“If you don’t like something, change it. If you can’t change it, change your attitude.” ~ Maya Angelou
A native of West Africa, Bala Tounkara has been a part of the culinary industry for over 16 years. Ironically, in the West African tradition cooking was not a part of the male role; however, Bala’s love of cooking eventually drove him to the kitchen.
Bala began his career as an employee dining room cook at Bally’s Casino in Tunica, Mississippi in 2002, where he learned all aspects of basic culinary skills. While being a part of the food and beverage team at Bally’s, Bala took advantage of the Culinary Apprenticeship Program being offered by top executive Chefs Steve Pairolero and Tammy Hansen. During the program, which lasted six months, Bala was exposed to casual, upscale and fine dining which really sparked his interest.
Because Bala was a standout in the program, he got the opportunity to work at the renowned Horseshoe Tunica Casino & Hotel. During his time at Horseshoe, Bala had the opportunity to work for four years in Nawlins’ with the award-winning Chef Kelly English. Chef Kelly trained and helped him to improve his way of thinking about food.
Additionally, Bala has had the opportunity to work exceptional chefs like Jimmy Gentry and Steve Pairolero. Through persistence and hard work, Bala has risen from being an employee dining room cook, to becoming a banquet chef, Chef De Cuisine in Binion’s Steakhouse and Assistant Executive Chef at Horseshoe Tunica. In May of 2019, Bala opened “Bala’s Bistro” in Memphis, TN. Bala’s Bistro is a family friendly restaurant that features a West African cuisine with some French and American influences. Bala attributes his success to never giving up and setting goals that others may see as impossible.