2023 Black Women in Food Honorees
the amplifiers: these women are leveraging their voice and platform(s) to highlight stories or narratives in the food system
Margo Gabriel is a Haitian-American journalist, author, and associate producer originally from Boston, MA. She is currently based in vibrant Lisbon, Portugal. Gabriel's culinary talents are on full display in her celebrated cookbook, The Expat Kitchen. Her work has been featured in a wide range of publications, including the prestigious New York Times, the thought-provoking Conversas Ao Sul, the insightful Pùblico, and the engaging Time Out Lisboa. Her engaging writing has also graced the pages of Boston Art Review, Culinary Backstreets, Fodor's Travel, and Refinery29. As a contributing writer at Cuisine Noir magazine and the Food & Drink columnist at Lisbon by Time Out Lisboa, Gabriel shares her unique insights on food, culture, and travel. Her passion for exploring the world through its cuisine is evident in her writing, which offers a fresh and exciting perspective on global food trends.
Debra Freeman is a nationally recognized food writer whose work explores the cultural memory and history of African-American foodways. Her writing has appeared in publications like Eater, Conde Nast Traveler, and Epicurious. Freeman's passion for food and its connection to African-American experience is evident in her work, which often intertwines her personal food history with larger cultural themes. In addition to her writing, Freeman is the host of the critically acclaimed podcast Setting the Table on Whetstone Radio Collective. The show explores African-American culinary talents and their impact on American cuisine, featuring discussions with notable food scholars and chefs. Apple Podcasts named Setting the Table one of their "Shows We Loved" in 2022.
Valerie Wilson is a seasoned PR and brand strategy expert with a wealth of experience in the food, wine, hospitality, and lifestyle industries. As a Vice President at MMGY Wagstaff, she has advised clients ranging from Wines from Spain to the Miss America organization. Wilson's extensive hospitality experience includes running media relations for NYC Restaurant Week, Restaurant Day, and the James Beard Foundation. She began her career with the team that created National Breast Cancer Awareness Month. With her own firm, ValincPR, Wilson has made a significant impact on Harlem's culinary scene, working with influential organizations like Harlem Park to Park and Harlem EatUp! She has also crafted branding strategies for top professionals in art and interior design, securing coveted cover stories for her clients in major design publications. Wilson's work has attracted big-name brands like Uber and Shea Moisture, as well as celebrity chef JJ Johnson.
Candace Dantes, a fourth-generation farmer and cowgirl, is a passionate and award-winning journalist and editor from the Georgia Black Belt Region. Growing up on her great-grandparents’ cattle farm outside of Milledgeville, Georgia, Candace developed a deep appreciation for the land and agriculture. She has since become a strategic storyteller, with a focus on print-to-digital communication, and currently serves as the communications director for the national not-for-profit organization Outdoor Afro. Candace has also worked on the U.S. Department of Agriculture research grant Black Farmers’ Network, where she served as project manager and education reporter. In addition, Candace collaborates with renowned brands, including Wrangler, Justin Boots, REI Co-op, and CLIF BAR®, to help shift the narrative around Black farmers' and communities' historical connections to nature and redefine the American West and American South storylines.
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
Lauren “LP” O'Brien is a highly decorated and award-winning mixologist whose passion for education, innovation, and cultural integration has made her a leading figure in the cocktail world. Driven by her love of crafting unique and memorable drink experiences, LP founded LP Drinks. LP's outstanding achievements include co-owning Siponey Spritz Co.™, the world's first B Corp certified spirits-based canned cocktail company. LP's expertise and innovative approach to mixology were recently showcased on Netflix's acclaimed new television series, Drink Masters, where she emerged as the ultimate winner.
Brenae Royal manages Monte Rosso Vineyard in Sonoma Valley, one of California's most renowned winegrowing sites. With a degree in Crops and Horticulture Science from California State University, Chico, Brenae pursued a career in viticulture, which led to her appointment as Monte Rosso Vineyard Manager in 2015. She oversees a range of vineyard management tasks and innovations alongside her loyal dog, Violet Mae.
Johnny Caldwell, a Charleston native, brings a unique perspective to the food and beverage industry. After receiving her B.A. in Political Science from The College of Charleston and her J.D. from Charleston School of Law, Johnny co-founded Cocktail Bandits, a blog platform that promotes female empowerment by advocating for the food and beverage community from a feminine, urban perspective. Her passion for the industry has led her to become the President of the Charleston Chapter of The United States Bartender’s Guild and Les Dames D'Escoffier.
