and grow impactful restaurant businesseS
Subrina Collier (Charlotte, North Carolina) is the founder and co-owner of BayHaven Restaurant Group and BayHaven Food & Wine Festival in Charlotte, NC. Alongside her husband, the talented and loving Greg Collier, she spearheads the success of Leah & Louise and Uptown Yolk, two acclaimed restaurants in Charlotte, North Carolina. Beyond her entrepreneurial endeavors, Subrina finds joy in her role as a mother to an energetic and loving 20-month-old daughter. With a profound belief in leaving a positive legacy, Subrina's mission extends beyond her career and is dedicated to making the world a better place than she found it.
Jeanine Prime (Washington, DC) is owner of Cane and St. James, two Caribbean restaurants in Washington, DC. In the four years since its opening, Cane has gained both national and regional recognition including the RAMMY Best New Restaurant award from the Restaurant Association Metropolitan Washington, Michelin’s Bib Gourmand in 2020, 2021, 2022, and 2023, and features in Bon Appetit, Food & Wine, and the New York Times. Since opening in 2022, St. James has earned a coveted spot in the Michelin Guide as well as placement in the Washington Post 2023 Spring Dining Guide, reserved for some of the best new openings in the city. Prime has over 20 years’ experience as an organizational psychologist with research featured in the likes of Fast Company, The Wall Street Journal, and Harvard Business Review. Jeanine holds a bachelor’s degree in psychology from Spelman College, a Ph.D. in social psychology from Cornell University, and an MBA from SUNY Binghamton.
Tiffany Derry (Lewisville, Texas) is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas-based purpose-driven hospitality group behind Roots Chicken Shak and Roots Southern Table. Tiffany stepped into the spotlight when she appeared on Bravo’s Top Chef Season 7, earning the title of “fan favorite” and finishing in the top four. Derry’s quiet confidence, warm southern charm, and culinary expertise made her a natural selection for Top Chef: All-Stars, where she was again a finalist. Tiffany’s enthusiastic personality has led to many more television appearances on shows such as Chopped, The Great American Recipe, Beat Bobby Flay, Tournament of Champions, The Great American Soul Food Cook-off, Bar Rescue, and more. Fueled by a spirit of service and a deep-rooted hunger to drive social change, T2D aims to bridge the gender and racial wealth gap in the hospitality industry through the power of good food and meaningful dialogue around the table.
the trailblazers: these women are leaders who have paved the way for others and made groundbreaking contributions in food
Dominique Carter (Alexandria, VA) is a distinguished scientist, science diplomat, and entrepreneur whose work at the nexus of science, policy, and innovation has significantly advanced the agriculture, health and bioeconomy sectors. Dr. Carter recently completed her tenure at the White House Office of Science & Technology Policy, where she served as the Assistant Director for Agricultural Sciences, Innovation and Workforce. Her tenure was marked by the co-authorship and implementation of landmark policies such as the National Biotechnology and Biomanufacturing Initiative and the White House Strategy on Hunger, Nutrition, and Health—the first of its kind in the history of the country. As Vice President of Food & Nutrition Affairs for FoodMinds, Dr. Carter leverages her experience to provide strategic counsel to agricultural commodities and food & beverage companies on navigating the food and nutrition policy landscape. Driven by her commitment to improving the human condition through science, Dr. Carter advocates for just, equitable and sustainable food systems.
Maya Feller, (Brooklyn, New York) MS, RD, CDN is the founder and lead dietitian at Maya Feller Nutrition, a Brooklyn-based practice where her team offers medical nutrition therapy and coaching for various health conditions. With a patient-centered and culturally humble approach, Maya educates on inclusive nutrition to empower informed food choices. She shares her expertise widely through speaking engagements, writing, and appearances on national platforms like Good Morning America and TODAY Show. Maya is also a Healthline Medical Advisor and an advisory board member for SHAPE and Parents, with her work featured in numerous publications.
Fetlework Tefferi (Oakland, CA / Modjo, Ethiopia) has been a trailblazer in the culinary world, with an extensive entrepreneurship history, particularly in East African cuisine. Since winning Miss Black Emphasis 1976-77, she has dedicated herself to sharing the beauty of her culture through various ventures. She has founded multiple food and beverage businesses, including Chibbo Bar and Grill, an Afrocentric nightclub in the 90s, and Cafe Colucci, an Ethiopian restaurant established in Oakland, CA, in 1991. Most recently, she launched Brundo Ethiopian Spice Company, offering traditionally processed heirloom spices. Through each venture, she has uplifted her community and showcased the richness of East African culinary traditions.
