He’s cooking up history once again — and this time, the stakes are even higher.

Kwame Onwuachi, the James Beard Award–winning chef, TIME 100 honoree, and one of the most influential culinary storytellers of his generation, is expanding his empire westward, according to AfroTech (AfroTech). Known for elevating Afro-Caribbean flavors into the world of fine dining, Onwuachi has already made his mark with his critically acclaimed New York restaurant Tatiana — which The New York Times named the No. 1 restaurant in the city for 2023 (The New York Times) — and with Dōgon in Washington, D.C., where he blends art, history, and cuisine in ways that reflect his Nigerian and Jamaican lineage (Washington Post).

Now, he’s taking that creative force to the Las Vegas Strip with Maroon, a Caribbean steakhouse set to open inside the Sahara Las Vegas. And the significance cannot be overstated: Maroon will be the first Black chef–led restaurant on the Strip, a milestone long overdue in one of the world’s most famous dining destinations (CNN).

But for Onwuachi, being “the first” is only the beginning — not the goal.
“It’s not just about being the first,” he told Travel + Leisure (Travel + Leisure). “It’s about making sure we’re not the last. It’s about opening the door and then holding it open for others.”

A Menu Rooted in Heritage and Resistance

At Maroon, Onwuachi draws deeply from his West African, Jamaican, and Creole roots, crafting a menu built on bold jerk rubs, scotch bonnet heat, charcoal-grilled seafood, and meticulously dry-aged steaks. These dishes, as he often explains, are more than flavors — they’re chapters of a global story.

The restaurant’s name honors the Maroons of Jamaica, communities of formerly enslaved Africans who escaped bondage, resisted colonial rule, and built self-sustaining societies in the island’s rugged Blue Mountains.
“The Maroons didn’t just run,” he said. “They thrived. They created something new, something powerful, out of pain and resistance. That energy — that story — is what this restaurant is about.”

Onwuachi has long emphasized how food holds memory and meaning. In his celebrated cookbook My America: Recipes from a Young Black Chef, he wrote that jerk cooking itself was forged in rebellion — a culinary expression of survival and defiance that has endured for centuries (NPR). “Jerk was born, and it lives still two hundred years later,” he noted, tracing its journey from Jamaica across the world.

Bringing the Story to the Strip

Las Vegas — a city known for spectacle, reinvention, and bold flavors — might seem like an unexpected home for such ancestral storytelling. But Sahara Las Vegas owner Alex Meruelo says that is exactly what makes Maroon transformative.
“His incomparable fusion of storytelling, culture, and outstanding cuisine is uniquely captivating,” Meruelo said. “Maroon will not only advance Chef Kwame’s personal vision but also revolutionize the current steakhouse experience on the Strip and beyond.”

Maroon represents the continuation of a culinary movement Onwuachi has championed throughout his career: pushing forward narratives often missing from mainstream American dining. His work has earned praise from Esquire, Condé Nast Traveler, and The New York Times, all of which have recognized his ability to blend culture, identity, and artistry into every plate. He has also been tapped to curate menus for culturally defining events, including the 2025 Met Gala (Vogue), and was featured as the subject of Chef’s Table on Netflix (Netflix).

A Cultural Landmark — Not Just a Restaurant

“Bringing Maroon, a Caribbean Steakhouse, to SAHARA Las Vegas is an incredible opportunity for me to honor my Jamaican heritage, provide exciting flavors, and tell my story to an entirely new audience,” Onwuachi said. “It’s beyond overdue to have more Afro-Caribbean restaurants on the Strip, and I’m grateful for the platform because this will mean so much to so many.”

His journey — from the Bronx to global acclaim — has always centered on one mission: to make space for the stories that shaped him. And with Maroon, he’s not just breaking ground. He’s planting roots, creating a cultural landmark that expands what fine dining can be and who gets to define it.

Maroon is expected to open in late 2025, marking a powerful new chapter for Onwuachi and for Black culinary representation on one of the world’s largest stages.