Tristen Epps Talks Top Chef, Cultural Cuisine and Finding His Culinary Voice

Want the INSIDE SCOOP on building and growing a food business? Subscribe to our newsletter.Today on Chefs Without Restaurants, I speak with Chef Tristen Epps, a Season 22 finalist on Top Chef and a James Beard–recognized chef. From his Trinidadian heritage to a globe-trotting childhood in Guam, Japan, and the Philippines, Tristen’s culinary path was built on a foundation of cultural diversity and bold flavor. He’s a Johnson & Wales graduate, completed the rigorous Greenbrier apprenticeship under Chef Richard Rosendale, and worked closely with Marcus Samuelsson, who became both a professional and personal mentor. Our conversation explores culinary education and mentorship, and how institutional bias and discrimination continue to undervalue certain cuisines. We also examine how pricing can reflect, or deny, cultural respect in the food world. Tristen shares what it was like competing on Top Chef, and why competitions fuel his creativity.TRISTEN EPPSTristen's Instagram and FacebookCheck out Tristen's websitePodcast with Top Chef Season 22 contestant Lana LagomarsiniCHEFS WITHOUT RESTAURANTSIf you enjoy the show and would like to support it financially, please check out our Sponsorship page (we get a commission when you use our links).Get the Chefs Without Restaurants NewsletterChefs Without Restaurants Instagram, Threads, TikTok and YouTubeThe Chefs Without Restaurants Private Facebook GroupChris Spear's personal chef business Perfect Little BitesPERSONAL CHEF BUSINESS STARTUP GUIDEListen to the podcast here, or on Apple Podcasts, Spotify or YouTubeFollow us on Instagram, Threads, TikTok and YouTubeReach out at [email protected] in touchSupport the show