Houston – Houston is home to the most recent winner of Top Chef, Tristen Epps. He’s a well-traveled chef whose culinary journey spans the globe—from the small Twin Islands of Trinidad and Tobago to some of the world’s most renowned kitchens. On Houston Life, Epps shared how his heritage and international military experiences have shaped his unique approach to food, and why he believes Caribbean cuisine deserves a place on the fine-dining stage.
“Food connects the world,” Epps said. “I would have never found peace in all my moves and all my time without food connecting me to whoever was there. The easiest way to find common ground is to share a meal.”
For Epps, the kitchen has always been home. Growing up, dinner meant gathering in the kitchen with family a tradition that instilled both comfort and passion for cooking. He credits his mother, a single parent who made dining out a ritual, for laying the foundation of his culinary curiosity and love of flavors from every culture they encountered on their travels.
Epps’ career has been equally diverse, from working at McDonald’s, Applebee’s and Dave and Busters to a three-Michelin-star restaurant and cooking alongside some of the most notable chef. Now, he aims to use his platform to inspire others. “Your Chipotle today, tomorrow you can be running a restaurant in France,” he said. “You can win Top Chef. You can open a restaurant. That’s what I want. To mold other people through the experiences I’ve had.”
His restaurant, Buboy, will reflect a reflection of both his multicultural heritage and culinary philosophy. Named after his grandfather’s nickname, Buboy is inspired by the rich tapestry of Trinidadian culture, blending African, Indian, Chinese, Latin, Dutch, and British influences into modern Caribbean fine dining. Epps hopes to elevate Caribbean cuisine so diners can experience its complexity and vibrancy alongside French, Latin, or African cuisines at the same level of respect.
Epps gave us a peek into his creative process in the kitchen, demonstrating a modern twist on corn soup, a Trini street food, except he elevated it with Korean rice cakes and lobster.
On February 5, Epps will kick off Black History Month with a special dinner benefiting Houston’s Classically Black organization. The evening will feature a luxurious five-course meal inspired by visual artist Kehinde Wiley, with dishes that are floral, vibrant, and modern yet rooted in African history. Guests will have the chance to experience Epps’ culinary artistry firsthand while supporting scholarships and opportunities for young Black artists in classical and fine arts.