Every few generations a chef emerges who not only embodies the best in our profession but also makes clear what needs to change. A chef who defies the status quo and breathes new life into this craft.

Chef Serigne Mbaye has traveled the world pursing culinary knowledge: exploring Senegal and cooking at kitchens from Commander’s Palace to the two- and three-Michelin star kitchens L’Atelier de Joel ...

Senegalese chef Serigne Mbaye learned to cook in kitchens in New York City, Cleveland and Montpelier, Vermont. After traveling in Senegal, he decided to share the food of his homeland with diners.

Senegal's flavors and one-pot cooking gave us gumbo, jambalaya and Hoppin' John, but we aren't savoring the originals, says Serigne Mbaye, a young chef born in Harlem but raised in Senegal. Why isn't ...

Serigne Mbaye made a life-changing decision in 2006. The number of fish in his small town of Kayar, Senegal had dwindled, there was a lack of opportunity, and Mbaye wanted to provide for his family.