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Vol extraordinary Black Cheffes

united by devotion

CULINARY INNOVATION

DIVERSITY

CURATED BY

The HoteliersGuild Academy of Hospitality Arts

FRANK M. PFALLER | PRESIDENT

LINDSEY UEBERROTH | CO-FOUNDER

SONU & EVA SHIVDASANI | INTERNATIONAL AMBASSADORS

DR. JEFFREY O. | CHAIMAN

PROF. DR. DAVID REMPEL | CO-CHAIR

PROF. DR. ERINN TUCKER-OLUWOLE | LEAD COORDINATOR

PROTAGONIST CHEFFE

MARIYA RUSSELL OF KIKKŌ’S - THE FIRST BLACK WOMAN

TO EARN A MICHELIN STAR

GREAT PLAINS CONSERVATION | HOTELIERSGUILD MEMBERS

ARTSY AFRICA | NGO

MULLY CHILDRENS FAMILY | NGO

…AND THE HOTELIERSGUILD GLOBAL MEMBERSHIP

BEYONDCUISINE EMPOWERING CHEFFES NOIRES, CHAMPIONING

FEMALE BLACK CHEFS FOR A DIVERSE CULINARY WORLD

A chef changing the narrative. First Black woman to receive a Michelin star

I am truly moved and filled with immense joy to lend my support to the brilliant BeyondCuisine initiative. This inspiring endeavour plays a crucial role in nurturing a more diverse and inclusive landscape within our industry, and it warms my heart to see the incredible impact it has on the lives of so many talented individuals. BeyondCuisine is a beacon of hope and empowerment for black female chefs, providing them with the recognition they rightfully deserve and the opportunities to flourish in their culinary careers. It is a testament to the resilience, creativity, and passion that lies within each of these remarkable women.

I wholeheartedly believe in the transformative power of BeyondCuisine, and I am proud to stand alongside this initiative as it paves the way for a brighter, more inclusive, and equitable future for all. Together, let us continue to uplift and inspire the next generation of culinary trailblazers, ensuring their voices are heard, their talents are celebrated, and their dreams are realised.

Lindsey Ueberroth

CO-founder HoteliersGuild Academy of Hospitality Arts CEO of Preferred Hotels & Resorts

I am delighted to support the amazing BeyondCuisine initiative to help foster a more diverse and inclusive environment by inspiring and uplifting the next generation of culinary talents. BeyondCuisine aims to celebrate and empower black female Chefs in our industry.

Filip Boyen Ambassador HoteliersGuild

Luxury Hospitality Consultant, Senior Advisor Corinthia Hotels, Global Ambassador Forbes Travel Guide HoteliersGuild

FILIP BOYEN

I am delighted to endorse the Beyond Cuisine initiative to support the DEI efforts to empower black female chefs in Hotels. It is crucial that we create a welcoming and inclusive environment for all individuals, regardless of their background. If we promote equitable access and provide resources, we can work together toward a more diverse and inclusive hospitality industry. We all must participate in this effort, and I encourage everyone to support this initiative and its goals.

Prof.Maribel Esparcia Pèrez HoteliersGuild Academy of Hospitality Arts Managing Partner of the European Sustainable Hospitality. Group

*Do you have a signature dish or a favourite dish?

don’t have a signature dish yet, but that might change. Today I love to experiment with all kinds of ingredients and cooking techniques from the region. But as a chef I’m continuously developing my cooking and refining my style, so suppose that can result in a signature dish one day.

* What are you ambitions, goals and dreams now?

We just keep on working really hard day a er day, and then we’ll see what happens. Our e orts need to come from within, not from an external motivation like awards or rankings in culinary lists. Of course we’re very happy when we get good reviews, but it’s essential for us that we keep on following our own path. Hard work is the first condition, and then the results will follow automatically we believe.

*Do you have a signature dish or a favourite dish?

don’t have a signature dish yet, but that might change. Today love to experiment with all kinds of ingredients and cooking techniques from the region. But as a chef I’m continuously developing my cooking and refining my style, so suppose that can result in a signature dish one day.

* What are you ambitions, goals and dreams now?

We just keep on working really hard day a er day, and then we’ll see what happens. Our e orts need to come from within, not from an external motivation like awards or rankings in culinary lists. Of course we’re very happy when we get good reviews, but it’s essential for us that we keep on following our own path. Hard work is the first condition, and then the results will follow automatically we believe.

EXTRAVAGANZAculinaire

Extravaganza culinaireVol

BEYOND Cuisine CHEFFES extraordinaires

extraordinary Black Cheffes united by devotion