Meet Jeff Harris, executive chef and owner of the James Beard Award-nominated Nolia Kitchen in Over-the-Rhine. Originally from New Orleans, Jeff has called Cincinnati home for the last 20 years and has made a name for himself in the Queen City culinary scene. Motivated by “freedom of creativity and a love of the craft”, his passion for Southern cuisine was nurtured by his grandmother, Jimmie Lou, who taught him how to cook when he was just four years old.

Formerly a sous chef at Emeril’s in New Orleans, Jeff was a Hurricane Katrina refugee who settled in Cincinnati after his home was destroyed. He has since worked with other renowned local chefs, including Jose Salazar, and at the Orchids at Palm Court. One of his top takeaways? “Discipline yourself and be curious enough to learn everything about your craft,” he said.

In 2021, Jeff opened New Orleans fast-casual spot Jimmie Lou’s (honoring his grandmother) before opening Nolia in 2023. Offering elevated Southern cuisine, Nolia quickly became a national hot spot, being named to Esquire’s 2023 list of 50 Best New Restaurants in America. Jeff believes in leading by example and that if you find a job you love, you’ll never work a day in your life. He embodies that motto daily.

“I wanted to change the perception of what Black restaurants look like,” he said. “I want to bring something new to the city. I want to do things nobody else is doing.”

What life experiences has most influenced your personal mission and purpose?

My mission began in the kitchen, long before I ever opened a restaurant. Growing up in New Orleans’ Ninth Ward, I learned to cook at the age of four alongside my mother and grandmother—women who shaped not only my palate, but my values. Those early moments taught me that food is more than sustenance; it’s culture, honesty, and connection.

My grandmother, in particular, left a lasting imprint. She taught me how to cook, how to tell the truth, and how to stand firmly in who I are. That foundation still guides me today. Cooking became a way to honor where I came from and to carry forward the traditions, flavors, and stories of my family. Through my food, I preserve culture while creating something entirely my own.

What motivates you to keep moving forward in your journey?

I am motivated by the freedom to create and a deep love for the craft. For me, cooking isn’t work—it’s expression. Whether I’m developing new dishes, refining techniques, or reimagining familiar flavors, creativity is what fuels me. That passion is paired with discipline: a commitment to learning everything I can about my craft and leading by example in the kitchen and beyond.

Being recognized as a Making Black History honoree affirms that my dedication and hard work are making a difference—not just for myself, but for Cincinnati’s culinary landscape. Knowing that my work is seen, felt, and valued pushes me to continue raising the bar and reaching more people through food.

What legacy do you hope to leave behind?

I hope to leave a legacy of culture—bringing the soul, history, and creativity of New Orleans to Cincinnati through food. My vision is to reach as many people as possible, using cuisine as a bridge between communities and as a platform for storytelling.

Looking ahead, I aspire to become one of the best chefs in the country, to see my family prosper, and to grow my concepts into national brands. But at its core, my legacy is about authenticity: staying real, honoring my roots, and proving that when you lead with love for your craft, culture follows.

That dedication to creativity, culture, and craft is what makes Jeffery Harris a 2026 We Are Making Black History honoree.