Originally from Guinea, Chef Adji Jalloh became fascinated by the art of cooking when she moved to the United States at the age of 8. By 16 years old, Chef Adji was climbing the ranks in culinary competitions and in professional kitchens and went on to graduate with a degree in Culinary and Hospitality Management. Her culinary journey brought her to several acclaimed restaurants across New York, including PILOT, Nobu57, and CUT by Wolfgang Puck, where she currently is chef de partie. Jalloh is also a fellow for the James Beard Foundation and runs her own catering company, A.M.J. Fusion along with her two business partners. After traveling to a few countries around the world chef Adji enjoys exploring different cultures and finds inspiration in using food to tell a story. Chef Adji goal is to help bring west African cuisine to the fine dining table and introduce different flavors.
