Dishin' Up Diaspora

Dishin’ Up Diaspora presents a powerful live episode from “Food Without Borders,” recorded at Ohsun in Seattle. Chef Emme opens the night, then welcomes keynote speaker Monica Dimas—chef, restaurateur, and Mexican immigrant—whose story traces finding home, healing, and creativity through food. She’s followed by a spirited panel with author/producer Andrea Pons  and chef/creator Jose Garson, exploring immigrant identity, community care, and the kitchens that shaped them.Across this conversation, we unpack what it means to cook from memory and migration: the Sunday carne asada nostalgia, the notebooks of abuela’s recipes, the pride and pain of assimilation, and the moment you stop hiding and start telling your story. We talk industry realities—gatekeeping vs. sharing, fine-dining standards vs. our own techniques, permits and “pop-ups,” hiring immigrants legally as contractors—and how chefs can build spaces where Latin food isn’t just served, it’s celebrated. Expect honesty, humor, and the kind of vulnerability that turns a meal into a movement.What you’ll hear: • Monica on losing—and rediscovering—the spark for cooking by embracing her immigrant story • Andrea on transforming 14 years of fear and shame into pride, advocacy, and the Mamacita cookbook • Jose on rejecting “blend in” culture, centering Latinx street food, and teaching guests to eat with intention • The case for storytelling on the plate: survival, creativity, and why American food is immigrant food • Practical ways to support immigrants in the industry (hiring, mentorship, contractor pathways) • Integrity, community, and raising the next generation with culture, joy, and opennessWhy this episode matters:Food is the language of the diaspora. It carries memory, resistance, and love. In a time when immigration is politicized, these voices remind us that community begins at the table—and that telling the truth about our journeys is a radical kind of hospitality.Perfect for listeners who love: immigrant stories, Latinx/Latine food culture, Mexican and Latin American cuisines, culinary entrepreneurship, cookbook writing, restaurant life, identity and belonging.If you enjoyed this episode: • Follow, rate, and review Dishin’ Up Diaspora • Share this conversation with a friend in food or a first-gen creative • Tag your takeaways and favorite quotes so we can amplify your voiceListen in, settle in—and join us at the table. 

In this powerful episode of Dishin’ Up Diaspora, Chef Emme sits down with culinary trailblazer Chef Tiffany Derry — Top Chef fan favorite, two-time James Beard Award finalist, and now the first full-time Black judge on MasterChef — for an inspiring, unfiltered conversation about resilience, representation, and reclaiming your power in the kitchen and beyond.From humble beginnings at an IHOP in Beaumont, Texas to commanding national television screens, Chef Tiffany shares how determination, mentorship, and authenticity shaped her journey to becoming one of America’s most respected voices in food. She opens up about overcoming imposter syndrome, navigating male-dominated kitchens, and building a restaurant group that celebrates Southern heritage, food equity, and cultural preservation through beloved concepts like Roots Southern Table, Roots Chicken Shack, and Radici Wood Fired Grill.You’ll hear Chef Tiffany and Chef Emme dive deep into:What it means to lead with purpose as a Black woman in the culinary industryHow Top Chef and MasterChef shaped Tiffany’s career and gave her a national platformThe real talk behind opening restaurants, franchising, and building community wealthHow Southern and Italian cuisines connect through history, flavor, and heartWhy representation in food media and fine dining still matters more than everPractical advice for young chefs and entrepreneurs on finding their voice, trusting the process, and creating their own seat at the tableChef Tiffany also shares a personal look at what it takes to maintain balance, stay grounded, and keep growing even when the world is watching — reminding us all that “it’s not a deserve, it’s yours.”Whether you’re a chef, food lover, entrepreneur, or creative, this conversation will leave you inspired to own your story and cook without limits.✨ About the Guest: Chef Tiffany Derry is a celebrated chef, restaurateur, and television personality known for her soulful Southern cooking and culinary advocacy. She is the owner of Tiffany Derry Concepts, Roots Southern Table, Roots Chicken Shack, and Radici Wood Fired Grill, and serves as a judge on FOX’s MasterChef and PBS’s The Great American Recipe. Follow Chef Tiffany Derry @mastercheftd 🎧 Listen now for a powerful dose of honesty, humor, and inspiration — and discover how Chef Tiffany is redefining what it means to lead, create, and uplift the next generation of chefs through food and storytelling.Follow @dishingupdiasporapodcast and @chefemme_ on Instagram for more behind-the-scenes stories, culinary inspiration, and upcoming guests.

In honor of Hispanic & Latinx Heritage Month, we look back at this fun episode with Brazilian food writer and chef  Jaine Mackievicz. We explore what it mean to manifest the life you want. For Chef Jaine Mackievicz, it meant dreaming beyond the Amazon rainforest, falling in love with French cuisine fro n honor of Hispanic & Latinx Heritage Month m afar, and teaching herself English by reading cookbooks. Today, she’s a rising star in the culinary world, known for her infectious joy, fearless ambition, and deep passion for storytelling through food.In this episode of Dishin’ Up Diaspora, Jaine shares her extraordinary journey—how her family ended up deep in the heart of the Amazon, how she discovered her love for French cuisine (thanks to none other than Julia Child), and how she went from moving to the U.S. with no plan and no English to competing on The Julia Child Challenge on Food Network.We also dive into a thought-provoking conversation about authenticity in food—what it really means, why Jaine rejects the term, and how food is a constantly evolving expression of culture, migration, and identity.This is a dynamic, heartfelt, and joyful conversation about resilience, passion, and the power of food to transform lives. Jaine’s energy is truly infectious, and her story is a testament to what’s possible when you dream big and go all in.📲 Follow us on Instagram: @dishinupdiasporapodcast | @chefemme_ | @mackievicz💬 Loved this episode? Screenshot & tag us—we’d love to hear your thoughts! 

In honor of Hispanic & Latinx Heritage Month, we’re revisiting one of our most heartfelt and thought-provoking conversations — a story that beautifully captures the complexity of identity, migration, and belonging through food. This special re-release celebrates Chef Gino Garcia’s powerful journey and the ways our culinary traditions continue to preserve and tell our histories.In this episode of Dishin' Up Diaspora, I’m joined by Chef Gino Garcia for a deeply personal conversation about identity, immigration, and the stories food can tell. As a first-generation American, Gino grew up torn between two worlds—navigating the tension between assimilation into American culture and preserving his family's rich Mexican heritage.We dive into his parents’ immigration story, the sacrifices they made, and the complex choices many immigrant families face when trying to build a new life without losing their roots. Gino shares how food became a powerful bridge back to his ancestry, and how reclaiming traditional flavors and recipes helped him reconnect with his culture on his own terms.Before his journey into the culinary world, Gino worked in social services, serving marginalized communities. He reflects on how that experience shaped his worldview and his approach to food, community, and storytelling. Today, Gino describes his work as culinary anthropology—using food as a lens to explore, preserve, and celebrate cultural identity.We also talk about his exciting project writing The Official Disney’s Coco Cookbook, a celebration of the traditions, memories, and spirit of family that inspired the beloved film. Through it all, Gino's story reminds us that food is more than sustenance—it’s history, resistance, and love passed from one generation to the next.In this episode, we explore:Growing up first-generation in AmericaThe battle between assimilation and cultural preservationFinding identity and healing through foodHis early work in social services and community advocacyHis philosophy of culinary anthropologyWriting The Official Disney’s Coco Cookbook and connecting food to memoryHonoring his family's legacy while forging his own pathIf you love stories about food, identity, immigration, and creative journeys, this conversation will stay with you long after you listen. Make sure you are subscribed and share with your family and friends!Follow Gino Garcia @mextizopnw Follow @dishinupdiasporapodcast and @chefemme_

