The Family Reunion

Alexander Smalls is no stranger to culinary curating and storytelling; his most recent undertaking has been the creation—the founding and orchestrating—of Alkebulan: the first modern contemporary African dining hall, which opened in October of 2021 for Dubai Expo 2020. The dining hall, whose prototype includes ambitious plans for opening additional venues in London and Harlem, expects a total of 15 million visitors to the Dubai location by the end of March.

Smalls has been featured on television on numerous occasions. He recently appeared twice on The Dish, CBS Saturday Morning’s show, that boasts close to 2.5 million in viewership. He was also spotlighted, along with Chef Kwame Onwauachi, on CBS This Morning’s Trailblazers, a series that features trailblazers: luminaires and trendsetters that have defied the odds and achieved extraordinary accomplishments. In 2021, he was on a national ABC special, with Deborah Roberts, that celebrated the African-American holiday, Juneteenth.

Additionally, Smalls has had a role on many food shows. He served three times as a celebrity chef judge on Top Chef. He’s appeared on The Chew with Carla Hall, and Extra Virgin with Debi Mazar and Gabriele Corcos, and was recently featured in the Hallmark series The Peete’s with actress Holly Robinson Peete. He has been a four-time judge on Throwdown with Bobby Flay, and served as a judge on yet another Food Network show, Recipe for Success. However, Smalls’ publicity is by no means limited to television; In 2020 Alexander Smalls was celebrated and featured in Food and Wine magazine’s cover story, the October issue.

Alexander Smalls’ prolific path is marked by a plethora of copious achievements: he is a James Beard Award winning chef, author, and raconteur was the visionary co-owner of renowned restaurants Minton’s and The Cecil — NYC’s first Afro-Asian American restaurant, which was named “Best New Restaurant in America” by Esquire in 2014. Over the past three decades, this South Carolina native has traveled the world studying the cooking techniques and foodways of the African diaspora.

Smalls has always brought elements of his birthplace into his menus. As the former chef-owner of celebrated restaurants, including Café Beulah, the first fine dining African American restaurant in NYC, Sweet Ophelia’s in Soho, and Shoebox Café at Grand Central Station, Smalls has received great acclaim in the restaurant scene, including cooking at the James Beard House, being named one of Zagat’s “NYC Restaurant Power Players You Need to Know” and being honored with the Legacy Award in 2014 by The Amsterdam News, one of the oldest African American newspapers in the country.

Furthermore, in addiiton to the accolades, Smalls has had many awards bestowed upon him. He received a 2019 James Beard Award, with chef JJ Johnson and Veronica Chambers, for their cookbook, Between Harlem and Heaven. In 2020, Smalls was bestowed the Creative Spirit Award from the Black Alumni of Pratt by his dear friend the inimitable Ms. Cicely Tyson. He’s received additional recognition for his other written work, dating back to his first memoir and cookbook, Grace the Table, foreword by Wynton Marsalis, which features recipes from his upbringing he calls Southern Revival cuisine. His most recent book, Meals, Music & Muses: Recipes from my African American Kitchen, has been acclaimed by New York Times and Los Angeles Times.

Smalls’ work goes way beyond the kitchen; he is also a world-renowned opera singer and the winner of both a Grammy Award and a Tony Award for the cast recording of George Gershwin’s “Porgy and Bess” with the Houston Grand Opera. Smalls will debut his new recording title, “Let us Break Bread together,” in June 2022.

Alexander Smalls sees his career in the world of hospitality as an activist and advocate for the foodways of the African Diaspora. He is dedicated to elevating, educating, and expanding the narrative, visibility and brilliance of African food in the world. When he’s not traveling, Alexander Smalls resides in Harlem, where he is active in the community on nonprofit boards and with community initiatives.

