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.