In this episode of Dishin’ Up Diaspora, Chef Emme sits down with powerhouse journalist and storyteller Danielle Dorsey, senior editor at the Los Angeles Times food section and a James Beard Award–nominated writer, for an inspiring conversation about food, culture, identity, and the stories that shape us.Danielle opens up about her journey from the Inland Empire and San Diego to becoming a trusted voice in LA’s dynamic food scene, with past roles at Thrillist and features in Travel + Leisure, Culture Trip, Essence, Travel Noire, and more. Known for her sharp perspective and deep curiosity, Danielle shares how her love of travel writing led her to food journalism, and why ingredients like tapioca and hibiscus hold such powerful stories across the African diaspora, Latin America, Asia, and beyond.Together, Chef Emme and Danielle dive into:The importance of diverse voices in food media and why representation matters.How Black culinary traditions in California often go unseen, and the need to spotlight stories beyond the South.Danielle’s experience covering communities during moments of crisis, like the LA wildfires, and how she balances storytelling with self-care.The story behind her James Beard–nominated feature “Warmth and Black Tradition at the Thanksgiving Table,” which celebrated the creativity and heritage of Black chefs through a Thanksgiving spread.Practical advice for aspiring food writers and editors on finding your voice, building confidence, and leaning into your unique perspective.What Danielle hopes her legacy will be as a cultural storyteller — creating more lanes for voices that deserve to be heard.This episode is more than a conversation about food; it’s about how recipes, ingredients, and culinary traditions connect us to history, migration, resilience, and belonging. Whether you’re a writer, chef, or simply someone who loves food and culture, Danielle’s insights will leave you inspired to honor your own story and the stories around you.

What does it mean to reconnect with your roots after years away from home? In this heartfelt episode of Dishin’ Up Diaspora, Chef Emme sits down with Camille Morgenstern, founder of The Rio Kitchen, a vibrant lifestyle brand that celebrates Brazil through food, stories, and handmade objects. Camille shares her powerful journey of leaving Rio de Janeiro at 17, spending 15 years in the United States without returning, and finally experiencing the soul-filling catharsis of going back to Brazil.From the moment she stepped off the plane, Camille describes being embraced by her country, her food, her family, and her friends — a giant hug that reawakened her sense of belonging and identity. That transformative trip changed everything, inspiring her to launch The Rio Kitchen as a bridge between cultures and a love letter to Rio.Together, Chef Emme and Camille dive into:Brazilian identity & diaspora: What it means to be Carioca (a native of Rio) and how immigrant life in the U.S. often blurs cultural ties.Food as memory and heritage: From brigadeiros and palha italiana to Brazilian pizza and the everyday prato feito plate of rice, beans, meat, and veggies.Italian & German immigration in Brazil: Camille’s family history reveals Brazil as one of the world’s largest melting pots, home to the biggest Italian, Lebanese, Japanese, and African diasporas outside their continents of origin.The power of condensed milk: Why this humble ingredient is at the heart of so many Brazilian desserts and why it deserves global recognition.Health and wellness, Brazilian style: How the balanced Brazilian plate helped Camille reset her energy, immunity, and lifestyle — and why beans are the unsung superfood.The Rio Kitchen vision: Beyond recipes, Camille curates tableware, shares stories, and builds a community around Brazilian culture, creating an approachable lifestyle brand that honors her heritage.This conversation is funny, emotional, and deeply relatable to anyone who has ever felt caught between cultures, or longed to reconnect with home. Whether you’re Brazilian, part of a diaspora, or just curious about how food tells our stories, this episode will leave you inspired.🎧 Tune in to hear Camille’s story, discover the richness of Brazilian foodways, and explore how culinary traditions keep us connected to history, identity, and each other.👉 Follow Camille at @theriokitchen and explore her work at www.theriokitchen.com. 👉 Stay connected with Dishin’ Up Diaspora: follow on Instagram @dishinupdiasporapodcast and @chefemme_

In this inspiring episode of Dishin’ Up Diaspora, Chef Emme sits down with her very own literary agent, Stephanie Molina, for a candid conversation about the world of publishing, representation, and the power of storytelling through food and culture.Stephanie is a vibrant force in the publishing industry and an advocate for underrepresented voices. As an Asian Latina of Japanese, Mexican, and Irish descent, she brings a unique perspective to her work as a literary agent at Ladderbird Literary Agency, where she represents fiction and nonfiction authors, with a strong focus on BIPOC creators. Since beginning her career in 2015, Stephanie has made it her mission to amplify stories that too often go unheard.We dive deep into:Stephanie’s personal journey growing up between cultures, with strong ties to both Mexican and Japanese family traditions.The importance of food heritage and how it connects us to our roots, even when recipes aren’t written down or passed along directly.What exactly a literary agent does and why they are essential for authors who want to publish traditionally.The barriers and inequities in publishing, especially for BIPOC writers, and how agents like Stephanie are working to change the landscape.Why authenticity matters in cookbooks and cultural storytelling, and how to avoid the pitfalls of watered-down, “cookie-cutter” publishing approaches.Practical advice for chefs, creatives, and aspiring cookbook authors on building a platform, finding the right agent, and protecting their vision during the publishing process.The challenges of predatory or “write-to-market” publishing deals, and how to navigate them with confidence.Chef Emme and Stephanie also share personal stories of frustration and joy: from discovering cultural cookbooks written by outsiders who got it wrong, to the pride of documenting recipes for future generations, to the hope of seeing more diverse cookbooks filling bookstore shelves today.Whether you’re a chef dreaming of your first cookbook, a writer looking for representation, or simply curious about the behind-the-scenes world of publishing, this episode is packed with wisdom, encouragement, and real talk. Stephanie’s insights remind us that our stories and foodways are not just recipes—they are living connections to identity, family, and culture.✨ Tune in and be inspired to honor your own story, your own heritage, and your own voice.Follow Stefanie on Instagram: @agentstefanie Follow us on Instagram: @dishinupdiasporapodcast

