Rōze Traore

Roze Traore is a chef, media personality, and entrepreneur whose career intersects fine dining, fashion, and cultural advocacy. Traore’s introduction to the culinary world began during his recovery from open-heart surgery as a child, when he discovered the kitchen as a place of healing and community. This early connection to food has influenced his approach to the culinary arts throughout his career.

At 18, Traore enrolled in Le Cordon Bleu and later worked in renowned kitchens, including Eleven Madison Park and The NoMad. He has established himself as a cultural ambassador, mental health advocate, and two-time open-heart surgery survivor.

After refining his culinary skills in New York’s acclaimed restaurants, Traore launched his own ventures, becoming a Le Cordon Bleu–trained chef and model. He has worked in Michelin-starred establishments and catered for athletes, brands, and organizations. Traore has curated menus for luxury events hosted by clients such as Vacheron Constantin, De Beers, and Dior, drawing inspiration from artists like Alex Katz at Guggenheim. His clientele includes Louis Vuitton, Conde Nast, Meta, and Hugo Boss. Traore is also recognized as a celebrity chef, appearing on television and contributing to NYT Cooking. His work has earned recognition as a TIME Next Generation Leader.

Traore’s flagship project is La Fourchette de Roze, a boutique hotel and restaurant in Grand-Bassam, Côte d’Ivoire, which he co-founded with his mother. The property features six rooms, 15 beach bungalows, several lounges, and three restaurants offering African cuisine, grilled dishes, and chef’s selections. The hotel also hosts an artist-in-residency program inspired by Kehinde Wiley’s Black Rock residency in Senegal, providing a space for African artists to collaborate and create.

At La Fourchette de Roze, Traore’s menu blends classical Western techniques with Ivorian flavors, reflecting his multicultural background and culinary philosophy. Drawing from his global experiences, he translates elements of fine dining into accessible techniques for home cooks. Beyond his culinary pursuits, Traore is committed to addressing food insecurity and expanding access to fresh, quality food in underserved communities. Through his work, Traore continues to influence contemporary food culture, hospitality, and culinary innovation.