Chef Kwame Onwuachi is no stranger to making history—and now he’s doing it again. The James Beard Award-winning chef, Top Chef alum, and culinary mastermind behind New York City’s game-changing Tatiana is bringing his next bold vision to Las Vegas. And this time, he’s making Strip history.
Maroon, Onwuachi’s newest venture, is set to open at the Sahara Las Vegas in late 2025. More than just a restaurant, Maroon will be the first Black chef-led concept on the Strip. With roots in Afro-Caribbean cooking and a modern, fire-forward steakhouse format, Maroon is ready to shake up Vegas dining with flavor, history, and flair.
Maroon takes its name from the Jamaican Maroons—descendants of formerly enslaved Africans who escaped British captivity and formed autonomous, resilient communities deep in the island’s Blue Mountains. The term holds deep historical weight, and for Onwuachi, it’s a symbol of resistance, culture, and creativity.
In his memoir-cookbook My America, Onwuachi explains that it was in those rugged terrains that jerk cooking, fiery, slow-smoked, and full of spirit, was born. That legacy lives on through the dishes he plans to introduce at Maroon: jerk-rubbed steaks, live-fire grilled seafood, dry-aged meats infused with scotch bonnet sauces, and sides nodding to West African, Jamaican, and Creole traditions.
Expect bold flavors, stories that are layered, and a dining experience that reflects Onwuachi’s unmistakable culinary voice, one that honors the diaspora with every bite.
Maroon will open in the space currently occupied by José Andrés’ Bazaar Meat, which is relocating to the Venetian. Andrés’ steakhouse has long been considered one of Vegas’s top dining spots. But with Onwuachi stepping into that footprint, the Sahara is betting on fresh, fearless flavor.
For Onwuachi, this isn’t about filling anyone’s shoes. It’s about setting a new standard. With the Strip often dominated by celebrity chefs and high-gloss concepts, Maroon will bring something different: authenticity, rooted culture, and innovation from a perspective that’s been too long overlooked in mainstream fine dining.
The Vegas announcement comes on the heels of a major year for Onwuachi. He served as the culinary lead for the 2025 Met Gala, where his Caribbean-infused menu earned rave reviews. He’s also set to appear in Netflix’s upcoming season of Chef’s Table and was recently named to TIME’s 100 Most Influential People of 2025.
His New York restaurant Tatiana, located at Lincoln Center, continues to earn accolades, including a nod from The World’s 50 Best as 2023’s “One to Watch.” Meanwhile, Dōgon, his Afro-futurist-inspired D.C. spot, is turning heads with dishes like curry-brushed branzino and red stew jam-topped wagyu short rib.
With Maroon, Onwuachi is ready to bring that same cultural vibrancy to Las Vegas—an ambitious leap that reflects his journey and his drive.
Maroon opens at Sahara Las Vegas in late 2025.
Photo Credit: Instagram/ ChefKwameOnwuachi
