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Bio
🌍 Chef • Restaurateur • Cultural Ambassador 🇸🇳 🏅 James Beard Hall of Fame 🌾 @yolelefoods | @itsteranga_ | @jammjammfoods
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#chefsmanifesto#senegal#dakar#goodfoodforall#climateweeknyc#fonio#afsforum2026#lakeislepress#africancookbooks#clarksonpotter
Recent posts
On Saturday, I was inducted into the James Beard Foundation Cookbook Hall of Fame. I first entered the culinary world washing dishes in New York City, shortly after leaving my hometown of Dakar, Senegal. The 90s were quite an exciting time to be a young cook in the so-called food capital of the world. However, Africa was largely absent from that world. The vibrant and delicious foods of Senegal, Nigeria, Benin, CĂ´te d’Ivoire or Cameroon, all that amazing pastiche, certainly deserved a place in NYC. It soon became my mission to be a culinary ambassador for the food of my region. This journey led me to opening restaurants, writing cookbooks, and launching a nationwide food distribution company. I would like to dedicate this win to my late mother, and by extension, to all the women of the African diaspora, who have kept our culinary traditions alive, generation after generation, by sharing their family food stories with those who would pass them on. They are the true unsung heroes on whose shoulders today I stand.Â
Today, I consider myself but a custodian of this rich tradition. So many amazing people have played an instrumental role on the path that led me to Saturday's incredible milestone. It would be impossible to name them all, but first and foremost, I would like to express my gratitude to @hirokokiiffner of #lakeislepress, my dear friend and very first publisher, who believed that there was a place for #africancookbooks back when no publishers dared to give it a chance. It was also through Hiroko that I met the one and only @jennsit, who co-wrote my second cookbook #Senegal and then went on to become my editor at #clarksonpotter. I am most fortunate to have collaborated with two great photographers, my friends Adam Bartos and @evansungnyc.Â
These books truly came to life thanks to the creative work of talented designers and prop stylists, including #pentagram's Luke Hayman, @rushjacksonstudio, and @leilanic. Thanks are also due to my literary agent @cowlesagency and to recipe tester @thizzg, who worked with me on my latest cookbook, #simplywestafrican (continue reading in comments).
13 Jun 2024
I’m thrilled to share that my fourth cookbook, SIMPLY WEST AFRICAN: Easy, Joyful Recipes for Any Kitchen will be in bookstores everywhere September 19, 2023! I am so excited for this one because it's my very first collaboration with Lisa (@tokyomango), my brilliant wife who is the writer behind the stories through all the chapters. I can't wait to share these stories and recipes with you all! I've dedicated so much of my work to making West African food more accessible and appreciated around the world, and this book feels like such a significant milestone for all of that work. West Africa isn’t some faraway place, but rather all around us. And I hope more people can see how delicious these flavors are and how easily they can be woven into your favorite dishes. That's what this book is for.
I would love for you to preorder Simply West African, link is in my bio!
22 May 2023
🌍🍽️ Celebrating Senegal’s incredible food, culture and culinary heritage!
From a vibrant cowpea salad and eggplant caviar with cassava and sweet potato, to chicken yassa with fonio and sankhal jën (broken millet with fish), the Dakar Chefs’ Manifesto Action Hub was a delicious celebration of the diversity and potential of Senegal’s local ingredients.
Millet and corn cakes, thiacry, sombi mil and refreshing local juices made from ditakh, bouye, bissap and ginger rounded out a wonderful menu showcasing the richness of Senegalese food traditions. 🇸🇳
But this was about more than delicious food. It was about celebrating local crops, supporting the farmers and producers who grow them, and inspiring chefs to bring these ingredients to more plates, kitchens and communities.
Because when we celebrate local foods, we celebrate culture, biodiversity, nutrition and the people who make our food systems thrive. đź’š
A huge thank you to FENACS and SOS SAHEL for partnering with the Chefs’ Manifesto to bring this Action Hub to life, and to everyone who shared their knowledge, passion and delicious food.
Together, we’re working towards @goodfoodforall_sdgs
#ChefsManifesto #Dakar #Senegal #GoodFoodForAll #FoodCulture
11 Oct 2026
#ChaseSapphirePartner
Exclusively for @ChaseSapphire Reserve cardmembers
Two Chefs. One Night. A Shared Heritage of Flavor.
We are excited to be part of the Sapphire Reserve Exclusive Table collection on OpenTable. To celebrate, we’ll be hosting an exclusive event for Sapphire Reserve cardmembers.
Join Chef Serigne Mbaye and acclaimed chef, restaurateur, cookbook author, and entrepreneur Chef Pierre Thiam for Chef Serigne & Friends: A Celebration of Food & Heritage—an immersive culinary experience honoring the traditions, flavors, and shared histories that connect Senegal, New Orleans, and the African diaspora.
đź“Ť Dakar NOLA
đź—“ Sunday, November 15
đź•“ Two seatings: 4:00PM and 7:30PM CT
Seats are limited for this one-night-only experience.
This is not a pescatarian-only menu, other proteins may be served. Allergies, dietary restrictions and preferences cannot be accommodated.
Reserve your seat today. Book now on OpenTable. Link in Bio.
#DakarNOLA #ChefSerigneandFriends #FoodandHeritage
01 Oct 2026
To conclude Hunger Action Month, we’re sharing another recipe from our Pantry to Plate Challenge!
Pantry to Plate is a New York Common Pantry initiative that connects culinary professionals with the communities we serve through food, creativity, and storytelling.
We’re pleased to share some recipes from @chefpierrethiam, executive chef and co-founder of restaurant Teranga, and our Board Member!
