Houston's ‘Top Chef' Winner Tristen Epps Is Taking His Afro-Caribbean Cuisine on the Road
The chef, who's previously worked under acclaimed chef Marcus Samuelsson, wowed the judges with his bold, inventive style, racking up two Quickfire wins and five elimination challenge victories. He also led his team to victory as executive chef during the show's pivotal Restaurant Wars episode, all while coping with personal hardship: His stepfather was critically ill back home. Midway through the season, Epps learned of his stepfather's passing. Rather than stepping away from the competition, he chose to stay, dedicating each dish to his stepfather's memory.
Though Episode 10 brought his only real stumble — judges critiqued an imbalance in seasoning — Epps quickly bounced back. In the finale, he cemented his win with a four-course 'Meal of Your Life' menu, a fusion of Ethiopian cuisine and his Trinidadian roots that featured monkfish with baccala mbongo; pollo dorengo with injera shrimp toast; and an oxtail Milanese crepinette. The win is especially significant: In addition to $125,000 in Delta Airlines credit, invitations to some of the biggest food and dining events in the country, and $250,000 cash prize (reportedly the largest prize in Top Chef history), Epps is also the first Black chef to win Top Chef in 15 years.
Until recently, the chef kept his victory under wraps while preparing for his next big move: the launch of Buboy, a fine-dining Afro-Caribbean tasting menu restaurant in Houston. Now, Epps is finally free to celebrate — and to reflect. Eater caught up with Epps to talk about his favorite and most challenging moments on Top Chef , and what's next for him professionally as he brings his vision to diners across the country.
This interview has been edited and condensed for clarity.
Congratulations! How are you feeling?
Tristen Epps: I'm still trying to get used to it, but a lot of people are really supportive.
What was it like keeping your Top Chef win a secret?
I mean, it wasn't so bad. I call the same people every day, like my mom, so she makes it easy to talk about, and then my core group of friends knew I made it.
Did you have a strategy going into the competition?
My strategy going in was to not make friends and stay focused, try to take it really easy in the beginning, and just try to pace myself for longevity: keep to my point of view, and then, really ramp things up later. It didn't go that way. I ended up liking everybody, and I ended up winning a lot in the beginning. I don't know if it was my competitiveness, but I didn't know how to take it easy — cooking and trying your hardest went hand in hand. But in the end, it was really cool. Like being in Canada, being in Italy — it was such a beautiful experience.
Do you have a favorite moment?
Being able to tell my mom at the end that I won was a magical moment for me, and also my first individual win. I went in with this point of view of cooking diaspora cuisine, and you know, people are having more success with it, but you never know for yourself, right? My whole point of wanting to do this is to put it out there at a really high level, and when people decide to give you a shot at it, they have a lot of expectations. It's like, 'Impress me or I'm going back to what I know,' so it's nerve-racking. The first day I did my cooking and won, it created this validation for me: 'Okay, this cuisine is enough, and it's enough to do in this format.' That was just an amazing feeling, especially on that platform.
What was the most challenging part of the competition?
Staying who you are can be challenging. People will think something is all you know or all you can do, and sometimes you just naturally pander to whatever's around you, you try to adapt, and you end up making others feel comfortable so you feel comfortable. I was trying to dictate what I felt and thought onto a plate, inaudibly to the people who don't know me. The mental toll of the competition was probably the biggest challenge. If you're not someone who can be alone or if you're not able to really be comfortable in your thoughts for periods, that can be challenging. You don't have the everyday things you can wind down with, right? There's no scrolling the internet. There's no talking to someone on the phone, and the person you might connect with might be gone the very next day.
