Chef Ophus
Chef Cleophus Hethington — affectionately known as Chef Ophus — was born and raised in South Florida, where life centered around the kitchen table. Soul food wasn’t just nourishment; it was gospel. That early connection to the food of his family laid the foundation for a lifelong exploration of the African diaspora — a global culinary journey rooted in the flavors, stories, and spirit of people displaced, yet never erased.
From Navy Corpsman to Diaspora Storyteller
Before the apron, Ophus wore a uniform. He served five years in the U.S. Navy as a hospital corpsman, later earning a public health degree from the University of Miami. But it was the call of the kitchen — the kind of calling you can’t quiet — that led him to pivot. No culinary school, just sweat equity. He took an internship on the opening team at Yardbird Southern Table & Bar in Miami Beach, and the rest is still being written.
Culinary Roadmap
Ophus sharpened his knives and his voice across some of the most acclaimed kitchens in the world — The Cypress Room, Alter, Matador Room by Jean-Georges, Le Sirenuse in Italy, D.O.M. in Brazil, Lazy Betty in Atlanta, and more. His global lens is intentional, grounded in connecting dots between tradition and transformation.
In 2019, he launched Ębí Chop Bar, a pop-up series celebrating the rich foodways of the African diaspora — a project that reemerged as Anansi, named for the West African trickster and keeper of stories. These dinners aren’t just meals — they’re rituals, homages, and homecomings.
Accolades with Intention
In 2021, Ophus became Executive Chef at Benne on Eagle in Asheville, NC — a pivotal chapter that earned him a 2022 James Beard Award nomination for Emerging Chef. Returning home to Miami, as Executive Chef to led the team at Zak the Baker to new heights, contributing to their 2023 James Beard finalist nod and Michelin Bib Gourmand recognition.
He most recently served as Head Chef at Canje in Austin, TX, bringing modern finesse to Caribbean traditions in one of the city’s most buzzed-about kitchens.
The Birth of Triangular Traded Spices
In 2019, driven by a need to reclaim and share the stories in every grain and seed, Ophus founded Triangular Traded Spices, an online boutique dedicated to the bold, beautiful complexity of African diasporic flavors. His heritage spans Cameroon, Senegal, southern Georgia, and the Caribbean, and so do the blends.
TTSpices is more than seasoning. It’s legacy, reclamation, and power one small-batch, unapologetically bold blend at a time.
“Africa and its people are resilient, always have been. We've shaped empires, revolutions, and dinner tables. TTSpices is my way of honoring that power, through flavors that speak loudly, cook boldly, and tell the stories we carry.”
Ancestral Strength
Africa and its people have always been resilient — shaping empires, rhythms, revolutions, and recipes. Across centuries of displacement and resistance, the diaspora’s legacy endures: in kitchens, in culture, in the quiet strength of community.
Triangular Traded Spices is a tribute to that legacy.
We honor the vast and vibrant tapestry of the African diaspora through thoughtfully sourced, small-batch blends — organic, versatile, and unapologetically bold. Each jar is handcrafted to elevate every stage of cooking, from your first sauté to your final flourish.
These aren’t just spices. They’re stories. They’re survival. They’re soul.
"I believe that while pure ingredients speak for themselves, fresh, vibrant, high-quality spice blends bring them to life. I created my Triangular Traded Spice blends to show you — the home cook — just how essential our seasonings are to transforming your own dishes."
Chef in the Press
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