Taneka Reaves is a co-founder of Cocktail Bandits, a beverage brand that empowers and educates their audience about drinks from a female, urban perspective. With over 10 years of experience in the industry, Taneka fell in love with hospitality and tourism while working in local bars and restaurants. In 2013, she partnered with friend Johnny Caldwell to create Cocktail Bandits to address the lack of diversity in the industry. The Cocktail Bandits have been well-received and have had the opportunity to travel regionally, nationally, and internationally to learn about cultures through cocktails. They wrote the book Holy Spirits: Charleston’s Culture through Cocktails in 2018, the first cocktail book written by African American women in the US.
Kapri Robinson is DC's 2017 Cocktail Queen, bartender, educator, and event organizer. She is the president & founder of Chocolate City's Best (CCB), won cocktail competitions and has been featured in industry media brands such as PUNCH and Eater. Kapri leads seminars on hospitality and empowerment, co-founded Empowering The Diner, and organized Back To Black to support Black activism. She is also one of twelve Drink Masters on Netflix and a co-host of the Soul Palate Podcast, which provides a platform to normalize Black and Brown palates.
the corporate champions: these women are working in the private sector to shape products, ideas, and/or opportunities that contribute to a more sustainable and inclusive food system
Myriah Towner is a storyteller and digital curator who worked on the Museum of Food and Drink's "African/American: Making the Nation's Table," the first exhibition celebrating Black farmers, chefs, and food producers. As the Strategic Partnerships for Food and Drink at Pinterest, she contributes to efforts on inclusive representation. In addition, Myriah supports local farmers and produces digital platforms commemorating African-American history for cultural institutions, including the Emmett Till Project and An American Dilemma for the 21st Century. She is the creator of Black Farmer Stories, a nonprofit preserving the history, legacy, and agricultural knowledge of Black farmers through storytelling.
Tiana Conley is the Vice President of Global Strategy for the Mars Wrigley Chocolate Portfolio, which includes beloved brands like Snickers, Twix, Dove, Galaxy, and 3 Musketeers. Prior to her current role, Tiana was the Vice President of Global Cereal for the Kellogg Company, where she led the $6 billion flagship portfolio of cherished brands such as Special K, Frosted Flakes, Froot Loops, and Corn Flakes. With a Bachelor of Science in Chemical Engineering from the University of Illinois at Urbana-Champaign and a Master of Business Administration from Xavier University, Tiana has held marketing roles at Beam Suntory, Kimberly-Clark, and Procter & Gamble, including managing the P&L for the North American Olay brand. Tiana is a Chicago-based mother of two and a seasoned marketing leader with experience across a variety of iconic consumer brands.
Marie Clark is an experienced communications and program development professional with a 25-year career designing and managing successful initiatives for businesses, nonprofits, and foundations. Her focus in the past decade has been on helping businesses create and execute effective communication strategies to build online communities and engage customers. Currently, as the leader of strategy, partnerships, and communications at New Voices Foundation, Marie helps more than 25,000 women of color entrepreneurs, including food enterprises, access capital, training, and networking opportunities to grow their businesses.
Jasmin Allen is a highly accomplished executive in the beverage industry, currently serving as the Senior Vice President and General Manager of Hennessy U.S. brand portfolio at LVMH. With a wealth of experience in marketing and brand management, Jasmin has previously held senior roles at Moët & Chandon U.S. and Belvedere Vodka U.S. before joining LVMH. She began her career at The Coca-Cola Company, where she spent seven years in brand management roles, before moving on to lead T-Mobile's Entertainment Marketing efforts. Jasmin is a strong advocate for diversity, equity, and inclusion, and is heavily involved in mentorship programs and ERGs at Moët Hennessy, serving on the Global Diversity, Equity and Inclusion Council and the Steering Committee.
the creators: these women are building community and creating content and experiences to connect people to different foods
Alex Hill is a Los Angeles-based, self-taught cook with a passion for creating flavor-packed, functional, and affordable food. Her love for cooking developed early on while watching her mother, Evelyn, fuse her Puerto Rican and African-American heritages to create mouthwatering dishes. In 2017, Alex founded Just Add Hot Sauce, a platform that showcases her love and appreciation for her loved ones through their stomachs. She shares her culinary creations through dinner parties, recipe blogs, cooking classes, and experimenting with new techniques. Cooking brings Alex immense joy, and she aspires to spread that joy to others through her food.
Victoria Andrews, also known as Chef Vicky V and The Queen of Yum, is a culinary and cultural enthusiast with a passion for bringing joy to people's lives. As the CEO and owner of Houston Hosts, an experience concierge showcasing Houston's black-owned businesses and cultural experiences, she strives to be a change-maker and amplify underrepresented voices. Victoria has a powerful following of foodies known as the #yumcrumbs, which has allowed her to accomplish many great things in the food and travel industry. She has also been recognized for her work, receiving the Les Dames d'Escoffier International Legacy Culinary Award.
