head shot_web.jpg

2019 PANELIST

SELASSIE MIDUNU
CHEF

MIDUNU
ACCRA, GHANA

 

After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. She is a founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal. Atadika brought her innovative approach to African cuisine back home in 2014. Her food enterprise is Midunu, a nomadic and private dining enterprise in Accra which embodies ‘New African Cuisine’.

Midunu is a culinary lifestyle company that celebrates Africa's cultural and culinary heritage. Its goal is to create experiences where culture, community and cuisine intersect. Midunu employs local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table. With an eye towards biodiversity and sustainability, it curates white-linen nomadic events, private dining, retail and lifestyle products, and a bespoke event space. Midunu’s Nomadic Dinners have attracted attention with diners from five continents.

A favored part of the Midunu dining experience is its final course- their delectable handcrafted chocolate truffles.

Chef Selassie Atadika has been sought for her thought leadership by CNN African Voices, The Financial Times, The Danish Broadcasting Corporation (DR), OmVärlden, as well as mentioned in Vogue, National Geographic’s The Plate, Entrepreneur Magazine, and Ebony. Her cuisine has been featured at a State Dinner and the prestigious James Beard Foundation in the US. She holds a Master’s degree in International Affairs from Columbia University’s School of International and Public Affairs and a Bachelor’s Degree in Geography modified with Environmental Studies from Dartmouth College.

Follow
@MIDUNU @MIDUNUGHANA