Who is Zephyr Wright? 4 Things to Know About the President's Chef Who Changed the Nation

White House Cook, Zephyr Wright (Rear), helping Luci Johnson (L) cooking dinner for guests in kitchen.

In the annals of American history, there are figures whose contributions are profound yet overlooked, and often, those figures are of African-American descent. Among them stands Zephyr Wright, a steadfast civil rights advocate and cook whose impact resonates far beyond her time. Wright's story is one of resilience and courage in the face of adversity, and her legacy lives on as a testament to the power of perseverance and courage in the face of hardship.

As a Black woman growing up in the segregated South, she experienced firsthand the injustices of Jim Crow laws, and that up-close and personal experience shaped much of who she became in the future. Today, she is hailed as one of the pivotal figures in the fight for equal rights, and it’s because of people like her that change actually happens. So, who was the incomparable Zephyr Wright? Here’s everything you need to know.

Related: All About James Hemings, One of America's First Celebrity Chefs

Zephyr Wright was born in 1915 in Marshall, Texas.

Zephyr Wright was born in 1915 in Marshall, Texas, where she was forced to confront the reality of the Jim Crow South. From an early age, Wright had to navigate the tumultuous waters of racial discrimination and segregation with grace and poise for fear of violent backlash, which was a defining characteristic of the time period. Despite the barriers imposed by systemic racism, Wright pursued a college education and eventually graduated from Wiley College, where she studied home economics.

Lady Bird Johnson hired Zephyr as her and Lyndon B. Johnson's personal chef.

Wright was hired as the Johnson family's cook and housekeeper in 1942 and soon became an integral part of their household. She was able to forge a 30-year relationship with the Johnsons that lasted through their tenure in the White House, where she served as head of home cooking to the president and his wife. Wright’s specialties included southern staples like peach cobbler, fried chicken, hash and popovers—which made their parties quite the talk of town amongst the D.C. social scene.

Related: How to Celebrate Black History Month, According to Black Chefs

Wright used her relationship with the Johnsons to advocate for civil rights.

Due to the nature of her relationship with the president and his wife, Zephyr was able to use her connections to her advantage and communicate to them her experience as an African-American woman. She famously refused to travel by car with the Johnsons on congressional trips due to the rampant racism she experienced when they traveled and was able to stay in D.C. year-round. In addition to advocating for herself, Wright was also a key advisor during the People’s March on Washington for Jobs and Freedom and she was later a witness to the signing of the Civil Rights Act of 1964—which prohibits discrimination in the workforce.

Zephyr was never recognized for her activism during her lifetime, but her legacy lives on.

After retiring in 1969, Zephyr set up shop in Washington, D.C., where she remained until her death on April 25, 1988. Over the course of her lifetime, Wright faced several challenges related to the color of her skin, but never shied away from speaking out about racial injustice and her experiences as a Black woman in society. Although she’s most remembered for her spoon bread, peach preserves and home cured bacon, Zephyr used her cooking as a means to further advance the rights of African-American people all over the country. Her story serves as a reminder that change is possible, even in the darkest of times, and sometimes the best battles are won over a soul satisfying meal.

Up next: I'm a Food Editor and These Are the Black-Owned Food & Beverage Brands I Swear By