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February 21, 7:00 P.M. Dinner: The Flavors of West Africa with Chef Pierre Thiam

February 21, 2024 07:00 PM

A Culinary Journey Celebrating the Bounty of West Africa with James Beard Award-Nominated Chef Pierre Thiam 

25 11th Ave, New York, NY 10011, USA

Born and raised in Senegal, internationally celebrated chef, author, and social activist Pierre Thiam is best recognized as being a champion and ambassador of West African ingredients. In addition to bringing fonio – a nutritionally dense and sustainable ancient West African grain – to the United States market, Thiam is the executive chef and co-founder of Teranga, a fast-casual restaurant in Harlem that features ingredients sourced directly from West African farmers. For one night only, Chef Thiam is bringing his soulful flavors to Platform for a fine dining experience that will transport diners to Senegal and beyond. With an entirely dairy-free menu, Chef Thiam celebrates the deeply personal traditions of his culture with his signature modern approach to West African cuisine.

Dining Table $170 | Inside Counter $185 | External Counter $150  

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Hors d’Oeuvre 

Chicken Suya Skewers  

Smoky Black-Eyed Peas Dip with Fonio Chips 

Akara Chickpea Fritters with Hot Kani Coulis  

Bissap Hibiscus Champagne Cocktail  


Pastel–Smoked Herring Turnover  
Contains gluten

Maison Noir Wines Love Drunk Rosé 2022

Grilled Lamb Chop Mafé with Peanut Sauce and Jollof Rice
Contains nuts 

Maison Noir Wines Gamma Ray 2022 

Ndambe Senegalese Sweet Potato–Black-Eyed Peas Bowl  

Seafood and Okra Stew with Fufu
Contains shellfish

Maison Noir Wines New Noir 2022  

Fonio–Chocolate Pudding with Honey-Roasted Mango   

Wines generously donated by Maison Noir Wines

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About Pierre Thiam: 
Pierre Thiam is a renowned chef, author, and social activist recognized for introducing West African cuisine to the global fine-dining scene. Serving as the executive chef at the award-winning Nok by Alara restaurant in Lagos, Nigeria, and as the signature chef of the 5-star Pullman Hotel in Dakar, Senegal, he has made significant culinary contributions. Thiam is also the executive chef and co-owner of Teranga, a notable fast-casual food chain in New York City. His company, Yolele Foods, champions the cause of smallholder farmers in the Sahel by creating new markets for African-grown crops. Their signature product, Yolele Fonio, is available in major retailers like Whole Foods and Amazon across America. Born and raised in Dakar, Senegal, Thiam's culinary style blends modernity and eclecticism while staying rooted in West African culinary traditions. He has authored four cookbooks, with Simply West African and The Fonio Cookbook being the latest additions. As a culinary ambassador, he advocates for West African cooking worldwide, delivering a widely viewed TEDTalk and serving on the boards of organizations like and SOS Sahel, among others. 


Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.

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