“I’ve spent my career feeding people and advocating for a more sustainable food system, and I’ve learned that, ultimately, it all comes down to making sure everyone has access to food that is good and nutritious. Fighting hunger and food insecurity matters to me because food is more than sustenance: its dignity, health, culture, and connection. Everyone deserves the opportunity not just to eat, but to eat well,” Chef Pierre says.
Pierre created Breaded Chicken Cutlets with Corn Polenta, Cherry Tomato & Pepper Sauce, and Steamed Kale. Try Chef Pierre’s recipes at home: https://bit.ly/4yhBAGa
The Pantry to Plate Challenge invites chefs to take inspiration from the same ingredients available through the Pantry and to show what’s possible when we bring creativity to the table.
Donate today and take action against hunger in NYC: https://bit.ly/4yjmnEt
***
Pierre Thiam is a James Beard Hall of Fame-winning executive chef, author, and food justice advocate. He is the executive chef and co-founder of @itsteranga_, a fine-casual food chain from New York City that introduces healthy, casual fare directly sourced from farmers in West Africa. Pierre is also the Executive Chef of the award-winning restaurant @nokbyalara in Lagos, Nigeria, the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal, and co-founder of @yolelefoods, a CPG company whose signature product, Yolélé Fonio, is found in Whole Foods, Target, Amazon, and other retailers across America. He also is a member of NYCP’s Board.
#HungerActionMonth #PantryToPlate #NYCommonPantry #FoodInsecurity #Chef
30 Sep 2026
Every ingredient has a story. Where it grows. Who cultivates it. How it travels. What it means to the people who cook with it.
@chefpierrethiam’s work has helped bring West African ingredients, foodways, and stories to a wider audience. His perspective reminds us that Food Education enables children to see the world through what they eat.
Why is it important to teach kids where their food comes from?
#whatisfoodeducation #charliecartproject #nonprofit
26 Sep 2026
What started as a good friend @tambraraye coming to support my panel at Food Day turned into a wonderfully rich conversation and some laughter with @chefpierrethiam @ertharin1 @ikepoabiru
#climateweeknyc #foodday
25 Sep 2026
Can we have a round of applause for fonio, please?
Chef Pierre Thiam has a way of making you fall in love with this little grain, one seriously tasty plate at a time.
And if you already know fonio but haven’t quite figured out what to do with it, consider this your sign to get cooking.
Watch @chefpierrethiam make the case for giving some of our most overlooked foods a little more love.
Have you cooked with fonio before? And should we drop a fonio recipe for you to try?
#ClimateWeekNYC #ChefsManifesto #Fonio #FortifiedFoods
23 Sep 2026
Bring ancient crops to tomorrow’s plate! 🌾
Senegal’s🇸🇳 rich culinary heritage is packed with untapped potential.
Join food champions in Dakar for the Chefs’ Manifesto Action Hub as we explore how the next generation can transform underutilised crops into thriving markets, biodiversity, and delicious daily meals through storytelling and creativity.
Come & discover what happens when food heritage becomes a powerful catalyst for action.
đź“… 09 October 2026 | Dakar, Senegal
Now is the time to act! Tap the link to register 👇
Registration link in bio.
#ChefsManifesto #Dakar #Biodiversity #AfricanCrops
17 Sep 2026
The future of food is being rediscovered in the soil. 🌾
In today's new episode of Grow Everything, world-renowned chef and culinary ambassador, Chef Pierre Thiam (founder of Teranga @itsteranga_ and Yolélé @yolelefoods) breaks down how ancient West African crops like fonio, baobab, sorghum, and millet are redefining the future of food.
We're talking beyond lab innovation, this is about honoring culture, restoring biodiversity, and serving flavors that charm people in ways policy papers never could. 🌾🇸🇳
Stream the full episode now!
Link in bio 🎙️
#foodtech #fonio #pierrethiam #westafricanfood #futureoffood
11 Sep 2026
From Dakar to New York, Lagos and beyond, Pierre Thiam has spent his career bringing West African food and ingredients to a wider audience.
A Senegalese-American chef and cookbook author, @chefpierrethiam is the executive chef of @itsteranga_ in New York and @nokbyalara in Lagos, and the founder of @yolelefoods , a food company creating economic opportunities for West African farmers through climate-smart agriculture.
In Episode 105 of the World of Mouth Podcast, Pierre shares his journey from Dakar to the global food scene, his mission to champion ancient grains like fonio and resilient African crops, and how he has used food as a form of diplomacy. He also recommends some of his favourite places to eat in Dakar and around the world.
Listen to Episode 105 with Pierre Thiam on your favourite podcast platform. Link in bio.
07 Sep 2026
As we head into #AFSForum2026 in Kigali, Chef Pierre Thiam has a message for all of us. 🌍🍽️
Africa’s food future is not something to be designed from afar. It is already being shaped by farmers, food entrepreneurs, chefs, innovators, youth, indigenous voices and communities across the continent.
The question now is how we invest in, celebrate and scale what is working — connecting agriculture to nutrition, culture, jobs, climate resilience and the food on our plates.
As thousands of leaders gather in Kigali this week, let’s make sure the conversation moves beyond commitments to action.
If you are in Kigali dont miss the Culinary Village located in the food festival on each day with an amazing speaker line up check link in bio for more details.
Thank you, Chef Pierre, for setting the tone.
Let’s get cooking. 🇷🇼🌍
#AFSForum2026 #AfricaFoodSystems #GoodFoodForAll #FoodSystemsTransformation AfricanFood ChefsManifesto SDG2 ZeroHunger
30 Aug 2026
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