Promoting a culinary experience spotlighting African and African American chefs is the goal of Houston-based restaurateur Marcus Davis and Chef Keisha Griggs through Kulture: A Black Chef Table, an event that is dedicated to supporting the diverse culinary landscape and the vast spirit, wine, beer makers, and Black-owned food purveyors identifying as Black Indigenous and People of Color (BIPOC).

Kulture: A Black Chef Table, which is held in Houston (TX), is the mastermind of Marcus Davis, best known across the country for his popular, award-winning restaurant The Breakfast Klub. He 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, according to the press release.

Marcus Davis | Photo Credit: Courtesy of BCT

As Davis and Griggs announced in a press release, diners will enjoy a multi-course dinner in the swanky ambiance of Davis’ restaurant, Kulture, located in Downtown Houston. By providing a space to cultivate, incubate and promote talent, Black Chef Table will provide an opportunity for BIPOC gastro artists to showcase their talents and illustrate their culinary perspective on the national platform.

Chef Keisha Griggs | Photo Credit: Courtesy of BCT

Participating chefs highlight the transatlantic foodways 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.

Presented in a setting that allows for the sharing of stories along with dishes from a rotating cast of chefs, the Black Chef Table experience is one diner should find both exciting and approachable.

Black Chef Table Ambience | Photo Credit: Courtesy of BCT

“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,” said Davis in a press release.

The participating chefs include:

April 9: Chef Fikisha Harrison | Fork and Thyme HTX, female, vegan specialty
April 16: Chef Jeff Taylor | Uchi
August: Chef Kavachi Ukegbu | Grubios|Art of FuFu
Participating Purveyors Partners include:
Fresh life Organic
Ivy Farms
Sweetwater Farms
Captain Seafood
Captain Fred Seafood
Edelman Meat
PPF Farm
Plant It Forward

For more information, visit the Black Chef Table website.