Mory SACKO

Chef : 1 restaurant

Presentation

A popular young star of French gastronomy, Mory Sacko grew up in Seine-et-Marne, the sixth of his siblings. His parents, from Mali, instilled in him a taste for hard work and effort, respect and humility. As a teenager, he developed a passion for manga culture and discovered the world of cooking on TV.

At just 14, he began working in the hotel industry, fascinated by palaces. He passed a BEP in 2009, then a bac pro in "cuisine and culinary arts" in 2011. He first joined L'Hôtel du Collectionneur as a commis, then, in 2012, Le Royal Monceau, alongside Nobu Matsuhisa. He then worked with Christophe Moret at Shangri-La and, from August 2015, with Thierry Marx at Mandarin Oriental, where he ended up sous chef.

At the end of 2019, Mory Sacko took part in the 11th season of "Top Chef". He finishes 6th out of the 15 candidates competing. In 2020, he decides to go his own way and, with the help of the Gault&Millau Jeunes Talents Endowment, opens his restaurant in the 14th arrondissement of Paris. Named MoSuke (a fusion of his first name Mory and that of Yasuke, an African slave who became the first foreign samurai), it has never been empty. Gault&Millau immediately awarded him 2 toques. This young chef's inspirations come from his African origins and Japan... where he has never yet set foot.

F. H.