Pierre Thiam

 

"Pierre Thiam reminds us of why gastronomy, when it’s as rich as this, is really a form of intimate anthropology.”

Adam gopnik

 

Touted asThe King of New African Cuisine”, Pierre Thiam (pronounced CHEE-AM) is a world-renowned chef, restaurateur and celebrated cookbook author. 

Currently the Executive Chef at the celebrated Nok by Alara in Lagos, Nigeria, his pan-African fine dining menu brings an elevated experience of the African diaspora onto the table. Clientele includes the Who's Who of Africa including Nobel Laureate Wole Soyinka, the Emir of Kano and the King of Morocco

Based in New York City, Pierre Thiam Catering introduces contemporary interpretations of ethnic flavors to a diverse, savvy clientele including UN General Secretary Ban Ki Moon and NBA basketball player Joakim Noah.

Thiam is a leading advocate for responsible tourism, as well as a spokesperson for the rich culinary history of Africa and its Diaspora. 

He has authored two groundbreaking cookbooks. His first book, Yolele! Recipes from the Heart of Senegal was a nominated finalist of the IACP Julia Child Cookbook Award as well as a Special Jury Award Winner at The Gourmand World Cookbook in Paris. It is currently featured in Cultural Expressions section at the Smithsonian’s New Museum of African American History and Culture (NMAAHC) in Washington DC

His second book, SENEGAL: Modern Senegalese Recipes from the Source to the Bowl was nominated James Beard Award for Best International Cookbook.

 

"PIERRE THIAM'S MAGICAL AND MOVING SENEGAL GIVES VOICE TO A CULTURE THAT MANY IN THE WEST HAVE LITTLE CONCEPT OF. THIS BOOK STANDS AS A TESTAMENT TO THE BEAUTY AND RICHNESS THAT AWAITS ANY CURIOUS EATER ON THE WEST COAST OF AFRICA."

Kehinde Wiley

 

Thiam has been featured on numerous TV programs including Anthony Bourdain’s Parts Unknown, CNN's Inside Africa and the Food Network's Iron Chef. He has also spoken on various prominent radio shows including NPR’s "Leonard Lopate Show", “The Splendid Table” and "Here and Now" as well as Martha Stewart Living Radio. His life, career and contribution to African cooking has also been highlighted in The New York Times, The Wall Street Journal, Washington Post, LA Times, The Village Voice, Boston Globe, Saveur Magazine, Essence Magazine and many others.

Among many of his civic-minded engagements and accolades include: 

  • Receiving the African Travel Association’s Development of Responsible Tourism Award in Victoria Falls, Zimbabwe (Southern Africa) in June 2012
     
  • Being the Spokesperson for the International Fund of Agricultural Development (IFAD) “Recipes for Change” video campaign in preparation for the Paris Climate Change conference in October 2015.
     
  • Receiving the Zimbabwe Chef Associations' Medal

"Pierre Thiam is not just a chef. He is also an author and cultural ambassador.”  

- Huffington Post

UPCOMING CULINARY TOUR IN SENEGAL 

From January 30 to February 10 2017, join Chef Pierre Thiam and the West African Research Association for an unforgettable culinary journey in Senegal, West Africa. This will be a hands-on experience--we'll be learning to prepare a number of signature West African dishes such as Ndole, Egussi, Yassa,and Thieboudienne, as well as gaining a new understanding of this part of the world. So mark your calendars for the first ten days of February 2017 and plan to come relax, enjoy the sunshine, and learn more about this important world region through its cuisine.

JAN 30 TO FEB 10, 2017

www.tastesofwestafrica.org

MARCH 1, 2017

COOKING SESSION WITH CHEF KOTANI SHUICHI at beautiful thread IN TAMBACOUNDA

It was such a beautiful experience to have traveled with Chef Kotani in the Fonio region of Tambacounda.

Chef Kotani made a great impression on the local women when he prepared soba noodles using fonio flour.

Many thanks to the Korsa  for making it happen and for offering the beautiful setting of thread (http://www.thread-senegal.org/welcome/) of sinthian

February 12, 2017

 

Chef Pierre Thiam at SUNY (Old Westbury)

GUEST APPEARANCE AT OLD WESTBURY SUNY RESTAURANT WITH A SPECIAL CHICKEN MAFE & FONIO PILAF.

FEBRUARY 27, 2017

MARCH 1, 2017

Chef Pierre Thiam at MOFAD

I will present Fonio, a gluten-free, drought resistant, ancient African grain. There will be a tasting of fonio specialties.

March 30, 2017

MOFAD (http://www.mofad.org)

MARCH 1, 2017

Chef Pierre Thiam At Minneapolis Institute of Arts (MIA)

July 27. 2017

 

Chef Pierre Thiam milk street session Boston (MA)

July 27,  2017

MARCH 1, 2017

Chef Pierre Thiam in New Orleans at Dillard University

I will have a series of events around New Orleans between March 24 and 28.

From Mar 24 to March 28, 2017

(Check soon for program)

http://www.nola.com/food/index.ssf/2017/02/senegal_chef_pierre_thiam_cook.html

MARCH 1, 2017

Chef Pierre Thiam at North Carolina Central University in Raleigh (NC) 

I will be a guest Panelist alongside Dr. Sheila Walker & Dr. Maria Elba Torres.

Moderator: Dr. Layla Brown-Vincent.

March 8, 2017

Panelists will examine, among others, the differential Life Changes of young Afrolatina Women in relation to Racism and intra-racial colorism.