Between falafel trucks, fast food spots, and fine dining, New Yorkers somehow find the time to fuel in the midst of Manhattan’s rush. Luckily, according to Chef Kwame Onwuachi, it is with some of the best food in the world. 

This October, American Express joined their longtime collaborator to celebrate the delicious diversity of the city's cuisine alongside Centurion Members at Centurion New York, a sleek Midtown hub of luxury dining and hospitality.

Over the course of three nights, members were treated to the dinner series “Taste of New York with Kwame Onwuachi,” hosted by the Top Chef candidate and James Beard award-winning chef, who is also the mind behind the acclaimed Tatiana in Lincoln Center and Dōgon, a new restaurant in DC.

In addition to nightly conversations with the chef, members were offered a range of performances from world-renowned, local artists, including comedian Ego Nwodim, jazz singer Samara Joy, and Broadway star Anthony Ramos. The vibrant talent on display highlighted New York’s impact on its creatives, including Onwuachi’s own culinary craft. Here, the chef shares his journey through the East Coast city's dining scene.

CULTURED: How would you describe the taste of New York in three words?

Kwame Onwuachi: Funny, delicious, cultural.

CULTURED: What's your favorite meal you've ever had in the city? 

Onwuachi: Halal cart. Chicken and lamb over rice with hot sauce and white sauce. I love how it hits the spot every time. I’ve been eating that meal most of my life, and it hasn’t gotten old. 

CULTURED: What's one thing you think people get wrong about New York cuisine? 

Onwuachi: Nothing, it’s the best food in the world, and they are right.

CULTURED: How did you conceive of the menu for this event? 

Onwuachi: I broke down the boroughs and thought about the cultural influences in each of them. It’s hard to narrow down but I thought of the ones that impacted me the most.

CULTURED: What was your favorite moment from the dinner series?

Onwuachi: Sharing the stage with my friend Anthony Ramos. It was incredible to see him in his element and have great banter in front of everyone. 

CULTURED: How did this series build upon your collaborations with American Express? 

Onwuachi: Our relationship has really grown over the past couple of years. An event like this at Centurion New York is always special because it brings their members together while allowing me to tell my story in a creative way. I truly think this is one of the best dinners we’ve done. 

CULTURED: Where in the city do you go to eat if you need to get inspired? 

Onwuachi: There can be so many different answers for this question depending on what I’m trying to convey. It can be a falafel spot, Thai, Italian, West African, Caribbean, or more. That’s the beauty of it all; there’s no shortage of inspiration in any of the five boroughs.  

CULTURED: When working on a project like this, how do you translate concepts like "New York communities or architecture" into something as tangible as an entree? 

Onwuachi: I think the community part is a bit more tangible. The communities are what makes New York special and fills it with life. It’s a city made up of so many different cultures, a city that was a beacon of light for freedom for many different people. Translating that to the plate was an honor.