Meet Linda Adria Sebisaho - Chef and Founder of Linda A Cooks in New York City

Updated: Feb 1

Keeping African culinary traditions alive by celebrating togetherness while offering sustainable and open-minded cross-cultural culinary experiences to raise awareness for change.



Photo: Courtesy of Linda A. Sebisaho



Besides being talented, committed, and passionate, Linda is also a kind of superwoman. She partakes in one of her passions from Monday to Friday by caring for young children in the day care she opened in Harlem, before putting on her kitchen apron on weekends to blossom again in her second passion job: being a Chef. Originally from the Democratic Republic of Congo, she moved to New York in 2008 where she was able to express her passion for cooking while keeping the African culinary traditions alive. Through a series of dining experiences at the chef’s house, catering services, and cooking classes, she shares her knowledge and values around the traditional Congolese inspired flavors. She shows her commitment to a sustainable gastronomy, by not only sourcing locally and sublimating seasonal products, but also by contributing to the evolution of people’s mindsets and preconceived ideas. Education is a very important part of what she does, and every day she attaches great importance to transmitting values to the children she takes care of, as well as to the clients and guests she serves, and finally to the students that she teaches.


Welcome Linda to Chefs for Impact!



By Linda Adria Sebisaho as told to Chefs for Impact


What brought you to be a Chef in New York?


“I was born and raised in the Democratic Republic of Congo. My family moved to Belgium first, then one of my uncles and I moved to the United States when I was fifteen. There is a difference between leaving Congo because of the war and entering a country with a refugee status. We were lucky as we have had the ability to pay our way here.

I didn’t necessarily start off as being interested in food in the way that I am now, because where I’m from food isn’t a career. It’s just something you socialize with and that you share with people, but you don’t necessarily make money from it.

I’ve always loved kids and teaching so I was a middle school teacher for a while. Then, eventually, I opened a daycare in New York. Part of my journey as an immigrant was to start cooking because it felt like a part of home. When I decided to pursue the art of food, it was because I wanted to share that part of who I am with others