“Most cultures traditionally link food and spirituality directly with periodic restrictions and celebrations punctuating the year. Abstinence from particular foods or full-on fasting is part of many religious traditions and holidays.”

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.