Rising Talent at D.C.'s Celebrated Diaspora Restaurant Chef Martel Stone has established himself as a key figure in Washington, D.C.'s fine-dining scene, serving as Chef de Cuisine at Dōgon, the acclaimed restaurant from James Beard Award-winning Chef Kwame Onwuachi. Located within The Potomac Hotel along the district's Southwest waterfront, Dōgon has earned national recognition, including a spot on The New York Times' America's Best Restaurants list in 2025.
A Culinary Career Built on Diaspora Flavors A North Philadelphia native, Stone has built an impressive career trajectory in high-end kitchens. He previously served as Executive Sous Chef at Kith/Kin and Executive Chef at The Gathering Spot, and founded The Black Supper Collective. He is also a Food Network competition veteran with wins on Chopped Next Gen, Guy's Grocery Games, and Wildcard Kitchen. At Dōgon, Stone plays a key role in bringing the restaurant's bold culinary vision to life. The restaurant celebrates the flavors and traditions of the African diaspora through an Afro-Caribbean lens, drawing inspiration from Onwuachi's Nigerian, Jamaican, Trinidadian, and Creole heritage. Stone's cooking style reflects a contemporary interpretation of diaspora cuisine, layering bold spices, herbs, and influences from his culinary journey.
Why It Matters
For operators tracking the fine-dining landscape, Stone's ascent signals continued momentum around diaspora-focused cuisine and chef-driven storytelling in upscale casual and fine-dining segments. His track record in both Michelin-caliber kitchens and direct competition challenges positions him as a bellwether for how contemporary cuisine is evolving beyond traditional European frameworks.
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Written by FBM Publications Editors
