Chef Cisse and Chef Imoteda Chef Collaboration

specially crafted 4-course fine dining menu representing the best of Afro-fusion cuisine.
About Chef Cisse
Chef Chef Cisse moved to the United States in 1995 from Senegal. He partnered up with his cousin Chef Cheikh to open their first restaurant business nine years ago.Throughout his 18 year career Chef Cisse has been privileged to work with top chefs at Michelin-star restaurants such as Daniel by Daniel Boloud, at Vong and Mercer Kitchen by Jean George Vongerichten. He has also worked at top rated restaurants such as The Russian Tea Room, Pazza Notte, and the former Le Pierre Pinard. These positions have garnered him praises within the culinary community and throughout his career. It shows in the cooking at Ponty Bistro with the delicious fusion dishes of African, French sprinkle of the Mediterranean influences.
About Chef Bongo
Chef Imoteda is a Le Cordon Bleu trained chef who has long shared her passion for cooking with family and friends before deciding to share it with the world. She’s the Head Chef at “Heels in the Kitchen” a food service company dedicated to creating unforgettable culinary experiences with a focus on quality ingredients accessible locally. 
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