In an industry with few faces of color in its ranks, Chef Nduvoakim Abdus-Salaam exceeds the bar. As the Executive Chef of the Roosevelt Hotel in New York City, Salaam infuses his global culinary experience with his appealing and artistic style. In a Q&A with Chef Salaam, we discover his life’s journey and what legacy he wants to leave behind—and get an exclusive look inside his studio (the Roosevelt Hotel kitchen).
Crafting The Legacy: An Interview with Nduvoakim Abdus-Salaam, Executive Chef of The Roosevelt Hotel
"I worked at all fine dining restaurants and I always tried to work where the best chefs were or restaurants that were considered to be the best. I mapped it out and knew the kind of chef that I wanted to become. I had to map it out and work at certain places for a year or up to 18 months. I would work at specific stations for the skills and then would start working on the next place that I wanted to learn a specific skill from."