In this episode of Dishing Up Diaspora, Chef Emme sits down with the incredible Angela Davis, better known as The Kitchenista—a chef, food blogger, cookbook author, and award-winning voice behind The Kitchenista Diaries. Since 2012, Angela has built a devoted following with more than 300 bold, soulful recipes, celebrated for blending creativity, culture, and honesty in the kitchen. Her work has been featured in The Washington Post, Food52, HuffPost, and Hour Detroit, and she’s collaborated with major brands like Aveeno, KitchenAid, and Royal Caribbean. A winner of both the Black Weblog Awards and the Shorty Award for Food, Angela has reshaped what it means to be a modern culinary storyteller.We talk about her Cape Verdean heritage, the influence of moving around the world as a military child, and the powerful role food played in connecting her to culture and community. Angela opens up about her early career in accounting, how cooking became both a creative outlet and a lifeline, and the moment she decided to launch The Kitchenista Diaries. From street food memories in Germany to rediscovering Cape Verdean dishes as an adult, Angela shares the journey of reclaiming her roots through food.This episode also dives into the evolution of food blogging and social media, from the early 2010s blogging boom to today’s content-saturated landscape. Angela and Chef Emme discuss the challenges of carving out space as Black women in the culinary world, building independent platforms like Patreon, and balancing creativity with sustainability. The conversation is raw, real, and deeply relatable for anyone navigating the intersections of food, culture, identity, and entrepreneurship.What you’ll hear in this episode: – Angela’s journey from corporate accounting to becoming The Kitchenista – How moving between Texas, Virginia, Germany, and beyond shaped her love for food – The role of Cape Verdean heritage in her cooking and identity – Early struggles and triumphs in the food blogging world – The realities of content creation, recipe development, and protecting your work online – Building independent communities through Patreon, classes, and digital cookbooks – Honest reflections on loneliness, resilience, and creating your own lane in food mediaWhether you’re a longtime fan of Angela’s recipes or new to her story, this conversation will inspire you to think about food not just as nourishment, but as a powerful link to culture, memory, and the future we create for ourselves.👉 If you enjoy this episode, please subscribe, rate, and review Dishing Up Diaspora wherever you listen to podcasts or watch on YouTube. 👉 Follow Angela on Instagram @thekitchenista and support her work on Patreon! 👉 Connect with me, Chef Emme, on Instagram @chefemme_ and follow the show @dishinupdiasporapodcast.

 What does it take to break into some of the toughest kitchens in America, reinvent yourself from musician to chef, and build restaurants that challenge everything we think we know about food, culture, and work? In this episode of Dishin’ Up Diaspora, Chef Emme sits down with Chef José Garzón — the Ecuadorian-born creative force behind Seattle favorites like Garzón Latinx Street Food, Ekeko Drinking Snacks, Chifa, Lola Supper Club, and his latest venture, Bad Chancla, named one of Bon Appétit’s most anticipated restaurant openings of 2024. His restaurants have also been featured in The Stranger’s “Best of Seattle” list, cementing him as a chef and entrepreneur reshaping the Pacific Northwest dining scene. José’s story is anything but ordinary. Before food, he toured the U.S. as a guitarist with bands like MxPx. Between shows, he worked in kitchens where he fell in love with cooking. His path took him from butchering floors in Pennsylvania, to culinary school in Washington, to staging at fine-dining restaurants — and eventually to redefining what Latinx food and immigrant-driven cuisine could look like in Seattle. Together, we dive into: The immigrant food experience — growing up on the coast of Ecuador, raised by his grandmother Lola, and later navigating American kitchens as a Latino chef.Toxic hustle culture in restaurants — why “looking stressed” was valued more than confidence, and how he stood his ground against outdated expectations.Pop-ups as disruption — how Garzón Latinx Street Food and Ekeko transformed Seattle’s dining scene by creating full experiences, not just transactions.Authenticity is bullshit — why the word “authentic” doesn’t capture the complexity of immigrant food traditions.The realities of running a restaurant — why most owners don’t pay themselves, and why side hustles, collaborations, and media work are now essential for survival.Immigrant identity today — from assimilation and denial, to reclaiming pride and speaking out in a political climate that often pushes immigrants to the margins.Mentorship and legacy — why José opens doors for younger chefs, especially women and chefs of color, to give them opportunities he had to fight for.This episode is raw, inspiring, and unfiltered — a conversation about food as art, resilience, and identity. Whether you’re a chef, entrepreneur, immigrant, or food lover, you’ll walk away with a deeper understanding of how restaurants really work, why immigrant voices matter, and how joy can be an act of resistance. 🎧 Listen now on Spotify, Apple Podcasts, or wherever you get your podcasts. 📺 Watch the full episode on YouTube. Follow Chef José Garzón on Instagram @holajosegarzon and learn more at garzonpnw.com. Follow the podcast on Instagram @dishindiasporapodcast 

In this episode of Dishin’ Up Diaspora, Chef Emme sits down with Skyler Mapes, co-founder of EXAU Olive Oil and one of the only Black women producers in the global olive oil industry. Named to Forbes 30 Under 30, featured on Oprah’s Favorite Things, and recognized by the Official Index of the World’s Best Olive Oils, Skyler has built a brand with a passionate cult following — and she’s here to share the journey.From her multicultural upbringing in Oakland, California, with Jamaican and Panamanian roots, to meeting her husband Giuseppe (a third-generation olive farmer from Calabria, Italy), Skyler’s path to olive oil was anything but traditional. She opens up about falling in love with the craft, the decision to leave her architecture career, and the realities of building a business with your spouse.We dive deep into:How extra virgin olive oil is really made — from harvest to milling to bottlingThe difference between a brand owner and a true producerWhy regenerative farming and supporting small growers matters for the future of foodThe three biggest myths about olive oil (and why they need to be debunked now)How social media — especially TikTok and Instagram — landed her a book deal with Ten Speed Press for The Olive Oil EnthusiastWhy olive oil belongs in your cooking pot (yes, you can cook with it!) and even your skincare routineWhat it’s like navigating the Italian food industry as a Black womanThe power of storytelling, visibility, and owning your expertiseWhether you’re a food lover, home cook, entrepreneur, or someone dreaming of making a living from your passion, this conversation is packed with insight, humor, and inspiration. Skyler shares real talk on building confidence, unlearning limiting beliefs, and setting boundaries while chasing big, scary, but exciting goals.If you’ve ever wondered how to choose high-quality olive oil, how terroir and cultivar affect flavor, or why the Mediterranean diet relies so heavily on this golden ingredient, you’ll walk away with knowledge you can taste. And if you’ve been holding yourself back from sharing your work online, Skyler’s story will convince you to hit “post” today.About Skyler Mapes: Skyler is the co-founder of EXAU Olive Oil, award-winning producer of premium extra virgin olive oil, and co-author of The Olive Oil Enthusiast. She splits her time between Italy and the U.S., working directly with small farmers and mills to preserve traditional methods while embracing innovation.About Chef Emme: Chef Emme is a Brazilian chef, storyteller, and host of Dishin’ Up Diaspora, exploring how culinary traditions connect us to culture, history, and each other.Where to Find Us: Follow Skyler: @skylermapes Follow Chef Emme: @chefemme_

