“Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.”

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.