Omare Tate & Cybille St. aude Tate

CYBILLE

Cybille St.Aude-Tate is a Haitian-American chef and co-owner of Honeysuckle Projects, a culinary studio and restaurant group based in Philadelphia. During her 21 years in the restaurant industry, she has evolved as an artist, using multiple mediums to pay tribute to the full breadth of Black history. Cybille has been nominated as a James Beard Award Semi-finalist, was recognized by the Philadelphia Business Journal as a Women of Distinction "Rising Star," was awarded "Hospitality Star of the Year" by the Philadelphia Citizen, has been honored to cook at The Haitian Embassy, and for the Estate of Jean-Michel Basquiat. Her approach, informed by a degree from University of Maryland in African American Studies with a focus in Caribbean culture and aesthetics, unfolds not only in cuisine and beverage but also in lectures, literature, and seminars. She has found a niche in cultivating a relative Caribbean food experience that expands the narrative of her identity and translates the history and expressions of generational Haitian-American culture into decadent recipes and drinks deeply tied to her roots and love of Haiti.

In 2022, Cybille and her husband, Omar Tate, opened Honeysuckle Provisions, an award winning Afrocentric grocery, café, and food-focused community center. Located in their neighborhood of West Philadelphia, Provisions predominantly featured a breakfast, lunch and dinner menu that continued to share the stories and traditions of Black foodways.

The couple has since announced the temporary closing of Provisions, and opening of Honeysuckle, a full service restaurant on Philadelphia’s popular North Broad Street that opened late April 2025.

When she's not working Cybille enjoys spending time with her family and exploring with their two toddler boys, Jupiter and Apollo.

OMAR

Omar Tate (he/him) is a chef, poet, visual artist, and cofounder of Honeysuckle Projects, a multifaceted food company that focuses on the nuanced cultures and cuisines of the Black diaspora. His work serves to engage us in deeper understanding of the contextual relationships between food, storying, emotion, and place. His integrated practices examine and imagine timetables that are simultaneously past, present, and future in the sharing of our collective human experience. He focuses on time and the context within those scapes to offer new perspectives on equitable outcomes for Black peoples in real time.

Omar has emerged as a visionary and a leading thinker on the restaurant industry’s cultural development. He specifically focuses on the interrogation of race and ethnicity to tear down structural barriers through his practices. In 2020, Omar was named chef of the year and Honeysuckle named pop up of the year by Esquire Magazine . In 2021 Time Magazine named Omar as one of the 100 innovators to watch as part of their Time100Next list.

Omar’s work has been supported by Stone Barns Center for Food and Agriculture (NY), Grounds For Sculpture (NJ), Winterthur Museum (DE).