Melba Wilson In Living Color

New York legend Chef Melba Wilson is a James Beard nominee and Harlem native. Melba is one of the most influential African American women in the restaurant and catering industries. A pioneer and powerhouse, her flagship Melba’s Restaurant is a New York City landmark, beloved by locals and celebrities alike—including Zendaya, Rihanna, Dapper Dan, Prince Harry, ASAP Rocky, and Tom Holland.

Melba’s career began at the iconic Sylvia’s, where her innovative ideas, like the Gospel Brunch, made waves. She went on to collaborate with industry greats like Michael Lomonaco, Drew Nieporent, and Robert DeNiro before launching her own ventures. Since 2004, she’s built a culinary empire with locations including Melba’s Harlem, Melba’s Central Park, Melba’s at the Prudential Center, and the upcoming Melba’s 550.

A dedicated mother, frequent TV personality, author, philanthropist, and community leader, Melba has received numerous awards and serves on several boards, including God’s Love We Deliver and NYC Tourism & Conventions. With over 11 million meals served and 20 years in business, Melba continues to lead with excellence, heart, and Harlem pride.

MUSA: In 2004, you made a bold decision to strike out on your own. What was going through your mind at the time, and what gave you the courage to take that leap?

MELBA: What was going on in my mind was that, in 2004, 114th Street between Frederick Douglass and Adam Clayton Powell was one of the most notorious drug blocks in my community. There’s a school there—Wadleigh Junior High School—right in the middle of the block, and it bothered me that, before kids could even enter the school building, they had to witness people doing drugs, shooting up, smoking crack, and watching drug deals go down. Because the school is in the middle of the block, students had to walk in from either Adam Clayton Powell Boulevard or Frederick Douglass Boulevard, meaning they had no choice but to be exposed to that environment. And then we expected them to go into the school and learn. That bothered me.

I was on a flight, and I heard the flight attendant say what they always say: “In case of an emergency, put on your own mask first.” And I started thinking about my life. At the time, I was going through a divorce, and I asked myself, “I’m complaining about this problem—but what am I actually doing about it?”

Coming from a family born and raised in the South, I thought about what my mother did—what her mother and her grandmother did. Every Friday when they got paid, they’d stash money under the mattress. My mother was a stay-at-home mom, and my father worked. He’d come home and give her money for the bills, and she’d always tuck away a little under the mattress. I used to call it the “First National Mattress Bank” (laughs). So I did the same thing.

That day, I went home to count how much I’d saved. It took me a little over two weeks to finish counting—and I had amassed a small fortune.

One day, as I was passing by 114th Street and Frederick Douglass Boulevard, I saw a “For Rent” sign written in black marker with a 718 number. I called the number and spoke to a guy named Robert Reach. He told me someone already had the lease. I asked him, “Is the lease signed?” He said no. I told him, “Then it’s not a deal.” He said, “You know what? I like you. Why don’t you come to my office tomorrow?” I said, “I’m completely booked tomorrow—but I can come today.” And the rest is history.

For me, it was about providing opportunity. We always say, “When you can see it, you can be it.” I wanted young people to know that you can come from what many call the ghetto—but what I consider the Mecca of Black culture—and still invest in your community and create jobs.

That’s why I opened Melba’s. I wanted to use food as a conduit to bring people together, and to show that you can come from a Harlem of the world and create your own opportunities, right in your own neighborhood.

MUSA: Melba’s Restaurant has become a go-to spot for everyone from Harlem locals to global celebrities like Zendaya, Prince Harry, and Rihanna. What do you think draws such a diverse crowd to your tables?
MELBA: Good question. I think the fact is that comfort comes from more than just the food—it’s in the experience you get when you come to Melba’s. It’s in the team. We always try to hire people who are a reflection of that—people who genuinely love people. I always say, I can teach you how to cook, I can teach you how to open a bottle of wine, how to serve a table—but I can’t teach you how to genuinely care for others. And that’s a common thread woven through most of our team members at Melba’s: they genuinely care about making people happy.

The fact that we get to use amazing food to do that is a blessing.

