Chef Roshara Sanders, known as Chef Ro, is a decorated U.S. Army veteran, 2024 Food & Wine Game Changer, and the first Black female culinary instructor at the Culinary Institute of America. She is the new Culinary Ambassador at Red Rooster Harlem, where she was handpicked by Marcus Samuelsson to lead menu development. Known for her bold, soulful, and playful perspective, Chef Ro trained under celebrated chefs including Mashama Bailey and Anne Burrell, and is featured on Netflix’s Next Gen Chef as one of the next great voices shaping the future of food. At Red Rooster, she crafts dishes that reflect the comfort and complexity of soul food while reimagining classic recipes, celebrating the rich and diverse story of the Black American and African diaspora through Harlem’s vibrant food culture.
Can you point to one event that triggered your interest in your career?
There wasn’t just one event, it was a realization. I saw how food carried culture, memory, and identity, yet many of the people who shaped American cuisine were invisible in the narrative. That awareness shifted me from simply wanting to cook to wanting to lead, build, and create platforms where those stories could live fully. Deploying to a war zone forces you to follow your dreams as you really understand life is short.
What about this career choice did you find most appealing?
The versatility. Culinary work is not just about the kitchen it intersects with business, hospitality, travel, media, culture, and education. I was drawn to the idea that I could be both creative and strategic. I could cook, teach, consult, build brands, partner in hotels, and shape experiences that move beyond a plate. I only had one Black instructor as a student and vowed to be someone visible in the industry so others could have someone to look up too.
What steps did you take to begin your education or training?
I pursued formal culinary training and committed myself to mastering technical fundamentals. From there, I worked in professional kitchens, studied hospitality operations, developed curriculum, and immersed myself in research especially around African and Diasporic foodways. As my career evolved, I expanded into entrepreneurship, consulting, and hospitality partnerships, learning the business side as intentionally as I learned technique.
Along the way, were people encouraging or discouraging?
Both. I had mentors who pushed me to think bigger than the line. I also faced doubt particularly stepping into leadership, ownership, and partnership spaces where representation is limited. But I’ve always believed that preparation meets opportunity. I stayed prepared.
Did you ever doubt your decision and attempt a career change?
I joined the Army just to get the GI Bill. I knew that I would be a chef so I changed careers, but for the purpose of pursuing my dream I moved from cook, to chef, to educator, to entrepreneur and consultant. Each shift wasn’t leaving the field, it was expanding my influence within it.
When did your career reach a tipping point?
The tipping point came when I realized I was no longer just executing someone else’s vision, I was helping create vision. Developing academic programs, advising hospitality projects, serving as a chef ambassador, and partnering in a hotel concept marked a shift from participation to ownership and impact.
Can you describe a challenge you had to overcome?
One major challenge was learning to navigate both creative and corporate spaces confidently. Kitchens require one type of leadership; boardrooms require another. I had to sharpen my voice, understand contracts, partnerships, and negotiation, and ensure my expertise was valued beyond the kitchen.
What single skill has proven to be most useful?
Adaptability. The culinary and hospitality industries are constantly evolving. Being able to shift from service to strategy, from classroom to consulting table has allowed me to remain relevant and impactful.
What accomplishment are you most proud of?
I am most proud of building a multidimensional career. Serving as a professor, shaping curriculum, mentoring future chefs, consulting on hospitality concepts, and becoming a partner in an upcoming hotel project represent legacy work. Its impact extends beyond a single restaurant. I am now Culinary Ambassador at Red Rooster, Food and Wine game changer, Forbes recognized and the list goes on.
Any advice for others entering your profession?
Master your craft but don’t stop there. Learn the business. Understand branding. Study hospitality beyond the plate. Protect your intellectual property. Build relationships. And think long-term. Your career can be bigger than a kitchen if you are willing to evolve.
Top photo of Chef Roshara Sanders by Paul Quitoriano
