Meet The Chef

During my time at the University of Sheffield, I served as the President of the African Caribbean Society (ACS) which allowed me to engage with a diverse community and also sparked my entrepreneurial spirit. I organized various events, including parties, brunches, and concerts. This experience ignited my passion for becoming a professional chef.

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Following the completion of my master's degree, I returned to Nigeria to continue to pursue my dream of becoming a fine dining chef, which began by cooking at fairs and events,

Inspired by my culinary experiences, I decided to establish a café, Phurah Book Café, combining a bookshop with a café. 

This success motivated me to further pursue my dream at culinary school, Le Cordon Bleu in London. Attending Le Cordon Bleu was a transformative experience that opened doors to incredible opportunities. I completed an internship at a family-owned, 2-Michelin-starred restaurant in Belgium, which taught me the fundamental importance of using fresh, high-quality produce in creating exceptional dishes. 

My culinary journey then took me to the United States, where I spent two years working at a ski resort in Aspen, Colorado. This experience exposed me to diverse aspects of the food industry, from casual dining and pizza kitchens to hotels and fine dining establishments. 

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I returned to Nigeria to participate in a competition called "The Kitchen" which caught the attention of Akoko, a forward-thinking Nigerian restaurant in London, where I worked as a Chef de Partie. Later, I joined Robuchon, working in the cold section for four months, before moving on to HIDE, a 1-Michelin-starred restaurant in Green Park, as a breakfast chef.

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My ultimate goal is to establish my Michelin-starred restaurant soon.