Also, our story is one of the American dream—how you can come from very humble beginnings, dream big, and see those dreams come to fruition. So I think it’s a combination of the two—our passion for people and our purpose-driven story—along with, of course, our killer Southern fried chicken and eggnog waffles.
Doesn’t hurt that we beat Bobby Flay with that! (laughs)

MUSA: You’ve worked alongside some powerhouse names like Michael Lomonaco, Drew Nieporent, and even Robert DeNiro. What were those collaborations like, and what did you learn from them?
MELBA: Michael Lomonaco was such an amazing force in my life. I remember Michael being at the 21 Club as well as Windows on the World. I got a call from him—I had just started the gospel brunch here in New York—and he said, “Melba, every day is busy at Windows on the World except Sundays. I’d love for you to come in, work with me, and do a collab. Do whatever you think.” Initially, Michael wanted me to do something in the evening. At the time, I had already started the gospel brunch at Sylvia’s in Harlem and was doing gospel brunches at Lola’s and a few other places around the city. I said, “Why don’t we do a gospel brunch at Windows on the World?” And we did. When we started, we had between 40 and 70 covers on an average Sunday. It eventually grew to between 500 and 700 every Sunday.

When you work with people who believe in you and give you the freedom to do what you do and be who you are—that’s a gift. Having the opportunity to grow and execute your ideas is extremely valuable. But I also think it’s important to have your finger on the pulse. I’ve always been that person.
I’ve kept my finger on the pulse in terms of people like Drew Nieporent and Robert De Niro—these guys are mega restaurateurs. I was there when David Rockwell designed the first Nobu at 105 Hudson Street. I was at the grand opening. I’ll never forget—Rockwell designed these chairs that looked like chopsticks; the feet of the barstools were literally chopsticks, and they were phenomenal. Now, to see that there are over 50 Nobu locations worldwide—these are the kinds of things that show me I can fly. They make me believe: If not me, then who? If not now, then when?

When you’re around people who are doers, you have no choice but to do.
When I speak to kids—and people in general—I always tell them: Look at the five people you surround yourself with. That’s the type of person you’ll become. I’ve always made it a point to surround myself with older people who are smarter than me, and with people who excel in areas I wanted to break into. That’s always been important to me. I’ve never felt inadequate being around people who are smarter than me. I love learning. I love being around people who have something to teach—and who are not hoarders.

We can’t be hoarders of information or experiences. There’s no value in taking all this knowledge to the grave. We have to share it. We have to let future generations know where the land mines are. I’ve already stepped on some of those land mines—I want the next generation to avoid them. How do we do that? We do it by sharing.
So many great people poured into me—and those are just a few of them.

MUSA: You’ve expanded the Melba’s brand to multiple locations, including Central Park, most recently Grand Central Station, at the Prudential Center and your newest location in downtown Newark slated to open in late 2025/ early 2026. How do you maintain the heart and soul of your original vision as you grow?
MELBA: I always believe: if it’s not broke, don’t fix it. Melba’s in Harlem is the little engine that could.

I’ll never forget—people said you couldn’t, you shouldn’t, you wouldn’t. You couldn’t because you’re Black. You shouldn’t because you’re a woman. You wouldn’t because you’re from Harlem. And I looked at that and said, “Well, if you already see me at the bottom, I have no place to go but up.”

It’s important that we remove the four-letter “F” word from our vocabulary: fear.
Fear is intimidating. Fear is debilitating. Of course, there were times I worked on things and they didn’t work. Not everything is going to be a home run. But what’s the blessing in the message? It’s in what I learned from those experiences.

I don’t see them as failures—just like with the Minton’s Playhouse space. That didn’t work back in the ’90s when Drew, Robert De Niro, and I said we were going to open up something in the theater district. It was actually me who said, “Why don’t we reopen Minton’s Playhouse?” It had been closed since the ’70s, and it’s the birthplace of the music known as bebop. Somebody had to open it. It’s a jewel—a staple in the jazz world. And yet, it was sitting there closed, with people coming by to take pictures of an empty space. It didn’t end up opening under our leadership, but the lessons I learned from that journey were invaluable. Those lessons became part of the blueprint for the success I’ve had to this day. Melba’s is the foundation. Everything else that has come afterward is because of the success of Melba’s—the little engine that everybody said wouldn’t, couldn’t, and shouldn’t.

But what we do works, so we don’t fix it. The recipes are the same ones I opened with—my grandmother’s and my own. I’ve just put a little twist on them. For example, my grandmother definitely put ham hock in the collard greens. I don’t serve any pork in the restaurant. It’s not because I don’t enjoy pork—I can tear up a pork chop (laughs)—but because I know we have a lot of people in the Harlem community, including many African immigrants, who don’t eat pork. So, out of respect for them, I don’t serve it.

But we kept the soul of the recipes. And we also have people who’ve been in the kitchen with us for 19 years now. So if it’s not broke—I don’t want to fix it.

MUSA: Over 11 million meals served—that’s a legacy in itself. What does that number mean to you personally?
MELBA: Musa, it means that I have a lot more meals to serve.

