The 8th 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
2025 Honorees
Megan Braden-Perry (New Orleans, LA) is a multigenerational Black Creole New Orleanian whose writing amplifies the stories of her hometown and the Black food and people and places behind it. A former staff writer at NOLA.com, The Times-Picayune, and Gambit Weekly, she has bylines in Bon Appétit, Epicurious, Oxford American, The Infatuation, Today, Jezebel, NY Daily News, and Thrillist. A 2019 Jack Jones Literary Arts fellow, she documents food and culture with depth, humor, and an unshakable love for a good sandwich.
Desire Vincent Levy (Detroit, MI) is a communications strategist and impact producer who uses storytelling to drive change. She is the executive producer and impact producer of the James Beard Award-winning film Coldwater Kitchen, which explores the intersection of culinary arts and the U.S. carceral system. She is a trustee at the Vera Institute of Justice and board chair of the Detroit Food and Youth Entrepreneurship Academy, empowering youth to lead in Detroit’s food system. A curator of dinner parties, book talks, and culinary experiences, she believes food is a powerful tool for advocacy, community, and storytelling.
Rochelle Oliver (New Orleans, LA) is a journalist, editor, and the founder of Island & Spice Magazine, which celebrates Caribbean cuisine, chefs, and culture and earned an IACP nomination shortly after its 2018 launch. As Chair of the James Beard Foundation’s Journalism Committee, she has expanded opportunities for photojournalists and culinary storytellers. Before launching her publication, she served as a breaking news editor at The New York Times, bringing depth and nuance to food journalism.
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
Deniseea Head (New Orleans, LA) is a mixologist and cocktail consultant bringing African American history to the glass. Better known as Chicken and Champagne, she pairs innovative cocktails with storytelling, using her craft to engage and educate communities. A Brackish Artist-in-Residence through The Water Collaborative of Greater New Orleans, her work has been featured in Imbibe, Marie Claire, Food & Wine, Travel & Leisure, and BBC. Named Vinepair Educator of the Year (2023) and host of BET’s Cheers to That, Deniseea continues to shape the beverage industry through culture and creativity.
Lesego Holzapfel (South Africa) is the founder of Moedi Wines, an award-winning, female-owned African wine brand with global exports. A visionary entrepreneur and impact investor, she is also the CEO of Bokamoso Foods & Bokamoso Impact Investments, championing economic empowerment across Africa. A Tutu Fellow and Standard Bank Top Woman of the Year Award recipient, she reinvests 10% of Moedi Wines’ profits into orphan education and rural beekeeping, proving that business and social impact can go hand in hand.
Ms. Franky Marshall (New York, NY, USA) is a multilingual, multi-hyphenate powerhouse in the beverage industry. She has gained international recognition for her cocktail craftsmanship working at some of New York’s most iconic bars, including Clover Club, The Dead Rabbit, and Le Boudoir Brooklyn. She's been nominated for Best U.S. Bartender and Bar Mentor, and her insights have been featured in Cosmopolitan, Food & Wine, Forbes, NY Times, Spirits Business, Vanity Fair, and more. She is an in-demand educator, guest speaker, and competition judge, shaping the future of mixology as Co-Chair of the Tales of the Cocktail Education Committee.
Pauline Idogho (Washington, DC)is the founder of Mocktail Club, a premium line of ready-to-drink non-alcoholic cocktails, now sold in over 1,300 retailers, including Whole Foods, Target, and Hyatt Hotels. A finance expert turned beverage entrepreneur, she is a board member of Water for People, Treasurer of the Adult Non-Alcoholic Beverage Association (ANBA), and co-creator of the largest zero-proof festival in the U.S., Mindful Drinking Fest. A Black Ambition Prize winner and 2022 Tory Burch Fellow, Pauline is leading the movement for sophisticated, health-conscious non-alcoholic beverages.
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
Selena Cuffe (Los Angeles, CA) is an award-winning executive with 20 years of senior leadership experience specializing in high-performing operations, growth strategies, and global market expansion. As Chief Growth Officer of Blackstone Consulting, Inc. (BCI), she drives revenue and enterprise innovation for the $900M, 9,000-person firm. Previously, she served as President of SodexoMagic and co-founded Heritage Link Brands, advancing Black South African winemakers in global markets. A Life Member of the Council on Foreign Relations and an alumna of Stanford and Harvard, she is committed to driving sustainable growth through innovation, strategic restructuring, and acquisition.