Chef Andre Fowles is an award-winning Jamaican-born chef, three-time Chopped champion, international restaurant consultant, cookbook author, and culinary ambassador for the Rockhouse Foundation, helping to raise money to build all-expense-paid schools for children with special needs in Jamaica. A graduate of the HEART Trust Academy in Kingston and the Culinary Institute of America in New York, his work has been featured in Food & Wine, Bon Appetit, The New York Times, and Eater. Chef Fowles has cooked for a long list of celebrities, including rock legend Bruce Springsteen and his family.

Website: https://chefandrefowles.com

Bryan Furman is living his pitmaster dream as an owner of BBQ restaurants in Atlanta, GA. He has showcased his pitmaster skills all over the US and Europe. Bryan smoked for the Stone Barn Center in New York and Meatopia in the United Kingdom. Bryan is looking forward to opening his new location in the Riverside area of Atlanta, GA which is slated for 2023. In addition, Bryan has opened a second location in the State Farm Arena, home of the NBA Atlanta Hawks. While his restaurant is being built, he will continue to collaborate with Pop-Ups throughout the country. Bryan Furman has been named one of Food & Wine Magazine's 2019 Best New Chefs (the first Pitmaster to ever receive the title), also receiving a 2019 and 2020 James Beard Foundation semifinalist nomination for Best Chef Southeast.

Bryan Furman is well known for his award-winning standards in all categories of barbeque. His pitmaster standards are well above most. Furman insists on using Heritage hogs for his meats. The Heritage hog is a perfectly marbled source of meat for smoking. He carefully selects woods for creating his signature smoke favors. He also carefully selects woods for smoking and making his own side dishes using locally sourced produce with a blend of unique ingredients. In 2022, he released Bryan Furman 1432 BBQRub and Bryan Furman 1432 Brisket Rub which is now available for sale. In January of 2023, Bryan Furman released his three famous BBQ sauces, ATL Red Sauce, Peach Mustard BBQ Sauce, and Carolina Spicy Vinegar.

Furman has been featured on CBS Saturday Morning's The Dish and named Atlanta's BBQ King. Southern Living magazine selected his barbecue restaurant as one of "The South's Top 50 Barbecue Joints 2018 and the New York Times recently mentioned that his restaurant is the only barbecue restaurant in Atlanta turning out whole-hog barbeque with heirloom-breed hogs.

Dr. Jessica B. Harris, considered by many to be one of the ranking authorities on the food of the African Diaspora, is the author, editor, or translator of eighteen books including twelve cookbooks documenting the foodways of the African Diaspora. She is a sought-after speaker and has lectured widely and written extensively for scholarly and popular publications. Harris consults internationally and conceptualized the award-winning cafeteria of the Smithsonian Museum of African American History and Culture. She is currently leading the Culinary Institute of America's new African Diaspora Foodways initiative. Dr. Harris is also lead curator for the exhibit African/American: Making the Nation's Table to be presented by New York's Museum of Food and Drink in 2022.

Dr Harris holds numerous awards and accolades including our 2023 Lifetime Achievement Award and an honorary doctorate of humane letters from Johnson & Wales University. In 2019, her food-related works were inducted into the James Beard Cookbook Hall of Fame and she is the 2020 James Beard Lifetime Achievement awardee. Dr. Harris taught at Queens College/CUNY, New York, for five decades and is currently professor emerita at that institution.

Mawa McQueen is the passionate owner and James Beard nominated executive chef of several esteemed restaurants across Colorado, including MICHELIN Guide recommended Mawa’s Kitchen, Mawita, and Crepe Therapy Café. Her diverse life experiences, which began on the Ivory Coast and continued in France, have laid the groundwork for her deep-seated passion for providing food and comfort to individuals from all backgrounds.

Driven by a desire to inspire through her food and personal narrative, Mawa released her cookbook, Mawa’s Way, which features a collection of fan-favorite recipes from Mawa’s Kitchen, along with her story of perseverance in pursuit of one’s dreams. In 2024, she authored Unstoppable Ambition, a motivational book published in both French and English, which further explores her remarkable journey and the transformative power of ambition and resilience. This was followed in 2025 by the Unstoppable Workbook: Mapping Out Your Mindset for Success, a practical guide designed to assist readers in their personal development.

