Tristen Epps

Chef Tristen Epps combines his classic training and international travel experiences to cultivate a unique and nuanced globally influenced palate. Born of Trinidadian heritage and the child of an active-duty military mom, whose stations included Guam, Japan, and the Philippines, Tristen’s passion for unique cuisine began at a young age. His passion carried through a bachelor’s degree in Culinary Arts...

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Chef Tristen Epps combines his classic training and international travel experiences to cultivate a unique and nuanced globally influenced palate. Born of Trinidadian heritage and the child of an active-duty military mom, whose stations included Guam, Japan, and the Philippines, Tristen’s passion for unique cuisine began at a young age. His passion carried through a bachelor’s degree in Culinary Arts and Food & Beverage Industry Management at Johnson & Wales University and a grueling three-year culinary apprenticeship at the renowned Greenbrier Hotel in West Virginia.

Tristen has worked in kitchens across the United States and three continents, cooking alongside celebrated chefs such as Richard Rosendale, Thomas Keller, and Marcus Samuelsson. Samuelsson first became Tristen’s mentor on ABC’s The Taste, where he came in second. On the show, Samuelsson called him the best chef of the competition, offered him a ticket to New York and a job at his restaurant. Tristen’s subsequent three years with Samuelsson were the most pivotal of his career, working alongside Samuelsson at his restaurants in New York, Washington D.C., Bermuda and Sweden and now Miami.

Tristen’s skills have been widely recognized including being crowned champion on Food Network’s popular show, Chopped. One of his signature dishes was featured on the Cooking Channel’s Best Thing I Ever Ate, and he was highlighted in Bon Appetit Magazine as the creator of one of the best five meals of Carla Hall’s life. He is thrilled to be Chef De Cuisine at Red Rooster Overtown and immerse himself in the history and culture of the neighborhood.

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