Tristen Epps, the Winner of Houston's 'Top Chef,' is Bringing His Afro-Caribbean Cuisine to Several Locations

Recently victorious on Top Chef, Epps is prepared to go nationwide to cook before establishing his new restaurant, Buboy.

Marcus Nilsson/Bravo

Tristen Epps was already an emerging talent in Houston's culinary landscape, and now the James Beard semifinalist has garnered more distinctions. Judges of the reality television cooking competition Top Chef declared Epps the victor of its 22nd season, Top Chef: Destination Canada, on Thursday, June 12, following an exceptional performance that highlighted his culinary expertise and profound dedication to Afro-Caribbean cuisine.

The chef, once employed by renowned chef Marcus Samuelsson, impressed the judges with his audacious, innovative approach, securing two Quickfire wins and five elimination challenge triumphs. He also guided his crew to triumph as executive chef during the show's crucial Restaurant Wars episode, all while managing personal adversity: His stepfather was gravely ill at home. At the midpoint of the season, Epps was informed of his stepfather's demise. Instead of withdrawing from the competition, he opted to remain, dedicating each dish to the memory of his stepfather.

Despite Episode 10 presenting his one significant misstep — judges noted a deficiency in seasoning balance — Epps promptly recovered. In the finale, he solidified his victory with a four-course "Meal of Your Life" menu, a blend of Ethiopian cuisine and his Trinidadian heritage, which included monkfish with baccala mbongo, pollo dorengo with injera shrimp toast, and an oxtail Milanese crepinette. The victory is particularly noteworthy: Alongside $125,000 in Delta Airlines credit, invitations to premier culinary events nationwide, and a $250,000 cash award (allegedly the largest in Top Chef history), Epps is the first Black chef to secure the Top Chef title in 15 years.

Until recently, the chef concealed his triumph while strategizing for his forthcoming endeavor: the inauguration of Buboy, a fine-dining Afro-Caribbean tasting menu restaurant in Houston. Epps is now liberated to commemorate and contemplate. Eater engaged with Epps to discuss his preferred and most arduous experiences on Top Chef, as well as his forthcoming business endeavors as he shares his vision with diners nationwide.

Congratulations! What is your current emotional state?

Tristen Epps: I am still acclimating, although many others are rather supportive.

How did you experience the concealment of your Top Chef victory?

It was not really unpleasant. I contact the same individuals daily, such as my mother, facilitating conversation, while my close circle of friends is aware of my accomplishments.

Did you possess a strategy prior to the competition?

My initial technique was to refrain from forming friendships and maintain focus, adopting a gradual approach at the outset while pacing myself for endurance: adhering to my perspective and subsequently intensifying my efforts later on. It did not proceed in that manner. I ultimately developed a fondness for everyone and had considerable success initially. I am uncertain whether it was my competitive nature, but I lacked the ability to relax; cooking and exerting maximum effort were intrinsically linked. Ultimately, it was quite impressive. Experiencing Italy was as beautiful as being in Canada.

Do you possess a preferred moment?

Informing my mother of my victory at the conclusion was a transcendent experience for me, marking my inaugural individual triumph. I approached the concept of preparing diaspora food, observing that others are achieving more success, although personal outcomes remain uncertain. My primary objective in pursuing this is to present it at an elevated standard, as individuals who choose to engage with it will possess significant expectations. It is akin to, "Amaze me or I shall revert to my familiar ways," which is quite anxiety-inducing. On the inaugural day of my culinary endeavor, my victory provided validation: “This cuisine is sufficient, and it is viable in this format.” It was an extraordinary sensation, particularly on that platform.

What was the most arduous aspect of the competition?

Maintaining one's identity can be arduous. Individuals may see that a particular knowledge or skill defines you, leading to a tendency to conform to your surroundings. In an effort to adapt, you may prioritize the comfort of others, thereby fostering your own sense of ease. I attempted to express my feelings and thoughts onto a plate, silently to those unfamiliar with me. The psychological burden of the competition was likely the most significant barrier. If you struggle with solitude or find it difficult to be at ease with your thoughts for extended durations, it might be problematic. You lack the commonplace items for relaxation, correct? Internet browsing is not permitted. Communication via telephone is absent, and the individual you may reach could be unavailable the following day.

What additional outcomes may we anticipate?

I am currently absorbing the experience. I intend to open BuBoy eventually; locating a building and space that holds significance for me is crucial. At present, I intend to embark on a little journey. I will soon announce further details regarding my plans for the country. Top Chef was arguably the most significant professional experience I have encountered. It is a really gratifying sensation, even if I do not yet experience its complete intensity. I have been traversing Chicago and various other cities since its airing, and the feedback I have received has been remarkable. Walking alongside my castmates has been remarkable, as audiences are captivated by the culinary creations and the personalities involved. This serves as a message for all: do not fear your identity, particularly for chefs. If you belong to a culture, proclaim it loudly. Engage with others, since they are likely interconnected; converse with many individuals from diverse cultures, and consistently endeavor to deepen your understanding of yourself, your origins, and their relation to various people. Culinary experiences inherently foster connection; thus, gaining deeper insights about your culture and cuisine, beyond just consumption, could significantly enhance global unity. I believe that Top Chef provided me with that platform. I have demonstrated my ability to engage with culture, and I will ardently celebrate it.