Solomon Abebe spent his childhood experimenting with food - meat recipes primarily. As a little boy, he paid close attention to his family’s cooking in Addis Ababa and perfected his craft over time.
In 1985, Solomon fled to Sudan where he, as a refugee, kick-started his cooking career in the Embassy of the United States of America.
Selamawit “Selam” Abebe has always been passionate about cooking. When she was a little girl, she spent hours in the kitchen of her parent’s restaurant in Addis Ababa, making a mess but learning delicious traditional Ethiopian recipes. Today, she’s still the same little girl playing in the kitchen. She remains faithful to the Ethiopian traditions, flavors, and ingredients that are organic and sourced locally.