CHEF SERIES
Meet the Chef Behind Elmina: Eric Adjepong
Chef Eric Adjepong
Eric Adjepong grew up in New York in a Ghanaian household where food was never just food. It was how his family gathered. How they celebrated. How they stayed connected to where they came from. He was drawn to food before he fully understood that he wanted to be a chef, and when he finally did become one, he realized something: food could also be a way of telling those stories.
That realization is the foundation of Elmina. Named for the historic port city on Ghana's coast, the restaurant is built around the food of Ghana, West Africa, and the diaspora, but told through Eric's own lens. The flavors might be familiar to someone who grew up with this food. The way they're presented likely isn't. That tension, something feeling familiar and completely new at the same time, is precisely the point.
Intentionality runs through everything at Elmina, from sourcing to staffing. It's not about finding the most expensive ingredient, Eric says, but the right one, treated with respect. The same principle applies to people. Restaurants are collaborative by nature — the guest sees the chef's name, but there are a lot of people responsible for creating the experience every night. He relies on them, and so does the restaurant.
"There are flavors and ingredients that might be familiar to someone who grew up with this food, but we're presenting them in ways they may not have experienced before."
For a first-time guest, Eric recommends the tasting experience. It moves through street food, sea, land, and culture — an interactive progression that tells the story of Elmina the way it was intended to be told. And behind that experience is a level of unseen work most guests never fully appreciate. A dish can take weeks of conversation, testing, and refinement before it ever reaches the table. The server's introduction, the plate, where it falls in the meal's progression — all of it is thought through. Ideally, the guest feels none of that work. They just sit down and have a great experience. That, Eric says, is kind of the beauty of restaurants.
In this Chef Series interview, Eric talks about growing up in a Ghanaian household in New York, what drives every decision at Elmina, and why knowing your "why" is the most important thing a young chef can have.
That realization is the foundation of Elmina. Named for the historic port city on Ghana's coast, the restaurant is built around the food of Ghana, West Africa, and the diaspora, but told through Eric's own lens. The flavors might be familiar to someone who grew up with this food. The way they're presented likely isn't. That tension, something feeling familiar and completely new at the same time, is precisely the point.
Intentionality runs through everything at Elmina, from sourcing to staffing. It's not about finding the most expensive ingredient, Eric says, but the right one, treated with respect. The same principle applies to people. Restaurants are collaborative by nature — the guest sees the chef's name, but there are a lot of people responsible for creating the experience every night. He relies on them, and so does the restaurant.
"There are flavors and ingredients that might be familiar to someone who grew up with this food, but we're presenting them in ways they may not have experienced before."
For a first-time guest, Eric recommends the tasting experience. It moves through street food, sea, land, and culture — an interactive progression that tells the story of Elmina the way it was intended to be told. And behind that experience is a level of unseen work most guests never fully appreciate. A dish can take weeks of conversation, testing, and refinement before it ever reaches the table. The server's introduction, the plate, where it falls in the meal's progression — all of it is thought through. Ideally, the guest feels none of that work. They just sit down and have a great experience. That, Eric says, is kind of the beauty of restaurants.
In this Chef Series interview, Eric talks about growing up in a Ghanaian household in New York, what drives every decision at Elmina, and why knowing your "why" is the most important thing a young chef can have.
INKIND: What first drew you into the kitchen, and what continues to inspire you today?
ERIC: I was drawn to food before I really understood that I wanted to be a chef. I grew up in New York in a Ghanaian household, and food was such a big part of how we gathered, celebrated, and stayed connected to where my family came from. As I got older and became a chef, I realized food could also be a way of telling those stories. That's still what inspires me today. I love great technique and great ingredients, but I'm most interested in food that has something to say. At Elmina, a lot of that is about Ghana, West Africa, the diaspora, and Washington D.C. — and finding new ways to tell those stories through the restaurant.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
ERIC: Intentionality. I want there to be a reason behind what we do. With ingredients, it's not necessarily about finding the most expensive thing — it's finding the right ingredient and treating it with respect. I think the same thing applies to people. You want talented people, obviously, but you also want people who care, who are curious, who want to learn, and who understand what we're trying to build. Restaurants are incredibly collaborative. The guest might see my name, but there are a lot of people responsible for creating that experience every night. I rely on them, and so does the restaurant.
