The private chefs of ambassadors in Washington are the unsung heroes of diplomatic relations. They serve up some of the best meals in the city, but no reservation can get you a seat at the table. The Washington Post interviewed three of these private chefs to bring you behind the scenes of this engine of diplomacy.

France: Chef Francis Oge

Chef Francis Oge directs a culinary operation fit for the French presidential palace from his basement kitchen in the French ambassador’s residence. Oge cooked for four French presidents at the Élysée Palace in Paris before taking his post in Washington two years ago.

Oge was born in Togo, a former French colony, and immigrated to France with his mom when he was 9. He credits his mom for supporting his career, saying, “I take it like an honor for me to be serving the country that welcomed me almost 30 years ago.”

Norway: Chef Eilif Rosok

Chef Eilif Rosok has become a social media sensation with his viral video of making grilled cheese sandwiches for the Norwegian ambassador. The video has been viewed over 2 million times, and Rosok has been dubbed the “hot chef” and “Norwegian cheese bae.” Rosok and Norwegian Ambassador to the U.S. Anniken Huitfeldt have a dynamic tailor-made for social media, and they use food as a tool for diplomacy.

Original reporting: Texarkana Gazette — read the source article.