Kwame Onwuachi celebrates the opening of his first restaurant, The Shaw Bijou in Washington, D.C. The Executive Chef/Owner started his career in the catering world, but since then has worked at Eleven Madison Park, traveled the world and competed on Bravo’s “Top Chef” season 13. Ready to start the next chapter of his career, Onwuachi fills us in on his journey to the Shaw Bijou.
How did you start your journey in the culinary industry?
I started at a young age with my mother. She is a chef who ran a catering company. I was at her feet cooking and trying to reach over the stove. Most kids have chores to make their bed and take out the trash. My chores were helping her prep dishes for events.
Congratulations on the opening of the Shaw Bijou this month. What or who has inspired you the most in creating this concept?
Thank you first and foremost. I think just everyone who has ever eaten my food has inspired me in creating this concept. We created it in the fashion of it being our home and inviting people into our home. The way people react when they taste my food and how supportive they are prompted this type of concept.
Your childhood and travels inspired the Shaw Bijou tasting menu. What was your creative process when translating these memories to such a high-end menu?
It was pretty simple. It was taking different things I’ve eaten over the years from my childhood until now and creating them in the way I cook these days. Instead of using the lower cut of meat I was used to eating in a certain dish I use the best meat I can find. It’s really just finding the best product and delivering that to the guests while still having the same flavor compositions and soul the other dishes have.
“As a chef you start off kind of never knowing where you’ll end up, so I think I’ve evolved as a leader more than anything.”
Before opening Shaw, you were behind several pop-ups, including Philly Wing-Fry, which ran for two days at Union Market in DC. What do you love most about the pop-up format?
I love the pop-up format because it’s spontaneous; you have to adjust on the fly. You have to very much be a problem solver in a sense and that’s what I thrive on. I started my career in catering, which is very similar to a pop-up. You’re popping up in a venue, cooking, figuring out things as you go and I love that aspect of a pop-up.
How have you evolved as a Chef throughout your career?
As a chef you start off kind of never knowing where you’ll end up, so I think I’ve evolved as a leader more than anything. Cooking is the easy part at this point in leading a team.
What are your favorite destinations to travel for food inspiration?
Mumbai, India, because of the excitement of the city. It’s this huge bustling city with so much energy in every single dish, whether you are at a hole in the wall or fine dining, there is so much depth of flavor that I really love. I did a pop up in Mumbai last year with a good friend who I worked with at Eleven Madison Park.
It’s been noted you do not have a big sweet tooth. If that is the case what might we find on the Shaw’s dessert menu?
I have a big sweet tooth now, but didn’t when I was a kid. But, you are welcome to come into the restaurant to find out how we plan to incorporate that into the final dish of your meal.♦
The Shaw Bijou is a modern American restaurant in the heart of the historical Shaw neighborhood in Washington, D.C. Chef Kwame Onwuachi draws on nostalgic childhood memories and life experiences to inspire the cuisine. For more information about the restaurant visit theshawbijou.com or call (202) 800.0640.
Headshot Photography Courtesy: Aaron Lyle | Interior Photography Courtesy: Kevin Carroll
