Chef Kwame Onwuachi is opening a new Las Vegas restaurant. The chef talked to Travel + Leisure He talks about the inspiration behind his restaurant, his ambitions for the Vegas dining market, and how his Afro Caribbean roots and North Bronx upbringing continue to influence his approach to cooking.
When Kwame Onwuachi speaks about food, he’s not just crafting menus—he’s conjuring memory, migration, and resistance. The Top Chef James Beard Award-winning chef and storyteller, he creates dishes that are inspired by history and culture. Maroon, the Caribbean steakhouse At The Venetian, is Onwuachi’s vision for Las Vegas. Sahara Las Vegas.
Onwuachi wants to reimagine classic American Steakhouses through Caribbean cuisine. There will be jerk sauces and dry aged cuts, live fire cooking, scotch pepper-infused dishes, grilled fish, and vibrant side dishes that are rooted in West African traditions, Jamaican and Creole. Fine dining rooted in cultural memory.
Maroon, for Onwuachi is more than just a restaurant. It’s a reclamation of history and culture through the lens of fine dining—and it all starts with nomenclature. The name Maroon comes from the color of the maroon. Maroons of Jamaica—descendants of enslaved Africans who escaped bondage and created self-sufficient communities in Jamaica’s Blue Mountains. Onwuachi said, “The Maroons did not just run.” Travel + Leisure. “They thrived. Out of their pain and resistance, they created something new, powerful. That energy—that story—is what this restaurant is about.”
“This isn’t about food alone,” he said. It’s about sharing the stories that aren’t told. It’s honoring a heritage and realizing that the food on our plates has a deeper significance. It’s not just a meal—it’s history, it’s resilience, and it’s a testament to the strength of those who came before us.”
Onwuachi knows how to build a restaurant into a cultural phenomenon. His New York City headquarters, Tatiana by Kwame OnwuachiThe show opened in Lincoln Center at the end of 2022, and it quickly became a hit. In 2023 and 2024 it was ranked No. The New York Times ranked it the No. The New York TimesThe annual list of 100 best restaurants in the city is topped by. His new Washington, D.C. venture, DōgonThe acclaimed, also receives a lot of attention.
He hopes to achieve this in Las Vegas. Maroon will be the signature culinary anchor of Sahara Las Vegas’s ongoing evolution—a resort that has quietly but intentionally repositioned itself as a destination for thoughtful luxury.
Alex Meruelo, owner of Sahara Las Vegas, told T+L that they had chosen Kwame Onwuachi to be their partner for the next phase of Sahara Las Vegas culinary journey. His incomparable blend of culture, storytelling and exceptional cuisine is unique. Maroon not only advances chef Kwame’s vision, but will also revolutionize the steakhouse experience in Las Vegas and beyond.
Gladimir Gelin
In a city with dozens of luxury steakhouses—most modeled on classic American or European dining traditions—Onwuachi’s take stands apart. The purpose of Onwuachi’s is not only different but also the taste.
Maroon was also the first concept to open on the Strip that is led by an African chef-owner. It’s rooted in diasporic cooking and has been designed from scratch to reflect a broader vision of culture. Onwuachi insists that merely being represented isn’t enough. He said, “It is not about being first.” It’s not just about being the first, he said. “It’s about opening up the door for others and holding it open.”
This philosophy goes beyond the kitchen. This philosophy extends beyond the Kitchen. Patty Palace Onwuachi sold in Queens Miri, a sparkling-water brand he created to support initiatives in Nigeria for clean water. Every bottle sold generates a portion of profits that go directly to building wells for communities in need. He stated that “the goal is to create something which leaves a positive impact.” It’s all about impact, whether it’s food or philanthropy.
Scott Suchman
Maroon comes at the perfect time as Las Vegas evolves from a city of extravagant extravagance to one with a growing sense of cultural nuance. Las Vegas has long been known as a city of big names, big concepts and big food. But the Strip is not a place that has seen such a focus on food. Maroon will change that. Maroon’s arrival signals a shift in the dining landscape towards something more inclusive.
Onwuachi sees this new chapter as a return to the origins and a way to bring past and future together. He stated that “food is memory”. “It’s how we remember who we are—and how we show the world what we can become.”
Sahara will offer something more soulful and ambitious to travelers visiting Las Vegas this coming year. Maroon invites you to enjoy a story that is told with fire, flavor and freedom.
