At the core of Cherif Mbodji’s work in the hospitality industry is an understanding of the importance of human connection—a lesson he’s carried with him from his upbringing in Senegal to being the director of operations and partner at Bludorn and its sister restaurants in Houston.

“I feel deeply connected to what’s happening inside a restaurant,” Mbodji says. “The idea of taking care of people, and what it means to me and why it’s so important is because you’re connecting with people. There is something to be said about the human energy and what truly connecting with other people means, and I bring that back to hospitality. It’s not just a job. It’s a philosophy for me, and I feel very lucky to be able to do that for a living day in and day out.”

Mbodji grew up with nine siblings in Senegal, and didn’t make the trek over to America until he began his studies at Western Michigan University. He found the adjustment difficult: For the first time ever, he was without his familiar family dynamic. So, after completing his freshman year, Mbodji hopped on a bus to New York City in hopes of finding something to keep him busy and put his mind at ease.

As soon as the Greyhound made its Manhattan stop, Mbodji set out on foot, going door-to-door looking for work. It just so happened that the first place he walked into was a restaurant. He was greeted by the general manager, whom he proudly told he was looking for work. When she asked him what he’d like to do, he replied, “I am a fast learner.”

“I remember walking into this restaurant and [seeing] the lighting and the chandelier—there was something about the space, the sound of people talking, the laughter, just everything,” he says.

He was hired as a busboy, and the first dinner service Mbodji worked left a lasting impression on him. The family dynamic and the inviting energy the restaurant exuded put a smile on his face and was exactly what he needed to fill the void in his heart.

All throughout college, as soon as a semester was over, or a break began—even if it was for two weeks—he would hop on the bus and make his way from Kalamazoo to Manhattan to work his job as a busboy. He eventually graduated with a degree in business management and wasted no time leaving Michigan. As soon as his ceremony was over, he was on a one-way Greyhound ride to New York City.

His journey in the restaurant industry was never about being a bartender or a server—Mbodji’s goal was to relish in the moment and learn, which ultimately led him to climbing the ranks. Once he made his way up to server, he grew a deeper understanding of human connection, and was amazed by how just one conversation could change someone’s perception.

What he didn’t realize is that this lesson was actually instilled in him years before he came to America—and it’s one of his favorite sentimental stories to share. While living in Senegal, he and his brother got up every morning and walked two miles to school to make it in time for their classes. Each day for years, they walked past a man sitting on his balcony with a cup of tea and a newspaper, but they never interacted.

One day, after finding out he passed an important test that determined the future of his education, Mbodji ran home. Seeing him sprint in front of his house, the man stopped him and asked if he had passed the nerve-wracking exam. He said yes, and they hugged. Mbodji then went along his way, told his parents, and went to Morocco for a year for school.

The whole time he was away, though, the hug and his neighbor did not leave his mind. He couldn’t shake that connection, and was curious how the man knew to ask about the exam. So, when he returned home after his year abroad, he went to visit him and learned more about his story. The year prior, a student had drowned at a beach Mbodji and his classmates would go to often. He hadn’t known until this moment that the student was actually this man’s son; this is why he knew about the exam and could guess Mbodji’s age. The man told him he was impressed by the passion he exuded each day for attending classes, and his punctuality, too.

From then on, the two stayed in touch. The experience taught him that all of us are connected deeper than we realize, a lesson that has served him well in his career.

During his time in New York City, Mbodji says he was lucky to have worked alongside some very talented chefs in places that varied from casual service to fine dining, including several Michelin-starred restaurants like Bouley, Restaurant Daniel, and Café Boulud.

But everything changed for Mbodji after visiting Houston for the first time in 2018. He was blown away by the city’s diversity and its culinary scene, which was different from what he was used to. He says New York City is cutthroat, a place where motivation is backed by a desire to be the best, whereas in Houston, we foster a sense of camaraderie.

“Houston was not competitive in that way, but is a very welcoming and inviting city,” Mbodji says. “It was really refreshing and exciting to land in a city where I felt we were welcomed with open arms and truly given an opportunity to fit in.”

When Aaron Bludorn, his former colleague at Café Boulud, called in 2019 to tell him about his exciting new venture, Mbodji says the decision to join was a no-brainer. Unfortunately, he moved to Houston during the madness of COVID-19 (not to mention in the middle of a sweltering summer). He and Bludorn realized that the only way to see it through was to actually do it. In his gut, Mbodji knew there would be a light at the end of the tunnel, and boy, was he right.

After getting past the initial hurdles of the pandemic and construction, Mbodji says the biggest challenge was the interviewing process. Because of the mask mandate, everything felt weird and impersonal. But in true Mbodji fashion, he found the good in it, and says it taught him to focus on a person’s energy and aura, and to base judgment off that rather than facial expressions and physicality.

 Bludorn, which serves French-inspired New American cuisine, opened in Fourth Ward in August 2020. Since taking on his role, Mbodji’s responsibilities have grown as the restaurant group has expanded. The seafood-focused Navy Blue opened in Rice Village at the end of 2022. Bar Bludorn, the flagship’s outpost in the Memorial area, followed in March 2024. The team was also tapped to open the upcoming Perseid in Hotel Saint Augustine opposite the Menil Collection campus. Mbodji’s personal approach to service earned Bludorn a James Beard semifinalist nod for Outstanding Hospitality in 2024.

Beyond day-to-day operations, Mbodji says one of the best things about his job is getting to help others who were once just like him move up within the restaurant company. He is also a board member for the Southern Smoke Foundation, an organization that helps restaurant workers during times of need.

 “A formula we have here is to find people who are passionate about doing this, and really, other than providing them with an opportunity to shine, what they do is on them,” Mbodji says. “They have their own desires—that burning flame that drives them—and as they grow, we grow.”