Omar Tate and Cybille St.Aude-Tate are social entrepreneurs who believe in centering the Black experience and are fueled by the conviction that chefs have a social responsibility. Their overarching brand, Honeysuckle Projects, expands the mission of Honeysuckle Provisions into a network of community spaces centered around the values of ancestry, nourishment, and reclamation across pop-ups, dinner parties, and events.
Identifying first and foremost as an artist (not a chef) who uses food as one of his many mediums, Omar is a West Philly native who worked for over a decade in acclaimed kitchens across Philadelphia and in New York City before embarking on his own. After experiencing a lack of diversity and representation, both in the kitchen and on the plate, Omar launched Honeysuckle to tell nuanced stories on Blackness in America.
A Haitian-American chef and children’s book author. Though her culinary career has led her to multiple appearances at the James Beard House in New York City, Charleston Wine + Food, and a casting in Food Network’s “Chopped,” she is most proud of her cultural work grounded in Haiti. Further, Cybille has a degree in African American Studies with a focus on Caribbean culture and aesthetics.