Tunde Wey is a Nigerian immigrant artist, writer, and chef working at the intersection of food and the political economy. His work engages systems of power from the vantage point of the marginalized other, focusing particularly on how economics and finance impact the working-class Black community globally. Wey uses art, media, food, and dining spaces to confront disparities in material conditions and attempts interventions to address these socially constructed inequalities.
Wey’s work has been written about in the New York Times, the Washington Post, Vogue, GQ, and on NPR. His own writing has been featured in the Boston Globe, the Oxford American, the San Francisco Chronicle and on Bloomberg CityLab. He is a recipient of Tulane University’s Monroe Fellowship (2022) and a Ford Foundation JustFilms Grant (2019–2020). Wey was named a Time Magazine Next Generation Leader (2019) and was profiled in the New York Times feature, “16 Black Chefs Changing Food in America,” (July 16, 2019). Wey is currently working on a book of essays for MCD Books (a division of Farrar, Straus & Giroux).
Generously provided by Morgan and Eddie Rigaud