Business Finance Media Technology Policy Wealth Insights Interviews

Art Art Fairs Art Market Art Reviews Auctions Galleries Museums Interviews

Lifestyle Nightlife & Dining Style Travel Interviews

Power Lists Nightlife & Dining Art A.I. PR

About About Observer Advertise With Us Reprints

Kwame Onwuachi Took His Cooking West. Las Vegas Handed Him the Key to the Strip.

The chef behind Tatiana, Dōgon and Maroon talks about bringing the story of Jamaica’s Maroons to the Strip, launching a cookbook as a talk show and what he cooks on a night off.

In May, Kwame Onwuachi took his cooking west for the first time, opening Maroon, an Afro-Caribbean steakhouse, at Sahara Las Vegas. By September, Clark County had handed him a ceremonial key to the Las Vegas Strip. Maroon is his third restaurant with architecture firm Modellus Novus, after Tatiana at Lincoln Center and Dōgon at Washington’s Salamander Hotel. Both Tatiana and Dōgon made North America’s 50 Best Restaurants list this year, Dōgon at No. 37 and Tatiana as a new entry at No. 39. Tatiana, which The New York Times twice named New York’s best restaurant, remains one of the hardest tables in the city to book. Washingtonian ranked Dōgon No. 8 on its 2026 list of D.C.’s 100 Very Best Restaurants.

Sign Up For Our Daily Newsletter

Thank you for signing up!

By clicking submit, you agree to our terms of service and acknowledge we may use your information to send you emails, product samples, and promotions on this website and other properties. You can opt out anytime.

His food also........

© Observer