Ehime Eigbe is an entrepreneur and founder of Sweetkiwi, a leading woman and minority-owned better-for-you CPG food brand. Her passion for nutrition and wellness stems from her personal experience with a uterine fibroid diagnosis, which inspired her to explore the power of food to support the body's development. Ehime's journey led to the creation of Sweetkiwi, which has revolutionized the frozen dessert category through its unique blend of nutrition, functionality, and irresistible taste. Under her leadership, Sweetkiwi has launched a 'Whipped Greek Yogurt' that Ehime formulated in her own kitchen, and is now available in just under 2,000 stores including Whole Foods Market, Walmart, and Kroger. As an award-winning brand, Sweetkiwi continues to make a significant impact in the food industry and in the lives of people looking for healthier dessert options
Ayda Biru is the co-founder of Balè Moya, a dynamic platform dedicated to sharing and celebrating Ethiopian food culture. As a proud native of Ethiopia who immigrated to the US for college, Ayda is passionate about preserving and innovating traditional recipes, while also providing a space to experience the unique stories and flavors of her culture. Beyond her work with Balè Moya, Ayda enjoys capturing life's moments through photography, playing tennis, and expressing her creativity through fashion design.
Amethyst Ganaway is a chef, food writer, recipe developer, and content creator, with a particular focus on the culture and foodways of the South, African-Americans, and the African diaspora. Her outstanding contribution to the culinary world has earned her the prestigious Les Dames d'Escoffier International Legacy Culinary Award. As the Content Manager for Yolélé Foods, she brings her extensive experience and knowledge to curate and develop mouth-watering, culturally-rich, and nutritious food content for the brand.
the culinarians: these women are trained or self-taught in the art of cooking and demonstrate exemplary talent through their work
Adjoa Kittoe is the founder of Seulful Pantry, a private chef service specializing in modern West African cuisine with a focus on plant-based dishes. As a self-taught chef, Adjoa is passionate about using her platform to invest in Black agricultural systems in the Northeast and promote wealth and health in the Black community. Through Seulful, Adjoa provides seed-to-plate education, technological resources, and encourages the use of ecological agriculture techniques. Her ultimate goal is to promote the importance of Black hands in Black soil and create a more sustainable food system for future generations.
Emme Ribeiro Collins is a talented Brazilian-born chef with a passion for Afro-Brazilian cuisine. She grew up in Seattle, where her love for cooking began in her grandmother's kitchen. Emme is now the proud Chef Owner of Soul and Spice Catering Co., which offers boutique catering and private chef services. She is also the Executive Chef for Seattle Public Schools, where she leads the meal program for over 100 school sites, providing nourishing meals to approximately 50,000 students daily.
Suzanne Barr is a respected chef, social activist, and culinary mentor with a passion for fresh comfort food and the local community. She is the former owner of Saturday Dinette and head chef and owner of True True diner, which honored the history of civil rights sit-ins. Her advocacy includes supporting food security, marginalized communities, mental health, pay equity, nutrition literacy, and food source sustainability. Suzanne's memoir, "My Ackee Tree," shares her personal journey of food, family, and self-discovery. Her food philosophy is simple: to create nutritious, flavorful, and comforting foods made with local, accessible ingredients.
Nana Araba Wilmot is the Chef and owner of Georgina’s Private Chef and Catering Co. and curator of Love That I Knead Supper Club. She started cooking at age 7 with her grandmother, and after graduating from The Art Institute of Philadelphia in 2013, she worked for Wolfgang Puck Catering and Iron Chef Jose Garces’ restaurants. Nana also worked at Le CouCou, which garnered a James Beard Award for Best New Restaurant in 2017 and 1 Michelin star in 2018. She started Love That I Knead Supperclub, a West African-focused dinner series celebrating Black history and food ways across the African diaspora in fall 2020. Nana explores her identity on a plate while also helping others to "find their way back" in different locations in Philadelphia, NYC, and Accra, Ghana.
Camari Mick is the Executive Pastry Chef at The Musket Room, having worked previously at TAK Room, Le Bernardin and db Bistro Moderne. She was nominated for a James Beard Award in 2022 for Outstanding Pastry Chef, and is known for her refined-yet-playful style. During the pandemic, she launched “MR All-Day,” The Musket Room’s all-day cafe, and sold provision boxes featuring goods from top black chefs in NYC for Black History Month, garnering substantial media coverage. She leads her pastry team with compassion, patience, and openness, and aims to serve as an example for other black chefs.
the game changers: these women are using their voice and influence to bring about positive change for their communities
Samia Bingham is an entrepreneur and the driving force behind Flavors, the first culinary hub in Prince George's County, Maryland. Flavors is dedicated to empowering under-resourced food and beverage businesses, providing them with access to a licensed commercial kitchen, cutting-edge equipment, and pop-up restaurant space. As a former contracting professional in the federal marketplace, Samia has a unique understanding of the business needs of her food and beverage clients, and works closely with them to develop successful commercial and government-focused business models.
