Guest Chef: Chef Tristen Epps-Long
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Join us for an immersive culinary weekend with Chef Tristen Epps-Long—winner of Top Chef and a rising force in modern Afro-Caribbean cuisine. Known for his bold flavors and cultural storytelling, Tristan’s cuisine reflects a global journey shaped by heritage and innovation.
Experience the next chapter of the Guest Chef Series at The Loren at Pink Beach.
Fishing Trip with Chef Tristen
August 6 |Time: TBC
$125 per guest
Cooking Demonstration & Tasting
August 7 | 5:30pm – 7:30pm
$125 per guest
8-Course Tasting Menu with Wine Pairing
August 8 | 7:00pm
$295 per guest
All prices subject to 17% gratuities.
ABOUT CHEF
Chef Tristen Epps-Long, winner of Top Chef Season 22 in 2025, is redefining modern Afro-Caribbean cuisine through bold flavors, cultural storytelling, and global influence.
Born of Trinidadian roots, Tristen traces his passion for cooking back to childhood, when he traveled the world with his active military mother. Living in Guam, Japan, and the Philippines shaped his eclectic palate and sparked a lifelong curiosity for flavor and technique.
He earned his bachelor’s degree in Culinary Arts and Food & Beverage Industry Management from Johnson & Wales University in Charlotte, NC, followed by a rigorous three-year apprenticeship at The Greenbrier under Certified Master Chef Richard Rosendale. After appearing on ABC’s The Taste in 2014, Tristen joined Marcus Samuelsson’s Red Rooster Harlem, beginning a creative partnership that would span multiple cities and countries.
Tristen later served as Executive Chef at Red Rooster Overtown in Miami, where he led the restaurant to a Michelin Guide Bib Gourmand award and international acclaim, including a spot on Condé Nast Traveler’s “12 Best New Restaurants in the World” list. Personal accolades followed, including the StarChefs Rising Star Award and a James Beard Award semifinalist nod for Best Chef: South for his work at Eden Roc’s Ocean Social by Tristen Epps.
Dedicated to bringing recognition to Black foodways and elevating it within fine-dining culture, Tristen aspires to be a trailblazer and role model for the next generation of chefs.
Now based in Houston, Tristen is building Epps & Flows Culinary, his hospitality group focused on concept development, cultural storytelling, and culinary collaboration. His next concept is Buboy, a contemporary Afro-Caribbean tasting menu restaurant rooted in heritage, memory, and expressive technique. Through Buboy, Tristen aims to honor the depth and diversity of the African diaspora while pushing the boundaries of modern fine dining