Tahaji Felder (Shoreview, MN) is the Senior Program Manager for Target’s Forward Founders accelerator, where she has helped over 150+ entrepreneurs across food and CPG gain retail knowledge and access critical resources. She is dedicated to empowering the next generation of founders, drawing from her background in entrepreneurship, business coaching, and finance, working for companies such as International Air Transport Association and SwissRe.With a Master’s in International Business, she has spent 10 years mentoring entrepreneurs, working with nonprofits, and delivering talks—including a TEDx speech, "What Fog Can Teach Us." She leads with empathy, championing emerging founders through service, community, and celebration.
the creators: these women are building community and creating content and experiences to connect people to food
Candacy Rodrigues (La Plata, MD) known as Chef Dacy, is the founder of Dash of Dacy, a collection of hand-mixed gourmet seasoning blends and luxury kitchenware. After sharing recipes with her 50K+ Instagram followers, she turned her online success into a thriving business, later refining her skills at Metropolitan Culinary Arts. Now based in the DMV, she continues to bring bold flavors and a love for food to kitchens everywhere. Raised in Brooklyn, NY, she was inspired by the flavors of her Guyanese mother and grandmother, blending cultural influence with culinary innovation.
Arsha Jones (Washington, DC) is the CEO and founder of Capital City Mambo Sauce, the first brand to bring D.C.’s iconic wing sauce to the national market. A CPG entrepreneur and e-commerce expert, she scaled her home kitchen creation into a multi-million dollar brand, now in 3,000+ stores including Costco, Target, and Walmart, with partnerships at KFC and Papa John’s. Her expertise in branding, retail strategy, and digital marketing has been featured in Buzzfeed, The Washington Post, Black Enterprise, and TV One.
Nneka Nurse (East Orange, NJ) is the founder of Best Dressed Plate and the Caribbean Tradishon dinner series, known for curating culinary experiences that blend sophistication with cultural heritage. Her work spans event planning, business development, restaurant consultation, and chef branding, highlighting the Caribbean diaspora through storytelling and food. She hosted the Holiday Guest Chef Series at the United Nations for two consecutive years, featuring chefs from Antigua, Bahamas, Guyana, Haiti, Jamaica, and Trinidad, and later hosted her first Caribbean Tradishon at the James Beard House. With 10+ years in Construction Project Management, she navigates logistics and execution, ensuring seamless, high-impact culinary events.
the culinarians: these women are trained or self-taught in the art of cooking and demonstrate exemplary talent through their work
Huda Mu’min (Oxon Hill, MD) is an award-winning chef and TV personality and a Food Network champion. She is the Founder of The Just Savor Group, where she blends food, education, and inspiration to empower communities. She has cooked for President Barack Obama, First Lady Michelle Obama, Patti LaBelle, and Anthony Bourdain, and has partnered with The Recording Academy, Disney, Coca-Cola, and Delta. She is also an ambassador for The American Heart Association, Red Nose Day, and The Salvation Army and continues her mission through Just Savor® by Chef Huda® and Chefs For Kamala.
Michelle Braxton (Atlanta, GA) specializes in vibrant, feel-good, plant-forward, and pescatarian recipes that are both approachable and nourishing. She is the author of Supper with Love and the creator, writer, recipe developer, and photographer behind Supper with Michelle, a blog she founded in 2014. Michelle has contributed to projects like Klancy Miller’s For the Culture: Celebrating Black Women and Femmes in Food and her work has been featured in The Atlanta Journal-Constitution, The Kitchn, MindBodyGreen, Good Grit Magazine, and The Splendid Table, and she has collaborated with brands like East Fork Pottery, Cuisinart, Kroger, Staub, and Zwilling J.A. Henckels.
Amber Croom (Baltimore, MD) is a classically trained pastry chef with over 14 years of experience in the culinary industry. Originally from Birmingham, Alabama, she transitioned from a career in naval architecture to baking after Hurricane Katrina. She has worked with Rimini Gelato, Silver Sea Cruises, and top catering companies in Washington, D.C. and gained national recognition through Holiday Baking Championship, Chopped Sweets, Beat Bobby Flay, and Crime Scene Kitchen. She is the founder of And 4 Dessert and co-founder of Beye Beignets and is actively involved with Les Dames d’Escoffier International and other charitable organizations.
