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At just 30 years old, Chef Serigne Mbaye is making waves in New Orleans' culinary scene with his restaurant Dakar Nola, which earlier this year won the most coveted of awards, the 2024 James Beard Award for Best New Restaurant. This accolade is a testament to Mbaye's dedication to bringing the flavors and traditions of Senegal to a broader audience, connecting the rich histories of Senegal and New Orleans through a seven-course tasting menu.

Dakar Nola, named after the capital of Senegal, offers a unique dining experience that honors traditional Senegalese cuisine while infusing it with Mbaye’s personal touch. The restaurant's success can be attributed to Mbaye’s deep connection to his roots. Born in Harlem but raised in Senegal, he was influenced by the culinary traditions of his mother's homeland. “Being nominated twice by the James Beard Foundation solidified that the work we’re doing is important,” Mbaye said.

Mbaye’s journey to Dakar Nola began with his culinary training at the former New England Culinary Institute. After graduating, he returned to Senegal to help build a school for orphans in Gambia. A chance encounter at the airport with Cliff Ragan Hall, co-founder of the New Orleans Fish House, led to an offer to work at Commander’s Palace, an iconic New Orleans restaurant. This opportunity set the stage for Mbaye’s rise in the culinary world.

Mbaye quickly advanced through the ranks at Commander’s Palace, eventually becoming the PM Sous Chef at Café Adelaide. He later worked at SoBou, helped open Picnic, Provisions & Whiskey, and gained experience at Michelin-starred restaurants such as Atelier Crenn in San Francisco and L’Atelier de Joël Robuchon in New York.

Returning to New Orleans during the pandemic, Mbaye began hosting pop-up dinners at the Southern Food and Beverage Museum (SOFAB), collaborating with notable chefs like Michael Gulotta and Nina Compton. These events laid the groundwork for Dakar Nola, which Mbaye opened in 2022 with business partner Effie Richardson.

Dakar Nola’s menu is a journey through Senegalese flavors, starting with ataya, a Senegalese tea, and palm butter bread. The menu's highlight is jollof rice, a dish that shares similarities with New Orleans’ jambalaya, featuring spices like ginger, garlic, and scotch bonnet. Another standout dish is "The Last Meal," a black-eyed pea soup with local crab meat and a drizzle of palm oil, paying homage to the meal force-fed to enslaved Africans before their harrowing journey across the Atlantic.

Mbaye and Richardson found the perfect home for Dakar Nola in a renovated double shotgun house on Magazine Street. The restaurant’s walls are adorned with authentic African tribal masks, a nod to Mbaye’s mentor. The 30-seat space offers an intimate dining experience where guests can immerse themselves in the rich flavors and history of Senegal.

Dakar Nola’s success is not just about the food but also about the story it tells. Mbaye’s culinary journey is deeply rooted in his heritage, and he credits his mother for his success. “30 years later, here I am cooking food that I grew up cooking and eating, but with my own voice,” he said.