Chef Nelson German does not believe in the idea of the "self-taught chef" and believes that anyone working in this field learns from others. He says, "Even if you learn by watching someone on YouTube, that person has taught you."
A Transformative Journey in His Professional Career
Nelson German, who has been in the food industry for over two decades, trained in several prestigious kitchens in New York. He gained more fame by appearing in Season 18 of "Top Chef" in 2021 and is now better known for his increasing presence in Oakland, California. Nelson German believes that his new restaurants, which honor his Afro-Latin roots, have only come about because he has distanced himself from New York.
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Cultural Experience and Culinary Innovation
Nelson German, who grew up in the Washington Heights neighborhood of Manhattan, moved to the San Francisco Bay Area in 2010. He says that the cultural shock from New York to this area impacted him. With a surge of homesickness, he decided to harness his nostalgia and offer remarkable dishes in his restaurants, such as "Ala Mar" and "Subra Mesa," with respect to the "ingredients he missed the most."
By innovating traditional Afro-Latin dishes and preserving Caribbean flavors, Nelson German has received a Michelin recommendation and attention from the James Beard Foundation. He believes that the shift in culinary practices towards specific cultural and local experiences is a growing trend among chefs of color.
The latest addition to Nelson German's unique collection is the restaurant "Meski," which offers a fusion of Ethiopian and Dominican cuisine and opened in April 2025. This project is in collaboration with entrepreneur Gema Fasil and Golden State Warriors player Draymond Green.
Nelson German says, "We tell the real story." He wants his legacy to define the community, whether through educating youth in culinary training programs or through cultural gatherings under the banner of Caribbean foods. His first book, titled "Caribbean Cocktails: Drinks and Bites from the Afro-Latin Diaspora," published in June, offers a modern look at familiar drinks and inspires readers to "host in our way, as Caribbean people."
By honoring ancestral traditions, Nelson German respects the principle of Sankofa, which means "looking back and celebrating the past while moving forward." He says, "You should always respect those who paved the way for you."
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