It’s hard to miss the phenomenon that has marked the spirits of this culinary season 2020 – 2021, between a remarked passage on Top Chef, the opening of his own restaurant last September and a first star in the Michelin Guide. Nothing can stop this cooking enthusiast who arrived in the hotel industry at only 14 years old, guided by his fascination with palaces, an alliance of magic and high standards.
In 2012, it was the revelation with chef Hans Zahner at the Royal Monceau. At 19, he will then soak up the art of his mentor and clerk, he becomes demi-chef de partie, before briefly joining the Shangri-La in 2015, to arrive at the Mandarin Oriental the same year he will make its weapons during four years under the wing of Thierry Marx. The idea of Japan then emerges, the beginnings of what will determine his most personal project: his first restaurant MoSuke, contraction of his first name and of Yasuke, the first and only African samurai of Japan, as a tribute to this first trip made. from one continent to another.
For this French chef of Malian origin, it was important to create a place in line with the cultures that animate it to give life to his definition of cuisine: plural, delicate, creative, at the crossroads of influences and territories that are his. By working around a triptych: product – seasoning – technique.
With the highest sympathy capital in the polls, Mory Sacko was distinguished in January 2021 by the Michelin Guide with one star and the Young Chef Award 2021. Rewards saluting the creativity of this young chef with daring cuisine, on Sunday September 19 at Taste of Paris.