What does it take to leave your home, your friends, and everything familiar—at just 10 years old—and start over in a country where you don’t speak the language? In this powerful episode of Dishin’ Up Diaspora, Chef Emme sits down with the incomparable Bricia Lopez—James Beard Award–honored restaurateur, best-selling author, cultural ambassador of Oaxacan cuisine, and co-owner of the legendary Los Angeles restaurant Guelaguetza—to talk about immigration, cultural preservation, family, and the art of building a life that honors your roots while embracing new opportunities. Bricia was born in the small town of Mitla, Oaxaca, surrounded by the rich traditions, strong women, and vibrant community that define the region. At the heart of her childhood were the smells and flavors of her grandmother’s kitchen, the sound of rain on warm earth, and the communal spirit of Oaxacan life. But in the mid-1990s, her family made the courageous decision to immigrate to Los Angeles—a move that would change everything. Long before social media, smartphones, or instant messaging, immigration meant more than physical distance—it meant losing contact with your entire network overnight. Bricia shares what it was like to grow up in an era when the only way to hear her grandmother’s voice was to call the one central phone in town and hope someone could run to find her before the call dropped. She opens up about the loneliness of starting over, the culture shock of attending school in a predominantly white, affluent neighborhood, and the way she straddled two very different worlds every day. Inside the walls of Guelaguetza, however, it was as if she had never left Oaxaca. The restaurant became a sacred cultural sanctuary, a place where Oaxacan traditions, flavors, and community thrived. Bricia talks about the realities of working in the family business from a young age, the challenges and pressures that came with it, and the turning point when she realized this was more than “just a job”—it was an art form. Throughout the conversation, Bricia and Chef Emme explore themes that resonate far beyond the kitchen: The immigrant experience before the internet—and the emotional resilience it requiredGrowing up bicultural—navigating American education while preserving Oaxacan heritage at homeFamily, food, and identity—how the Lopez family built a restaurant that became a cultural hub for Oaxacans in Los AngelesWomen in the restaurant industry—the double standards, the ambition gap, and creating spaces for women to leadEntrepreneurship with purpose—from authoring bestselling cookbooks (Oaxaca and Asada) to co-hosting the Super Mamas podcast and founding the nonprofit Regarding Her, which supports women restaurateursBricia’s story is one of courage, creativity, and connection. It’s about honoring where you come from, turning challenges into fuel, and building a legacy that feeds both stomach and soul. Whether you’re an immigrant, a food lover, an entrepreneur, or someone who’s ever dreamed of creating something meaningful, you’ll walk away from this episode inspired and empowered. 🎧 The episode is out now—listen wherever you get your podcasts. Follow Bricia Lopez on Instagram: @bricialopez Follow Chef Emme: @chefemme_ Follow us at @dishinupdiasporapodcast  

In this episode of Dishin’ Up Diaspora, Chef Emme sits down with acclaimed food journalist Tan Vinh, whose decades-long career at The Seattle Times has helped shape the way Seattle eats, drinks, and thinks about dining. From the rise of cultural cuisine in mainstream media to the ethics of restaurant criticism, Tan opens up about the complexities of his role, the backlash that sometimes follows a review, and what it really means to be a “cultural reporter” in an evolving, multicultural city.Together, Emme and Tan explore the intersections of food, identity, journalism, and justice—reflecting on everything from immigrant food stories to the pressure of writing for a broad (and sometimes resistant) audience. Tan shares how growing up in an immigrant household shaped his worldview, why covering food is never just about what's on the plate, and how criticism can both uplift and challenge communities.This is an unfiltered, behind-the-scenes look at food writing from someone who has covered it all—from dive bars and late-night haunts to fine dining and high-stakes food politics. Whether you’re a chef, writer, eater, or curious observer of culture, this episode offers insights into how stories about food are crafted, contested, and consumed.🔍 Topics we cover in this episode: – The responsibilities and ethics of food criticism – Covering immigrant restaurants and being mindful of cultural nuance – Navigating backlash and accountability in journalism – How journalism has changed in the digital age – What it’s like being one of the only Asian Americans in a mainstream newsroom – Why telling the truth about food sometimes ruffles feathers—and why it matters🎧 Stream now wherever you get your podcasts (Apple, Spotify, Amazon, etc.) 📲 Follow @dishinupdiaspora on IG for more conversations that connect food, culture, and identity.

In this powerful episode of Dishin’ Up Diaspora, host Chef Emme sits down with the brilliant and bold Chef Lana Lagomarsini, a Bronx-born culinary force who’s redefining what it means to cook through the lens of the African diaspora. A graduate of the Culinary Institute of America, Lana has worked in acclaimed kitchens like Blue Hill at Stone Barns, Gramercy Tavern, and Momofuku Ko—and went on to become a fan favorite on Netflix’s Pressure Cooker and a competitor on Top Chef Canada. Lana opens up about her multicultural upbringing shaped by Southern soul food, Puerto Rican, German, and Italian influences—and how growing up in NYC exposed her to a rich tapestry of food culture, from garlic knots to Jewish delis. She shares her pivot from a journalism degree at Northeastern University to culinary school, driven by a love of food media and a deep-seated desire to tell stories through cooking. In this episode, we dive into: What it means to cook through the lens of the African diasporaWhy Lana rejects the word “elevated” and how she instead reimagines Black heritage cuisines through fine dining techniquesHer journey from restaurant kitchens to launching her own private chef business, Lana Cooks, during the pandemicThe realities of private cheffing, catering, residencies, and food festivals—and how to break into that worldHer thoughts on competition cooking, imposter syndrome, and staying true to your culinary voiceThe importance of community and collaboration among Black women chefsAdvice for aspiring chefs looking to forge their own path outside the traditional restaurant systemLana also speaks candidly about authenticity, responsibility in representing diasporic cuisines, and why she believes words matter—sharing why she never says “elevated” and chooses language that honors the history of the food she cooks. Whether you’re a culinary creative, food lover, or just someone navigating identity through your work, this conversation will leave you inspired, empowered, and craving more. 🎧 Listen now to hear how Lana’s artistry, activism, and ancestral flavors come together in the kitchen—and how you can carve your own path too. Follow Chef Lana: @lana_cooksFollow the podcast: @dishinupdiasporapodcastFollow Chef Emme: @chefemme_Subscribe, rate, and leave a review wherever you listen!Join the community on Patreon for exclusive content.  

