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While growing up in his native country of Jamaica, Andrew routinely observed his grandmother Elizabeth while she cooked. She eventually taught him how to make Roti, a cultural dish of his East Indian heritage. Andrew started cooking regularly with his grandmother.  He had confidence in the way his grandmother cooked and realized the savory flavors of his Caribbean and Indian collaborations were proof that good taste was present in the food. Everyone who tasted the prepared food enjoyed it and little did Andrew know years later he would end up with the title of Chef preceding his name. 

Andrew later attended culinary school and achieved a Hotel Management and Culinary Arts degree. He’s now the owner of four restaurant establishments; Black Walnut, Grey Sweater, Perle Mesta and The Gilded Acorn, all located in Oklahoma City. 

Chef Black shares that when he was introduced to Oklahoma City, he had no idea of the city’s history. His restaurant Black Walnut, uniquely named by his brand developer Cody Blake, is in the historic Deep Deuce neighborhood. It’s shared that in 1960 Martin Luther King Jr. gave a speech at Calvery Baptist church. The speech was a part of a “freedom rally” and took place in the Deuce District, making this a significant moment for the civil rights movement in Oklahoma City. The vibrant area also became a hub for jazz music.

With all four establishments in demand, Chef Andrew shares that he spends more time at Perle Mesta. The Chef shares that he doesn’t necessarily have a signature dish because things change so much, however his Sorghum-glazed Sea bass with crispy pearl black rice, and citrus beurre blanc serves as a winner with guests. Reviews rave on how delicious the entire menu is. 

With presentation being important, Chef Andrew shares that imagination plays a part in the design and structure of each dish. Each dish tells a story with an exquisite finish. 

In 2023, Chef Andrew received the James Beard award which is a prestigious culinary award recognizing outstanding talent in the culinary arts. Chef Andrew has proven his talent to be as so. He recalls being with his best friend, Chance Morgan when receiving the exciting news.   

Although Chef Andrew is proud of his craft he is inspired by other Chefs as well, specifying French Chef, Guy Martins’s artistry. He shares that you can never stop learning. 

Chef Andrew shares that he’s often asked if he will open a Caribbean restaurant. He does plan to. He’ll combine African and Indian food and plans to name the restaurant after his grandmother, Elizabeth. 

In his spare time, Chef Andrew enjoys driving to the mountains and just being at peace.  With a hectic world and busy life, he appreciates silence when he gets away. He also shares that on holidays and family gatherings he does not cook! He leaves that to someone else. 

Chef Andrew is also the author of a book entitled “Foraging in Oklahoma.” He shared it was three years in the making. There were no challenges, and he had a good supportive team in his corner. 

Advice from Chef Andrew for aspiring chefs is to be inquisitive. Be a sponge. Learn from the best and don’t do it just for the money. Put the work in and go from there. Don’t force the process.

The Chef advises taking a trip to Oklahoma City. It’s a growing city and there’s a lot going on and lots to see. A lot of great chefs too!

Chef Andrew has been a guest on The Chef Radio Podcast, CBS The Dish, and featured in the New York Times and Essence Magazine to name a few. He can be followed on Instagram @chefandrewblack

BON APPETIT!

 

Photo Credit: Provided by Chef Andrew