Andrea Dillon (Chicago, IL) is the founder and owner of Bon Manager Catering. Her culinary expertise has left a mark on both high-profile events and her local community. She catered the 2024 Democratic National Convention and has worked with A-list celebrities and musicians. Beyond her culinary expertise, she uses food to create social impact, supporting disaster relief efforts like Hurricane Katrina and investing in youth empowerment programs. Her work blends flavor, artistry, and service, making her a standout in the catering industry.
Kamat Newman (New York, NY) is the Restaurant Chef de Cuisine at Tatiana By Kwame Onwuach. At the helm of the celebrated restaurant, her creativity and technical mastery shine. Kamat attended culinary school in Chicago before joining Soho House, where she traveled extensively across the U.S. After discovering her West African ancestry, she became passionate about incorporating that heritage into her culinary approach, blending it with her background in Southern cuisine. Today, her signature cooking style can be experienced at Tatiana.
the game changers: these women are using their voice and influence to bring about positive change for their communities
Jamila Norman (Atlanta, GA) also known as Farmer J, is an urban farmer and founder of Patchwork City Farms in Atlanta, where she has transformed 3.75 acres of land into a sustainable, organic farm with goals of providing her community with fresh food access. She is the founder and manager of the South West Atlanta Growers Cooperative (SWAG Coop) and an advocate for fresh food access in Black communities. Jamila is also the Emmy-nominated host of “Homegrown” on Magnolia Network, where she helps families create home gardens and farms.
Farrah Barrios (Washington, DC) is a Senior Advisor at the U.S. Department of Agriculture, overseeing $86 billion in programs focused on food security, sustainability, and public-private partnerships. She previously served as the first-ever Director for Global Food Security and Development Planning at the White House, directing $20 billion in U.S. global food security assistance to partner countries. She also serves on the board of MyAgro.org, a nonprofit supporting small-scale farmers worldwide.
Abena Offeh-Gyimah (Toronto, Canada / Bolgatanga, Ghana) is a writer and researcher whose works to help protect and maintain indigenous Ghanaian and West African seeds. She is the founder of Adda Blooms, a food and beverage company specializing in indigenous African foods, and the host of Taste of Bolga, a program exploring traditional food processes, cooking methods, and local food systems in Ghana. As a PhD candidate at the University of Guelph, she researches traditional knowledge and farmer seed systems in Ghana. She has worked in food and farming systems for over a decade, including roles at Black Creek Community Farm.
Mokgadi Itsweng (South Africa) is a food activist, chef, and author working with the Chefsmanifesto to promote the U.N. Sustainable Development Goals for food security and sustainable agriculture. In 2023, she served as an FAO food ambassador for The Year of the Millet, showcasing her advocacy work at COP28 through an African plant-based pop-up restaurant at Dubai Expo City. She is the author of the Gourmand Award-winning Veggielicious Cookbook (2023) and the creator of Gogo’s Plate, a plant-based indigenous dining experience.
Angela McCrae (Napa, CA) is a thought leader, creative strategist, and wine advocate with 20 years of experience in media and marketing. She has redefined how the wine and luxury lifestyle industries engage with multicultural audiences. As the Executive Director of the Association of African American Vintners (AAAV), she leads initiatives to increase diversity and representation in the wine industry. She is also the founder of Uncorked & Cultured, a digital platform merging wine, culture, and the African diaspora. Recognized by Wine Business Monthly as a 2023 Wine Industry Leader, Angela spearheads campaigns such as Sip Consciously and hosts the State of Black Wine Forum.
the innovators: these women are creating or adapting tools, models, approaches, and/or technology to solve problems in food
Anna Cobb (Laurel, MD) is the Founder and CEO of Rejuvenation, a plant-based energy drink company focused on redefining the beverage industry. After surviving a life-threatening allergic reaction to synthetic energy supplements in 2017, she used her background in Plant and Soil Science from Tuskegee University to develop an energy drink made with six organic, allergen-free ingredients. Since launching, she has secured $400,000 in funding, expanded into 20 retail stores, and built a loyal e-commerce customer base of over 5,000. A passionate advocate for diversity in CPG, she continues to inspire young entrepreneurs and push for innovation in clean energy beverages.