In addition to her restaurants and a highly successful catering business, Mawa is also the founder of a granola company. Mawa’s GrainFreeNola, is a delicious gluten-free, vegan granola crafted from the highest quality organic nuts and seeds, sweetened with Medjool dates.

Beyond her roles as an executive chef, entrepreneur, and business strategist, Chef Mawa is committed to making a positive impact on her communities. In April 2025, she was honored with the Award for Excellence from the national nonprofit Spoons Across America for her efforts in empowering others through food education, mentorship, and her initiatives to uplift underprivileged communities while celebrating diverse cuisines. In addition to advocating for Africa and its people through her work and service with nonprofits Brake the Cycle and Action in Africa, she currently serves on the Isaacson School Executive Advisory Board, Ment’or Culinary Council, and Sylvia Center Culinary Council.

Nyesha Arrington is the dynamic co-star of FOX’s hit culinary competition series Next Level Chef, where she brings her signature blend of mentorship, humor, and fierce expertise to millions of viewers each season. She also hosts and produces the acclaimed digital series Plateworthy for Eater, celebrating the craft, culture, and creative spirit of cooking.

Nyesha began her culinary journey in Michelin-starred kitchens, including Mélisse in Santa Monica and L’Atelier and The Mansion in Las Vegas. She went on to make her mark on the Los Angeles dining landscape with her restaurants Leona and Native by Nyesha, earning national recognition for her commitment to farm-fresh, local, and ethically sourced ingredients. Her work has landed her on Zagat’s 30 Under 30, Eater’s LA Chef of the Year, and countless lists celebrating chefs shaping the future of food.

A fan favorite since her breakout season on Top Chef, Nyesha has become one of the industry’s most recognizable and respected voices. Her television credits span MasterChef, Tournament of Champions, Guy’s Grocery Games, Diners, Drive-Ins and Dives, and Next Level Chef U.K., showcasing her versatility, creativity, and leadership across multiple platforms.

Drawing inspiration from the seasons, global travel, and contemporary art, Nyesha’s cooking is a soulful fusion of heritage, curiosity, and California expression, a style uniquely her own. Beyond the kitchen, she is deeply passionate about functional fitness, wellness, and building community through intention and storytelling.

A true multi-hyphenate creative, Nyesha is expanding her voice across media, lifestyle, philanthropy, and product design, championing representation and empowerment in every space she inhabits. She currently lives in Los Angeles with her French bulldog, Ms Bleu-Ginger and tuxedo cat, Mr Robert Marley.

Rasheed Philips, affectionately known as The Gentleman Smoker™, is a culinary artisan who brings the rich flavors and traditions of his Jamaican heritage to the world of barbecue. His dishes are characterized by their distinctive use of spices, marinades, and open-fire grilling, which impart a unique depth of flavor and a touch of his homeland in every bite. Rasheed Philips has become a prominent figure in the barbecue community, participating in numerous BBQ events and showcases across the country. His expertise and unique style have garnered him a dedicated following among barbecue enthusiasts and food lovers alike. Rasheed's involvement in the BBQ scene extends beyond just cooking; he is a sought-after mentor and speaker at various barbecue competitions, where he shares his knowledge and passion for the craft. Rasheed's journey as The Gentleman Smoker™ is a testament to his commitment to excellence and his love for bringing people together through the universal language of food.

Rodney Scott has been cooking whole-hog barbecue, over wood coals burned down from hardwood, since he was in middle school. For the next 25 years he worked with his family in their bbq stop in Hemingway, SC. In 2017, he opened Rodney Scott's BBQ in the North Central neighborhood of Charleston, SC. In 2019 Rodney Scott's BBQ opened a second location in Birmingham, AL and third location in Atlanta, bringing whole-hog, South Carolina-style barbeque to a different part of the South.

