Chef Selasie Dotse is a seasoned culinary professional with over 20 years of experience, including 15 years in fine dining and 6 years in a parade of Michelin-starred establishments, such as Lazy Bear, Avery, and SPQR. Formally trained at Johnson & Wales University in Charlotte, North Carolina, Chef Dotse’s culinary journey began at their mother's side drawing from the rich culinary traditions and techniques of their Èʋe-Ghanaian heritage.

Since then, Chef Dotse has found inspiration in the migration stories of Black food throughout the Diaspora, the expression of regional flavors in the American South where they grew up, and their experience working alongside Mexican chefs in California. Driven by this desire to highlight the commonalities between Black and Brown communities, Chef Dotse brought the untold stories of Afro-Mexican cuisines to life as the chef de cuisine at the acclaimed Hi Felicia Restaurant. There, their expertise in African, Southern, and other international cuisines allowed them to seamlessly blend diverse culinary practices.

As the Founder & Head Chef of e le aɖe Test Kitchen, a fine dining pop-up specializing in Afro-Diasporic cuisines, Chef Dotse continues to push culinary boundaries. As a member of the James Beard Foundation Legacy Network, they advise and support emerging chefs to foster the next generation of culinary talent. Chef Dotse’s belief that cooking is an art form that engages all five senses fuels them to create immersive gastronomic experiences, celebrating the rich tapestry of global culinary traditions.