Joey Wołosz:

Has your study of the Russian language and literature influenced your approach to food and storytelling?

Tanya Holland:  

My study of both Russian and French language and literature has impacted how I see the world. I have a deeper appreciation for cultural differences in the food system. Through my experiences, personal travels, and with the US State Department Culinary Diplomacy tours, I also see how important food is to all cultures as a way of expressing a sense of place.

JW: What are the biggest lessons you’ve learned as a restaurateur and entrepreneur that extend beyond the kitchen?

TH: I have learned that there are so many systemic issues in this country that transcend restaurants. As a culture, we must figure out how to address people’s basic human needs. I have seen so much disparity in healthcare for physical and mental health, access to information, i.e., education, food and nutrition, reasonable transportation, and most importantly, housing. 

JW: How has your experience on television shaped your voice as a chef and your relationship with your audience?

TH: Television has been an interesting platform for me. On one hand, I’m very grateful for the multitude of opportunities that it has provided which I know are only available to a small number of my colleagues. On the other hand, it has placed me in an extra vulnerable position as people feel that they should have complete access to me while making multiple assumptions about me and what I value. This is why I prefer in-person interactions, and my audience can actually get to know me. 

JW: Could you paint us a picture of what your perfect day would look like?

TH: Walk on a beach, go to a spa, and have a great meal with great wine. 

JW: Who inspires you most as a creator?

TH: Beyoncé. She is so tapped into her power, and like all true artists, she creates something from nothing, all while receiving so much criticism. I can relate.

JW: What sparked your love for wine and food, and how has that relationship evolved over the years?

TH: Witnessing my parents and their friends enjoying their “Gourmet Club.” It was the highlight of their month. There were 6 couples (3 black and 3 white) who met monthly from 1972 to 1992. They prepared cuisines from all over the world as well as American regional cuisines. They often paired wines as well. The host couple would select the menu theme, cook the main course, and assign the other dishes to the rest of the couples. This definitely contributed to my love of dinner parties and warm hospitality. It also showed me that food is a powerful unifier. 

JW: Beyond cooking, what other creative pursuits bring you joy?

TH: Cooking doesn’t bring me joy as much as providing overall hospitality does. I’ve always been a big-picture thinker, and I like the details that come with providing an overall experience. I love listening to all kinds of music. I played piano growing up and am now trying to learn the guitar. Right now, water coloring is a favorite pastime. 

JW: If you could enjoy a long, lingering meal with two influential figures, who would they be, and what would you serve?

TH: I would have to say Beyoncé again. I want to know what her rituals are. And Michelle Obama. She’s a brilliant communicator, and I’m hoping she’ll share some behind-the-scenes stories of when she was in the White House. 

JW: Do you have a guiding philosophy or motto that shapes your decisions and creativity?

TH: For many years, I’ve said, “Listen to anyone who will talk and talk to anyone who will listen.” I don’t feel that enough people truly know how to have a conversation. There should be a give-and-take of information. I’m curious and love to learn new things, so I ask a lot of questions, but I could probably ask more. Preferably, these conversations are over food and wine, which tends to make them more relaxed and interesting. My guiding philosophy is to trust my intuition. It’s always right.