Michelin 1 Star Chefs - Mutaro Baldé, Akoko
Mutaro Baldé leads the kitchen at Akoko in London’s Fitzrovia, bringing together fine dining precision and the soulful depth of West African cooking.
His arrival marked a seamless continuation of the restaurant’s vision under founder Aji Akokomi - rather than a new beginning - and reflects a growing confidence in the global standing of West African gastronomy.
Early Life and Culinary Foundations
Born in Guinea-Bissau and raised between there and Senegal, Mutaro's earliest memories are rooted in the flavours and techniques of West African home cooking. That formative connection has remained central to his approach, shaping the way he combines fire, spice and texture with classical discipline.
After moving to Europe, he trained under Alain Ducasse at the Plaza Athénée in Paris and went on to work at L’Atelier de Joël Robuchon in London - experiences that refined his technical precision and introduced him to the rigor of haute cuisine.
Professional Journey
His career spans both European and Asian fine dining. He held senior roles at Bibo in Hong Kong before returning to London, where he became Head Chef at the two-Michelin-starred Kitchen Table in Bloomsbury. He later served as
Group Executive Chef at Le Comptoir Group, overseeing multiple high-end concepts.
Leading the Kitchen at Akoko
In 2024, Mutaro succeeded Ayo Adeyemi as Executive Chef at Akoko. His appointment built on a long-standing relationship with Aji Akokomi, who told the Michelin Guide that when Mutaro joined, “his arrival felt less like a new beginning and more like the continuation of a shared story.”
At Akoko, Mutaro balances heritage and refinement, showcasing ingredients such as plantain, jollof rice, and smoked fish through a fine-dining lens.
Culinary Philosophy
Mutaro's food is built on storytelling - a dialogue between African tradition and modern technique. He approaches West African cuisine with the same seriousness applied to classical French or Japanese cookery, without diluting its character. The results are elegant, elemental and emotionally resonant: dishes often kissed by wood-fire, built on bold spice layers, and plated with understated precision.
He also oversees the menu at Akara, Akoko’s sister restaurant in Borough Yards, where his influence extends into a more casual but equally expressive interpretation of the region’s flavours.
Other Michelin Star Chefs
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