Accused of sexual harassment and forced to leave the United States just before the France-Senegal match, “Chef Diallo,” the Lions’ cook, has chosen to share his side of the story. In an interview with L’Observateur this Monday, he first discusses the difficulties faced long before this incident, claiming that the national team’s problems began as soon as they arrived on American soil. According to him, the organization of catering and logistics was flawed from the very first days of preparation.
Chef Diallo explains that two months before their departure to the United States, the Senegalese staff was connected with a coordinator responsible for overseeing the logistics of their stay. “Two months before our departure for the United States, we were put in touch with an American of Senegalese descent named Maya Fall, who was supposed to manage all the logistics for Senegal. That’s how it works with FIFA. She managed the Senegal national team and the Ivory Coast team. Everything we did had to go through her. We worked for two months on all the gathering places for the national team regarding accommodation and catering.”
The cook claims that everything had been prepared in advance so that the players would have the necessary conditions upon arrival. However, once settled in Raleigh, North Carolina, the delegation discovered a kitchen far below expected standards. “Our goal was to be in a four-star hotel because we have world-class players. We went to Raleigh, where we were placed in a hotel. To my surprise, there was nothing in the kitchen. The players only eat halal and they trust me. If we present them with a meal that isn’t halal, they won’t eat.”
Faced with this situation, Chef Diallo recounts taking matters into his own hands to avoid any disruption in the Lions’ diet. “I took responsibility by deciding to go to the market myself. I was told, ‘No, the market is far,’ which wasn’t true: it was seven minutes from the hotel. For two days, I didn’t touch the meat they gave me because it wasn’t halal. I only prepared chicken and fish. Since the players have their own diet, I used my own money to buy some supplies to satisfy them.”
According to him, the difficulties continued after the team’s transfer to New Jersey. He claims to have directly confronted Maya Fall, believing that the commitments made before the trip were not respected. “I called Maya Fall and raised my voice. I said I wouldn’t return to the kitchen until I had all the necessary supplies. She had a file that I had sent her even before our arrival in the United States. All the products were supposed to be available for Senegal. Unfortunately, there was nothing. The lady was in collusion with the Americans. She was delivering products that weren’t fresh.”
📌THE COOK OF THE LIONS SPEAKS OUT
• “This accusation of sexual harassment is a smear campaign against me because I was causing trouble”• “The Costa Rican who accuses me, I only saw her for barely thirty minutes before she left the premises. When the American of Senegalese descent…” pic.twitter.com/HRePYswlRn
— KHA. 🇸🇳 (@khadiim5) July 6, 2026
The cook claims he deliberately hid these difficulties from the players to maintain the group’s serenity. However, he reveals that some internationals quickly noticed the problems. “I preferred to keep all this from the players. When we left North Carolina, we went to San Antonio. The players, seeing the situation, asked me to prepare omelets for them. I spoke with Dr. Fédior, who is my direct contact. Fortunately, we only spent one night there because we had to play against Saudi Arabia in a friendly match. We then returned to North Carolina for two days before heading to New Jersey.”
Through this testimony, Chef Diallo paints a picture of a preparation he deems marked by numerous logistical shortcomings. His account is the first part of his interview, before he addresses the sexual harassment accusations that led to his hasty departure from the United States during the 2026 World Cup.