In this dynamic episode of Dishin’ Up Diaspora, I sit down with the trailblazing Fariyal Abdullahi—James Beard Award nominated chef, creative, philanthropist, and one of the very few Black women at the helm of some of the most high-profile kitchens in the industry. Fariyal’s journey is nothing short of extraordinary. Born in Ethiopia, she shares how her immigrant experience shaped her resilience and hunger for more. We talk about how she initially pursued a degree in psychology to meet family expectations, only to later pivot and fully embrace her passion for food and hospitality. That bold leap not only transformed her life, but also positioned her as a powerful force in the culinary world—one that refuses to be boxed into a single title. You’ve seen her as a guest judge on major cooking shows and featured in magazines like Vogue and Food & Wine, but today, Fariyal opens up in a way we rarely get to see. From the pressure of being a woman of color in high-end kitchens to the liberation that comes from defining yourself on your own terms, this conversation dives deep into what it truly means to lead with authenticity. We explore: The unspoken challenges and triumphs of being an immigrant in hospitalityHow family expectations shaped (and delayed) her culinary pathFinding the courage to pivot from psychology to the kitchenThe weight and pride of being one of the few Black women at the topWhy she rejects being “just” a chef—and how creativity, storytelling, and service fuel her missionHer philanthropic work and how she’s using her platform for impactHow she centers wellness and self-care in an industry that glorifies burnoutThe daily rituals that keep her grounded amidst chaosRedefining success as a woman, as an immigrant, and as a leaderThis episode is a celebration of multidimensionality—a reminder that we don’t have to choose one path, one label, or one identity. Fariyal’s story is proof that when you dare to do what’s true to you, even in an industry that rarely makes space for that kind of truth, the doors will open. Whether you’re an aspiring chef, a fellow immigrant, or someone figuring out how to follow your passion while honoring your roots—this one’s for you.  Tune in now and don’t forget to subscribe, rate, and share if you’re moved by this conversation. Subscribe to Dishin’ Up Diaspora for more powerful stories at the intersection of food, identity, and culture. Follow Fariyal Abdullahi on Instagram @fariyalabdul Follow me, Chef Emme, for updates on new episodes, behind-the-scenes content, and upcoming events @chefemme_ and @dishinupdiasporapodcast This episode is sponsored by Chef Emme TV on Patreon—your backstage pass to exclusive recipes, kitchen tips, and content you won’t find anywhere else. And right now, membership is free—so don’t miss out! In

 In this powerful solo episode of Dishin’ Up Diaspora, Chef Emme takes you on a deep and flavorful journey into the sacred world of Candomblé, the Afro-Brazilian religion where food is a divine offering—not just nourishment. This episode explores how Bahian cuisine, African spirituality, and ancestral resilience intersect in powerful, soul-stirring ways. Rooted in West African spiritual traditions and shaped by centuries of resistance and adaptation, Candomblé is more than a religion—it’s a living archive of cultural survival. Emme breaks down how each orixá (deity) has specific foods and rituals associated with them, and how those offerings serve as acts of reverence, communication, and empowerment. Learn how ingredients like dendê oil, black-eyed peas, and banana leaves carry deep spiritual meaning and connect present-day Bahians to their African ancestors. Through stories of sacred dishes like abará, moqueca, vatapá, and caruru, Emme illustrates how Friday meals in Bahia—often meatless and rich with ritual—reflect a complex spiritual practice that blends Catholicism, African traditional religion, and Indigenous beliefs. From honoring Oxalá with white foods to preparing spicy abará for Iansã, each dish becomes a vehicle for prayer, protection, and remembrance. This episode invites you to rethink how you experience food—not just as sustenance, but as ceremony, memory, and resistance. Whether you're familiar with Afro-Brazilian religious practices, or just beginning to explore the spiritual dimensions of food, this episode offers insight, reverence, and connection. ✨ You’ll Learn About: The roots and resilience of Candomblé in BrazilThe role of food as a sacred offering in Afro-diasporic religionsWhy Bahian dishes like moqueca and abará are spiritually significantThe symbolism of dendê (red palm oil) in Afro-Brazilian ritualsHow Friday traditions in Bahia reflect deep spiritual syncretismWhether you’re a chef, a cultural explorer, a spiritual seeker, or part of the African diaspora, this episode will deepen your understanding of how food sustains not just the body—but the soul. Follow us on IG @dishinupdiasporapodcast and @chefemme_ 

In this episode I sit down with Danielle and Gabrielle Davenport — the sister duo behind BEM Books & More, a groundbreaking Black-owned bookstore that celebrates the intersection of Black food, literature, and diaspora stories.We dive deep into how their family’s food traditions and storytelling shaped the vision for BEM — a space dedicated to cookbooks by Black authors, memoirs, historical texts, and fiction that honor Black culinary history and the richness of diasporic voices. Danielle and Gabrielle share how growing up in a home where food and identity were inseparable sparked their mission to amplify stories from across the African diaspora through books and community.They take us behind the scenes of building BEM from scratch — recognizing the need for a bookstore centered on Black food literature, launching as a pop-up, rallying support through fundraising, and now preparing to open their first brick-and-mortar location. Along the way, they drop insights on entrepreneurship, community-building, and why making space for Black diaspora stories is essential for preserving culture and inspiring future generations.If you care about food, culture, literature, or Black entrepreneurship, this conversation shows how storytelling feeds both mind and spirit — on the plate and on the page.Tune in to hear how Danielle and Gabrielle are creating a home for Black food stories, nurturing a community, and reimagining what a Black-owned bookstore can be today.Follow BEM on Instagram @BEMbrooklynFollow us on Instagram @dishinupdiasporapodcast @chefemme_

In this episode of Dishin' Up Diaspora, I’m joined by Chef Gino Garcia for a deeply personal conversation about identity, immigration, and the stories food can tell. As a first-generation American, Gino grew up torn between two worlds—navigating the tension between assimilation into American culture and preserving his family's rich Mexican heritage.We dive into his parents’ immigration story, the sacrifices they made, and the complex choices many immigrant families face when trying to build a new life without losing their roots. Gino shares how food became a powerful bridge back to his ancestry, and how reclaiming traditional flavors and recipes helped him reconnect with his culture on his own terms.Before his journey into the culinary world, Gino worked in social services, serving marginalized communities. He reflects on how that experience shaped his worldview and his approach to food, community, and storytelling. Today, Gino describes his work as culinary anthropology—using food as a lens to explore, preserve, and celebrate cultural identity.We also talk about his exciting project writing The Official Disney’s Coco Cookbook, a celebration of the traditions, memories, and spirit of family that inspired the beloved film. Through it all, Gino's story reminds us that food is more than sustenance—it’s history, resistance, and love passed from one generation to the next.In this episode, we explore:Growing up first-generation in AmericaThe battle between assimilation and cultural preservationFinding identity and healing through foodHis early work in social services and community advocacyHis philosophy of culinary anthropologyWriting The Official Disney’s Coco Cookbook and connecting food to memoryHonoring his family's legacy while forging his own pathIf you love stories about food, identity, immigration, and creative journeys, this conversation will stay with you long after you listen. Make sure you are subscribed and share with your family and freinds! Follow Gino Garcia @mextizopnwFollow @dishinupdiasporapodcast and  @chefemme_

