© Warren Heath

Fusing his African roots with classical European training and his passion for sustainable sourcing and ingredient provenance, Congo-Franco chef Mick Elysee is striving to introduce uniquely African cuisine, ingredients, and culinary knowledge to Ghana and the world.

Mick’s love of experimenting with new flavors and culinary techniques with an African twist has had him working in the kitchens of some of the world’s best restaurants and hotels. While his work as a private chef consultant has allowed him to spread the word around a subject close to his heart, namely, food sustainability.  With a cookbook and a range of Congolese condiments and spices called YaSomo under his belt, Mick is on an extraordinary culinary journey, and one on which he is rewriting the rules.  

Inspired by his passions, Mick’s script for an anti-waste and fast cuisine cooking show called “Cuisine Chap Chap by Chef Mick Elysée” was broadcast on Canal+Afrique in France in 2022. And with the menu he’s constantly curating at NsuomNam, he’s singlehandedly championing the resurgence of some of Africa’s oldest cultivated cereals and sustainability in fishing. We sat down with him at NsuomNam to hear more about his fascinating food journey and what his Pan African table looks and tastes like.

The complete article appears in our 8th issue.