James Beard Award winner
Cleophus Hethington
- Discipline
- James Beard Award winner
Portrait of Cleophus Hethington
i. Biography
Formation, not arrival, shapes Cleophus Hethington’s path. The American chef has since carried that lineage through African diaspora foodways, keeping Senegalese-inspired lamb dibi at the center.
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The Climb
Cleophus Hethington trained at Kneads Bakeshop. Cleophus went on to work as Head Chef at Benne on Eagle in Asheville, North Carolina (2021–2022) and Head Chef at Zak the Baker in Miami, Florida. Today, Cleophus is Head Chef of Counter (since 2024).
Today
He has said, "The dinner will focus on the African diaspora, which is what people know me for." Senegalese-inspired lamb dibi turns that focus into a signature dish, and it gives his cooking a direct line back to the foodways he names.
Signature
Cleophus's signature dishes include Haitian griot, Ghanaian red red, pepperpot stew, Grandma Daisy Mae sweet potato pie, and lamb dibi.
In Their Words “The dinner will focus on the African diaspora, which is what people know me for.”
Recognition
Cleophus's honors include James Beard Foundation Emerging Chef finalist (2022).
FAQ
Asked of Cleophus
What is Cleophus Hethington's current role?
As of 2026, Cleophus Hethington is Head Chef of Counter.
Where did Cleophus Hethington train or study?
Cleophus Hethington trained at Kneads Bakeshop.
What recognition has Cleophus Hethington received?
James Beard Foundation Emerging Chef finalist (2022).
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The Sunday email
Get new Made By stories every Sunday.
Every Sunday we send a lead story and up to four more about the chefs, winemakers, sommeliers and hoteliers behind the restaurants, bars, wineries and hotels we cover.
Recent stories
Free. One email a week, and you can unsubscribe from any issue.