Sam Chapple-Sokol is a writer and researcher who focuses on the role of food as a tool of diplomacy – the field known as Culinary Diplomacy. He currently consults for Chef José Andrés’ restaurant group ThinkFoodGroup as well as his non-profit World Central Kitchen, where he works closely with Chef Andrés and his teams on content and writing. Chapple-Sokol has worked in kitchens and restaurants in both back of house and front of house, including as a pastry chef at the White House from 2012-2014. He consulted for Le Club des Chefs des Chefs, the international group of chefs of heads of state, and has established culinary diplomacy courses at American University and George Washington University. He has a Masters in Conflict Resolution from the Fletcher School at Tufts University.