Chef & Owner of Dakar NOLA

Take every opportunity to learn as much as you can in whatever position you’re in. Any job can be a valuable learning experience that helps prepare you for future success. Use those experiences to understand how things work and to build a strong foundation for when you eventually branch out on your own. If you consistently challenge yourself and stay open to growth, you’ll set yourself up for long-term success.

When hiring, I look for those with curiosity, humility, respect, and a strong work ethic. You can teach technique. I want people who are eager to grow, who want to develop their skills, and who care about the team. Attention to detail also matters, especially in a fine dining restaurant, as plating is an art form.

I find inspiration in history and in the kitchens of my mother and aunt while growing up in Senegal. I think about migration, memory, and the way ingredients travel across continents — from West Africa to the American South, from Senegal to New Orleans. The food tells its story long before it ever reaches the plate.

Travel also shapes me, as does whatever is happening in my family, my community, and the world around me. My relationships and lived experiences naturally flow into my creative expression. I process and channel everything through creativity, and it’s reflected in my cuisine. What’s happening around me — culturally, socially, personally — becomes part of the story I tell through food.

I like to collaborate with other chefs. At Dakar, we host collaboration events where a chef and I will craft a thoughtfully curated tasting menu bridging together our cuisines. Most recently, we did a collaboration with Moon Rabbit where Chef Kevin Tien, Pastry Chef Susan Bae, and their Bar Director Thi Nyugen joined us in New Orleans for a one-night only event. To bring West African and Vietnamese cuisine together on one menu was not only special for our teams, but also for our dining guests.

I protect my mornings when I can — prayer, working out, music, watching or playing basketball, and spending time with family. I also remind myself that rest is part of leadership. If I’m exhausted, I can’t lead with clarity or generosity.

Believe in yourself. Whether you’re an aspiring restaurateur, bartender or pastry chef, hospitality can be a challenging industry. However, when you stay true to yourself and follow your dreams, you may amaze yourself on what you can accomplish. The rewards outweigh any challenge you may face. It’s important to have patience. It will all work out.

If you're struggling, remember why you started. Don’t be afraid to ask questions or to ask for help. I have found that people want to help. Despite the fact that there are many restaurants, large or small, the industry is filled with good people who are ready to lend a hand or share their knowledge. Always show gratitude and remember to pay it forward when you can.

Lead with empathy and respect. Create a space built on trust, culture, and collaboration. When your team feels seen and heard, the food tastes better and the guest experience is better too. If someone on your team makes an error, show them grace. Use it as a teachable moment by first asking questions to understand their thought process, then explain the why behind your approach and what your expectations are. By giving grace, it creates a working environment built on respect, communication and understanding.