I'm still really soaking in the moment. I'm still planning on opening BuBoy at some point — finding a building and space that is important and meaningful to me is impactful. But right now, I think I'm just gonna take it on the road a little bit. I'll be announcing more soon about it, and I just want to bring what I'm gonna do to the country. Top Chef was one of, if not the greatest, experiences I've had professionally. It's such a rewarding feeling, even if I don't feel the full brunt of it right now. I've been walking around Chicago and, you know, different cities since it has aired, and the reception I have gotten has been so amazing. Even walking around with some of my castmates has been so amazing, because people tuned in to see the food they're making and the people they are. I would say this is a lesson to everyone: don't be afraid of who you are, especially cooks. If you are part of a culture, scream it to the rafters. Learn about others, because they're probably connected, talk to as many people as you can from other cultures, and always, always strive to learn more about yourself and where you come from, and how it connects to different people. Food naturally brings us together, so if I can understand more about your culture and food, other than just eating it, I think the world would be much more unified. I think that's kind of the platform that Top Chef gave me. I've shown everyone that I can connect to culture, and I'll also celebrate the hell out of it. See More:
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
4 hours ago
- Yahoo
Bill Cosby and other ‘The Cosby Show' co-stars react to Malcolm-Jamal Warner's death
The 'Cosby Show' family grieves the death of Malcolm-Jamal Warner after reports of a tragic drowning in Costa Rica. It's been a tough 24 hours for Hollywood and Black TV lovers, as we grieve the loss of actor Malcolm-Jamal Warner. Warner was first introduced to audiences as Theo Huxtable on 'The Cosby Show' and has remained Black culture's cousin Theo for decades after the show's ending. So just as fans flooded timelines with their reactions to the actor's death, Warner's TV family from the hit 80s sitcom are grieving the news of Warner's tragic drowning and ultimate passing in Costa Rica. Bill Cosby, who played Warner's television dad on 'The Cosby Show,' mourned the actor's death in an interview with ABC6. 'When the news came, it was shocking,' Cosby told the outlet. 'My thoughts went straight to his mother, who worked so hard. She was so wonderful with him…You could depend on Malcolm to learn his lines, to gather his character to come out and be ready.' The 88-year-old's representative, Andrew Wyatt, told People Magazine that the news of Warner's passing 'reminded [Cosby] of the same call he received when his son died.' Cosby's only son, Ennis William Cosby, was murdered in 1997 at 27 years old. Recalling how Ennis and Warner used to play together, Wyatt describes Warner's tragic passing as 'devastating.' Warner, who played Cosby's only son on 'The Cosby Show,' reportedly kept in contact with Cosby through the years. In a conversation with CBS News' Jericka Duncan, Cosby revealed that the last time he had spoken to the late actor was 3 months before his death, where they discussed a concert. 'He was very proud of what he had done,' Cosby said, reflecting on his last conversation with Warner. When asked what he wanted people to remember about the actor, Cosby stressed his work ethic. 'He was never afraid to go to his room and study. He knew his lines. And he was quite comfortable even with the growing pains of being a teenager,' the 88-year-old comedian noted. 'They spoke all the time,' Wyatt added, per People magazine. '[Cosby] said 'Malcolm was changing humanity.'' Cosby also revealed that he and Phylicia Rashad, who played Claire Huxtable, grieved their co-star's death together over the phone, stating that they were 'embracing each other over the phone about a dearly beloved friend.' Fellow 'The Cosby Show' co-star Geoffrey Owens, who played Warner's brother-in-law, Elvin, expressed that the star's death left him 'speechless.' 'Malcolm was a lovely man; a sweet and sensitive soul. I respected him for many reasons, including the fact that he genuinely loved the act of creation. He had the mind of an actor and the heart of a musician. He was generous, too; I did a theater project long ago and asked him to participate, and he was there for me. My heart goes out to his family,' he continued in a statement per Deadline. Raven-Symoné, who appeared in the last three seasons of the hit sitcom at age three, shared an emotional statement on Instagram. 'Words cannot describe the pain, sadness, and surprise that I feel with the recent loss of MJW. He was a big brother. He was a beacon. He was one of the most multifaceted, talented men…so gentle. He gave the best advice. He gave the best hugs, and his smile will always be a huge, bright, white smile in my head forever. I love you and I know you're watching over all of us now,' the actress said in the video statement, extending 'hugs and kisses' to Warner's daughter, wife, and mother. More must-reads: Chloe Bailey says Ryan Coogler's film 'Sinners' reminds her of the entertainment industry Prince Harry and Meghan Markle's $100M Netflix deal reaches its end—'With Love, Meghan' season 2 still coming 'I didn't know how to be Max without you': 'Living Single' stars Erika Alexander and TC Carson reflect on their bond
Eater
5 hours ago
- Eater
A Century-Old NYC Dim Sum Icon Is Coming to Las Vegas
Nom Wah first opened in 1920 in the heart of Manhattan's Chinatown, at a crooked intersection once known as the 'Bloody Angle.' This is where criminals in the Tong Gangs of Chinatown would hide in the curve of the roads and cut down rivals as they turned the corner. More than a century later, the historic tea parlor still draws locals for dim sum, tea, and conversation — and now, it's expanding west. This September, owner Wilson Tang will bring Nom Wah to Las Vegas, opening at the JW Marriott in Summerlin. When it began, Nom Wah was known for its mooncakes — dense pastries filled with red bean paste traditionally eaten during the Mid-Autumn Festival. They remained a fixture until the 1950s, when longtime employee Wally Tang took over the business. 'He was doing the cakes by hand,' says Wilson Tang, Wally's nephew. 