Kulture restaurant announces the new line-up of featured chefs for the rest of 2022 as part of its Black Chef Table pop-up dining series. The dinners, which are frequently sold out, bring chefs from across the country with a variety of backgrounds to create unique, immersive experiences for diners. Elaborate decor partnered with live music are the appetizer to the main entre - a multi-course dinner that exposes guests to cultures from around the world.

Previous celebrity chefs who have brought their culinary expertise to Black Chef Table include James Beard award-winning chef Kwame Onwuachi, who is the executive producer at Food & Wine and chef Ja’Nel Witt, winner of Gordon Ramsey’s Hell’s Kitchen, among others.

Created by celebrated restaurateur Marcus Davis and executive chef and entrepreneur Keisha Griggs, Black Chef Table is a culinary experience spotlighting African/African American chefs and food purveyors identifying as Black Indigenous and People of Color (BIPOC) in the swanky ambience of Kulture restaurant located in downtown Houston.

Participating chefs highlight the transatlantic food ways from Africa to and through the Caribbean, Asia, Spain, Mexico and the Americas. Chefs bring their personal interpretation to seasonal ingredients, harvested from local African American-owned fishermen, ranchers, gardens and food purveyors. The participating chefs include:

September 10: Chef Fitzgerald Dodd

September 24: Chef Toya Terry

October 1: Chef Kava Art of Fufu

October 15: Chef Lamar Moore

October 22: Chef Reginald “Reggie” Scott (Men’s Mental Health)

November 12: Chef Justin Lawson

November: Chef Salimah Yasmeen | Southern Puerto Rican Early Thanksgiving

December 3: Chef Alphise Washington

December 10: Chef Suzzanne Barr

December 17: Chef JC Reid

Participating Purveyors Partners include:

Fresh life Organic

Ivy Farms

Sweetwater Farms

Captain Seafood

Captain Fred Seafood

Edelman Meat

PPF Farm

Plant It Forward

Black Chef Table is dedicated to supporting the diverse culinary landscape and the vast spirit, wine, beer makers, and Black-owned food purveyors by providing a space to cultivate, incubate and promote talent,” said Griggs, the event’s curator.” It will provide an opportunity for BIPOC gastro artists to showcase their talents and illustrate their culinary perspective on the national platform.”

Davis, best known across the country for his popular, award-winning restaurant The Breakfast Klub, wants Black culinarians to rise to the same heights as non-minority chefs, and he believes The James Beard Nominated Kulture provides an optimal vehicle to do so.

“Ujamaa – the principle of cooperative economics – has long been the foundation upon which we’ve built the offerings of our family of brands,” said Davis. “Collaborating with Chef Griggs to present Black Chef Table is a natural extension of that work. We want to utilize our platform to highlight the ever-growing landscape of Black culinarians in a way that acknowledges our contribution to world cuisine, leverages our buying power, and benefits our economy.”

To purchase tickets and for more information visit www.blackcheftable.com