Modou Jaiteh, a Gambian-born chef who moved to the U.S. in 2009, has built a culinary career fueled by a deep longing for the flavors of home. Over the years, he’s honed his craft in kitchens from Raleigh/Durham to New York, Boulder and New Orleans, each stop deepening his appreciation for food’s power to connect.

In Boulder, he opened Jacaranda, a restaurant celebrating the West African influence on American cuisine. Now, as executive sous chef at Farm in Bluffton, Jaiteh endeavors to connect the flavors and stories of the Low Country to West Africa and beyond.