The story of Cuisine Noir begins with one Black chef who had a vision of creating a publication that celebrated Black chefs in a way that honored their endless contributions to American cuisines and history, both past and present. Chef Richard Pannell (1959 – 2024) created the original concept of Cuisine Noir in 1998, which was available as and insert in a Los Angeles newspaper.
During this time, the visibility of Black chefs in mainstream media (print and TV) was close to non-existent, leaving many to ask the question, “Where are the Black chefs?” Chef Pannell gladly answered and by doing so, created a space where Black chefs could tell their stories for readers to connect and learn about Black food history and culture.
In 2009, Cuisine Noir was officially launched to the world in a new digital format and under the ownership and leadership of V. Sheree Williams. Since then, the media outlet has championed the stories of Black chefs, culinarians, winemakers and more sharing their passion, culture and identity through food.
As a pioneer of Black food media, Cuisine Noir continues to lead the way for telling authentic stories that inform as well as change the narratives once created that often erased or exploited the contributions and influence of Black chefs to global cuisines.
Cuisine Noir invites readers to enjoy stories from around the globe each week online, which can be read in Spanish, French, Italian, Chinese and Dutch in addition to English. From news about the Michelin-star chefs, must-have food products and culinary traditions passed down from generation to generation, to soul-satisfying recipes, the latest chef restaurant opening and appearance on culinary reality TV, Cuisine Noir is a trusted media outlet and resource about all things Black chefs and Black food culture.
For the first time, a media outlet is dedicated to sharing the food stories and journeys of Black chefs from throughout the African diaspora who share a strong ancestral connection that continues to be celebrated.
Cuisine Noir’s storytelling expands from the U.S. to Canada, Africa, the Caribbean, South America and Central America where African Diasporan communities are thriving. The stories of Black chefs are diverse and expansive, with rich Black food history that should be preserved.
From chef Eric Adjepong’s new Ghanaian restaurant in Washington, D.C., and getting to know Nigerian food culture in Nigeria, to farming on Bonakuda Farm in South Africa and understanding the essence of Trinidadian food culture on the duo-island of Trinidad and Tobago, Cuisine Noir has a pulse on all of it.
Cuisine Noir is also sharing stories, continent to continent, about the impact of climate change on Black communities globally and how Black chefs, farmers and activists are practicing sustainable methods to continue nourishing the land, environment and communities.
For more than 15 years, we have centered stories of Black chefs and others of African descent in food and drink because they matter. We’re celebrating more than 400 years of contributions from Black chefs and culinarians who have created, influenced and shaped the way we know and eat so many cuisines today.
We’re also preserving their legacies as an important part of Black food history that has for the most part been exploited and erased. This history is very much a part of American and world history and as part of our mission, we’re ensuring its visibility and accessibility to everyone and all future generations.
Our commitment to impactful storytelling that celebrates and preserves Black food culture and history is part of the work and mission of The Global Food and Drink Initiative.
Listen to great stories as told by Black chefs and more on our podcast, Diaspora Food Stories.
You can support the mission of The Global Food and Drink Initiative with a donation starting at just $10. Each donation will support our work in researching, sharing and preserving Black food cultures and histories throughout the African diaspora for The Global Food Learning Hub.
