CHEF ADJI JALLOH

Originally from Guinea, Chef Adji Jalloh became fascinated with cooking when she moved to the United States at the age of 8, and began to compete in culinary competitions and work in professional kitchens at the age of 16. After graduating with a Bachelor's degree in Culinary and Hospitality Management, Chef Adji proceeded to work at several acclaimed restaurants across New York, including PILOT, Nobu57, and CUT by Wolfgang Puck, where she currently is the Head Grill Chef. She is also a fellow for the James Beard Foundation and runs her own catering company, A.M.J. Fusion. She has aspirations to open a high-end African fusion restaurant and write her own cookbook.