'We still have all of these different mooncake molds that are made out of wood that were chiseled.' The current owner explains that, as trade opened up between the U.S. and China in the '80s, small Chinatown bakeries like his found themselves edged out by more efficient mooncake production overseas. Wally Tang, pivoted — transforming the bakery into a tea parlor that served dim sum, a move that would define its next era. Wilson Tang took over from his uncle in 2010, ditching the traditional dim sum carts in favor of made-to-order dishes and modernizing the kitchen. 'We've incorporated a lot of machines now to make our dim sum,' says Tang. 'That's what allows for the growth that we have, because we're utilizing both handmade and machine-made products.' The different approach also meant expanding with restaurants Cha Cha Tang and Sal Tang's — plus manufacturing frozen dumplings for retail. JW Marriott Las Vegas The Resort At Summerlin JW Marriott Las Vegas The Resort At Summerlin Those dumplings — and other favorites — will be on the menu in Las Vegas. Nom Wah will be part of the resort's new food hall — along with an oyster bar from Top Chef star Fabio Viviani. Tang says that the Nom Wah stall will serve 'all the hits' from New York — xiao long bao, pork dumplings, crystal shrimp shumai, and noodle dishes. Of course, tea will be a main beverage in addition to cocktails and other alcoholic drinks. Design-wise, the Vegas Nom Wah will nod to the original with vintage wood accents, mosaic floors, and red barstools like the ones at the Chinatown flagship. Tang says the move west was motivated by both personal and practical reasons — wanting to expand to the West Coast and seeing a lot of shared DNA between Las Vegas and New York. As for ending up in Summerlin, 'it was a great opportunity to work with a major hotel brand like the Marriott,' he says. 'And as attractive as the Strip sounds, I'm just not that guy anymore.' Reaching a centennial is a rare feat for any restaurant — but especially in New York, where places open and close overnight. Tang credits Nom Wah's longevity in part to luck and timing. 'My uncle purchased that location at the right time,' he says. 'It's one of those iconic streets in New York.' But surviving for more than a century comes down to more than just real estate: its legacy of serving plump and juicy dumplings, steaming cups of tea, and the enduring flavors of early Chinese American cuisine. Now, a century later, those flavors are headed for the desert. Rendering of Nom Wah Las Vegas. JW Marriott Las Vegas The Resort At Summerlin
Forbes
8 hours ago
- Forbes
‘Top Chef' Season 23 Set in the Carolinas, Bravo Confirms
Kristen Kish, Tom Colicchio, and Gail Simmons return for Top Chef Season 23, set in Charlotte, NC ... More and Greenville, SC. Production begins summer 2025. Top Chef is heading south. Bravo announced on July 23 that Season 23 will be filmed in Charlotte, North Carolina, with episodes also set in Greenville, South Carolina. Production starts this summer, and the season is expected to premiere in 2026. Kristen Kish returns as host alongside judges Tom Colicchio and Gail Simmons, and the new setting promises a spotlight on Southern ingredients, regional hospitality, and two fast-growing food cities. The move follows the show's recent Emmy nominations and its continued evolution post–Padma Lakshmi. Where is Top Chef Season 23 filming? Season 23 is centered in Charlotte, North Carolina, with select episodes taking place in Greenville, South Carolina. Bravo described the two locations as 'perfect chefs' playgrounds' known for their bold flavors, agricultural abundance, and 'warm, genuine hospitality.' The show is partnering with the Charlotte Regional Visitors Authority and VisitGreenvilleSC to produce the season. Both tourism boards praised the opportunity to showcase their region's culinary scenes. 'Charlotte's rapidly evolving culinary landscape blends global influences [with] This Southern setting follows the show's regional focus in recent years—from Wisconsin's hearty farm-driven season to the international turn planned for Season 22 in Canada. What does this mean for the Carolinas' food scenes? Top Chef has a long track record of boosting visibility for local chefs and ingredients. Past seasons have helped launch restaurants into national attention, increased food tourism, and brought new eyes to under-the-radar cities. Charlotte and Greenville have both seen rapid culinary growth in the last five years, with buzzy openings, James Beard attention, and farm-to-table emphasis. Being featured on Top Chef could accelerate that momentum. As VisitGreenvilleSC's Heath Dillard put it: 'Hosting Top Chef here is both validation and a celebration.' Who's returning for Season 23? Kristen Kish continues as host after stepping into the role in Season 21. Judges Tom Colicchio and Gail Simmons also return, keeping the core judging panel consistent as the series continues its evolution. When Kish debuted as the new Top Chef host in the Wisconsin season, she brought a calm, collaborative energy to the competition—a shift some viewers welcomed after nearly two decades of Padma Lakshmi's sharper edge. When will Season 23 of Top Chef premiere? No official air date has been announced, but Season 23 will debut sometime in 2026. Based on previous seasons, a spring premiere—likely March or April—is the safest bet. Production kicks off this summer across both cities, and Bravo's announcement confirms the locations were secured in partnership with local tourism agencies. Why does this setting shift matter? This marks the show's first full return to the American South since Top Chef: Charleston in 2016–2017. But while that season focused on a more traditional vision of Southern cooking, the 2026 Carolina setting hints at something broader: international influence, evolving regional identity, and next-gen talent grounded in place. Social media response was immediate—and intense. Within an hour of the season 23 announcement on Instagram, comments poured in from chefs, locals, and longtime fans. 'Welcome to my hood besties!' wrote Charleston-based chef Shuai Wang. 'So excited!! You guys should definitely consider doing an episode in Asheville too!' one commenter added. Others begged for long-overdue Philly and Atlanta seasons, while local voices chimed in with challenge suggestions: seafood on the coast, pimento cheese, and even a Cheerwine cook-off. Greenville's tourism board and the Euphoria festival also celebrated the spotlight. With its 19th consecutive Emmy nomination and its Carolina location locked, Top Chef is entering its next phase with local flavor—and plenty of national attention.
