Chef Ambassador, Red Rooster Harlem | Assistant Professor, Culinary Institute of America
From Combat Boots to Chef Coats: A Journey of Service, Resilience, and Culinary Excellence
Chef Roshara Sanders' story begins in Bridgeport, Connecticut, where food literally saved her family. When her mother was homeless and struggling with addiction during pregnancy, a local soul food restaurateur offered her a job at Bert's Place. That single act of kindness changed everything. "Food saved her life, which saved mine," Chef Ro reflects. Growing up in a Habitat for Humanity home, she watched her mother work multiple restaurant jobs, planting the seeds of her own culinary dreams.
At 17, fresh out of Bullard-Havens Technical High School with a culinary concentration, Sanders faced a challenge: she'd been accepted to the Culinary Institute of America but couldn't afford it even with financial aid. Her solution? Enlist in the U.S. Army to earn the GI Bill.
For six years, she served with distinction, deploying to Iraq and Afghanistan (2009-2010) with the 4th Engineer Battalion. As an Automated Logistical Specialist, she supervised warehouse functions and equipment records for route clearance missions—clearing IEDs from the roads of Baghdad and Kandahar. Later, with the 395th Combat Sustainment Support Battalion, she cross-trained as a food supply specialist, preparing meals for 500 soldiers three times a day in shifts around the clock.
The military shaped her approach to the kitchen: precision, discipline, respect for the chain of command. "In the military, you have to be at the right place at the right time in the right uniform—it's the same in the kitchen," she explains. But after losing fellow soldiers overseas, cooking also became her therapy. "It's grounding. Food became a language for the emotions I didn't have words for after service."
Inspired by her fallen roommate—a fellow soldier who constantly pushed her to pursue her chef dreams—Sanders enrolled at CIA using the GI Bill. She earned an Associate degree in Culinary Arts (2012) and a Bachelor of Professional Studies in Food Business Management (2014), then quickly rose through New York's fine-dining scene, working at acclaimed restaurants including Oceana in Manhattan, where she served as chef de partie from 2018-2020.
On Veterans Day 2015, Chef Ro stepped into the national spotlight, winning the Military Veterans edition of Food Network's Chopped. Competing against chefs from every branch of service—many twice her age with more experience—she claimed victory, proving that grit, discipline, and heart can overcome any obstacle. The win opened doors: sponsorship by Remy Martin Cognac, induction into the Circle of Centaurs mentorship program, and recognition that would follow her throughout her career.
Her television journey continued with appearances on Food Network's Vegas Chef Prize Fight (2020) and most recently as a team mentor on Netflix's Next Gen Chef (2025), where she guided young culinary talents with the same empathy and leadership she learned in the Army.
In 2020, at age 29, Chef Ro's career came full circle when she returned to the Culinary Institute of America—this time as its first Black female culinary instructor in the culinary department. Now an Assistant Professor of Culinary Arts, she teaches Culinary Fundamentals and Introduction to À La Carte, bringing military discipline and culinary artistry into every lesson.
Her impact extends beyond the classroom. Chef Ro helped develop the curriculum for CIA's groundbreaking "Cuisines and Cultures of Africa and its Diaspora in the Americas" bachelor's degree concentration, and in 2023, she immersed herself in the Diaspora Kitchen festival in Cameroon. She's not just teaching technique—she's teaching students to embrace their heritage, push boundaries, and lead with purpose.
As Chef Ambassador at Marcus Samuelsson's legendary Red Rooster Harlem, Chef Ro continues to celebrate the cultural traditions and culinary excellence that define the neighborhood. Her signature dishes—Gullah Okra Stew, Lobster & Grits, and Ro Ro Wings—showcase her commitment to honoring African diasporic cuisine while pushing creative boundaries.
At Red Rooster's 15th anniversary celebration, Chef Ro stood alongside culinary legends Melba Wilson, Amanda Freitag, and Marc Murphy, a testament to her place among the industry's elite. But she remains grounded in her mission: using food to tell stories, build community, and create opportunities for the next generation of Black chefs.
Chef Ro's journey has earned her numerous accolades:
Beyond the accolades, Chef Ro has built a career rooted in service—to her country, her community, and the culinary industry. Through her R&D consulting business, Alkhemy LLC (est. 2016), she works with restaurants, manufacturers, and nonprofits to innovate and inspire. She's a vocal advocate for veteran employment, mental health awareness, and diversity in professional kitchens.
"Home tastes like comfort and courage—like a pot of rice and peas simmering next to a cast-iron skillet of cornbread," Chef Ro says. It's this duality—comfort and courage—that defines her approach to food and life.
Whether she's mentoring students at CIA, creating dishes that honor her Gullah heritage at Red Rooster, or speaking out about veteran mental health and sustainability in food systems, Chef Ro leads with empathy, authenticity, and an unwavering belief that food has the power to heal, unite, and transform lives.
From combat zones to culinary classrooms, from Food Network victories to Netflix mentorship, Chef Roshara Sanders has proven that true leadership is about service—and that a meal made with heart can be as powerful as any medal earned in combat.
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