Berber Street Food | RATIONAL

Chef Diana Tandia’s culinary story begins in Northwest Africa, in Mauritania, and flows through some of New York City’s most celebrated kitchens. She arrived in the United States to pursue a college degree, found work as a waitress at the legendary French restaurant Daniel and fell in love with the restaurant business. That pivot set the course for her career.

She spent time training under legendary chefs, and then traveled through Asia, studying regional cuisines with the same rigor she had applied to French technique. When she returned, her mission crystallized: to give her home continent its proper place on the culinary map.

She opened her own restaurant in New York City’s West Village, a Pan-African concept rooted in the full diversity of the continent’s cuisines, elevated through a fine dining lens and grounded in seasonal, farm-to-table sourcing. When that chapter closed, the demand for her cooking didn’t. It shifted to a new format: corporate catering. Berber Street Food was born.
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