Introducing Oumar Diouf, the new chef at Arlo Chicago’s About Last Knife
Heads up, Chicago: There’s a new chef in town, and we couldn’t be more excited to welcome him into the kitchen at Arlo Chicago’s About Last Knife and introduce him to guests, diners, and fellow Chicagoans.
Chef Oumar Diouf was born and raised in Senegal, and he’s a new arrival in Chicago. Along the way, he’s lived in a handful of countries and cities, gathering new adventures, life experience, and culinary inspiration at each stop. Now, helming About Last Knife, he brings those rich, layered experiences to a menu of American classics, adding flavorful, unexpected twists that will surprise and delight his guests. Here, Chef Oumar shares more about his background and what led him to this new chapter of his journey.
Chef, you’ve had an intriguing culinary career so far. What was the first spark of the idea that you wanted to cook professionally?
I didn’t know I would do it professionally until later. Cooking started as a hobby. Then when I was 13, I was just helping my mom and my family in hard times. My dad had just passed away and my mom was struggling a bit, with six of us. She had to work and then our tradition is to cook two meals a day—lunch and dinner—so I stepped up to help.
When I was older, I went to Argentina to play soccer, but when that fell away (due to a sports injury), I needed something to do. I knew how to cook, so I went to culinary school, got a degree, and opened my first restaurant in Argentina.
You started out making empanadas by hand, before opening your own restaurants. You also lived and worked in Brazil for a few years before coming to America. You’ve worked in hotels and catering. You taught cooking and ran your own business in San Francisco. Has all this travel influenced how you cook and which dishes you make?
Yeah, definitely. I’m very observant. Whenever I’m in a place, I try to plan what I do based on the local culture. So, you will see a lot of Latin American techniques, ingredients, spices and so in my cooking.
What else inspires you when you’re coming up with new dishes?
I’m inspired a lot by my family, and the dishes that I grow up with. I try to blend that into everything I do. I also followed some big-name chefs like Anthony Bourdain and used to replicate their techniques and follow their advice. But it’s mostly my background that inspires me and pushes me forward.
What kind of dishes do you love to make the most?
I love to make jollof rice—a traditional red rice dish made with tomato broth. That was the first dish I learned how to make, and over the years I’ve tried to evolve the recipe—don’t tell my mom that though! [laughs]. But yeah, I’ve tried to make it a bit more international. That’s one of the dishes that I was making when I was growing up, because we eat it every day. Today also, if I have a guest, that’s probably what I’m making for them, and it’s now featured on the menu at ALK as well.
What is an example of a classic dish that you’re giving a new twist at About Last Knife?
We have a gnocchi here that’s very classic, but we’re trying to do it a little differently. It’s not new that we use truffle on the gnocchi, but, for example, we’re pan-frying it instead of boiling it in water. We also have a classic chicken parmigiana that we try to put a twist on, playing with the cheese we use—I use smoked Provolone to give it a different flavor. There are other dishes where I might add a blue cheese where you don’t expect it. But mostly we keep it traditional.
Overall, how would you describe the menu and vibe you’re going for at About Last Knife?
I would say American elevated comfort. It’s in the gap between casual and fine dining. We’re in a great location, in the Loop, right on Michigan Avenue. And the restaurant is beautiful–it’s very cozy. Great for a date or just to hang out. Compared to other places to eat in the neighborhood, we’re not fine dining, but we’re not too casual, either. We’re right in that sweet spot.
Where can we find you unwinding when you’re not in the kitchen? Do you still play soccer?
Right now, I’m still exploring. I’m checking out Chicago restaurants, which is keeping me motivated, pushing me to try and create my own Chicago standard. I’m here to build a legacy. Sometimes I compare playing soccer to being a chef: you have to have momentum, to know when to change direction, to get to the goal. And you need a great team around you. You share the ball–you share ideas. I think that’s what’s driving me.
I haven’t played soccer here yet, but I think I’m going to start playing soon–just for fun!
