Sam Chapple-Sokol

Who?

I’m a writer and researcher who focuses on the role of food as a tool of diplomacy - I call it culinary diplomacy. I work as the Editorial Director for José Andrés’ nonprofit World Central Kitchen, where I oversee editorial and content for our small Communications team. I’ve worked in kitchens and restaurants in both back of house and front of house, including as a pastry chef at the White House. One time I brought a group of chefs of heads of state (the so-called “Club des Chefs des Chefs”) to the White House to meet President Obama. Photo proof (kind of) below.

Photo: Official White House, Le Club des Chefs des Chefs

Photo: Official White House, Le Club des Chefs des Chefs

I studied Government at Bowdoin College in small-town Maine and have a Masters in International Relations from Tufts University’s Fletcher School of Law and Diplomacy.