Title: Executive Chef
Company: Restaurant Associates; National Museum of African American History
Location: Silver Spring, Maryland, United States
Wakil Ramin Coles, executive chef at Restaurant Associates and the National Museum of African American History, has been recognized by Marquis Who’s Who Top Executives for dedication, achievements, and leadership in food services.
With more than five years of experience to his credit, Mr. Coles has excelled as executive chef and executive sous chef at Sweet Home Café, part of Restaurant Associates, at the National Museum of African American History since 2018. In his role, his responsibilities include scheduling, staffing, and interfacing with the media and guests. He began his career working with Wolfgang Puck Catering. Before embarking on his professional path, he pursued an education at L’Academie de Cuisine.
Beyond his responsibilities within the field, Mr. Coles has participated in numerous endeavors outside of his professional circles. He contributed as a cook in the diabetic unit at St. Jude Children’s Research Hospital. In addition to his primary vocation, he remains affiliated with various organizations in relation to his areas of expertise, inclding being a member of the Southern Foodways Alliance.
Mr. Coles attributes his success to his family and his love for what he does. His grandmother and mother were excellent cooks, and his great-grandmother instilled in him the confidence to cook. Whenever he stayed with his great grandmother, she would always make him pancakes. One day, she showed him how to make her recipe, sparking his interest in the kitchen. Becoming a chef has allowed him to utilize his mind, body, and soul in his work.
Mr. Coles had several memorable moments throughout his career, including when he got accepted into culinary school, which greatly impacted his career trajectory. He eventually landed a job working for Bob Kincaid, where he learned valuable work habits and skills. He competed on a major cooking competition, worked as an assistant for Tracy O’Grady, cooked with Julia Child, received exposure on the Food Network, and was able to travel to internationally, including to France. Moreover, he has learned how to work effectively with others in his profession and with the team that surrounds him.
Looking forward, Mr. Coles intends to earn the James Beard Foundation Award for his work in the cafeteria. Additionally, he is committed to continuing to give back to the community. Mr. Coles aspires to move forward from the cafeteria business, and is entertaining the idea of opening his own restaurant.
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