Chef Toya Henry
Chef Toya Henry is an accomplished culinary professional whose journey from fashion to food reflects both creativity and resilience. Born and raised in Brooklyn, New York, she spent a decade in the fashion industry before pursuing her true calling in the culinary arts under the mentorship of acclaimed chef Erik Bruner-Yang of Foreign National.
Guided by a passion for innovation and cultural exploration, Toya embarked on a two-year journey through the Caribbean and Southeast Asia, immersing herself in regional traditions, techniques, and flavors. This experience continues to shape her cooking style, which blends heritage-driven Caribbean flavors with modern, global influences.
She has refined her craft in renowned kitchens, including Mina Stone at MoMA PS1, Maketto, Spoken English, and the Michelin-starred Restaurant Oxalis. In 2018, she launched Pimento, a culinary project reimagining Caribbean cuisine by fusing traditional flavors from her upbringing with contemporary sensibilities. Her talent and perspective have made her a sought-after culinary consultant, recipe developer, and executive chef.
Her work has spanned private events and supper clubs across New York City, with highlights including collaborations with The James Beard Foundation and MoMA PS1. In 2022, Toya became Executive Chef and Culinary Consultant for Bronze, an African futurism restaurant in Washington, D.C., which went on to be nominated for a James Beard Award. That same year, she was hand-selected by world-renowned French chef Daniel Boulud, alongside 29 other top chefs, to represent the Taste of New York City.
Toya’s latest venture, Opal, is a modern American dining concept that pays homage to her Caribbean heritage while weaving together design, art, and culture. Centered on community, creativity, and sustainability, Opal reimagines comfort food with global flavors while supporting local agriculture. Alongside Opal, she continues to host intimate supper clubs through Pimento, creating experiences that celebrate the intersection of tradition, storytelling, and culinary innovation.
Meet the Team
At the heart of our private dining and supper club is a team bound by passion, creativity, and a deep respect for the art of gathering. Every meal we create is a collaboration—between chefs, hosts, and storytellers who believe that food is more than sustenance; it’s a bridge that connects people, cultures, and moments in time.
Our culinary team curates menus that celebrate seasonal ingredients and global inspiration, while our service and experience teams ensure every guest feels at home, no matter the setting. From intimate dinners to immersive themed nights, each member of our collective brings their own craft and personality to the table.
Together, we design experiences that nourish both body and spirit—transforming shared meals into lasting memories.
Welcome to our table.
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General Manager
Since 2018, Carly has been the radiant heart at the front of house for Chef Toya’s culinary journey, and for the past two years, she has gracefully served as general manager—a steward of both vision and atmosphere. With unwavering intention, she weaves Chef Toya’s mission of fostering a healthier, more empowered kitchen culture into the very fabric of the business, ensuring that this ethos breathes through every plate, every partnership, every shared experience.
Carly moves with the quiet strength of someone who understands that nourishment is more than food—it’s how people are welcomed, how they’re seen, and how they belong. From collaborators and curators to guests and community members, she ensures all who gather feel deeply valued, intimately connected, and honored at the table.
Rooted in a rich background that spans food service, expressive arts, and the soulful work of healing justice in behavioral health—particularly within child welfare and community care—Carly brings a rare blend of operational brilliance and heart-centered leadership. Her presence is both grounding and galvanizing, a reminder that the work of hospitality is sacred, and that transformation can begin with something as simple—and profound—as sharing a meal.
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Sous Chef
Chef Antione is a Washington, D.C.–based chef and caterer with over 20 years of experience in the hospitality industry. Known for his distinctive style that blends soulful comfort food, classic Southern cuisine, and influences from the African diaspora, Antione brings a deep sense of culture and storytelling to every dish he creates.
His journey includes work as a Sous Chef at the acclaimed D.C. restaurant Bronze, where he shapes heritage-driven menus with modern techniques. Through catering and private dining, Antione honors tradition and reimagines flavors in memorable ways.
Whether curating intimate dinners or large events, Chef Antione’s approach reflects technical expertise and a passion for food that connects people and cultures.