House of Bah Foundation at Le Voltaire French Restaurant

Born in Togo, West Africa, Chef Jamil Djibril Bah-Traore descends from a lineage of professional chefs dating back to his great-grandfather Idriss Akpo, who was Chief of the Kotokoli in Lomé. As a child, he learned cooking from his mother Sahadat, continuing a culinary tradition passed down through generations.

After immigrating to the United States, Jamil spent over a decade in corporate America at companies including PayPal and Citibank before pursuing his passion for food. He graduated from Metropolitan Community College’s Institute for Culinary Arts and holds a Master’s in Hospitality and Restaurant Management from the University of Houston. In 2021, he founded House of Bah Foundation (formerly Eat N’ Talk Africa), where he serves as Executive Director, creating programs that elevate African cuisine and provide culturally-affirming culinary training for immigrants and refugees in Omaha, Nebraska.

Born in a small town outside Port-au-Prince, Haiti, Chef Wilson moved to New York City at a young age. His culinary journey began at 18 as a dishwasher at a Soul Food restaurant, where his talent led to a cooking promotion after just three months. He later honed his skills at a Fusion French restaurant before establishing his own catering company.

In March 2010, after maintaining a three-year long-distance relationship with his now-wife Tonya, Chef Wilson relocated to Omaha. Following a month-long stage at V. Mertz, he accepted a sous chef position at Le Voltaire French Restaurant, advancing to Executive Chef after three and a half years.