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 EPPS Tristen"s Instagram and Facebook Check out Tristen"s website Podcast with Top Chef Season 22 contestant Lana Lagomarsini CHEFS WITHOUT RESTAURANTS If 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 Newsletter Chefs Without Restaurants Instagram, Threads, TikTok and YouTube The Chefs Without Restaurants Private Facebook Group Chris Spear"s personal chef business Perfect Little Bites PERSONAL CHEF BUSINESS STARTUP GUIDE Listen to the podcast here, or on Apple Podcasts, Spotify or YouTube Follow us on Instagram, Threads, TikTok and YouTube Reach out at chefstartup@gmail.com Get in touch Support the show