Behind the Apron with chef ophus
We caught up with Chef Ophus to hear about his culinary journey and spotlight the game-changing culinary voices you should know. Here's what we learned in our interview with the military and culinary veteran:
“…food ain’t just food; it’s memory, it’s history, it’s love on a plate.”
What or who sparked your culinary journey, and what made you keep going?
Chef Ophus: It all started with my grandmother Daisy Mae’s kitchen. She showed me that food ain’t just food; it’s memory, it’s history, it’s love on a plate. What kept me going was realizing the kitchen gave me purpose. It’s where I can tell our stories, feed people, and carry culture forward one dish at a time.
What’s one of your favorite chef hacks or pro tips?
Chef Ophus: Every pot’s got a beat. The crackle, the simmer, the pop; it’s music if you listen. That rhythm tells you what’s happening before you ever lift the lid. Cooking is feel, sound, and soul, not just timers and recipes.
What’s your fondest food memory from childhood or a dish that takes you back?
Chef Ophus: Thanksgiving morning at my grandmother’s house. Sweet potato pies lined up, the smell wrapping the whole house in warmth. Those pies weren’t just dessert, they were tradition, patience, and a little chaos, ‘cause everybody was scheming for that last slice.
What’s one thing you always bring to a potluck or cookout?
Chef Ophus: Mac and cheese. Rich, creamy, bubbling over with that golden crust. It’s comfort food, it’s community, it’s culture, and the pan is always licked clean by the end of the night.
If you had a theme song, what would it be?
Chef Ophus: Either Man at the Garden by Kendrick Lamar or Black by Buddy. Both speak to truth, resilience, and standing firm in who you are. That’s the same energy I carry into the kitchen and into life.
Chef Ophus' Afro-Diasporic “Anansi” concept was featured at our DC Supper Club in September 2025. Spread the love and follow his story @ChefOphus.