Episdoe 59: Omar Tate of Honeysuckle talks Blackness in Food

Chef Omar Tate has spent the last ten years in the restaurant industry working in some of the best restaurants in New York City and Philadelphia including A Voce, Fork, Meadowsweet, Runner and Stone, and Russet. He finds the intersection of science, art, craft, and the physicality of line cooking to be unique and the most alluring aspects of the profession. Chef Omar has been exploring his heritage to bring balance and equity to his profession. He has researched and produced dinners dedicated to honoring chefs, writers, and figures in history representative of African American culture. Currently he is sous chef at The Henry alongside executive chef JJ Johnson, and chef de cuisine Samantha Davis where together they explore the diverse aspects of African influence throughout the globe. He is also the mind behind Honeysuckle, a dinner pop up series dedicated to exploring black heritage through food using various forms of art to bring stories to the plate and engage with diners.