Balancing Flavors and Attitudes: Chef Howell and Pitmaster Johnson on Their Kitchen Chemistry

Dishin' Up Diaspora

In this episode of Dishin' Up Diaspora, I sit down with Chef Reginald Jacob Howell and Pitmaster Denzell Johnson, the powerhouse duo behind Grann, a restaurant that seamlessly blends Indian, BBQ, and Creole cuisines to create a bold and innovative dining experience. Their collaboration is a testament to the power of culinary fusion done right, where respect for tradition meets boundary-pushing creativity.

Chef Reginald and Pitmaster Denzell take us through their individual culinary journeys, sharing how their backgrounds, experiences, and influences shaped their approach to food. From their first steps into the kitchen to their rise as Black culinary leaders in the Pacific Northwest, they open up about the challenges and triumphs of carving out space in an industry where representation is still lacking. Their organic partnership, built on mutual respect and a shared vision, has led to a restaurant that is more than just a place to eat—it’s a statement, a movement, and a celebration of culture through food.

The Story Behind Grann: Elevating Fusion Cuisine with Purpose

Grann isn’t just another fusion restaurant—it’s a masterclass in intentional culinary storytelling. Reginald and Denzell break down their approach to blending the deep, smoky richness of BBQ, the bold spices of Indian cuisine, and the soulful depth of Creole flavors. They emphasize that fusion isn’t about throwing flavors together randomly—it’s about understanding the roots of each cuisine, respecting its origins, and innovating with purpose.

Listeners will hear about:

• How Indian, BBQ, and Creole cuisines naturally intersect and what makes their combination so special.
• The art of balancing tradition and innovation, ensuring each dish at Grann tells a story while delivering unforgettable flavors.
• The process of developing a menu that challenges expectations while staying true to the soul of the cuisines that inspire them.

Breaking Barriers & Redefining Representation in the Restaurant Industry

As Black men leading a restaurant in the Pacific Northwest, Reginald and Denzell open up about what it means to hold space in an industry where diversity in leadership is still an uphill battle. They discuss the importance of representation, the barriers they’ve faced, and how they are actively working to change the narrative for future generations of Black chefs and pitmasters.

This episode dives deep into:
✅ The power of food as a cultural bridge—how fusion cuisine can be both innovative and deeply respectful.
✅ Navigating the restaurant industry as Black entrepreneurs—the challenges, the wins, and the lessons learned.
✅ Why authenticity matters in fusion cuisine—avoiding appropriation while celebrating culinary intersections.
✅ Building a brand with a mission—how Grann is about more than just food; it’s about legacy, education, and storytelling.

A Celebration of Food, Culture & Community

Beyond technique and business, this conversation is about passion, perseverance, and the love of food as a tool for storytelling. Reginald and Denzell are redefining what it means to blend cultures on a plate, proving that great food can spark conversations, challenge perceptions, and bring people together. Their work at Grann is an inspiring example of how honoring culinary heritage while innovating fearlessly can create something truly special.

🔥 If you're a fan of bold flavors, cultural storytelling, and trailblazers shaking up the food industry, this episode is a must-listen!

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