Chef’s Table: Chef Lateisha Wilson talks culinary influences, sexism in the kitchen and her comfort favourites

Chef Lateisha Wilson has just made history: she is one of only five female chef to have participated in this year’s Reykjavik Food & Fun Festival among a group of over 20 participating restaurants. Currently the chef de cuisine at the Miami Edition, she took over the Reykjavik Edition restaurants TIDES, showcasing her blend of African American and Cherokee Indian flavours by creating a menu showcasing exclusively Icelandic ingredients.

Chef Lateisha was born in New York City and raised in an African American and Cherokee Indian household, which influenced her diverse culinary approach very early on. Blending multicultural flavours with modern techniques, Lateisha is one of the most exciting chefs currently working in the industry.

So, this Women’s History Month, we spoke with chef Lateisha Wilson for the latest edition of our Chef’s Table series. Here, the multifaceted chef talks about being part of the Reykjavik Food & Fun festival, the challenges she has faced in the culinary industry and her comfort foods.You head up The Miami Beach Edition. What sets your menu apart?
At The Miami Beach Edition, we focus on creating a unique dining experience that blends local, seasonal ingredients with bold flavors from around the world. Our menu is designed to celebrate Miami’s vibrant culture and the beauty of coastal dining, with a balance of creativity, simplicity, and an emphasis on fresh, sustainable ingredients.

How would you describe your style as a chef? What do you want your guests to experience?
I would describe my style as a fusion of modern techniques and traditional flavors, with a focus on bringing out the natural essence of the ingredients. I want guests to experience joy and surprise in every bite. My goal is for them to feel a connection to the food – whether it’s through the textures, the balance of flavors, or the memories the dish might evoke.

Where did your passion for cooking come from?
My passion for cooking came from my family. Growing up, I spent a lot of time in the kitchen with my grandmother, who was an incredible cook. The way she could take simple ingredients and turn them into something special left a lasting impression on me. Over the years, that passion only grew as I explored different cuisines and techniques.You made history as one of only five female participants at the Reykjavik Food & Fun festival. What drew you to it? And how does it feel?
The Reykjavik Food & Fun festival was an exciting opportunity to showcase the intersection of Nordic ingredients with international culinary techniques. I was drawn to the challenge of working in a new environment, exploring Iceland’s local produce, and engaging with chefs from around the world. Being the only female participant feels incredibly special – it’s a moment of representation, and it motivates me to continue breaking barriers in the culinary world.

As a woman in the culinary industry, what are some of the challenges that you have faced in your career?
There have definitely been moments where I’ve had to prove myself more than my male counterparts. Whether it’s gaining respect in kitchens dominated by men or pushing back against traditional expectations, it’s been a journey. But I’ve always used these challenges as motivation to keep pushing forward and to create spaces where other women can thrive as well.

This month, the Telegraph in the UK ran a piece on sexism and inequality within the culinary world. Do you have any thoughts on this subject? What do you think is needed to improve things for female chefs and restaurateurs?
Sexism and inequality are unfortunately still very present in the culinary world. There’s a lot of work to be done to change this, but it starts with more representation of women in leadership roles and kitchens. Mentorship programs for young female chefs, as well as a shift in cultural attitudes toward work-life balance and gender, are crucial steps in creating a more inclusive and supportive environment for women.How has your upbringing influenced your cooking?
My upbringing deeply influenced my cooking. I grew up in a household where food was not just about nourishment but about culture, tradition, and connection. My family’s recipes and love for gathering around the table have shaped my approach to cooking – it’s about creating an experience, a story in each dish.

Away from the restaurant, what is your ultimate comfort food or favourite dish?
My ultimate comfort food is a simple pasta dish – spaghetti with a fresh tomato and basil sauce. There’s something about the simplicity of it that feels like home, no matter where I am. It’s a dish that always brings me comfort and reminds me of family dinners growing up.

Why is this a comfort food to you? Do you have any special memories associated with the dish?
This dish is a comfort food for me because it takes me back to my childhood, sitting at the dinner table with my family. It’s a dish that’s full of warmth, and every bite is filled with love and nostalgia. The smells of the fresh tomatoes, garlic, and basil always bring me back to those carefree moments.Do you have any tips for our readers attempting to recreate this dish?
The key to a great pasta dish like this is using the best quality ingredients. Fresh tomatoes and basil really make a difference, and don’t skimp on the olive oil! Also, make sure to salt your pasta water well—it helps season the pasta itself, which makes the whole dish more flavorful.

Who are some of your chef heroes?
My chef heroes aren’t just a handful of famous names; they are the incredible people I’ve had the privilege to meet and learn from throughout my journey. Every chef, mentor, and colleague I’ve worked with has contributed to shaping who I am today. I’ve been fortunate enough to immerse myself in diverse cultures and cuisines, each offering its own unique techniques, skills, and perspectives. It’s these interactions, these shared experiences, that have truly inspired me and helped me grow, both as a chef and as a person. To me, every lesson learned and every connection made is a testament to the power of food in bringing people together.

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