Mory Sacko

Mory Sacko is a Paris-based chef recognized for his innovative approach to contemporary French gastronomy. Sacko developed his culinary skills in several prominent Paris kitchens, including Le Meurice with Alain Ducasse, as well as Royal Monceau and Shangri-La. At Mandarin Oriental, he worked closely with Thierry Marx and advanced to the role of sous-chef. Sacko gained national attention as a contestant on France's "Top Chef" and established his reputation in the competitive Paris restaurant scene with the opening of MoSuke.

MoSuke, a 35-seat restaurant in Paris, showcases a blend of French, West African, and Japanese cuisine. The restaurant's name reflects Sacko's culinary philosophy, merging African, Japanese, and French influences. MoSuke earned a Michelin star, and Sacko became the first French chef of African origin to receive this distinction. The restaurant is among the few Michelin-starred establishments to feature West African ingredients and is one of a select number with a Black executive chef.

Sacko has appeared on the French edition of "Top Chef" and hosts the cooking program "Cuisine Ouverte" on French television. He has cooked for high-profile figures, including President Emmanuel Macron at an Africa-France summit, as well as Timothée Chalamet and Forest Whitaker. Sacko became the third French chef to appear on the cover of Time Magazine as part of its "Next Generation Leaders" feature. His accolades include the Dotation Jeunes Talents Gault et Millau, the Young Chef Award from the Michelin Guide, and the Nouveau Talent distinction from La Liste. In 2026, Sacko starred in "Food Samurai," a Disney+ docuseries that follows his culinary journey through Japan as he explores and masters Japanese cuisine.

In addition to fine dining, Sacko has collaborated with fashion brands such as Louis Vuitton, Ralph Lauren, and GOAT, and expanded into fast-casual cuisine with MoSugo restaurants, including a location inside Galeries Lafayette's flagship Boulevard Haussmann store. He also leads Lafayette's restaurant in Paris, where he reinterprets brasserie classics with Senegalese influences. Air France features Sacko's cuisine in its La Première and Business class cabins, highlighting his use of seasonal ingredients and expertise in fusion cuisine.

Sacko is the author of the cookbook "Mory Sacko," which explores fusion cuisine and reflects his West African heritage, French background, and interest in Japanese food. He has stated his commitment to inspiring others and promoting diversity in the culinary industry. Sacko's work continues to influence the evolution of French cuisine and the global conversation around culinary innovation and cultural exchange.