I don’t want to say it’s the Aries in me, but I always describe myself as a horse with blinders. You know how racehorses never look to the left or the right—they just look straight ahead. That’s how I operate. And honestly, it might be a flaw of mine too: I never really take time to pat myself on the back or say, “I’ve done this.” I’m always looking at what else there is for me to do.

So, while 11 million meals might sound like a lot to some people, I didn’t even realize the number was that high. That figure probably needs to be updated. It wasn’t until my former catering director started doing the math that we realized just how many meals it had been—and that was a few years ago.

I don’t spend much time relishing in milestones. There’s still so much more that I have to do, that I want to do, and that I need to do. So while I guess it is an accomplishment, I’m already focused on what’s next—what else needs to be done.

MUSA: You’ve appeared on national talk shows, judged cooking competitions, and been featured in documentaries. How does it feel to be recognized not just as a chef, but as a cultural figure and community leader?
MELBA: I don’t have an ego, so I’m always shocked when someone chooses Melba’s—like Meghan just did, asking me to do something for her. We recently partnered with Lala Anthony, my dear sister-friend, and Airbnb for an event. I’m always amazed when people like Kendrick Lamar, Prince Harry, Meghan Markle, or DJ Khaled show up. I’m shocked because we don’t advertise—it’s all word of mouth.

Just the other day at the restaurant, someone was visiting from Germany, someone else from California, another from Arizona—and they were all sitting next to each other. I asked, “How did you hear about us?” And the answer is always the same: “We saw you on TV,” or “My friend told me about you.” That amazes me every time. I don’t take it for granted.

So many people paved the way for me. Ophelia DeVore was a huge inspiration. When I was nine years old, she had me reading books like The Magic of the Mind and The Power of Positive Thinking. She taught me the importance of writing down my goals, and to this day, I still use a black-and-white composition notebook and a black Sharpie to write down my ideas. If you walked into my bedroom right now, you’d see a three-foot post-it with everything I need to accomplish. It’s the last thing I see at night and the first thing I see in the morning.

I deeply believe in the power of the mind and our ability to manifest what we want, what we need, and what we will have. That mindset has played a huge role in my life, and I learned it from women like Ophelia DeVore, Jacqueline Wellington, and Dee Simmons—all from the Ophelia DeVore School, which was located in the old Ed Sullivan Theater building.

I never take for granted the space and position I’m in. But it’s never about me—it’s about we. How can I help build an economically empowered community? How do we encourage people to spend money within their own neighborhoods so that it circulates at least eight times? That’s how we create true economic empowerment.

By choice, I shop in Harlem. My dry cleaner is in Harlem. My laundromat, my florist, my gym, my ice cream shop—they’re all in Harlem. If I’m having coffee or a meeting, I invite people to come to my neighborhood to spend money here. That’s what matters to me. It’s never about me—it’s about we.

How do we keep this message of economic empowerment alive? How do we take chances on each other and remind ourselves that we are enough?

I remember when people used to say they were from “uptown” because they didn’t want to say they were from Harlem. I’ve always been proud to say I’m from Harlem. I was born in Harlem Hospital—you can’t get more Harlem than that. It’s about pride in who we are, knowing our legacy, knowing our roots, and being comfortable in our own skin.

Are there things I want to change? Of course. I’ve got overcrowding on the bottom of my teeth—so what did I do? I called Dr. Black from Smile Space and got Invisalign. I’m a work in progress. I’m nowhere near perfect—and guess what? I don’t want to be perfect. The beauty isn’t in going from A to Z—it’s in what you discover along the way.

Growing up, we didn’t have much, but my parents valued education. I’ll never forget those Saturday mornings when the insurance man would knock on the door—and right after him, the Britannica encyclopedia salesman. We couldn’t afford the whole set at once, so my parents would buy A and B first, then C and D if we had enough money the next week, and so on. I loved when the encyclopedia man came. The pages had gold edges—maybe it wasn’t real gold, but it was real gold to me. Just like the color of our skin, it meant something valuable. There was valuable information inside, and I’d just read and read.

So for me, the journey was never about reaching Z. It was about what I discovered along the way. I view life the same way.

This year, I’m slated to open two more businesses. But the goal isn’t just opening them—it’s about the people I meet, the people I can impact, inspire, and employ along the way. That’s what it’s really about for me.

