Pierre Thiam’s journey toward a food career began in the late eighties in New York City, when he left Senegal to pursue studies in Physics and Chemistry. After working in restaurants as diverse as Garvins and Jean Claude Bistro, he landed at Boom restaurant where he worked his way up to become Chef de Cuisine in 1995.
Since 1997, Thiam started his catering business, with a mission to explore and combine food from his native West Africa to his contemporary NY restaurant experience. The result is an inventive cuisine that exudes surprising and exciting flavors.
His cookbook, “Yolele! Recipes from the Heart of Senegal” was nominated for the “Julia Child Award” and won a prize at the “World Gourmand Cookbook Award”.
Today, Pierre Thiam Catering is recognized as the leader in bringing an African twist to catering in the New York metropolitan area. Its commitment to perfection and creativity along with its team professionalism and attention to details has won many accolades to Pierre Thiam Catering.