What a Met Gala dinner looks like with chef Kwame Onwuachi

The first Monday in May at the Metropolitan Museum of Art transforms fashion’s elite into walking art. Yet while the world scrutinises every sequin and silhouette ascending those iconic steps, another masterpiece unfolds behind closed doors—one that vanishes by evening’s end, leaving only whispers and rare social media glimpses in its wake.

The 2025 Met Gala embraced “Superfine: Tailoring Black Style” as its guiding theme, exploring the rich heritage of Black dandyism and sartorial elegance. This vision extended beyond fabric to flavour, with chef Kwame Onwuachi crafting a menu that spoke the same cultural language as the fashion spectacle surrounding it.

“It’s like a professional dream come true,” Onwuachi remarked about his appointment as the evening’s culinary architect. The chef's background primed him perfectly for this moment—a James Beard award-winning chef whose restaurants Dōgon in Washington D.C. and Tatiana in New York City have earned acclaim for sophisticated cuisine rooted in his Nigerian-Jamaican heritage and tumultuous Bronx upbringing.

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Despite the Met’s famously strict no-phone policy, some stars still broke the rules to showcase their meals. Reality briefly pierced the veil via Megan Thee Stallion’s Instagram story, with her self-described “Hottie Cam”, she captured a candid tasting session with fellow guests WNBA star Angel Reese and Doechii during cocktail hour.

For the hors d’oeuvres served, the cornbread adorned with caviar was a fan favourite—a brilliant juxtaposition of a humble Southern staple with luxury indulgence that embodied the evening’s theme. Other morsels included a mini chopped cheese, an homage to the beloved New York bodega sandwich, hoecakes topped with crispy chicken, and curry chicken patties—an edited version of the goat ones he serves in Tatiana and Dōgon. Each representing their own narrative on a plate, connecting fashion’s finest to culinary traditions spanning Harlem, the Caribbean, and South America.

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Fresh flowers adorned the setting, taking inspiration from "Untitled (Sky)", a painting by Cy Gavin (Image: Denise Stephanie)

The tablescape was also more than just decor, but acted as an extension of the theme. Working hand in hand with Onwuachi, the decor was inspired by Cy Gavin’s painting ‘Untitled (Sky)’, and a daffodil field located in upstate New York. Combining mythology, flowers, and celestial elements, the goal was to create a soulful environment that matched the culinary excellence being portrayed.

Hand-glazed plates, vintage cutlery, and over 7,000 narcissus flowers all tied together with food and fashion for a seamless storytelling experience.

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Chef Kwame Onwuachi walks the red carpet (Image: Eater NY)

The evening’s seated dinner unfolded under Vogue editor-in-chief Anna Wintour’s long-established culinary edicts: no chives, onions, and garlic: “Well, those are three things I’m not particularly fond of.” Wintour states. An anti-messy appetiser rule is strongly enforced too, with foods such as bruschetta not allowed to avoid potential outfit mishaps and stains.

Onwuachi responded with ingenious flavour building, offering a first course of Papaya Piri Piri, made with Persian cucumbers, seasonal grapes, toasted almonds. Paired with Maison Noir “Oregogne” Chardonnay, a mineral, fruity wine to start off the night.

Chef Kwame Onwuachi sneakily snaps a picture of the menu served to guests at the Met Gala (Image: @chefkwameonwuachi)

The behind-the-scenes of service (Image: @chefkwameonwuachi)

Followed with a Creole Roasted Chicken with a lemon emulsion, hot sauce, with rice and peas. This comforting meal was accompanied by Cornbread with Honey Curry Butter, BBQ Greens with beef bacon and nasturtium. It was served with Phil Long “Reserve” Cabernet Sauvignon.

For dessert, Onwuachi dug deep into his New York roots and brought about a Bodega Special to the most coveted night in fashion—a Cosmic Brownie powdered sugar doughnut mousse—a popular dessert item from Tatiana, and an elevated nod to the corner store nostalgia that perfectly encapsulates his knack for remixing food traditions.

The menu of the evening (Image: @lagavi_official)

What distinguishes Onwuachi’s approach is his ability to transform fine dining while honouring cultural authenticity. His Met Gala menu wasn’t simply “elevated” soul food or Caribbean cuisine; it was a thoughtful exploration of how food, like fashion, carries cultural meaning and memory.

The chef's mission to create an “edible anthology of the diaspora” mirrored the exhibition’s celebration of Black style through history. Both recognised that sophistication isn’t about erasing cultural origins, but rather, celebrating them with precision, care and contemporary vision.

The elegant portrayal of the Black diaspora culture, through elevated cuisine on a global stage (Image: Denise Stephanie)

In a space where exclusivity reigns supreme, Onwuachi’s menu offered something surprisingly inclusive: a culinary language that spoke simultaneously of grandmothers’ kitchens and Michelin-starred technique, of corner stores and haute cuisine.

It reminded the fashion world’s most influential figures that true style—whether in clothing or cuisine—tells a story of identity, heritage, and the remarkable journey from everyday to extraordinary.

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