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Desye Senso has a diverse work experience in the culinary industry. Desye started as a Line Cook at FFBDE in 2009 and served as a Community Manager until 2011. From 2013 to 2015, Desye worked as a Line Cook at BEDALES ENTERPRISES LIMITED. In 2015, they became a Commis Chef at Levi Roots Caribbean Smokehouse. Desye then worked as an Agency Chef de Partie at Berkeley Scott from 2016 to 2017. Desye joined St. Ermin's Hotel - Autograph Collection as a Chef De Partie in 2017, where they worked in various areas such as bar, room dining, and events. Continuing their career, Desye became a Line Cook at The Six Brewing Company Inc. in 2018 and then moved to Fresh Restaurants as a Line Cook later that year. Currently, Desye serves as the Head Chef at Stem & Glory since March 2022, where they previously held the position of Chef De Partie.

Desye Senso's education history includes attending Université Paris 8 from 2004 to 2007, where they studied Communication and Media Studies. They then enrolled at Université Laval from 2007 to 2008, focusing on Public Relations, Advertising, and Applied Communication. In 2012, Desye attended Infrep boulogne for a year, pursuing studies in Cooking and Related Culinary Arts, General.