Meet Momodou Saho | Executive Chef & Co-Founder of Jollof & Wollof Kitchen

We had the good fortune of connecting with Momodou Saho and we’ve shared our conversation below.

Hi Momodou, can you walk us through the thought-process of starting your business?
Starting Jollof & Wollof Kitchen wasn’t just about entrepreneurship, it was about returning to my roots. After decades in fine-dining restaurants across the UK and US, I reached a point in my career where I wanted to create something more personal. I’ve spent years mastering European and Western cuisine, leading high-profile kitchens, and creating luxurious dining experiences. But the flavors I grew up with were calling me back.
There’s a memory I often go back to. I was still a boy in Gambia, watching my mother make these vibrant, aromatic dishes. I didn’t realize it at the time, but that was my first culinary classroom. Jollof & Wollof Kitchen is my way of honoring that beginning, blending West African flavors with the skills I gained working in fine dining. It’s a full-circle moment, and one I’m deeply proud of.

Alright, so let’s move onto what keeps you busy professionally?
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.
Getting here wasn’t easy. I faced enormous challenges, from moving to unfamiliar countries to learning to navigate different cultures and systems, and constantly having to prove myself in elite culinary spaces that rarely reflect where I come from. There were language barriers, financial struggles, and moments where I felt like giving up. But I didn’t. I stayed committed to the craft. I worked harder, listened more, and kept evolving.
The most important lesson I’ve learned is this: your background is not a limitation, it’s your superpower. What makes you different is what gives you flavor, literally and figuratively. I’ve also learned that the key to success isn’t just skill, it’s consistency, resilience, and the courage to bet on yourself even when no one else will.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
If my best friend was visiting Los Angeles, I’d make sure their trip was more than just sightseeing, it would be a journey through the flavors, stories, and energy that make this city (and my life here) so special. L.A. has this incredible way of blending cultures, and I’d want them to experience that firsthand, with a little West African soul in every stop we make.
We’d start with something light, maybe a walk on the Santa Monica pier and an afternoon in Venice to soak in the sunshine and creativity. I’d cook for them that first night, some grilled lamb dibi and spicy jollof rice. Over the next few days, I’d take them on a tour of the city’s food scene.. A behind-the-scenes visit to Jollof & Wollof Kitchen, where I’d give them a hands-on taste of what we do: honoring our Wolof roots while bringing fine-dining precision to every plate. It’s a story of legacy and innovation, and I want them to feel it with every bite.
Outside of food, I’d immerse them in the rhythm of the city: live jazz in Leimert Park, rooftop cocktails with views of the Hollywood Hills, a hike up Runyon Canyon at sunrise. We’d take a day trip to Malibu for the ocean breeze. On their last day, we’d close the trip with brunch at my spot, surrounded by good food and better people.

Shoutout is all about shouting out others who you feel deserve additional recognition and exposure. Who would you like to shoutout?
I thank all those who have participated in my journey, in one way or another. Special thanks go to my family, especially my wife. She stood by me throughout the years, the ups and the downs. I would also like to credit my friend who believed in my vision, and helped me co-found Jollof & Wollof Kitchen

Website: https://jollofandwollof.square.site

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