Chef Denzell Washington

Meet Denzell Washington, a passionate chef hailing from the vibrant streets of Harlem, NY. With over 12 years of experience in the culinary world, Denzell's journey has been a flavorful fusion of Japanese and French cuisines, reflecting his deep appreciation for diverse food cultures.

Denzell's culinary path has been driven by a thirst for knowledge and entrepreneurship, exploring food history and culture. Respecting the flow of education as a mentor & student.

His tenure with the Museum of Food and Drink allowed him to dive into culinary research and development, where he honed his understanding of food's cultural significance. Additionally, his role as Chef in Residence at Agtech-X, an innovative urban agricultural co-working space, showcased his commitment to education and sustainability in the culinary arts.

In 2021, Denzell took his passion for culinary history to new heights by collaborating with the James Hemings Society. Mentored by the esteemed Food Historian, Tonya Hopkins (The Food Griot), he crafted seasonal and historically inspired menus for the Food & Public program at the Old Stone House in Brooklyn.

Most recently, Denzell shined as the Head Chef and Consultant at The Good Good, a chic bistro in Harlem, NY, where he artfully blended Afro-Caribbean flavors with Japanese and French influences. Join him on his delicious journey as he continues to innovate and celebrate the rich tapestry of food culture.