Andrew BlackAndrew Black

Chef Andrew Black is a James Beard Award nominated chef, restaurateur, and entrepreneur in Oklahoma City. Born in Jamaica to an Indo-Jamaican family, where chapati was cooked on a handmade clay oven over an open fire; Chef Black was often tasked with building outdoor clay ovens for his grandmother as a child. From working his way through the island’s resort kitchens, to staging his way through fine dining restaurants in Europe as a young adult with the support of the Jamaican government, to finally finding himself as a business leader and tastemaker in Oklahoma City with the inimitable fine dining venture Grey Sweater and trend-setting Black Walnut. He is author of the cookbook Foraging in Oklahoma: Tales and Recipes from the Open Road, as told to The Oklahoman’s Steve Lackmeyer. Chef Black is nominated for the 2022 James Beard Foundation Award for Outstanding Chef. His work has received accolades from publications such as USA Today, Zagat, Thrillist, and The Oklahoman. Chef Black is executive chef/owner of Grey Sweater and Black Walnut, and co-founder of restaurant group Culinary Edge Concepts. He adopted Oklahoma City fifteen years ago as his permanent home and he lives there today.