Portraits of the chefs

Breton by birth and at heart, Anthony Jéhanno naturally has a taste for travel and adventure. After an apprenticeship in Sainte-Anne-d’Auray in Morbihan, he took on positions across Europe and the Atlantic. From London to New York, passing through Boston, and not forgetting Paris, Anthony perfected his technique in the world's greatest capitals within renowned establishments, including the Ducasse Group.

A passionate advocate for seasonal produce, a nature lover, and a perfectionist, he gradually forged his culinary identity, which he began to express in his own establishment starting in 2010. Named Terre Mer, located in Auray, it was quickly awarded a Michelin star.

True to his adventurous spirit and natural curiosity, Anthony has now left Brittany for Senegal. In the land of Teranga and alongside the Rahal family, Anthony has found authentic values of sharing and conviviality that resonate with his instinctive cooking. His cuisine is also committed, with the quest to elevate the essential: the product.

Mamadou has a strong work ethic and a deep passion for cooking. Over the years, this son of farmers, who graduated with a culinary degree, has worked his way through all the positions within the Rahal family establishments before joining the Terrou-Bi brigade, where he established himself as Sous-Chef. His encounter with Jean Caumont further advanced his skills, leading him inevitably to the position of Executive Sous-Chef.

Today, Mamadou can freely express his creativity, first in his notebook that he never leaves, and then in the kitchen. He remains a responsible Chef, mindful of the environment and a proponent of sustainable cuisine. At Terrou-Bi, he has found a team spirit driven by sincerity, which suits him perfectly.

Native of the Basque Country, Jean Caumont has upheld the values ​​of sharing, conviviality, and sincerity. After honing his skills in establishments across the region, from Biarritz to Saint-Jean-de-Luz and Gourette, Jean moved to Paris to further his training. Returning to his childhood homeland, the chef took charge of various establishments, imparting his expertise and passion for flavors.

At the age of twenty-five, a new chapter unfolds beyond the Pyrenees, in Dakar with Kamil Rahal, his former apprentice at Kaïku in Saint-Jean-de-Luz. Between the two men, there is the same dynamism and desire to progress. Jean thus joins the large Rahal family and Terrou-Bi, where he first leads the kitchen at La Terrasse and then oversees the entire dining offering. His experience enables him to manage kitchen operations and supplier selection, with a focus on showcasing Terrou-Bi as a great ambassador of its region.

Abdou Lo grew up in a family of chefs, where each shared a deep passion for cooking. Following in his elder brother's footsteps, he joined Terrou-Bi in 1998 and quickly became part of the pastry team. Abdou continued to progress, accumulating valuable experience. After 14 years at a local establishment, his career took an international turn when he became the pastry chef for the presidential family in Congo, before relocating to Togo. Today, he returns to where it all began—a natural homecoming for him, rich with new opportunities.

For the Chef, taste is paramount. His guiding principle is always less sugar to enhance authentic flavors. He continually seeks the perfect balance with light and subtle creations. Sharing is also central to his art, showcasing the culinary treasures of Senegal.

Initiated into the art of baking from a young age by his father, Ibrahima Dia left his hometown of Thiaroye-sur-Mer for Dakar, where he learned the trade and worked as a baker. All these years of apprenticeship and workshop training confirmed Ibrahima's emerging talent, fueled by his passion for flour and its transformation process. He delved into its secrets, honed his skills, enriched his knowledge, and continuously developed his creativity.

His path first crossed with Terrou-Bi in 2017. Dynamic and curious, he then decided to further his career in Seychelles and Niger, working alongside French bakers, before returning to his homeland. Since 2021, Ibrahima has been the Viennese head baker at Terrou-Bi. He approaches his role with enthusiasm and professionalism, delighting all bread enthusiasts with his creations.