Chef Tristen Epps-Long is an award-winning chef redefining modern Afro-Caribbean cuisine through bold flavors, cultural storytelling, and globally inspired technique. A proud Trinidadian-American chef, Tristen’s culinary perspective was shaped early through extensive travel with his military family, living in places including Guam, Japan, and the Philippines, where he developed a deep appreciation for diverse ingredients and culinary traditions.
A graduate of Johnson & Wales University, Tristen further honed his craft through an intensive apprenticeship at The Greenbrier under Certified Master Chef Richard Rosendale. He later joined acclaimed chef Marcus Samuelsson at Red Rooster Harlem, beginning a creative partnership that would influence his culinary career across multiple cities and concepts.
As Executive Chef of Red Rooster Overtown, Tristen earned national recognition, helping secure a Michelin Bib Gourmand distinction while building a reputation for innovative, culturally rooted cuisine. His work has also earned him honors including StarChefs Rising Star recognition and a James Beard Award semifinalist nomination for Best Chef: South.
In 2025, Tristen won Top Chef Season 22, further cementing his place as one of the most exciting voices in contemporary American dining. Now based in Houston, he leads Epps & Flows Culinary, a hospitality group focused on concept development, collaboration, and storytelling through food. His upcoming restaurant, Buboy, will explore contemporary Afro-Caribbean tasting menus rooted in heritage, memory, and modern technique.