Jocelyn Jackson is an artist and activist cook with a background in law, fine arts, and environmental education. She works with JUSTUS Kitchen and People's Kitchen Collective, both based in Oakland, at the intersection of food, art, and social justice, centering the liberation of Black and brown communities. Jocelyn's food practice is inspired by her time spent in Mali, Ghana, Senegal, and Burkina Faso, where she learned the power of traditional foodways and the importance of reclaiming sacred joy and healing through food. As the current Chef-in-Residence at the Museum of the African Diaspora in San Francisco, she continues to create award-winning cuisine that celebrates and honors her cultural heritage.
Ashley Keyes is a dedicated Georgia-born chef with a passion for cooking and community service. Since 2010, she has been working with the Center Helping Obesity in Children End Successfully (C.H.O.I.C.E.S.), and in 2019 she played a key role in the opening of the C.H.O.I.C.E.S. Community Teaching Kitchen. Here, she shares her knowledge and love of healthy cooking with families through cooking classes. In response to the pandemic, Chef Ashley founded the Mobile Food Pantry Program, which has already distributed over 1.1 million meals to families in need through 45 events this year. She is committed to using her culinary expertise to fight food insecurity and make healthy food accessible to all.
the innovators: these women are creating or adapting tools, models, approaches, and/or technology to solve problems in food
Dianna King is a project manager by day and an entrepreneur by nights and weekends. She holds a degree in electrical engineering from Georgia Tech and is currently pursuing her MBA at the same institution, driven by her passion for learning about business. After the passing of her father from cancer and to address some food allergies, Dianna transitioned to veganism. However, she found the transition to plant-based eating inconvenient and promised herself that she would start an allergen-friendly, plant-based business after receiving her bachelor's degree. Thus, she founded Eat Unrestricted, which aims to provide delicious plant-based meals that are free from allergens.
Akissi Stokes-Nelson, CEO and Co-founder of WunderGrubs, Inc., is a passionate advocate for sustainable protein and healthy eating. She draws from her background growing up on her grandfather's farm in rural Southwest Georgia, where she learned the value of entrepreneurship and the power of soil. After 25 years in Finance and IT, Akissi has turned her attention to WunderGrubs, a social enterprise producing mealworms as a nutritious, sustainable protein source. Through her leadership, WunderGrubs is poised to become a world-class mealworm supplier.
the trailblazers: these women are leaders who have paved the way for others and made groundbreaking contributions in food
Ederique Goudia is a chef and food activist committed to community, health, and sustainability in food systems. She has made an impact in Detroit, Michigan through a career of community-focused initiatives. She managed programs like Detroit Food Academy, FoodLab Detroit, and Make Food Not Waste, and founded In the Business of Food, a consulting agency that supports women and BIPOC-owned food businesses. She co-created Taste the Diaspora Detroit to highlight the contributions of the African diaspora to the American culinary landscape and has been featured in National Geographic, Bon Appétit, and Food & Wine. She is a James Beard Foundation Women’s Entrepreneurial Leadership Fellowship alumni and was named a Detroit Free Press Food Fighter for her work in aiding the community during the pandemic.
Melba Wilson opened the renowned Melba's restaurant in New York's Harlem neighborhood in 2005. She is a fourth-generation Harlemite who has turned her passion for cooking into a successful culinary empire. With her roots in her grandmother's kitchen, Melba learned early the value of good food, impeccable service, and good company. Melba's reputation for delicious American comfort food and hometown hospitality attracts celebrities, locals and tourists alike. Her business plan includes hiring almost all local Harlem residents and running a successful catering business that serves high-profile clients.
Mawa McQueen, is the entrepreneur behind the only Black-owned restaurants in Aspen, Colorado, where she embraces her African, French, and American heritage. Her culinary creations prioritize balance, health, and locally sourced, organic ingredients that nourish the body. Mawa's Kitchen, her flagship restaurant, is a go-to destination for both locals and seasonal visitors, featuring Afro-Mediterranean flavors that are unmatched. In 2022, Chef Mawa was nominated for a James Beard Foundation Award for Best Chef: Mountain and was also the 2022 and 2020 Colorado Governor's Minority Business winner of the year.