Ahead of the US Open, Spotlight magazine teamed up with American Express to bring a curated group of influencers and tastemakers to the Centurion Lounge at JFK International Airport for an exclusive preview of the hospitality and culinary programming headed to the tournament.
The afternoon featured a special appearance by Chef Kwame Onwuachi, the acclaimed visionary behind Tatiana at Lincoln Center and a member of the Culinary Collective by The Centurion Lounge, American Express’s program that brings leading culinary talent and elevated dining experiences to eligible Card Members in its U.S. airport lounges.
Guests were among the first to enjoy Onwuachi’s US Open dishes, including his truffle Wagyu chopped cheese, crushed cucumber salad, and bodega brownie. Inspired by New York and his award-winning restaurant Tatiana, the menu offered a playful spin on familiar city flavors—and a glimpse of what Card Members could expect at the Centurion Lounge pop-up at the tournament.
Onwuachi joined Chef Mike Solomonov of Laser Wolf as part of the US Open culinary programming, bringing the Centurion Lounge’s signature approach to food and hospitality from the airport to one of New York’s biggest sporting events.
Throughout the afternoon, attendees had the opportunity to meet Onwuachi and hear more about the inspiration behind his menu before receiving the Centurion Lounge US Open gift bag, which featured premium lifestyle and wellness offerings.
The experience showcased how American Express continues to bring together travel, dining, entertainment, and exclusive access for Card Members—this time with a distinctly New York spin, just in time for the US Open.
How did you come up with which dishes to serve in the Centurion Lounge?
I figured, we’re in New York, let’s do the chopped cheese. We do the chopped cheese at the restaurant, which is smoked mozzarella cheese ribeye, little black truffle. I think it would be a good taste of what New York has to offer. And then the cosmic brownie classic bodega staple.
What’s the secret to nailing lounge food when you’re serving thousands of people a day?
I would say keep it simple, season your food properly. Inject flavor where you can, whether that’s like a dressing on the top, whether that’s like in the way that you’re cooking something and the marinade. Take that into consideration because there’s so many people every single day. It’s not like you’re doing one plate at a time.
By age 30 you opened five restaurants. How did competing on Season 13 of Top Chef change things for you?
It gave me more visibility. So I was able to visit people in their homes for the first time, and I was really young, too. I was like one of the youngest on the show. So I just took it as it was. I got to cook for some amazing people. The judges were some of the chefs that I looked up to my entire life, so I was able to get feedback on my food, and it definitely shaped the way that I cook today.
Your cookbook is done. It’s coming out in just a couple of weeks. Tell us about it.
All hours. Baby! The food here at the lounge are actually recipes in the cookbook. Funny enough. I didn’t even plan that. There’s stuff around breakfast or if you’re hosting a party, if you’re going to a cookout, Taco Tuesdays, it’s definitely an expression of myself. And I’m so excited to drop September 22nd, but you can preorder it now.
Are we going to see you at the US Open?
Yeah, definitely. I will be there.