ERIC: I was drawn to food before I really understood that I wanted to be a chef. I grew up in New York in a Ghanaian household, and food was such a big part of how we gathered, celebrated, and stayed connected to where my family came from. As I got older and became a chef, I realized food could also be a way of telling those stories. That's still what inspires me today. I love great technique and great ingredients, but I'm most interested in food that has something to say. At Elmina, a lot of that is about Ghana, West Africa, the diaspora, and Washington D.C. — and finding new ways to tell those stories through the restaurant.
INKIND: From sourcing ingredients to building your team, what principles guide your approach?
ERIC: Intentionality. I want there to be a reason behind what we do. With ingredients, it's not necessarily about finding the most expensive thing — it's finding the right ingredient and treating it with respect. I think the same thing applies to people. You want talented people, obviously, but you also want people who care, who are curious, who want to learn, and who understand what we're trying to build. Restaurants are incredibly collaborative. The guest might see my name, but there are a lot of people responsible for creating that experience every night. I rely on them, and so does the restaurant.
INKIND: For a first-time guest, what's a must-order combination that captures the spirit of Elmina?
ERIC: I'd actually encourage them to do the tasting experience if they can. It gives us an opportunity to tell the story of Elmina the way we intended it — from Ghana and West Africa to the larger diaspora, but through a very personal lens. There are flavors and ingredients that might be familiar to someone who grew up with this food, but we're presenting them in ways they may not have experienced before. That's really the spirit of Elmina: something can feel familiar and completely new at the same time. The tasting experience explores street food, sea, land, and culture, and is interactive.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
ERIC: Know why you're doing it. Restaurants are hard, and loving food isn't enough. There are going to be days when the numbers don't make sense, something breaks, someone calls out, or you question every decision you've made. Your "why" has to be strong enough to get you through those days. And then learn the business. Being a great chef and running a great restaurant are two different skill sets. You have to understand both.
INKIND: What's something guests might not realize about what happens behind the scenes in your kitchen?
ERIC: How much thought goes into something that might only be in front of them for five minutes. A dish can take weeks of conversations, testing, tasting, changing one component, changing it back, thinking about the plate, the story, how the server introduces it, and where it falls within the progression of the meal. Then there's an entire team preparing for hours before the first guest ever walks through the door. Ideally, the guest doesn't feel any of that work. They just sit down and have a great experience. That's kind of the beauty of restaurants — the harder we work behind the scenes, the more effortless we want it to feel out front.
ERIC: I'd actually encourage them to do the tasting experience if they can. It gives us an opportunity to tell the story of Elmina the way we intended it — from Ghana and West Africa to the larger diaspora, but through a very personal lens. There are flavors and ingredients that might be familiar to someone who grew up with this food, but we're presenting them in ways they may not have experienced before. That's really the spirit of Elmina: something can feel familiar and completely new at the same time. The tasting experience explores street food, sea, land, and culture, and is interactive.
INKIND: What one piece of advice would you share with a chef or restaurateur just starting out?
ERIC: Know why you're doing it. Restaurants are hard, and loving food isn't enough. There are going to be days when the numbers don't make sense, something breaks, someone calls out, or you question every decision you've made. Your "why" has to be strong enough to get you through those days. And then learn the business. Being a great chef and running a great restaurant are two different skill sets. You have to understand both.
INKIND: What's something guests might not realize about what happens behind the scenes in your kitchen?
ERIC: How much thought goes into something that might only be in front of them for five minutes. A dish can take weeks of conversations, testing, tasting, changing one component, changing it back, thinking about the plate, the story, how the server introduces it, and where it falls within the progression of the meal. Then there's an entire team preparing for hours before the first guest ever walks through the door. Ideally, the guest doesn't feel any of that work. They just sit down and have a great experience. That's kind of the beauty of restaurants — the harder we work behind the scenes, the more effortless we want it to feel out front.
About inKind
inKind is the only dining rewards app that gives you up to 20% BACK every time you dine. Download the inKind app to explore and earn inKind Cash Back at Michelin-starred restaurants, cozy neighborhood coffee shops, and even the hottest nightclubs.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.
At inKind, we believe restaurants are the heartbeat of a city. That’s why we back them — and reward you for doing the same. Our unique model supports restaurants with funding,
marketing support, and more, so every time you dine with inKind, you’re helping restaurants thrive.
As a thank you for supporting the amazing restaurants in our network, we give you 20% back on your meal. No codes, no points, no catches.