Introduction to Tristen Epps
Tristen Epps, the season 22 winner of Top Chef, is a chef who is no stranger to challenge and change. Growing up as a "military brat" in Japan with a single mom, he often found himself alone, but he never felt lonely. Instead, he filled his quiet afternoons watching the cooking channel and experimenting in the kitchen, perfecting his scrambled eggs. He was fascinated by the transformation of ingredients into something delicious.
Early Life and Career
Epps’ love for food was influenced by his mom’s West Indian cooking and the various dishes he tried at new restaurants his family would visit on Fridays. Each meal, in a different country, was a chance to learn or taste something new. His career in the culinary world began humbly, working the grill at McDonald’s, where he admits he was "horrible" but had the time of his life. He then moved on to other restaurants like Applebee’s and Dave and Buster’s, learning the ropes of the industry.
Education and Training
Epps earned his bachelor’s degree from the Culinary Arts and Food and Beverage Industry Management at Johnson & Wales in Charlotte, North Carolina. It was there that he finally got a taste of what it meant to cook at a fine-dining level. He catapulted his career during a three-year stint at the Greenbrier hotel, where he worked under renowned chef Richard Rosendale, picked up new techniques, and finally felt inspired to pay homage to Caribbean cuisine.
Exploration of Afro-Caribbean Cuisine
Epps explores Afro-Caribbean cuisine through his cooking, drawing inspiration from his childhood and travels. He recalls working with students on J-1 visas from other countries, which broadened his perspective on food and culture. "They would say, ‘Oh, this is something from home,’ and I was like, ‘Man, that is so familiar to something that I eat from home,’" Epps says. "The connections started to really come together."
Rise to Fame
After working in various restaurants, including Red Rooster in Miami, where he earned a Michelin Bib Gourmand, Epps became a James Beard semifinalist for Best Chef: South. He then moved to Houston, where he began hosting a local pop-up dinner series that explored Afro-Caribbean culinary traditions. His big break came when he competed in Top Chef’s 22nd season, where he showcased his dishes and eventually won the competition.
Personal Challenges and Triumphs
During filming, Epps faced a personal tragedy when his stepfather passed away. However, he chose to continue competing, saying, "It’s just what he would have wanted me to do." Epps’ hard work paid off when he was crowned the Top Chef champion, achieving what he set out to do.
Future Plans
Now, Epps is working on opening a first-of-its-kind Afro-Caribbean fine-dining experience, Buboy, which will feature a tasting menu with dishes such as Texas Wagyu steak frites and foie gras pate. He envisions creating a space that allows him to explore and represent culture in a way that will be valued by others. Epps hopes to put Afro-Caribbean cuisine on the map and create a community within his restaurant.
Conclusion
Tristen Epps’ journey to becoming a Top Chef winner is a testament to his dedication and passion for cooking. Through his experiences, he has developed a unique perspective on food and culture, which he is now sharing with the world. With his upcoming dinner series and plans to open Buboy, Epps is sure to make a lasting impact on the culinary scene. Experience his take on Afro-Caribbean cuisine and be a part of his journey to put Neo-Afro Caribbean food on the map.
