This year’s honorees are chefs reinterpreting the flavors of Nigeria and Benin, a writer and filmmaker celebrating Black farmers and their legacy on the land, a scientist putting okra in a can, and a founder turning a festival into a movement. All of them are shaping what Black food culture looks like today.
Now in its second year, EatOkra’s Culinary Creatives Awards celebrate the visionaries advancing Black foodways. Meet the 2026 honorees.
Full interviews, the stories behind each award, and what's next for the five leaders shaping Black food culture this year.
Read the feature
Nominations were open to the public. Anyone could nominate a culinary creative, including themselves. We encouraged submissions that reflect diversity in background, geography, discipline, and impact across the food space—including but not limited to chefs, content creators, food entrepreneurs, restaurateurs, educators, and innovators.
The EatOkra team reviewed all submissions to determine a shortlist of nominees based on key criteria such as:
A panel of esteemed judges evaluated shortlisted candidates, bringing lived experience, industry knowledge, and a commitment to equity during the selection process. Final honorees were chosen based on a combination of merit, influence, and community relevance.