Cooking for Icons, Cooking for Home

I have served dishes to some of the most influential people in the world. Private dinners for global icons, tables surrounded by actors, musicians, world-changers—the kind of clientele many chefs dream of. Yet, I have never cooked for status; I always cook for home!

There’s something sacred about feeding people. The way their shoulders relax after that first bite, the pause as flavours settle on the tongue, the quiet or as I often call it ‘the golden silence’ that softens the room when folks are indulging. Whether it’s for a billionaire in a London mansion or an aunty in Freetown; making jollof over an open flame on fire stone, food has the same power. It levels us. It speaks in a language we all understand.

For years now, I’ve traveled happily, bringing my craft to the world—Nigeria, Morocco, South Africa, Serbia, Los Angeles, London. I soaked in every experience, every new flavour profile, every whispered kitchen secret from elders who had been cooking long before I even existed. But at some point, I felt the shift. I had reached a place where I had done everything I had set out to do, yet I knew there was more. Not in the nods, not in the names on my client list, but in the experiences I had yet to create.

I want guests to feel the energy of a West African market, the warmth of a well-balanced Suya rub. The future is about experience, immersion, and depth. Guests will always come, but my purpose is much bigger than just that. My purpose is to feed people in a way that makes them remember home, no matter where that is.