Chef toya henry
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Chef Toya Henry is an accomplished culinary professional with a unique career trajectory. Born and raised in Brooklyn, New York, initially, she worked in the fashion industry for ten years. However, seven years ago, Toya decided to change her career path and pursue culinary arts under the guidance of esteemed chef Erik Bruner-Yang of Foreign National. Toya is passionate about discovering new culinary methods and techniques, which led her on a two-year journey throughout the Caribbean and Southeast Asia. During this journey, she studied diverse regional flavors and immersed herself in traditional and cutting-edge cuisine.

Since then, Toya has honed her skills and sustainable practices by working for several prominent establishments, including Mina Stone at MoMa Ps1, Maketto & Spoken English, and Michelin-starred Restaurant Oxalis. In 2018, she launched Pimento to transform the approach to Caribbean cuisine by implementing traditional flavors from her upbringing fused with modern influences. Due to her outstanding talent and expertise, she has become a sought-after culinary consultant, recipe developer, and executive chef.

Toya currently hosts private events and supper clubs throughout New York City, which has led her to work at events from The James Beard Foundation to MoMA PS1. In 2022, her exceptional talent and expertise led her to secure the position of Executive Chef and Culinary Consultant for Bronze, an African futurism restaurant based in Washington, DC.

Her newest endeavor Opal, is a modern American dining concept that’s an ode to her Caribbean heritage and her expertise in design, art, and food. The community-based dining space honors the intersection of tradition, gastronomy, and creative expression. Opal is committed to sourcing exotic flavors from all corners of the globe, giving unique twists on classic comfort foods while supporting local and sustainable agriculture. In addition to continuing her intimate supper club experience, Pimento.