Chef Omar founded The Honeysuckle Project, dedicated to exploring black heritage through food, in 2017. Through a multi-course tasting menu, Honeysuckle represents the evolution of the food that has embodied the black experience in America, using food, poetry, and art as the entry points to tell untold and overlooked stories. Alongside building Honeysuckle, Chef Omar has cooked in some of the best kitchens in New York and Philadelphia, including Runner and Stone, A Voce, Fork, and Russet, and was featured at The James Beard House. Most recently, he worked as the Sous Chef at The Henry at the Life Hotel.