He is best known for co-writing Julia Child’s memoir My Life in France, a #1 NYT best-seller that inspired half of the film Julie & Julia. His sequel, The French Chef in America, informed the Max series Julia and the documentary film Julia. His latest book is Dinner With the President: Food, Politics, and a History of Breaking Bread at the White House (Knopf, 2023), a narrative history of America as seen through the lens of the food and food policies of 26 presidents—from George Washington starving at Valley Forge to Donald Trump’s burgers and Joe Biden’s “performance-enhancing” ice cream. Prud’homme lives in Brooklyn, NY, with his family.

She is one of the leading voices in the global Social Gastronomy Network, a movement that is helping a new generation of chefs and food activists address a wide range of issues including climate change, food waste, sustainability, and global hunger.

Her extensive list of professional credentials includes her ongoing roles as distinguished practitioner in residence at American University’s School of International Service and distinguished fellow at the Stimson Center. In 2015, her accomplished career in international affairs led her to create Conflict Cuisine®: An Introduction to War and Peace Around the Dinner Table—a curriculum designed to educate about food security, gastrodiplomacy, and the issues she about which she is so passionate. The creation of Conflict Cuisine® expanded Forman’s work to address the relationship between food entrepreneurship, gender, and inclusion. In 2019, she co-edited the LIFE Project cookbook of recipes contributed by refugees, The Cuisines of Life: Stories and Recipes of the New Food Entrepreneurs of Turkey. In 2023 her project on Conflict Cuisine has been featured in the Smithsonian’s recent book The American Table.

She has served as an arts envoy for the Department of State, lecturing on gastrodiplomacy, culinary diplomacy, and food culture in Jordan (2023), Peru (2020), and in Ukraine (2021). She is frequently featured by national media including the Wall Street Journal, the New York Times, NPR, Al Jazeera, CBS, Inkstick Media, and CNN.

She holds a PhD in Latin American History from Washington University, St. Louis, a J.D. from Washington College of Law at American University, and a Master’s of International Affairs from Columbia University’s School of International Affairs. She is a member of the Council on Foreign Relations and serves on the Kitchen Cabinet of the Food Program at the Smithsonian’s National Museum of American History.

He’s also been featured on Time’s 100 Next List and has been named the most important Chef in America by the San Francisco Chronicle.

He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Onwuachi trained at the Culinary Institute of America and has opened five restaurants before turning 30.
His restaurant concept Tatiana opened at the Lincoln Center in November 2022. Since its opening, it has had numerous top accolades, including “The #1 Restaurant in New York City,” by the New York Times for the last two years in a row, “The One to Watch” by World’s 50 Best Restaurants, and La Liste’s “World’s Best Restaurants List.” In the fall of 2024, he partnered with the Salamander Washington DC hotel to open his newest restaurant concept, Dōgon.