Chef Tommy Washington Turns Up the Heat with Flavor, Fashion, and Philanthropy
Chef Tommy Washington is more than a culinary talent—he’s a multi-hyphenate powerhouse transforming kitchens, communities, and closets.
From launching his spice and sauce line, Tommy’s Kitchen, to flipping homes and designing shoes, his mission blends bold flavor with purpose. Inspired by his grandmother’s soulful cooking, Tommy’s work champions family, resilience, and creative legacy.
As host of Star Plates on Eat This TV and author of two cookbooks, he’s sharing his passion with the world, one dish at a time. Whether crafting jerk chicken or restoring homes, Chef Tommy serves impact with style—and he’s only just getting started.
Check out the full interview with Chef Tommy Washington below.
Hi Chef Tommy! Please tell us about your amazing spice line, Tommy’s Kitchen.
Absolutely! Tommy’s Kitchen was born out of a passion for flavor and a desire to bring a little extra magic to everyday meals. Our line includes bold, versatile seasonings and sauces—each crafted to reflect my roots, travels, and years in professional kitchens. Whether it’s our Jerk Seasoning, Chicken Seasoning, or one of the signature sauces like the Original, BBQ, or Green Sauce, every product is made to elevate home cooking into something unforgettable.
Of all the spices and sauces in your collection, do you have a personal favorite—one you can’t cook without?
That’s a tough one because I love them all—but if I had to choose, I’d say the Tommy’s Original Sauce. It’s my go-to for everything from grilled meats to dipping fries. It brings that perfect balance of tangy, savory, and just a hint of sweet. It’s the flavor that started it all.
How did you go from chef to entrepreneur?
I always saw food as more than just cooking—it’s a way to connect, inspire, and build community. After years in the kitchen, I realized I wanted to create products that allowed people to bring a taste of what I do into their own homes. That desire to share my flavor beyond the plate is what launched my journey into entrepreneurship. Now I get to do both—create in the kitchen and build something lasting.
What inspired you to become a chef?
I grew up around soulful, flavorful food, and my biggest inspiration was my grandmother. She was the one who first taught me how to cook—not just with her hands, but with her heart. Watching her in the kitchen, seeing the love she poured into every dish, and the way it brought people together left a lasting impression on me. It wasn’t just about recipes—it was about creating something that nourishes both body and soul. That’s what sparked my passion and set me on the path to becoming a chef.
Do you have other businesses? We hear you’re also an author and have a show on Eat This TV?
Yes! In addition to Tommy’s Kitchen, I’m the host of Star Plates on Eat This TV, where I get to cook, share stories, and highlight amazing talent. I’m also the author of two cookbooks—Tommy’s Kitchen and Star Plates with Chef Tommy Washington—both available on Barnes & Noble and Amazon.
I run a real estate company called Star Plating, where we buy, restore, and flip homes to help hardworking families get into safe, beautiful houses. That business is also tied to a deeper mission: I’m passionate about helping get homeless individuals and families off the streets and into stable housing. It’s a cause that drives everything I do.
Outside of food and housing, I’ve also stepped into the world of design. I have my own shoe line and a clothing brand, and I even designed my own custom cooking pot—with plans to release more kitchenware soon. For me, it’s all about building a legacy that combines flavor, style, purpose, and impact.
What does a typical day look like for you now, balancing cooking, business, and media?
No two days are the same—and I love that. One day I might be in the kitchen developing new recipes or filming an episode of Star Plates, the next I’m checking in on a real estate project, designing something for my clothing line, or reviewing product samples for the sauce and spice business. There’s always something going on.
But no matter how busy things get, I do my best to make time for what matters most—my family. I have nine amazing grandkids—seven girls and two boys—and spending time with them is a priority. Whether it’s FaceTime, grabbing a bite, or just a quick check-in, they keep me grounded and remind me why I work so hard. Balancing it all isn’t easy, but when you’re driven by passion and love, you find a way to make it work.
What advice would you give chefs looking to expand their brand?
Start with your why. Know what makes your flavor, your story, and your perspective unique—and stay true to that. Build a team you trust, and don’t be afraid to step out of the kitchen and into new arenas. Your skills as a chef are valuable far beyond the plate. Think big, stay grounded, and remember who you’re doing it for.
Any plans for opening a restaurant?
It’s definitely on the vision board! I want it to be more than a restaurant—it’ll be an experience. When the time and location are right, I’ll be ready. For now, I’m focused on making sure my products, show, and businesses are thriving. But trust me, when that restaurant opens, it’s going to be something special.
What is your favorite meal to prepare for yourself and guests?
I don’t really have a favorite—I just genuinely enjoy cooking. For me, it’s about the process, the creativity, and the joy of feeding others. But if I had to pick one dish that never fails to bring people together, it would be a beautifully marinated jerk chicken, paired with rice and peas, sautéed cabbage, and finished with a drizzle of Tommy’s Green Sauce. It’s soulful, bold, and full of flavor. For me, food is love—and that’s the kind of meal that feels like a hug on a plate.