In the hospitality industry, cooks work tirelessly for the role of a top chef, and minority representation is hard to come by. But at Hotel Revival, in Baltimore’s Mount Vernon neighborhood, Shalonda Berry (pictured above) runs the show—at Topside, the hotel’s chic rooftop restaurant, and at Square Meal, their farm-to-table eatery. Barry worked in Chicago, her hometown, for a while, before moving to New Orleans, where she spent nine years as a pastry chef. She started making a shift to the savory side, creating fusion dishes from the various cuisines she enjoyed cooking, and ultimately found a home in Baltimore as the executive sous chef at the Hotel Revival. She represents a shift in the industry, where more women of color like Berry are claiming top-level positions in the kitchen. For her, it was about showcasing a range of foods with a variety of flavors that go beyond soul food. The menus at Topside and Square Meal are a reflection of her love for foods with global influences, including dishes such as curried butter cauliflower and ceviche with house-made potato chips.