About Ondza Essey
Chef Jason Ngolley
An African-based culinary ecosystem, done through private dining and workshops.
Ondza Essey derives its name from the Téké language, a traditional language spoken in the Anziku Kingdom, part of the old Kongo, and today Congo. "Ondza" translates to "eat well" or "good food" in Téké. This linguistic choice reflects Chef Jason Ngolley's deep connection to his roots and historical background.
Established in 2022, Ondza Essey is dedicated to showcasing both Congolese and broader African cuisine, introducing customers to the rich and diverse flavors of African gastronomy while incorporating selected influences from Japanese and French culinary traditions.
At Ondza Essey, Chef Jason takes pride in culinary excellence, cultural authenticity, and customer satisfaction. He strives to create unforgettable culinary journeys that celebrate the richness of African culinary heritage through various services.
Ondza Essey was founded by Chef Jason Ngolley, also known as ntsihan and yakomeka on social media platforms.
Chef Jason's Culinary Journey
Chef Jason Ngolley, based in Lyon, France, brings his passion for African cuisine to every dish he creates. With a background deeply rooted in Congolese culinary traditions and formal training from the prestigious Paul Bocuse Institute, where he earned both his Bachelor's and Master's degrees, he has developed a unique approach that honors traditional techniques while embracing contemporary presentation and flavors.
His culinary philosophy centers around showcasing the rich diversity of African ingredients and cooking methods, while thoughtfully incorporating influences from Japanese and French cuisines. This fusion approach creates a distinctive culinary experience that is both authentic and innovative.
Follow Chef Jason's culinary adventures on Instagram at @ntsihan (personal), @yakomeka, and @ondzaessey (business).
Culinary Expertise & Education
Education
Chef Jason is a proud graduate of the prestigious Paul Bocuse Institute in Lyon, France, where he earned both his Bachelor's and Master's degrees. During his time at the institute, he honed his technical skills and developed a deep understanding of French culinary traditions while maintaining his connection to African gastronomy.
Culinary Influences
His cooking style draws from three main influences:
- Congolese: The foundation of his culinary identity, featuring rich stews, complex spice blends, and traditional techniques
- Japanese: Precision, presentation, and respect for ingredients
- French: Classical techniques, refined flavors, and culinary tradition
Pastry Specialization
Beyond his expertise in savory dishes, Chef Jason is recognized for his exceptional pastry skills. He combines classical French pastry techniques with African flavors and ingredients to create unique desserts that complete the dining experience at Ondza Essey.
Chef Jason's pastry creations include elegant tarts, delicate cream puffs, and innovative desserts that blend traditional techniques with unique flavor combinations. His signature pastries often feature seasonal fruits, matcha, and other carefully selected ingredients that reflect his multicultural influences.
Culinary Breadth
Beyond pastry, Chef Jason excels in a wide range of culinary disciplines. His expertise extends to artisanal bread making, charcuterie preparation, and sophisticated meat dishes like perfectly seared duck breast. He has a particular talent for combining traditional techniques with innovative presentations, creating dishes that honor both his African heritage and his classical French training.
Artistic Presentation
Chef Jason approaches food as both nourishment and art. His plating style combines technical precision with artistic flair, often using decorative blue and white plates as a canvas. He has a particular talent for creating cohesive multi-dish presentations that tell a culinary story. His appreciation for ingredients extends to their visual qualities, as seen in his artistic food photography that highlights the beauty of even simple ingredients like garlic or fresh herbs.
Professional Kitchen Excellence
Chef Jason's training at the prestigious Paul Bocuse Institute is evident in his professional kitchen work. His ability to maintain consistency across multiple identical plates demonstrates his mastery of high-volume fine dining techniques. Whether working with delicate fish preparations, complex meat dishes, or intricate desserts, he brings the same level of precision and attention to detail to every service. This professional discipline forms the foundation of all his culinary endeavors, from private dining experiences to teaching masterclasses.