Uche Jumbo (Plainfield, IL) is the founder of CHOPUTA, a brand dedicated to redefining breakfast with African supergrains. Inspired by her upbringing and the role of food in shaping culture and community, she launched CHOPUTA to introduce a first-of-its-kind fonio-based cereal made with clean, natural ingredients. Committed to ethical sourcing and supporting local farmers, Uche is transforming the way people experience hot cereal through a healthier and more sustainable approach.
the RESTAURATEURS: THESE WOMEN use their entrepreneurial skills and business acumen to launch and grow impactful restaurant businesseS
Petrushka Bazin Larsen (New York, NY) is the co-founder and co-owner of Sugar Hill Creamery, Harlem’s first family-owned handmade ice cream shop, which opened in 2017 and has expanded to five locations across NYC. The company established a partnership with The Metropolitan Museum of Art and has been featured in The New York Times, The Today Show, and Eater, and was named "The Best Ice Cream in America" by The Infatuation in 2024. In addition to running the business, Petrushka contributes to the community through hosting programs at the shop and runs MEWEUS, a coaching practice supporting women transitioning careers.
Meymuna Hussein-Cattan (Los Angeles, CA) is the owner of Flavors from Afar, a restaurant and social enterprise highlighting immigrant and refugee chefs. At Afar, each chef gains work experience and receives a portion of the sales. In addition, they host a refugee culinary professional training program. The restaurant has been recognized three times as a Michelin Guide Bib Gourmand. Meymuna’s work has earned recognition as a CNN Hero (2022), a L’Oréal Woman of Worth (2024), and a KCET/PBS SoCal Local Hero (2023).
Leslie Jones (Inglewood, CA) is the co-founder of 1010 Wine and Events, the first and only wine bar in Inglewood, CA. Through 1010 Wine, Leslie has cultivated a welcoming space that celebrates Black winemakers and fosters a deeper appreciation for wine culture in her hometown. With a background in event planning, she founded Leslie Marie Events in 2014 before shifting into the wine and hospitality industry. In 2023, she was appointed as a Small Business Commissioner for Los Angeles County and is currently working toward her Certified Sommelier examination.
the trailblazers: these women are leaders who have paved the way for others and made groundbreaking contributions in food
Dr. Monica White (Madison, WI) is an award-winning scholar and associate professor of Environmental Justice at the University of Wisconsin-Madison. She is the first Black woman to earn tenure in the College of Agricultural Life Sciences and the Nelson Institute at UW-Madison. As the former President of the Board of Directors for the Detroit Black Food Sovereignty Network, her research and activism focus on bridging the gap between community and academia to develop sustainable food systems that address hunger and food inaccessibility.
Dawn Padmore (New York, NY) is the Vice President of Awards at the James Beard Foundation, overseeing the Foundation’s Awards mission to recognize talent in the culinary arts, hospitality, media, and the broader food system. She led the relaunch of the James Beard Awards after major policy changes under her leadership. Her work has been instrumental in driving systemic change in the food and beverage industry. With a background in event production, she has played a key role in curating high-profile and impactful culinary events and initiatives.
Dr. Michele Hoskins (South Holland, IL) is the founder of Michele Foods, Inc., a Chicago-based, minority-owned business specializing in gourmet, flavored syrups. Established in 1984, Michele’s Honey Crème Syrup is based on a family recipe passed down from her great-great-great grandmother, America Washington, who was former enslaved. As the first Black woman-owned retail food brand with national distribution, her products are available in over 8,000 retail locations, including Kroger, Albertsons, Publix, and Safeway.
Subriana Pierce (Corona, CA) is a leader in the food and beverage industry with experience in senior leadership in both grocery channels and consumer packaged goods spanning companies such as C.A. Fortune and PepsiCo/Frito Lay. She serves on multiple boards, driving initiatives in sales, finance, audit, and marketing while fostering diverse perspectives. Through her strategic expertise and commitment to mentoring the next generation of diverse leaders, she has created lasting pathways for underrepresented entrepreneurs to succeed in the food industry..
