Tatiana’s interior is designed to mirror Onwuachi’s culinary vision of eclectic cultural influences, harmonized in a bold yet understated way. The space creates an atmosphere of warmth and effortless cool, with sleek furnishings paired with art pieces that celebrate African and Caribbean cultures. The open kitchen breaks the wall between kitchen and guests. The lighting is soft and warm, suitable for intimate occasions and more celebratory ones and the curated music, a mix of Afrobeat, jazz, and Caribbean rhythms, is non-intrusive yet creates a special vibe. Tatiana is more than a restaurant, it's an experience that welcomes guests into Onwuachi’s deeply personal expression of his experiences, heritage, and influences.
Onwuachi is a chef with a singular vision that makes him stand out in America’s culinary landscape. His cuisine recounts the story of his multifaceted background. Born in the Bronx to Nigerian and Jamaican parents, Onwuachi’s cooking is deeply influenced by his upbringing, which included time spent in Nigeria, New York, and Louisiana. These experiences have given him a deep understanding of diverse food cultures, from the spice infused traditions of West Africa to the deep flavors of the American South. Before opening Tatiana, Onwuachi had already made a name for himself in the culinary scene, with ventures like Kith and Kin in Washington DC and his appearances on Top Chef. His memoir, Notes from a Young Black Chef, chronicles his journey from a young man with a troubled past to a trailblazing chef, by way of connecting with his roots in Nigeria, bringing him to international attention.
Onwuachi’s food is bold, both in flavor and presentation. He brings together ingredients and techniques from different parts of the world, highlighting the African diaspora’s contribution to global cuisine. At Tatiana, dishes like egusi soup dumplings and jollof rice arancini exemplify this unique fusion, paying homage to traditional recipes while giving them a contemporary twist. Onwuachi’s ability to balance innovation with respect for his cultural heritage makes him one of the most exciting chefs of his generation.
Since its opening, Tatiana has garnered widespread acclaim, both for its culinary excellence and its cultural significance. In 2023, it was named Esquire’s Best New Restaurant in America. The chef has also been recognized by the James Beard Foundation, as a semifinalist for Best Chef: New York State. In 2024, Tatiana was named the number one restaurant on New York Times food critic Pete Wells’ list of 100 best in the city. In 2019, Onwuachi won the James Beard Award for Rising Star Chef of the Year.
Onwuachi is a vocal advocate for diversity and inclusion in the culinary industry, often using his platform to speak out on issues related to race and representation in food. Tatiana’s success is a reflection of his commitment to showcasing the richness of Black food traditions and innovation, helping to bring long overdue recognition to their important influence on global cuisine.
Tatiana has established a reputation as not only a premier dining destination but also as a cultural touchstone, where food, heritage, and storytelling converge. Under the leadership of Onwuachi, the restaurant pushes boundaries and redefines what it means to cook with purpose and passion.