Rodney's hard work, friendly manner and respect from his peers has offered Rodney many opportunities to travel around the world and cook alongside chefs and pitmasters in New York City, Belize, Uruguay, France, and Australia. He has been featured on popular television shows with the likes of Andrew Zimmern, and Anthony Bourdain and recently appeared on The Today Show helping Al Roker feed folks affected by devastating tornadoes in Alabama.  In 2025, Rodney Scott's BBQ was awarded the Michelin Bib Gourmand.

Tavel Bristol-Joseph is a Partner, Executive Pastry Chef, and Director of Hospitality for Emmer & Rye Hospitality Group’s eleven concepts in Austin and San Antonio. Bristol-Joseph is also a partner in Emmer & Rye Hospitality Group’s Pullman Market in San Antonio, where he leads the intimate 20-seat dessert bar concept, Nicosi. Earlier this year, the group announced plans for its first Houston concept, set to open in 2026 at Autry Park.

He began his culinary journey as a young boy when he spent every Saturday afternoon baking cookies, cakes, and pies with his aunt. After moving to the United States from Georgetown, Guyana, when he was seventeen years old, Bristol-Joseph attended the New York Restaurant School. Bristol-Joseph worked in a variety of restaurants in New York before moving to Tucson in 2006, where he joined Fox Restaurant Concepts. He worked within the restaurant group for two years before going to Zona 78, where he met and began working with Chef Kevin Fink.

Fink and Bristol-Joseph decided to move to Austin to open Emmer & Rye in November 2015. Emmer & Rye has been included in Bon Appétit’s “America’s Best Restaurants 2016,” list, as well as named Austin American-Statesman’s “2018 Best Restaurant in Austin.” In 2020, Bristol-Joseph opened Hestia with Fink, which was named “#1 Best New Restaurant in America” by Robb Report. Bristol-Joseph was named one of FOOD & WINE Magazine's “Best New Chefs of 2020,” and in 2022, Canje was awarded “Best New Restaurant 2022” by Bon Appétit and featured in The New York Times as one of “America’s Best Restaurants of 2022.” Bristol-Joseph was a 2023 and 2025 James Beard Award semifinalist for “Best Chef: Texas,” and in 2024, he was named “Pastry Chef of the Year” by Esquire. More recently, he was named a 2026 James Beard Foundation semifinalist for the “Outstanding Pastry Chef or Baker” award.

Emmer & Rye Hospitality Group has earned significant recognition from the MICHELIN Guide. In the 2025 Texas edition, Hestia retained its MICHELIN Star, while Emmer & Rye received both a MICHELIN Green Star and a Bib Gourmand distinction. Ezov was once again MICHELIN Recommended. In San Antonio, the group’s Pullman Market restaurants also received multiple honors: Isidore was awarded both a MICHELIN Star and Green Star, Nicosi earned a MICHELIN Star, and Mezquite and Ladino were recognized with Bib Gourmands.

Bristol is a proud father to teenage twins and currently resides in Austin with his wife, Brittany, and his dog Gus Gus.

Beaumont, Texas native Tiffany Derry is the founder of Tiffany Derry Concepts and co-founder of T2D Concepts, the Texas-based purpose-driven hospitality group behind Roots Chicken Shak, Roots Southern Table, Radici Wood Fired Grill, Shef Food + Wine Festival, and ‘Shef Tiffany spice and apparel line.

Tiffany was the first Black female judge on MasterChef, bringing representation to a national stage and inspiring future chefs who deserve to see themselves reflected in positions of authority. She has appeared as a judge or contestant on Worst Cooks in America, Bobby’s Triple Threat, The Great American Recipe, Top Chef, Chopped, Beat Bobby Flay, Guy’s Ranch, Guy’s Grocery Games, and the Great American, Soul Food Cook Off.