Babacar Fall: Biography of the Senegalese Chef Who Revolutionized Wood-Fired Cuisine in Spain

Babacar Fall is one of the most highly regarded African chefs in Spanish gastronomy. Born in Dakar, Senegal, he has broken cultural barriers to become the first Senegalese chef to receive a Repsol Guide Sun, one of Spain’s most prestigious culinary awards. This distinction has established him as one of the country’s leading figures in contemporary cuisine.

His story is one of talent, perseverance, and passion for cooking. From his early years in Senegal to leading one of the Canary Islands’ most renowned steakhouses, Babacar Fall has demonstrated that gastronomy can serve as a bridge between cultures.

Who Is Babacar Fall?

Babacar Fall was born in Dakar, Senegal, in 1991. From an early age, he developed a deep passion for cooking—a vocation that was uncommon in his community, where cooking was traditionally considered a woman’s role.

It was his grandmother who truly inspired his love for the kitchen, teaching him the recipes and traditional techniques of Senegalese cuisine. Years later, thanks to relatives living in Tenerife, he had the opportunity to move to the Canary Islands, where he studied hospitality and trained as a professional chef.

His arrival in Spain brought significant cultural challenges. Not only did he have to learn a new language and adapt to a different culture, but he also discovered an entirely new approach to gastronomy, particularly the art of cooking meat.

The Making of a Master of the Grill

After completing his culinary training in Tenerife, Babacar Fall worked in several restaurants across the island, refining his knowledge of Spanish and European cooking techniques.

Although Senegal already has a rich tradition of cooking over fire and charcoal, Spain introduced him to an entirely new world centered around dry-aged beef, premium cuts, and sophisticated grilling techniques.

Over the years, he specialized in using the Basque-style grill, the Josper charcoal oven, and traditional wood-fired ovens, becoming one of Spain’s foremost experts in premium grilled meats.

Char Fuego y Brasas: The Restaurant That Changed His Career

In 2015, Babacar Fall became the Executive Chef of Char Fuego y Brasas, located in La Caleta, Adeje, Tenerife.

What initially seemed like a risky venture—opening a high-end steakhouse in a village best known for its seafood restaurants—ultimately became one of the Canary Islands’ greatest culinary success stories.

Under Babacar Fall’s leadership, Char has developed a unique identity based on four key principles:

• Carefully selected premium national and international meats.
• Mastery of wood-fired and charcoal grilling.
• Modern ageing and resting techniques.
• Outstanding hospitality and dining experience.

Today, the restaurant is regarded as one of Spain’s finest steakhouses and has been included in the prestigious World’s 101 Best Steak Restaurants ranking.

The First Senegalese Chef to Receive a Repsol Sun

In 2024, Babacar Fall achieved the milestone that transformed his career.

He was awarded a Repsol Guide Sun, becoming the first chef born in Senegal to receive this prestigious distinction in Spanish fine dining.

The award recognizes not only the exceptional quality of his cuisine but also the years of dedication he invested in building Char Fuego y Brasas into a restaurant renowned for its commitment to outstanding ingredients, technical excellence, and respect for culinary tradition.

For Babacar Fall, the award also represents a source of pride for Senegal and for the wider African community living in Spain.

His Culinary Philosophy

Babacar Fall views cooking as the perfect balance of technique, patience, and absolute respect for ingredients.

His specialty lies in expertly grilled meats prepared using highly precise methods, including:

• Carefully controlled dry-ageing.
• Bringing the meat to room temperature before cooking.
• Allowing the meat to rest after grilling.
• Using marabú charcoal to achieve distinctive smoky aromas.
• Combining open-fire grilling with Josper oven cooking.

Among his signature dishes are:

• Dry-aged beef rib steak.
• Steak tartare with Canary Islands red mojo sauce.
• Spanish and Japanese Wagyu beef.
• Wood-fired scarlet prawns with beurre blanc.
• Premium picanha.

His cooking combines Spanish techniques with subtle references to his African heritage, adding personality while always allowing the quality of the ingredients to take center stage.

An Ambassador for African Cuisine

Beyond the awards and accolades, Babacar Fall has become one of the leading ambassadors of African gastronomy in Europe.

His story challenges stereotypes about immigration and demonstrates that talent knows no borders.

He believes that what truly matters is not where someone comes from, but the passion they bring to their profession. Through his success, he has helped open doors for other African chefs seeking opportunities in the world of fine dining.

The Dream of Opening a Culinary School in Senegal

Despite the success he has achieved in Spain, Babacar Fall has never forgotten his roots.

One of his greatest ambitions is to establish a culinary school in Senegal where young people can learn professional cooking skills and build careers in the hospitality industry.

The project is inspired by his own childhood experiences. Growing up, he witnessed the social challenges faced by men who wished to pursue cooking as a profession in his home country.

Today, he hopes to give back to Senegal by creating opportunities for future generations through gastronomy.

A Chef with Michelin Star Ambitions

After earning a Repsol Guide Sun, Babacar Fall has set his sights on the next major milestone: a Michelin Star.

His remarkable professional development, the reputation of Char Fuego y Brasas, and the recognition he has earned throughout Spain’s culinary sector have led many industry experts to believe that this goal is well within reach.

In the meantime, he continues to refine every service with the same philosophy that has guided him since the beginning of his career: hard work, humility, and a relentless pursuit of excellence.

The Legacy of Babacar Fall

Babacar Fall represents a new generation of African chefs who are transforming the international culinary landscape.

His career demonstrates that food can be a powerful instrument of cultural integration and that talent, combined with education and dedication, can overcome any barrier.

From Dakar to Tenerife, his story inspires thousands of aspiring chefs who dream of building careers in fine dining.

Today, Babacar Fall is not only one of Spain’s finest grill masters but also a symbol of the growing international recognition of African cuisine.