named the league MVP. Bryant and his wife Vanessa were also founding donors of the museum. Modern Art Installations Swing Low by Richard Hunt, a monumental welded-bronze sculpture, is installed as the centerpiece of the Central Hall. The forms reference the movement evoked by the spiritual "Swing Low, Sweet Chariot." The hanging sculpture commemorates the Negro Spiritual and their place in the history of African Americans. Yet Do I Marvel (Countee Cullen), by Sam Gilliam is separated into five colorful panels with glassy, varnished surfaces was inspired by the poem by Countee Cullen which refers to the resilience of creativity. The Liquidity of Legacy, 2016, by Chakaia Booker is about the changes that shape people's lives and legacy. Leadership Lonnie Bunch III was the museum's founding director being appointed in 2005, overseeing collections, traveling exhibitions as well as planning and building. On May 28, 2019, Bunch was elected Secretary of the Smithsonian Institution. He became the Smithsonian's first African-American leader. The interim director of NMAAHC was history professor Spencer Crew. Poet and professor Kevin Young was appointed director in September 2020. Restaurant Sweet Home Café is a 400-seat, luncheon-only restaurant located inside the National Museum of African American History and Culture. Jerome Grant is the executive chef, and the restaurant is managed by Restaurant Associates in association with Thompson Hospitality. Joanne Hyppolite, NMAAHC curator for cultural expressions, oversees the restaurant as well as the museum's exhibits on foodways and cuisine. The cafeteria opened on September 24, 2016. It was named a 2017 semifinalist by the James Beard Award for Best New Restaurant. The restaurant features four food stations, where main and side dishes, desserts, and beverages important to the African American experience or developed by African Americans may be purchased. These include the Agricultural South station, the Creole Coast station, the North States, and the Western Range. Each station offers several vegetarian entrees in addition to meat dishes. In designing the museum, the Smithsonian was influenced by the development of the Mitsitam Café at the National Museum of the American Indian. That cafeteria had been established to acquaint museum-goers with the rich food heritage of indigenous peoples of the Americas. Mitsitam Café not only proved popular and won culinary awards, it made a substantial profit. The idea of regional food stations came from Dr. Jessica B. Harris, a food scholar who researched the food of African Americans from the colonial