“I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.”

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.