Tapioca is trending. From boba tea shops to gluten-free recipes, it’s everywhere. But where did it really come from? In this solo episode, Chef Emme peels back the layers of a misunderstood ingredient and traces its true roots—not to Asia as many assume, but to the Indigenous Tupi people of Brazil. Before it was chewy pearls in your drink or a side dish on your plate, tapioca was sacred knowledge passed down by Brazil’s first peoples, who learned how to extract this starch from the cassava root—a root that holds deep cultural, culinary, and historical significance.This episode isn’t just about food—it’s about truth, memory, and the stories ingredients carry. You’ll learn what tapioca actually is (spoiler: it’s not just “those balls in bubble tea”), how it became a global ingredient, and why knowing the origin of what we eat matters more than ever. From the rainforests of Brazil to West African kitchens to Southeast Asian desserts, tapioca reveals an unexpected connection between cultures across continents. In a world that often focuses on what separates us, tapioca reminds us of what binds us.In a time when food is constantly rebranded, repackaged, and removed from its roots, this episode challenges listeners to dig deeper and ask: Whose knowledge are we consuming? Whose hands brought this to life? And why has that story been erased or forgotten?Whether you’re a chef, a food lover, a history nerd, or just someone who’s ever had a bubble tea and wondered where those little pearls came from—this episode is for you.✨ What you’ll hear in this episode:– The Indigenous Brazilian origin of tapioca and its ties to the Tupi people– The difference between cassava and tapioca (and why it matters)– How colonization spread cassava and tapioca across the globe– Why boba isn’t the beginning—or the full story—of tapioca– How one humble starch connects Brazil, West Africa, Southeast Asia, and beyond– The importance of honoring food origins and reclaiming culinary historiesThis is the debut solo episode of Dishin’ Up Diaspora, a podcast hosted by Chef Emme—Brazilian-born, Seattle-based chef and storyteller. Through food, she explores the hidden histories, migration stories, and cultural connections that shape the way we eat today. Every episode is a journey across borders, traditions, and time, centering diasporic voices and honoring ancestral knowledge.🔊 Listen, learn, and share this episode with someone who loves food, history, or just a good story.🌍 Because when we know where our food comes from—we start to understand where we come from.Follow us on Instagram: @chefemme_@dishinupdiasporapodcast

What does soul food look like when it’s born in Seattle? And how do you build a food empire rooted in love, community, and unapologetic creativity?In this episode of Dishin’ Up Diaspora, I sit down with the visionary Chef Kristi Brown, the force behind Seattle’s award-winning restaurant Communion and the founder of the food empire That Brown Girl Cooks!Chef Kristi shares her inspiring journey—from starting out in catering to becoming one of the most celebrated chefs in the Pacific Northwest. We talk about the flavors and influences that shaped her unique approach to what she calls Seattle Soul, a style of cooking that blends the traditions of Black American soul food with the diverse, multicultural ingredients of the Pacific Northwest.We also dig into the conversations around expectations and identity in food. Kristi opens up about how she deals with criticism—especially from people who come into her restaurant expecting a certain definition of soul food and are surprised to find something deeper, more nuanced, and unmistakably hers.She talks about building a legacy, working side-by-side with her son, who is now helping take the business to new heights—and why that’s one of the most meaningful parts of her journey. And we talk about something many creatives and entrepreneurs overlook: self-care. Kristi reminds us that “the body keeps the score,” and that taking care of ourselves is vital when pouring so much into our work and our communities.This conversation is powerful, honest, and filled with heart. Whether you’re a chef, a parent, an entrepreneur, or someone navigating your identity through food, Chef Kristi Brown’s story will resonate deeply.🎧 Tune in now to hear how she’s redefining soul food, raising up the next generation, and protecting her peace while running one of the most talked-about restaurants in the country.🔥 Listen to this episode of Dishin’ Up Diaspora now on Apple Podcasts, Spotify, or wherever you get your podcasts—or watch the interview on YouTube.📲 Follow along on Instagram: @dishinupdiasporapodcast | @chefemme_ | @thatbrowngirlcooks 💬 Tag us with your thoughts or favorite moments—we’d love to hear how this episode moves you.

What does it mean to manifest the life you want? For Chef Jaine Mackievicz, it meant dreaming beyond the Amazon rainforest, falling in love with French cuisine from afar, and teaching herself English by reading cookbooks. Today, she’s a rising star in the culinary world, known for her infectious joy, fearless ambition, and deep passion for storytelling through food.In this episode of Dishin’ Up Diaspora, Jaine shares her extraordinary journey—how her family ended up deep in the heart of the Amazon, how she discovered her love for French cuisine (thanks to none other than Julia Child), and how she went from moving to the U.S. with no plan and no English to competing on The Julia Child Challenge on Food Network.We also dive into a thought-provoking conversation about authenticity in food—what it really means, why Jaine rejects the term, and how food is a constantly evolving expression of culture, migration, and identity.This is a dynamic, heartfelt, and joyful conversation about resilience, passion, and the power of food to transform lives. Jaine’s energy is truly infectious, and her story is a testament to what’s possible when you dream big and go all in.📲 Follow us on Instagram: @dishinupdiasporapodcast | @chefemme_ | @mackievicz💬 Loved this episode? Screenshot & tag us—we’d love to hear your thoughts!

 The restaurant industry is brutal, but what happens when the system feels like it’s set up against you? On this episode of Dishin’ Up Diaspora, we sit down with Sara Upshaw, owner of Ohsun Banchan & Bar, to talk about her unconventional journey into the food world and what it really takes to survive as a small restaurant owner. From navigating impossible regulations to carving out a space for the gluten-free community—despite not being gluten-free herself—Sara is challenging the industry in ways that few dare to. 🔥 In this episode, we cover: ✔️ The broken system that makes small restaurant ownership nearly impossible—and how Sara is fighting back ✔️ How mentorship saved her from burnout and gave her the tools to keep going ✔️ Why she refuses to wait for others to take action and is reviving Pride festivities in Pioneer Square herself ✔️ The emotional toll of caring deeply in an industry that can feel heartless ✔️ How she built a restaurant that serves the gluten-free community without being gluten-free herself ✔️ The harsh realities of rising costs, city policies, and the fight to stay afloat If you’ve ever dreamed of opening a restaurant, struggled with feeling unsupported as a small business owner, or just love a story of resilience, this episode is for you. ✨ About Sara Upshaw & Ohsun Banchan & Bar Sara Upshaw didn’t take the traditional path to restaurant ownership. With no formal culinary school background, she built Ohsun Banchan & Bar as a space that celebrates Korean banchan culture while making a point to be accessible for gluten-free diners. But behind the scenes, she’s been battling the unfair hurdles of small business ownership, advocating for community, and proving that care and intention can drive real change. 🔗 Connect with Us: 📍 Follow Dishin’ Up Diaspora on Instagram @dishinupdiasporapodcast 📍 Follow Chef Emme on Instagram @chefemme_ 📍 Stay connected with Sara Upshaw & Ohsun Banchan & Bar on Instagram @ohsunbanchan 🎧 Hit play and get ready for a raw, eye-opening conversation. And if you love it, share this episode and tag us—we’d love to hear your thoughts! 

