Entrepreneur | Author | Chef | Mentor | Speaker
Mawa McQueen’s journey is a testament to resilience, passion, and the unwavering belief that food has the power to bring people together. Born on the Ivory Coast and raised in the culturally rich but challenging neighborhoods of Paris, she developed an early appreciation for food as a universal language—one that could bridge gaps, tell stories, and create moments of comfort. Her culinary path began with formal training at Lycée Hôtellerie et du Tourisme St Quentin en Yvelines, where she honed her skills in hotel and catering management. This education laid the foundation for a career that would take her across continents, from the kitchens of France to the bustling restaurant industry of the United States. Arriving in America, she climbed the ranks in hospitality, refining her expertise as a restaurant manager at prestigious establishments, including The Little Nell in Aspen, where she spent a decade mastering the intricacies of fine dining and service excellence. But Mawa wasn’t just meant to manage restaurants—she was destined to create them. In 2006, she took a bold leap and launched Mawa’s Kitchen, initially a full-service catering business that included in-flight catering. Over time, it transformed into a vibrant restaurant known for its eclectic, internationally inspired, and health-conscious cuisine. Her unwavering commitment to quality and innovation earned her widespread recognition, including a James Beard semifinalist nomination in 2022 and the Colorado Governor’s Minority Business Award in 2020.
Building on her success, Mawa expanded her culinary empire with The Crepe Shack, a fast-casual concept inspired by her French heritage. With locations in Aspen and Snowmass Village, it became her love letter to America—an expression of her belief that food should be both indulgent and nutritious. She often says, “Crepes are the new tacos!” emphasizing their versatility and appeal as a wholesome alternative to traditional fast food.
Her entrepreneurial spirit didn’t stop there. During the COVID-19 shutdowns, Mawa turned a personal project into a thriving business with the launch of Mawa’s GrainFreeNola. What started as a homemade creation to keep busy during uncertain times evolved into a sought-after gluten-free, protein-rich, and vegan granola line, available in multiple flavors and made with the same dedication to quality that defines all her ventures.
In 2022, she introduced Mawita, a new restaurant concept blending Latin American flavors with her signature global influence. Each of her restaurants reflects her journey, her roots, and her relentless pursuit of culinary excellence.
Beyond the kitchen, Mawa is a mentor, speaker, and advocate. She is an alumna of the James Beard Foundation Women’s Entrepreneurial Leadership Program and serves on multiple boards, including the Isaacson School Executive Advisory Board, the Colorado Restaurant Foundation, and the Ment’or Culinary Council. Her philanthropic efforts stretch from Aspen to Africa—whether it’s raising over $20,000 to build a well in Zambia through Brake The Cycle or supporting Action in Africa to enhance education in Uganda.
Through every challenge, Mawa McQueen has remained unstoppable. Her story, detailed in her cookbook Mawa’s Way, is not just about food—it’s about perseverance, passion, and the belief that success is crafted one dish, one dream, and one determined step at a time.
