Did you know that I’m multiracial? Though I personally identify as biracial. My father’s roots are Arabic with Scottish and Irish influence, while my mother’s side comes from her Native tribe, carrying Roman, Irish, and Chinese heritage. Add to that the Ethiopian lineage I share from both parents, and you can see why my taste buds dance across many worlds at once.
Naturally, Ethiopian cuisine holds a special place in my heart. The warmth of the spices, the communal way of sharing a meal—it feels like home. One of my greatest culinary inspirations is Chef Marcus Samuelsson, whose story and artistry deeply resonate with me. He describes his style as a fusion of his Ethiopian heritage, Swedish upbringing, and global experiences. What I admire most is how he uses food not only as craftsmanship and artistry, but also as a way to honor community and rebalance the history of Black American cuisine.
I see parallels with my own journey. My cooking is also a fusion—though mine leans on Irish and Italian flavors, with Asian influences woven in, instead of Swedish. That connection makes me smile; it’s amazing how our culinary paths can reflect our identities in such unique ways.
If you’ve ever watched No Passport Required, there’s an episode where Marcus travels to Washington, D.C., to explore Ethiopian food and its history. I love how he dives into the culture behind the plate—it’s something I try to embody as well when I cook and when I lead. Because whether in the kitchen or in my business, every recipe and every tradition tells a story worth sharing.
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