Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the 5-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolele Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolele Fonio, is found in Whole Foods, Amazon, and other retailers across America.

Born and raised in Dakar, Senegal, Thiam’s cooking style is at once modern and eclectic, rooted in the rich culinary traditions of West Africa. His new cookbook, "Simply West African: Easy and Joyful Recipes for Every Kitchen" (Clarkson Potter), was published in October 2023. His first three cookbooks, "Yolele! Recipes From the Heart of Senegal," "Senegal: Modern Senegalese Recipes from the Source to the Bowl" and "The Fonio Cookbook, an Ancient Grain Rediscovered" were finalists for several awards including the Julia Child Cookbook Award, the Gourmand Award in Paris, and the James Beard Award for Best International Cookbook.

Thiam has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Thiam sits on the board of directors of IDEO.org, SOS Sahel, Corps Africa and New York Common Pantry (NYCP). Pierre lives with partner Lisa Katayama, their two daughters Naia and Marie Aissé, and their dog Malcolm.

Climate Change, Climate Issues, Environment, Sustainability, Farm To Table Chef, Chef, Agriculture, Agricultural Development, Human Rights, Civil Rights, Diversity, Race, Green, Culture Cookbook & Culinary Authors, Nutrition,