“Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.”

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.