MUSA: As a board member of organizations like God’s Love We Deliver and Harlem Village Academies, how important is community service and advocacy to your overall mission?
MELBA: Paying it forward is very important.First of all, we live in the hospitality capital of the world, and I’m truly bothered that it’s called the “land of milk and honey”—because the truth is, a lot of people don’t have milk, and even fewer have honey in this so-called culinary and hospitality capital.
It pains me that we have schoolchildren who only eat Monday through Friday because of school-provided breakfast and lunch—and then go hungry on weekends because there isn’t enough food at home. That’s why it’s important for me to be involved with organizations that address food insecurity.

One that’s especially close to my heart is God’s Love We Deliver. It’s the only organization in New York that delivers medically tailored meals to fellow New Yorkers—free of charge. Anyone can call and have food delivered to their home, customized to their specific dietary and medical needs. We even make sure every client receives a personalized birthday cake with their name on it. That simple gesture is powerful—it reminds them that someone thought of them and made something just for them.
For some of our clients, it’s the very first birthday cake they’ve ever received in their entire lives.

Being able to pay it forward doesn’t require a cellphone or a camera. I prefer to serve in silence. It’s not about everyone knowing what you’re doing—it’s about knowing you’re doing something to make someone’s life a little easier. And if I can’t do that, then I shouldn’t have this platform.

Another place where I invest my time and energy is Harlem Village Academy. The work Deborah Kenny has done there is phenomenal. It’s right in my neighborhood—I can walk there. And seeing our kids genuinely interested in reading—not on a computer, not glued to their cell phones—but reading actual books is everything.

To me, growing up in Harlem, reading was my escape. It was what transported me to different places and spaces when I needed it most. There were a lot of great things in my background, but there were also some horrific ones. My stepfather used to physically abuse my mother. This is probably the first time I’ve ever spoken publicly about it. As a child, witnessing that… reading was the one thing that kept me grounded. It was my emotional escape. It gave me safety when I didn’t feel safe.

MUSA: Being a successful entrepreneur, author, philanthropist, and mother—how do you balance all of these roles? What keeps you grounded?
MELBA: What keeps me grounded is my community. You know, I’m not just of the community—I’m in the community. That matters. It’s important to be able to walk down the street and ask myself: How can I make a difference? What can I do to help? What can I change?

I’ll get a call from a school: “Can you come speak to the kids?” Of course I can. If I’m available, I’ll absolutely do it. Because it’s not about finances—it’s about showing up. It’s about being present and being tangible.

Too often, we read about people—amazing people—and never get the chance to actually connect with them. I remember as a kid, reading about Rosa Parks. I was so inspired by her and always hoped I’d meet her one day. I never got that chance. And my favorite hero, Harriet Tubman—the impact she had on my life? Invaluable. I used to imagine what it would’ve been like to meet her.

That’s why it’s so important for me to be present—for kids, for adults, for anyone who has a dream. Because I’m a dreamer too. And like Harriet Tubman said, “Every dream begins with a dreamer.” It always starts with hope. You encourage me. And there’s nothing particularly special I did—except I didn’t give up. I put in the work. And this isn’t reserved just for me. This is for all of us who are willing to try.

So when I speak, that’s the message I give: a message of hope. But it’s also about being visible. People need to see you. They need to touch you, ask questions, share space, break bread with you. Those things matter. Because if I can see you, I can be you.

MUSA: What’s the most surprising or unexpected moment you’ve experienced in your career—maybe a celebrity encounter or an unforgettable review?
MELBA: One of the most important and influential moments in my life was when I was doing a cooking demo at the Lenox Lounge—and Bobby Flay walked in. Silly me, I thought, Oh my God, Bobby Flay came to see me and watch me do my demo. How cool is that?

It was part of a series supposedly called “Started Here First.” And as we all know, chicken and waffles didn’t start in L.A. Sorry, Roscoe—Mr. Wells started it right here in Harlem. Roscoe used to work for Mr. Wells. He said he was going to move to L.A. and make chicken and waffles more famous than Mr. Wells did—and he did.

Another unforgettable moment was when Harry Belafonte walked in. You could hear a pin drop. He went straight to the kitchen and spoke to the kitchen staff. It was part of a series he was doing about his life, and he said that Ruby Dee always talked about Melba’s. So it was important for him to film this part of his story at Melba’s. That was really, really special.

And of course, when Prince Harry and Meghan came—that was another major moment. They had sent so many advance notices to the restaurant, but we had no idea. Their team had been trying for weeks to get in touch with me, but because their people were so secretive, my team didn’t give them access. But they ended up coming anyway.

We had just met with them that Tuesday, and it wasn’t until the end of the meeting that they told me who the VIPs were. I honestly thought it was going to be Michelle and President Obama! But it turned out to be Prince Harry and Meghan.

