Nduvoakim Abdus-Salaam (Salaam) is a classically-trained chef cuisinier with over 20 years experience. Known for his unique melding of the bold flavors of his Afro-Caribbean roots and New York upbringing with classic French technique, Salaam has made his mark in some of New York’s most renowned fine dining restaurants. In his current position as Executive Chef at the prestigious 10Cubed, Salaam creates innovative seasonal menus and brings them to life on the 100th floor of Central Park Tower, the tallest residential building in the world, on Billionaires’ Row.

Salaam’s Jamaican mother took him under her wing in the kitchen at the tender age of eight, firmly believing that a man should know how to feed himself. She taught him everything from basic kitchen tasks to learning the art of flavor profiles. As an introverted teenager, he combined these cooking skills with his talents as an artist, pursuing a major in Culinary Arts at Saunders Trade and Technical High School. Further demonstrating his excellence and outshining his peers, Salaam was awarded a scholarship to complete his studies in Culinary Arts at the prestigious Johnson & Wales University.

Exploring and experimenting have always been at the heart of Salaam’s culinary approach. Upon graduation, he immediately acquired positions at notable upscale restaurants and was mentored by leading chefs including Rocco De Spirito at Union Pacific, Jean-Louis Palladin, Pierre Schaedelin at Le Cirque and Jean-Yves Schillinger, who invited Salaam to work with him at his signature restaurant in Colmar, France. Back in New York, Salaam charted new paths as Sous Chef at Le Cirque, Chef de Cuisine for BLT Market at the Ritz Carlton Hotel, Executive Sous Chef at the Palace Hotel, Executive Chef at the NoMo SoHo Hotel, and Executive Chef at the Roosevelt Hotel.

 A natural entrepreneur, Salaam is also passionate about the power of food in building community and celebrating culture. In 2016, he opened Café on Ralph in the Bedford Stuyvesant neighbourhood of Brooklyn, New York, working with two local business partners to provide quality nutrition to a food desert. He also established Nduvo Kitchen, delivering elevated seasonal food in partnership with cafes and bars throughout New York during the height of the COVID-19 pandemic.

Salaam is a member of the Board of Directors of the Societe Culinaire Philanthropique, the oldest association of chefs in the United States, and a board member of Connected Chef, a non-profit distributing affordable local groceries to New York families in need. He is married and has two daughters, who each have their own flair for cooking.