Check Out Momodou Saho’s Story

Today we’d like to introduce you to Momodou Saho.

Hi Momodou, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’m Chef Momodou Saho, born and raised in a small town in Gambia, West Africa. My earliest memories are filled with the sights, smells, and sounds of my mother’s cooking. Her kitchen wasn’t just my first experience with food, it was where I learned the value of community, hospitality, and the power of food to bring people together.
My professional journey started when I left Gambia for the UK to pursue formal culinary training at West Herts College. That decision opened the door to fine-dining kitchens, where I mastered European and continental cuisine, learning the precision, artistry, and discipline that define top-tier restaurants. But my path wasn’t linear. After a few years, I returned to Gambia to open my first business, gaining firsthand experience as an entrepreneur before taking another leap: this time to the United States, where I had to restart from scratch. Over the years, I’ve made my way up and led kitchens at high-profile establishments like Fleming’s Prime Steakhouse and BartonG in West Hollywood, serving thousands of guests and honing my craft at the highest level.
Jollof & Wollof Kitchen is the culmination of that journey. We specialize in authentic Wolof and West African cuisine, elevated with the techniques and presentation of fine dining. Our menu is rooted in tradition but reimagined to tell my personal story: the journey from Gambia to the UK to Los Angeles. On top of our daily pick-up/delivery menu, we provide catering, private dining, and curated culinary experiences that do more than feed people, they immerse them in a cultural narrative.
What sets us apart is authenticity without compromise. We don’t dilute our flavors to fit trends; instead, we elevate them while keeping their soul intact. Every dish is a conversation between my heritage and my global experience. Clients come to us because they want something memorable, something that feels both new and deeply familiar. I’m most proud of bringing West African cuisine into spaces where it has historically been underrepresented. What I want the world to know about Jollof & Wollof Kitchen is simple: we are here to celebrate our roots, tell our stories through food, and create experiences that connect people across cultures. Every plate we serve carries my journey, my passion, and my belief that food is one of the most powerful ways to share who we are.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road. My journey has been full of challenges, each stage of my career came with its own set of obstacles. Moving from Gambia to the UK meant adjusting to a completely different culture and pace of life while learning the technical side of the craft in culinary school. I was often the only African chef in the kitchen, and I had to work twice as hard to prove that I belonged there.
When I returned to Gambia to open my first business, I faced the challenges of running something entirely on my own: limited resources, unpredictable markets, and the weight of being responsible for every decision. Then, when I moved to the United States, it was like starting over from zero again, no network, no safety net, just my skills and determination.
Even in the high-profile kitchens I worked in later, there were pressures: long hours, intense competition, and the constant demand to perform at the highest level. But I’ve learned that each challenge was also a lesson about resilience, adaptability, and finding creative solutions under pressure. Those struggles are what shaped me into the chef and entrepreneur I am today. Without them, I wouldn’t have the depth of perspective or the drive to create something truly my own.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
What sets me apart is that I didn’t come into this industry through privilege or convenience, I came through passion, discipline, and relentless drive. I started in a small town in Gambia, where I watched my mother cook with love and grit. That’s where my love for food began, not as a hobby, but as a way of life.
What truly distinguishes me is my ability to bridge worlds, rooting my culinary identity in West African heritage while mastering the precision and artistry of European fine dining. From the UK to the US, I’ve worked in some of the most demanding kitchens, eventually leading operations as an Executive Chef at top-tier restaurants like BartonG and Fleming’s Prime Steakhouse. But even at those heights, I never stopped dreaming about building something that reflected me, my culture, my journey, my voice.
That’s how Jollof & Wollof Kitchen was born. It’s not just a culinary business, it’s a movement to reintroduce and elevate authentic Wolof cuisine on the global stage. I’m proud that we don’t compromise on flavor. Instead, we refine and reimagine classic West African dishes using modern techniques, creating an experience that honors both the past and the present.
What I want the world to know about me and about Jollof & Wollof Kitchen is that we’re here to do more than just serve food; we’re here to tell stories, to preserve culture, and to redefine what African cuisine looks like in the fine dining space. We’re here to show that heritage and innovation can coexist on the same plate.

What were you like growing up?
Growing up in Gambia, I was curious, energetic, and always on the move. I loved being around people, whether it was playing football in the streets with friends, or wandering through the market just to watch the vendors work, or hanging out with friends after school. I was the kind of kid with a large friend group
Personality-wise, I’ve always been a mix of discipline and playfulness. I could focus for hours if I was doing something I cared about, but I also loved making people laugh and bringing people together. In many ways, those traits are still with me: they’re what keep me passionate in the kitchen and connected to the people I cook for today.

Contact Info:

• Website: https://jollofandwollof.com/
• Instagram: https://www.instagram.com/jollof_wollof_kitchen/
• Facebook: https://www.facebook.com/profile.php?id=61578671690753
• Yelp: https://www.yelp.com/biz/lux-creations-catering-los-angeles?utm_campaign=www_business_share_popup&utm_medium=copy_link&utm_source=(direct)
• Other: https://jollofandwollof.square.site/?location_id=LFKVE47201DBT&fulfillment=PICKUP#V7DPRXBBCPL2P5LBEL7ALW5H