“Chefs don't eat at normal hours, so the only time you feel like you really need a meal is after service, when you're exhausted and just crave something to help you wind down.”

Swedish-American chef and restaurateur, born in Ethiopia. Samuelsson rose to prominence as the first African chef to earn a Michelin star, leading his New York restaurant, Red Rooster, to critical acclaim. His work spans fine dining, food writing, and advocacy for culinary diversity, blending global flavors with accessible, innovative techniques.