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MA Exclusive: Q&A with Chef and Restaurateur Elhadji Cisse
We sat down with Chef Cisse whose work beautifully blends culture and cuising into unforgettable experiences. More than just dishes on a plate, the chefs creations tell stories - of heritage, innovation, and the universal language of food.
Q&A
Q: Chef, lets start with your story - what first drew you into the world of food and hospitality?
A: Executive Chef Elhadji Cisse, originally from Senegal, moved to New York at 17 and quickly ascended the culinary ranks. He gained extensive experience working with renowned chefs such as Daniel Boulud and Jean-Georges Vongerichten at prestigious establishments like Daniel, Vong and Mercer Kitchen. In 2008, Elhadji opened Ponty Bistro in Gramercy Park and later brought the resturant to Harlem, where it remains today. He is also the force behind Renaissance Harlem. His latest and largest venture is the PB Brasserie, where he serves as chef and owner, continuing to make a notable impact on the culinary scene.
Q: The dining scene is always evolving. How do you balance staying true to your restaurant's concept while also keeping things fresh and exciting for guests?
A: We'll explore the principles of effective menu design, balancing creativity with guest preferences, and the role of menu psychology in driving decision.
Photo provided by Chef Cisse
Q: Running multiple restaurants is no small feet. What lessons from your past ventures helped shape PB Brasseries into what it is today?
A: Running multiple is not easy but if you have the team and love what you do. Only the sky can limit you.
Q: What's been the most rewarding part of opening PB Brasserie - and what's been the most challenging?
A: The building a concept from scratch, creating a welcoming atmosphere, seeing your vision come to life, and receiving positive customer feedback on your food and service. Many restaurant owners also find it rewarding to build a strong community around their establishment and establish a loyal base that appreciates their unique approach.
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