It is a warm July evening in Barcelona, and in a few days, Serigne Mbaye will return to Senegal. The trip will be his second as an adult, but he’s no tourist — the New York-born 24-year-old cook spent ...

Every few generations a chef emerges who not only embodies the best in our profession but also makes clear what needs to change. A chef who defies the status quo and breathes new life into this craft.