Tristen Epps, a master of culinary transformation and recently crowned champion of the popular competition show Top Chef, is set to embark on an exciting journey throughout the United States, illuminating the flavors of Afro-Caribbean cuisine.
Epps’s background is rich with challenges that have shaped his cooking style. Growing up in Japan as a military child, he often found solace in cooking. Raised by a single mother, his afternoons were spent experimenting in the kitchen, perfecting scrambled eggs while also appreciating the West Indian dishes she prepared every day.
He remembers dining at various restaurants around the world, each meal offering a new cultural experience. From Guam to Japan and the Philippines, every bite fed his curiosity and passion for diverse flavors.
Armed with a unique perspective and passion, Epps is now on a mission to share those cross-cultural experiences with patrons in Houston and beyond. His recent victory on Top Chef, where he skillfully highlighted Afro-Caribbean dishes, has positioned him to launch his food concept, Buboy, through a series of pop-up events.
Epps recalls that his culinary journey began in an unexpected place: working the grill at McDonald’s. Although he admits he wasn’t skilled at keep things cooking, he cherished every moment in that role, tracing his passion from those early days to his more notable positions.
After that initial job, he worked at various dining establishments like Applebee’s and Dave and Buster’s, gradually gaining valuable experience. Epps then pursued a formal education in the culinary arts, graduating from Johnson & Wales in Charlotte, North Carolina, with a degree focused on Culinary Arts and Food and Beverage Industry Management.
His career took a significant leap while working at the prestigious Greenbrier hotel. Under the mentorship of renowned chef Richard Rosendale, he honed his skills and deepened his understanding of Caribbean cuisine. As Rosendale encouraged him to explore the stories behind the dishes they prepared, Epps found himself questioning the origins of various recipes and ingredients, inspiring a greater connection to his culinary roots.
This drive to learn grew as he interacted with fellow culinary students from different backgrounds. They shared their traditional foods with him, revealing how similar they were to the meals he enjoyed growing up. Epps grasped that food could be a bridge connecting diverse cultures.
After living in 14 different states, Epps found himself in Miami, Florida, where he worked with celebrity chef Marcus Samuelsson. His tenure as the executive chef at the new Red Rooster in the historic Overtown neighborhood became a critical period of growth for Epps. His efforts were recognized with a Michelin Bib Gourmand award in 2022, followed by his role at the Eden Roc Hotel, where he led the culinary program.
By 2024, Epps was a semifinalist for the prestigious James Beard Best Chef: South award. Despite achieving this recognition, Epps felt compelled to move to Texas. He had fond memories of Houston, a city he felt had allowed him to grow into adulthood, making it the ideal location for the next chapter of his culinary adventure.
Once settled in Houston, Epps hosted a series of pop-up dinners that celebrated Afro-Caribbean culinary traditions. Yet, he yearned for a bigger platform to showcase his passion.
This longing materialized when he and fellow chef Henry Lu from Jun participated in Top Chef’s 22nd season, which filmed in Canada in June 2024. The experience was one of excitement and stress, including moments of vulnerability when he didn’t finish a dish but managed to secure immunity from elimination with a successful Caribbean plate, which he described as validating.
Amid this competitive environment, Epps faced a personal tragedy—the passing of his stepfather during filming. The emotional weight of that moment resurfaced when the episode aired in May, prompting public curiosity about his decision to stay in the competition. Epps, however, clarified his commitment, stating, “It’s just what he would have wanted me to do.” His stepfather had always been confident in his potential, and Epps wanted to honor that belief by continuing.
Despite the heartbreak, Epps pressed forward, ultimately emerging victorious as the Top Chef champion. This victory invigorated his mission to highlight Afro-Caribbean cuisine on a national level.
Back in Houston, Epps is now surrounded by a supportive culinary community of Top Chef alums, including Henry Lu, Evelyn Garcia, Dawn Burrell, and Joseph Boudreaux of Boo’s Burgers. Together, they help cultivate an environment where Epps can grow and explore his culinary vision.
Looking ahead, Epps is committed to promoting Neo–Afro Caribbean cuisine through a series of excursions across various American cities. Moreover, he is working diligently to oversee the opening of his unique fine-dining establishment, Buboy, named after his grandfather’s nickname.
Epps’s aspiration is to create a vibrant dining space that resonates with cultural appreciation and community involvement in culinary arts. He describes his vision as one in which diners can explore the depths of Afro-Caribbean flavors in an atmosphere that might one day earn recognition from Michelin.
Epps aims to pave the way for aspiring chefs reflecting on his own journey and struggles. He believes his establishment can inspire the next generation of culinary talent, offering a stage where diverse flavors and cultural stories take center stage.
image source from：houstoniamag
