Chef Kwame Onwuachi on How He Avoids Burnout While at the Top of His Game (Exclusive)

At this point in his career, Kwame Onwuachi has reached a level most chefs never touch. From the early days captured in Notes from a Young Black Chef to Tatiana being named the No. 1 restaurant in New York, his rise has been both public and relentless.

But when asked what’s actually sustained that success behind the scenes, the Bronx native, 36, doesn’t point to accolades. "I would have to say my family and my team," he exclusively tells Men's Journal. "Their constant support has been essential in keeping going and always working to accomplish more."

That perspective aligns with Motorola’s Icons Behind Icons campaign, which spotlights the unseen support systems behind influential figures. For Onwuachi, that concept resonates deeply. "To me, success is truly built in the unseen moments: the late nights, constant team communication, and staying connected while everything moves a million miles a minute," he says.

Despite the external validation, the Top Chef alum says staying creatively hungry, even after "making it," requires intention. "I stay creatively hungry by always trying new things and testing my limits," he says. "There’s always room to evolve."

The restaurant industry is notoriously punishing, and burnout is often looked at as an unavoidable cost of success. Onwuachi approaches that reality differently than he did earlier in his career. "Lately I have been going to the gym to take care of my body, and of course, spending time on the golf course to take care of my mind," he tells MJ. "At this stage in my career, I realize how important it is to find time for myself when I can."

On the rare days he isn’t working, Onwuachi still keeps a light touch on what’s happening with his restaurants before unplugging. "On my day off, I wake up and check my razr for what my day looks like," he says. "I use the Moto AI to figure out if I need to take care of anything at one of my restaurants or with my team, before heading out."

With logistics handled, he gives himself permission to slow down. "Once I know my day’s free, I will head out for a round of golf and maybe meet a friend for lunch," he says. "I definitely like to make time for catching up on meal prep for myself and recipe ideas for my restaurants."

He adds, "Depending on what city I’m in, I may check out different restaurants I haven’t been to or hit a late-night movie."

For the award-winning chef, avoiding burnout isn’t about stepping away from work — it’s about making sure he can keep doing it.

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