Chef Modou Jaiteh was born and raised in Banjul, The Gambia and came to the US in 2009 for a college education. He started learning to cook at Buku, an international street food restaurant in Raleigh, North Carolina. Later, he trained under the likes of Carrie Schliefer and Sean McCarthy and G2B and [ONE] Restaurant, respectively.
In 2013, Modou moved to New York City seeking more kitchen experience. There, he worked under Chef Damon Wise at Lafayette and as the Sous Chef to Evan Sloan at The Bounty in Greenpoint, Brooklyn, where he met Cameron.
In the Spring of 2015, Modou moved to the foothills of the Colorado Rockies and settled in the community of Lyons where he was lucky to find a community of farmers, artisans, and people raising livestock with solid, sustainable practices. Volunteering on organic farms, learning about permaculture practices, and working for the The Stone Cup- Lyons' front porch and a zero waste cafe- have inspired Modou to take this next step with Sauvage and creating beautiful, sustainable, local food.
Modou loves flowers and dreams of learning to cook from as many grandmas as he can, all over the world.