Connecting Cultures Through Cuisine
Each semester, an international culinary thought-leader comes to campus for a one- to two-week residency. While here, each visitor trains staff, connects with students and researchers, and offers remarks followed by a reception with a menu inspired by the chef.
Global Table Fellows are selected based on their notable commitments to environmental and social good, their reputation for culinary innovation, and the region where they live and work. While on campus, the academic components of their visit are supported by one of MacMillan’s seven regional councils, giving them additional access to faculty members and students with deep interests in their region.
Fall 2026 Fellow
Asma Khan, India and United Kingdom
October 28 - November 6, 2026
Asma Khan is an award-winning restaurateur, best-selling author, and founder of London's Darjeeling Express. She holds a PhD from King's College London, multiple honorary fellowships, and an honorary doctorate from SOAS. Named to TIME's 100 Most Influential People, she was the first British chef on Netflix's Chef's Table and the first chef named to British Vogue's 25 Most Influential Women. She's judged Top Chef, hosted a Food Network UK series, and advocates for the UN World Food Programme. Her humanitarian work has earned royal recognition, including hosting Their Majesties. She's spoken at Davos, Hello Sunshine, and BoF VOICES, inspiring global audiences through food, leadership, and social impact.
Events Featuring Chef Asma Khan
Monsoon Table: Water and Cuisine
Join Chef Asma Khan, Professor Anthony Acciavatti, and Professor J. Nicolas Hernandez-Aguilera for a conversation about the role monsoons play in shaping water, landscape, and cuisine.
- Monday, November 2, 2026
- 5:00 – 6:30 P.M. at Luce Hall, Room 101
- 34 Hillhouse Avenue
Register below starting on Friday, October 16 at 9:00 A.M.
Global Table Tasting
Join Chef Asma Khan at The Underground in conversation with Rohit De, Chair of the South Asian Studies Council. Experience the vibrant flavors of South Asia in a chef-curated tasting menu.
- Tuesday, November 3, 2026
- 6:00 – 8:00 P.M. at The Underground, Yale Schwarzman Center
- 168 Grove Street
Register below starting on Friday, October 16 at 10:00 A.M.
Yale students will be able to join a casual conversation with Chef Khan over dinner, where food cooked by her in collaboration with chefs from Sanctuary Kitchen will be served.
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Wednesday, November 4, 2026
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5:00 - 6:30 P.M. at the Middle East and North African Cultural Community Salon
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305 Crown Street
Women’s Health and Empowerment through the Lens of a Culinary Maestro
What can an all-women kitchen teach us about leadership, nutrition, opportunity, and empowerment? Chef Asma Khan will join Yale School of Public Health deans Bhramar Mukherjee and Melinda Irwin for a conversation on women’s health and empowerment, connecting perspectives from the culinary world and public health.
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Wednesday, November 4, 2026
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3:00 – 4:00 P.M. at First Floor Café Area
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101 College Street
Cooking Lesson for Students
Students will have the unique opportunity to learn directly from Chef Asma Khan as she demonstrates one of her signature recipes, followed by a hands-on cooking and tasting experience.
- Thursday, November 5, 2026
- 12:00 – 1:30 P.M. at the Peck Room, Yale Schwarzman Center
- 168 Grove Street
A Conversation on the Colonial and Social History of Tea
Join Chef Asma Khan and Trumbull Head of College Professor Fahmeed Hyder for a conversation on the significance of tea as a commodity and cultural artifact.
- Thursday, November 5, 2026
- 4:00 – 5:00 P.M. at Trumbull College, Common Room
- 241 Elm Street
Cooking Demonstration at CitySeed Farmers Market
Experience vibrant South Asian flavors at a live cooking demonstration by Chef Asma Khan at the New Haven CitySeed Farmers Market.
- Saturday, November 7, 2026
- 10:00 A.M. – 1:00 P.M.
- 511 Chapel Street
Chef-In-Residence Program
Our growing cohort of Fellows lies at the heart of the Global Table program. Each semester, we welcome a leading culinary innovator to campus. During their residency, Fellows train dining staff, engage with students and researchers, and share remarks followed by a reception featuring a menu inspired by their work.
Fellows are selected for their demonstrated commitment to environmental and social good, their reputation for culinary innovation, and the regional contexts in which they live and work. While on campus, the academic components of each visit are supported by one of MacMillan’s seven regional councils, providing Fellows with meaningful opportunities to connect with faculty and students who share deep expertise and interest in their region.
