Page 50 - South Mississippi Living - November, 2018

DINING Mso Diallo Chef MEET OUR
story and photo courtesy of
Mississippi Coast Restaurant & Beverage Association
Executive Chef Mso Diallo has worked for Morton’s The Steakhouse 19 years. A native
of the Ivory Coast, West Africa, he began
his career in the culinary arts in New York, starting out as a pastry chef. He later moved to Virginia and transferred from Morton’s The Steakhouse in Richmond to the Biloxi location in 2014.
Before graduating from a restaurant and hotel management school in New York, Diallo was inspired by visits and conversations with a friend who worked as a sous chef. Learning more about the culinary arts and how the profession had changed his friend’s life, Diallo followed in his friend’s footsteps.
“My favorite part of being a chef is being able to do what I love and have a passion
for,” he said. “And most important to me is the gracious feedback and gratitude I have received from our customers and my boss.” Diallo’s favorite dish to prepare is a succulent pan-seared sea bass served with a tropical salsa. His favorite dish to eat is lamb stew with beans and olive served with couscous. “In a word, for those wanting
to pursue a career as a chef or in the food industry, my advice is to be patient and consistent,” he said. “Be willing to work in high pressure circumstances, especially with other very experienced chefs.”
Morton’s The Steakhouse is located inside Golden Nugget Biloxi Hotel & Casino, 151 Beach Blvd., Biloxi.
Chef: Mso Diallo
50 SOUTH MISSISSIPPI Living • November 2018
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