Pierre Thiam

Pierre Thiam is a Senegalese chef, restaurateur, author, and social activist recognized for his role in introducing West African cuisine to the global fine dining scene. After studying physics and chemistry in Dakar, Thiam arrived in New York City, where he began working in a West Village restaurant. Starting as a busboy, he advanced to chef de cuisine at Boom and Two Rooms, where he developed African-inspired tasting menus.

Thiam opened his first restaurant, Yolélé, in Bed-Stuy, Brooklyn, offering a menu influenced by traditional West African flavors and modern culinary techniques. He later founded Pierre Thiam Group, which operates Teranga restaurants in New York City and Yolélé Foods. Teranga is a fine-casual food chain that highlights healthy, casual fare sourced directly from West African farmers. Thiam has also served as executive chef at Nok by Alara in Lagos, Nigeria, and as signature chef at the Pullman Hotel in Dakar, Senegal. Through his group, he has collaborated with Brooklyn Brewery's Garrett Oliver on beers featuring African ingredients. Thiam has cooked for dignitaries including the King of Morocco, French President Emmanuel Macron, and former United Nations Secretary-General Ban Ki Moon.

A strong advocate for African agriculture and food sustainability, Thiam has focused on fonio, an ancient West African grain. Yolélé Foods is a company centered on fonio and supports smallholder farmers in the Sahel by creating new markets for African-grown crops. Yolélé Fonio is available at major retailers such as Whole Foods, Target, and Amazon. Thiam's TEDTalk at TEDGlobal in Arusha, Tanzania, has reached a wide international audience.

Thiam is an award-winning cookbook author. His first two books, "Yolélé! Recipes from the Heart of Senegal" and "Senegal: Modern Senegalese Recipes from the Source to the Bowl," were finalists for several honors, including the Julia Child Cookbook Award, the Gourmand Award in Paris, and the James Beard Award for Best International Cookbook. He has authored four books, including "Simply West African." His fourth cookbook has been recognized by LA Times, Epicurious, Eater, and Food & Wine. Thiam has been inducted into the James Beard Cookbook Hall of Fame.

Thiam has appeared on television programs such as Anthony Bourdain's "Parts Unknown," CNN's "Inside Africa," and Food Network's "Iron Chef." His work has been featured in The New York Times, The Wall Street Journal, The Washington Post, LA Times, Saveur Magazine, and Essence Magazine. Thiam serves on the board of directors for IDEO.org, SOS Sahel, the Culinary Institute of America's African Cuisines Advisory Board, and CorpsAfrica, reflecting his commitment to using food as a means for cultural pride, economic empowerment, and global change.