Beyond Beignets

Food is the lifeblood of New Orleans and these Black chefs are at the forefront of the movement to level up mouthwatering fare in the Big Easy

- Jasmine Browley

African traditions have influenced the food dished out in New Orleans ever since the city was a major port in the domestic slave trade. Those enslaved Africans brought their cooking techniques, spices and herbs to the region, and you can almost taste it in every dish—the soul, the history, the resilience.

In this city, food is more than just sustenance: Culture and identity are served on a plate. Now, a new batch of Black chefs is reimagining the city's culinary offerings—from Creole classics to bold new interpretations of West African and Caribbean flavors—while honoring its deep-rooted traditions. Among the innovative establishments leading this movement is PRA_LEES, whose fusion of New Orleans flavors with global influences has captivated locals and visitors alike. There's also Neyow's, which continues to serve Creole soul food with a side of Southern hospitality; and Dakar Nola, whose chef and owner redefines fine dining through the lens of Senegalese cuisine. And at 14 Parishes, the essence of Jamaican cooking adds spice to the city's vibrant food landscape. Together, these eateries and their chefs aren't just feeding New Orleans—they're shaping its future, one dish at a time.

CONNECTING CULTURES

Chef Charles Blake and Lauren Johnson, the visionaries behind 14 Parishes

At any given moment you can hear Charles Blake's friendly voice, tinged with the melodic lilt of his Jamaican heritage, around 14 Parishes, one of New Orleans's most beloved Jamaican restaurants. The eatery is often filled to overflowing with locals and visitors who've come to enjoy the authentic island cuisine Blake grew up with. Hailing from the parish of St. Catherine, near the capital of Kingston, Blake found early joy in feeding people—namely his many siblings and his hardworking mother and father.