What does it mean to truly take control of your food, health, and community? In this episode, I sit down with the brilliant and passionate Nyema Clark, a leader in urban farming, food sovereignty, and community empowerment. As the founder of Nurturing Roots and Avenue South, Nyema is dedicated to reshaping the way we think about food, access, and wellness—especially in Black and brown communities that have historically faced food apartheid and systemic barriers to healthy eating.Nyema shares her personal journey from growing up in an environment where fast food and processed meals were the norm to discovering the power of real, whole foods. Without access to nutritional knowledge early in life, she didn’t think much about what was going into her body. But as she started educating herself, she realized that food wasn’t just about filling your stomach—it was about nourishment, healing, and even resistance against systemic inequities. This realization transformed her life and inspired her to help others break free from unhealthy food systems by reclaiming their right to fresh, locally grown food.Nyema and I dive deep into the importance of food sovereignty—the right for communities to control their own food systems. We discuss how historically marginalized groups, particularly Black and Indigenous communities, have been disconnected from land and food production due to colonization, systemic racism, and economic disparities. Urban farming, Nyema argues, is not just about growing vegetables—it’s about reclaiming autonomy, preserving cultural traditions, and strengthening community resilience.At Nurturing Roots, Nyema is doing more than just growing food. She’s creating a movement that teaches people to grow their own produce, understand the politics behind food systems, and advocate for better food access policies. She believes that knowledge is power, and once people understand where their food comes from and how it impacts their health, they can make better choices for themselves and their families.Nyema also shares practical tips for anyone looking to take their first steps toward food sovereignty—whether it’s starting a small garden at home, supporting local urban farms, or making more intentional food choices. She emphasizes that everyone can play a role, no matter where they live or what resources they have available.We also tackle the topic of food apartheid—a term that more accurately describes the systemic, race-based inequalities in food access. Unlike the term ‘food desert,’ which suggests a natural occurrence, ‘food apartheid’ acknowledges that these disparities are the result of deliberate policies and economic structures that have historically excluded Black and brown communities from fresh, affordable food options.Her work also highlights the intersection of food justice and environmental sustainability. Urban farming initiatives like hers not only provide fresh, affordable food but also contribute to climate resilience, soil regeneration, and the reduction of food waste. By integrating sustainable farming practices with education and advocacy, she is ensuring that future generations inherit a food system that serves them rather than exploits them.If you’ve ever wanted to learn more about urban farming, food as medicine, or how to fight for food justice in your own community, this episode is packed with valuable insights and real solutions. Whether you’re growing your own food, supporting local farms, or simply becoming more conscious of what’s on your plate, you won’t want to miss this conversation. Tune in to gain a deeper understanding of how food connects us all, and how you can be part of the movement toward a healthier, more just food system.Follow Nyema on Instagram Follow Chef Emme on Instagram 

On this episode of Dishin' Up Diaspora, I sit down with the incredible Sabrina Tinsley, chef and co-owner of Osteria La Spiga, a Seattle institution that has been serving authentic Northern Italian cuisine for over 20 years—a remarkable feat in the ever-changing restaurant industry.Sabrina’s journey is one of passion, persistence, and breaking barriers. She grew up in Alaska, where farm-to-table wasn’t just a trend—it was a way of life. With access to fresh, locally sourced ingredients, she developed a deep appreciation for quality and seasonality in cooking. But her culinary path took a major turn when she moved to Europe, where she met her husband in Italy. Together, they opened two businesses before eventually settling in Seattle to create what would become one of the city's most beloved Italian restaurants.But success didn’t come easy. Sabrina was committed to serving the food of Emilia-Romagna—dishes that many Americans didn’t associate with “traditional” Italian cuisine. She talks about the challenges of sticking to her vision, the resistance she faced, and how she remained steadfast in educating diners about the beauty of Northern Italian flavors.We also dive into what it means to master a cuisine outside of your own heritage. As a Black chef specializing in Italian cooking, Sabrina shares how she built confidence in her craft and navigated an industry where representation has been limited. Her story is a testament to resilience and the power of owning your expertise, no matter where you come from.Beyond the kitchen, Sabrina is dedicated to paving the way for other chefs of color. She founded Future of Diversity, a program aimed at creating more opportunities and support systems for underrepresented voices in the culinary world. We touch on the importance of mentorship, visibility, and ensuring that the next generation of chefs has the resources to succeed.This conversation is all about staying true to your vision, pushing past doubt, and carving out space in an industry that isn’t always welcoming to change. Whether you’re an aspiring chef, a food lover, or just someone who appreciates a great story of perseverance, this episode is for you.Follow Sabrina on Instagram Follow Chef Emme on Instagram Follow Dishin' Up Diaspora on Instagram 

In this episode of Dishin' Up Diaspora, I sit down with chef, restaurateur, and author Lisa Dupar for a thought-provoking conversation about Southern food traditions, cultural storytelling, and the complexities of authenticity. Raised in the South, Lisa grew up surrounded by the rich culinary heritage of the region. She reflects on how her family's experiences—and the people who shaped her understanding of food—have influenced her journey as a chef and storyteller.One of the most powerful parts of our discussion revolves around Lisa’s childhood connection to the Gullah Geechee people, an African American community with deep-rooted culinary and cultural traditions. As a child, Lisa’s family employed a maid from the Gullah Geechee community, and only in recent years has she begun to truly understand the distinction between cultural appreciation and appropriation. In our conversation, she shares her journey of unlearning and re-learning, recognizing the importance of giving credit to the origins of the dishes and stories she grew up with. Together, we explore the idea of ownership in storytelling—who gets to tell which stories and why? As Lisa shares, these food traditions were a part of her upbringing and identity, and she sees it as her responsibility to speak about them with truth and acknowledgment rather than allowing them to be erased.We also dive into a larger discussion on the weight of history—how acknowledging the past, no matter how complicated or painful, is crucial to ensuring these stories don’t disappear. In the food industry, we often see narratives erased, rewritten, or misrepresented. Lisa and I discuss why it’s essential to tell the full story, honoring those who came before us and ensuring that credit is given where it’s due. The conversation challenges the notion of “staying in your lane” when it comes to discussing food and culture, instead advocating for responsibility, respect, and the willingness to confront history head-on. We talk about how food is inherently a story of migration, adaptation, and resilience, and that to truly celebrate it, we must acknowledge its full, often messy, history.Beyond food and storytelling, Lisa opens up about her own professional journey and the barriers she broke as a woman in the culinary world. She shares what it was like being the first woman in two of her early kitchen jobs, navigating male-dominated spaces at a time when women were often sidelined in professional kitchens. But Lisa didn’t just break through—she built something of her own. As a mother of four, she launched her own catering company and restaurant, proving that success in the food industry doesn’t have to follow a traditional path. We talk about the challenges of entrepreneurship, the sacrifices and struggles that come with building a business while raising a family, and the illusion of work-life balance that so many people chase. Lisa gets real about the pressures of being a mother and a business owner, and we unpack the unrealistic expectations often placed on women in both roles.This episode is a deep dive into food, history, and identity, but it’s also a reflection on personal growth, learning, and doing better. Lisa’s story is one of resilience, reflection, and an ongoing commitment to honoring the past while forging a new path forward. Whether you’re a chef, a storyteller, or someone passionate about the intersections of food and culture, this conversation will leave you with a lot to think about.Follow Chef Lisa Dupar on Instagram Follow Chef Emme on Instagram Follow Dishin' Up Diaspora on Instagram 