That was a very influential moment in my life. Because when he asked her where she wanted to go for dinner in the world—not the city, not the country, the world—she chose Melba’s.

And then of course, singing “Happy Birthday” to Stevie Wonder, Stevie Wonder-style, when he came to celebrate his birthday with us. We got the chance to sing to the Stevie Wonder himself. That was magical.

You know, there are a lot of kings and queens who come to Melba’s. But the real kings and queens are the people who come from humble beginnings—people like you and me. Some of my favorite moments are when a family brings their one-year-old to celebrate a birthday… or when someone proposes to their partner right at Melba’s—they could’ve done it anywhere in the world, but they chose us.

Or when a senior comes in to celebrate their 100th birthday—those are the moments that stick with me the most. The ones that live in my heart and in my mind. Those are the moments that inspire me to keep going.

MUSA: Looking ahead, you’re opening Melba’s 550 this year. Can you give us a sneak peek into what we can expect from that new location?
MELBA: It’s a much bigger kitchen—a 6,500-square-foot space in Newark, New Jersey. Newark holds a very important place in my history. My cousin, Dr. Davis from The Three Doctors and author of The Pact, is from Newark, and growing up, we spent a lot of time visiting. So I know quite a bit about the city.

Newark has also often been compared to Harlem, and being able to open a space there feels especially meaningful to me. I follow Harriet Tubman—I believe she’s my spirit goddess—and I don’t think it’s a coincidence that there’s a monument to her just down the block from Melba’s. Right across the street from Melba’s 550 location, there’s a newly installed pHarriet Tubman statue. That connection inspires me deeply.

I’m super excited about this new venture. Melba’s will be located at 550 Broad Street, right across from Rutgers, across from the library, next to Chase Bank, and with Wells Fargo on the other corner. We’re just two blocks from NJPAC—it’s such a great location!

Our landlord is Fidelco, and we’ve been working on this for quite a while. Mayor Ras Baraka is a fan of Melba’s, and it was really important to us to bring jobs and opportunity to this vibrant community. This space will serve as our commissary kitchen, and we plan to employ over 100 people there. I’m thrilled to have the chance to make a real impact, bring amazing food, and contribute to a community that is full of culture, heart, and life.

MUSA: With over 20 years in business and counting, what advice would you give to young women—especially Black women and women of color—who want to follow in your footsteps in hospitality and entrepreneurship?
MELBA: Know Yourself, Know your Worth, and then double that!
Do not let anyone undervalue your brilliance and never shrink to fit into spaces that weren’t built for you.
Nor do you want to cook in pots that aren’t built to endure the ingredients and positive heat that you bring.
You don’t have to prove your value, you ARE the value. Walk into every room knowing that. Build with Purpose, Not Just Profit. Entrepreneurship is about more than money. Create something that speaks to your soul, serves your community, and leaves a legacy. When you lead with purpose, profit often follows.
Use Your Voice, Even When It Trembles. Don’t wait until you feel “ready” to speak up. Whether you’re pitching to investors, setting boundaries with clients, guests, staff or advocating for yourself know that your voice is powerful. Use it unapologetically. Surround Yourself with Real Ones. Find mentors, allies, and friends who celebrate you in rooms you’re not in and keep you grounded in the ones you are. Oftentimes we have people around who tell us what we want to hear. I prefer people who tell me what I ‘need’ to hear and that keep it real.
Community is not optional – it’s energy, your power source. Rest is a Revolutionary Act. Grind culture is not your only option. Rest, reflect, and recharge. Your creativity and clarity are strongest when you’re nourished, not burned out. I am not just telling you what Ive heard, I am telling you what I live! Be Open to the Pivot
Don’t be afraid to evolve. What you start with isn’t always where you’ll end up and that’s okay. Growth is not a sign of failure, it’s a sign of courage. The pandemic truly confirmed this for me. You Belong. Always….
In every boardroom, every pitch meeting, every brainstorming session
you belong. You bring something no one else can… your lived experience, your culture, your lens. That’s your competitive edge. POV is EVERYTHING. It is not IMPOSSIBLE,
It is I’M POSSIBLE!!
-Musa Jackson

Cover Star @melbasharlem
Interviewer @iammusajackson
Photographer @brittcarpenterstudio
Stylist @the_real_re_edit for @TheStylemonsters
Hair @lurissaingridhair
Makeup @GreggBrockingtonbeauty for @michelleleoagency
Stylist Assistants @kensivells @soulflwr
Melba’s Assistant @ageboogie
BTS/ Video @CourtneyDouglasphotography