Chef Kwame Onwuachi pushed to create an African and Caribbean menu against investor suggestions for Mediterranean cuisine. His restaurant's success led to the innovative Tatiana at Lincoln Center. Caribbean culinary techniques are gaining prominence in fine dining, with chefs like Paul Carmichael and Gregory Gourdet showcasing these cuisines. Newcomer India Doris offers a menu inspired by her upbringing and emphasizes quality and precision in her cooking, reflecting a growing recognition of diverse culinary traditions in upscale dining.
Chef Kwame Onwuachi emphasizes the importance of representing African and Caribbean cuisine in fine dining, stating that it opens doors for others to follow suit.
Doris's dedication to precise cooking is evident in her meticulous kitchen technique, showcasing how detail-oriented practices elevate the quality of her dishes.
Restaurants like Kabawa and Maison Passerelle are finally putting Caribbean cooking at the forefront of fine dining, validating its place in the culinary landscape.
Doris’s menu at Markette reflects her cultural roots, incorporating flavors and dishes influenced by her childhood experiences with South African cuisine.
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