House of Bah Foundation at Le Voltaire French Restaurant
- When
- June 1, 2025
- Where
-
Le Voltaire French Restaurant
569 N 155th Plaza
Omaha, NE
Help us celebrate Jacques Pépin’s remarkable legacy and 90th birthday with not one, but two special events at Le Voltaire French Restaurant!
Savor the best of both worlds at Le Voltaire as chefs Djamil Bah-Traore, Wilson Calixte, Cedric Fichepain, Cosmos Artowi and Meya Hill present extraordinary brunch and dinner celebrations honoring chef Jacques Pépin this June! Enjoy elegant European classics at a private brunch service in the morning, and experience a vibrant Afro-French fusion cuisine while supporting House of Bah Foundation for dinner.
Alongside House of Bah Foundation’s Chef Djibril Djamil Bah-Traore, these chefs are committed to inspiring people to explore, honor, and uplift their culinary heritages through experiential learning, including by providing House of Bah Foundation’s students with paid, culturally-affirming jobs. We can’t wait to share how Jacques Pépin Foundation’s recent grant to House of Bah Foundation has transformed lives in our community!
Highlights
- Brunch and High Tea Service: Join us from 10AM on Sunday, June 1 for an elegant morning of European classics curated by chefs Djibril Djamil Bah-Traore, Cedric Fichepain and Wilson Calixte
- Special Dinner Service: Enjoy a special evening service, complete with a unique pre-fixe menu featuring Afro-French fusion cuisine and new interpretations of classic Jacques Pépin recipes!
- Celebrate with us at Nebraska’s exclusive JPF event!
- Experience thoughtfully crafted pre-fixe designed menus by Chef Djamil Bah-Traore, founder of House of Bah Foundation, a JPF grantee, and guest chefs Cedric Fichepain (La Petit Paris) and Wilson Calixte (Le Voltaire)
- Specially selected wine pairings available at both dining experiences
- Complimentary welcome drink (mimosa for brunch, champagne for dinner)
- Enjoy the old world ambiance of Le Voltaire, one of Omaha’s authentic and respected French restaurants
- Limited seating available. Reservations are required for each event by May 28.
- Tax, gratuity and drinks are extra.
Details
- A portion of all ticket sales will be donated to House of Bah Foundation, a JPF grantee
- Thanks to the generosity of the participating event host, a portion of the evening's proceeds will be donated to the Jacques Pépin Foundation to support our mission of expanding access to culinary education. We deeply appreciate your generous support.
- Jacques Pépin proudly supports our 90/90 Celebrations. While he can't be present at all of them, we invite you to check our website for details on the events where he will joining in celebration.
- For more information, contact House of Bah Foundation at Le Voltaire French Restaurant
Event Hosts
Djibril Djamil Bah-Traore
Executive director, House of Bah Foundation
Born in Togo, West Africa, Chef Jamil Djibril Bah-Traore descends from a lineage of professional chefs dating back to his great-grandfather Idriss Akpo, who was Chief of the Kotokoli in Lomé. As a child, he learned cooking from his mother Sahadat, continuing a culinary tradition passed down through generations.
After immigrating to the United States, Jamil spent over a decade in corporate America at companies including PayPal and Citibank before pursuing his passion for food. He graduated from Metropolitan Community College’s Institute for Culinary Arts and holds a Master’s in Hospitality and Restaurant Management from the University of Houston. In 2021, he founded House of Bah Foundation (formerly Eat N’ Talk Africa), where he serves as Executive Director, creating programs that elevate African cuisine and provide culturally-affirming culinary training for immigrants and refugees in Omaha, Nebraska.
Wilson Calixte
Executive chef, Le Voltaire French Restaurant
Born in a small town outside Port-au-Prince, Haiti, Chef Wilson moved to New York City at a young age. His culinary journey began at 18 as a dishwasher at a Soul Food restaurant, where his talent led to a cooking promotion after just three months. He later honed his skills at a Fusion French restaurant before establishing his own catering company.
In March 2010, after maintaining a three-year long-distance relationship with his now-wife Tonya, Chef Wilson relocated to Omaha. Following a month-long stage at V. Mertz, he accepted a sous chef position at Le Voltaire French Restaurant, advancing to Executive Chef after three and a half years.
Guest Chefs
Cosmos Artowi
Director, Food Services at Parsons House, owner Kingdom Consulting and Catering Services
Born and raised in Ghana, Cosmos Awortwi grew up developing the skills that would shape his future in the culinary world. His educational journey took him from the University of Ghana, where he earned a BFA in Theater Arts, before continuing to earn a degree in Culinary Science from Metropolitan Community College’s Institute of Culinary Arts in Omaha, NE.
With over 25 years of industry experience, Cosmos currently serves as Director of Food Services at Parsons House. Alongside his wife Tiffany, Cosmos owns Kingdom Consulting and Catering Services, which reflect his commitment to exceptional dining experiences and culinary innovation. Throughout his career, Cosmos has maintained a dedication to excellence that inspires those around him, blending creativity from his theater background with precision in his culinary approach.
Cedric Fichepain
Co-owner, High Tea Omaha and chef instructor, the Institute of Culinary Arts at Metro College
French chef Cedric Fichepain, CEC, opened Le Voltaire French Restaurant in 2001, marking the start of a lifelong journey in culinary arts and hospitality. For more than two decades, his Omaha restaurant has flourished, known for its classic French cuisine and the largest French wine selection in Nebraska. He owns a wholesale bakery, Le Petit French Bakery, and co-owns High Tea Omaha with Lisa Ehlers.
Meya Hill
Chef and instructor
Born and raised in Omaha, Nebraska, Meya Hill was immersed in the rich culinary traditions of their family, where food was the centerpiece of every celebration. This upbringing sparked a lifelong passion for cooking and instilled a deep appreciation for the power of food to unite people. After earning an associate’s degree from Escoffier Culinary Arts in 2021, Hill refined their skills as a chef and began teaching culinary arts for a non-profit organization.
Over the past five years, Hill has participated in food competitions and cooking shows, while also sharing their expertise with the community—empowering others to thrive in the culinary world. Their cooking philosophy blends traditional techniques with modern creativity, using food as a form of storytelling and a tool for building community.
Currently, Hill is pursuing an entrepreneurial venture, Savor the Momentz, which focuses on Southern cuisine and cross-cultural cooking. Through this initiative and collaborations with the House of Bah Foundation, Hill continues to innovate while remaining dedicated to teaching and serving the community through meaningful culinary experiences.