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North Charleston, SC

BIO

For Amethyst Ganaway, food is an entryway to talking about history, theology, agriculture, and sustainability. Between cooking in restaurant kitchens in South Carolina, Georgia, and New Mexico, and working as the head recipe developer for Yolélé, Ganaway has written about the history of Black communities using food as protest, the finely tuned art of red rice, and about Edna Lewis’s roast duck technique.

For over 12 years, Amethyst has been working her way through the food and beverage industry. A chef and food writer, she focuses primarily on Southern and African-American foodways and the foodways of the African Diaspora. After making her way through various corporate and fine dining management positions, Amethyst's resume now includes recipe development, catering, and food writing. So far, she has been published in The New York Times, Eater, Food & Wine, Garden & Gun, Whetstone, Plate Magazine, The Post and Courier, Serious Eats, and more. In 2020 and 2021, she was awarded the Les Dames d'Escoffier International Legacy Culinary Award.

Experiences