This episode features a heartfelt conversation with Bella Rangi, founder and owner of Sri Bella Foods, a company disrupting the $160 million CPG industry with authenticity and bold innovation. Bella shares her journey as a child immigrant raised in Canada and how her experiences shaped her approach to business and life.In this episode, Bella discusses her guiding philosophy of staying true to herself and choosing partnerships that align with her values, even when it means making tough decisions. She opens up about the challenges of being a single, working mom and dismantling the myth of work-life balance. Bella also reflects on overcoming self-doubt, battling imposter syndrome, and finding confidence in her voice and vision.This episode is an empowering deep dive into resilience, authenticity, and redefining success on your own terms.Follow Sri Bella Foods on InstagramFollow Chef Emme on InstagramFollow Dishin’ Up Diaspora on Instagram4o

In this episode of Dishin' Up Diaspora, I sit down with Chef Reginald Jacob Howell and Pitmaster Denzell Johnson, the powerhouse duo behind Grann, a restaurant that seamlessly blends Indian, BBQ, and Creole cuisines to create a bold and innovative dining experience. Their collaboration is a testament to the power of culinary fusion done right, where respect for tradition meets boundary-pushing creativity.Chef Reginald and Pitmaster Denzell take us through their individual culinary journeys, sharing how their backgrounds, experiences, and influences shaped their approach to food. From their first steps into the kitchen to their rise as Black culinary leaders in the Pacific Northwest, they open up about the challenges and triumphs of carving out space in an industry where representation is still lacking. Their organic partnership, built on mutual respect and a shared vision, has led to a restaurant that is more than just a place to eat—it’s a statement, a movement, and a celebration of culture through food.The Story Behind Grann: Elevating Fusion Cuisine with PurposeGrann isn’t just another fusion restaurant—it’s a masterclass in intentional culinary storytelling. Reginald and Denzell break down their approach to blending the deep, smoky richness of BBQ, the bold spices of Indian cuisine, and the soulful depth of Creole flavors. They emphasize that fusion isn’t about throwing flavors together randomly—it’s about understanding the roots of each cuisine, respecting its origins, and innovating with purpose.Listeners will hear about:How Indian, BBQ, and Creole cuisines naturally intersect and what makes their combination so special.The art of balancing tradition and innovation, ensuring each dish at Grann tells a story while delivering unforgettable flavors.The process of developing a menu that challenges expectations while staying true to the soul of the cuisines that inspire them.Breaking Barriers & Redefining Representation in the Restaurant IndustryAs Black men leading a restaurant in the Pacific Northwest, Reginald and Denzell open up about what it means to hold space in an industry where diversity in leadership is still an uphill battle. They discuss the importance of representation, the barriers they’ve faced, and how they are actively working to change the narrative for future generations of Black chefs and pitmasters.This episode dives deep into:✅ The power of food as a cultural bridge—how fusion cuisine can be both innovative and deeply respectful.✅ Navigating the restaurant industry as Black entrepreneurs—the challenges, the wins, and the lessons learned.✅ Why authenticity matters in fusion cuisine—avoiding appropriation while celebrating culinary intersections.✅ Building a brand with a mission—how Grann is about more than just food; it’s about legacy, education, and storytelling.A Celebration of Food, Culture & CommunityBeyond technique and business, this conversation is about passion, perseverance, and the love of food as a tool for storytelling. Reginald and Denzell are redefining what it means to blend cultures on a plate, proving that great food can spark conversations, challenge perceptions, and bring people together. Their work at Grann is an inspiring example of how honoring culinary heritage while innovating fearlessly can create something truly special.🔥 If you're a fan of bold flavors, cultural storytelling, and trailblazers shaking up the food industry, this episode is a must-listen!Follow Grann on InstagramFollow Chef Emme on InstagramFollow Dishin’ Up Diaspora on Instagram

This episode features a conversation with Chef Tu David Phu, who blends his Vietnamese heritage and Oakland upbringing to tell stories through food. Chef Tu’s culinary journey highlights the connections between identity, culture, and community.In this episode, Chef Tu delves into the question of what culture truly means, framing it as a deeply individual experience shaped by personal journeys. He reflects on his impactful work teaching cooking classes at San Quentin Prison, demonstrating how food has the power to break barriers and foster unity. Chef Tu also shares stories from his early career, including the launch of his pioneering pop-up that set the stage for his success in the culinary world.This episode offers an inspiring exploration of how food can serve as a tool for connection, transformation, and cultural storytelling.Follow Chef Tu David Phu on InstagramFollow Chef Emme on InstagramFollow Dishin’ Up Diaspora on Instagram

This episode features a conversation with Efrem Fesaha, founder and owner of Boon Boona Coffee, as he shares his journey of building a coffee business rooted in East African tradition and innovation. Starting in 2011 as a wholesaler of green coffee beans, Efrem has since expanded Boon Boona into four thriving cafes in the greater Seattle area.Efrem discusses how Boon Boona honors the rich traditions of the East African coffee ceremony while also innovating with specialty drinks, including a spicy mocha infused with berbere. He reflects on his experience as a child immigrant, navigating the complexities of balancing cultures, and how burning out in the corporate world led him to reconnect with his roots and spark the idea for Boon Boona Coffee.This episode offers a deep dive into Efrem’s entrepreneurial journey, highlighting the challenges and triumphs of building a business that celebrates heritage while redefining coffee culture.Check out more on Boon Boona hereFollow Chef Emme on InstagramFollow Dishin' Up Diaspora on Instagram

I’m Chef Emme, and I’m bringing you an exciting new podcast, Dishin’ Up Diaspora!This is where food meets culture, history, and identity. Each week, I’ll sit down with people shaping the food world—chefs, writers, food entrepreneurs, farmers and more —to explore the flavors of diasporas. Together, we’ll share stories of food, heritage, and the journeys that keep culinary traditions alive in new places. It’s all about celebrating how food connects us to where we come from and to each other.Our first episode drops Wednesday, January 22nd, and every week after that, a fresh story will be waiting for you. Follow Dishin’ Up Diaspora wherever you get your podcasts, and join me for this flavorful journey!