What inspired you to become a chef?
My journey into the culinary world started with a simple yet profound love for food. Growing up, I was always fascinated by the flavors, textures, and colors that could come together to create a single dish. But more than just the end product, I was drawn to the creativity that cooking allowed. Food isn’t merely sustenance—it’s an art form, a way to tell stories, evoke memories, and create connections. For me, the kitchen became a canvas where I could experiment with flavors, textures, and ingredients, transforming them into something meaningful. The satisfaction of seeing someone enjoy a dish I prepared, or watching a smile form as they savor a flavor combination, is indescribable. That love for food, paired with a desire to create and innovate, naturally led me to pursue a career as a chef. Every dish I prepare is a reflection of my passion, and it continues to inspire me to grow, learn, and push the boundaries of my culinary creativity.
How would you describe your cooking style in three words?
If I had to sum up my cooking style in three words, they would be clean, quick, and tasty. “Clean” refers to my approach to ingredients and preparation—I like flavors to be distinct and pure, without unnecessary clutter. Each ingredient has a purpose, and I focus on highlighting its natural qualities. “Quick” reflects my efficiency in the kitchen. I understand the value of time, both in professional settings and for home cooks, so I strive to create dishes that are manageable without compromising flavor. Finally, “tasty” is the ultimate goal of everything I do. No matter how simple or complex a dish is, it must satisfy the palate and leave a lasting impression. These three words guide every decision I make in the kitchen, from ingredient selection to plating.
What’s your favorite dish to prepare—and why?
Egusi soup is by far my favorite dish to prepare. Beyond its delicious taste, it holds practical appeal—it’s relatively quick to prepare, yet the flavors are rich and complex. What I love most about Egusi soup is that it strikes the perfect balance between comfort and sophistication. It’s a dish that brings people together, whether it’s a family gathering or a special occasion. Preparing Egusi allows me to experiment with different proteins, vegetables, and seasonings, making each version slightly unique. There’s also something deeply satisfying about pairing it with pounded yam—a staple that’s both comforting and versatile. This dish embodies everything I love about cooking: creativity, efficiency, flavor, and the ability to connect with people through food.
Sweet tooth or savory cravings?
I naturally gravitate towards savory cravings. While I appreciate the artistry of desserts, my true passion lies in the layers of flavor, aroma, and texture that savory dishes offer. Savory cooking allows me to experiment with spices, herbs, and proteins, creating dishes that excite the palate and leave a memorable impression. It’s in the rich, hearty flavors of a well-seasoned soup or a perfectly spiced stew where I find the most joy in cooking.
Who’s your dream guest you’d love to cook for—and what would you serve?
If I could cook for anyone, it would be Hilda Baci, a chef whose skill and creativity I deeply admire. Hosting her would be an incredible honor, and I’d want to create a menu that reflects my culinary journey while celebrating bold flavors. I’d start with a goat meat pepper soup—a fragrant and warming appetizer that prepares the palate. For the main course, I’d serve my signature Egusi soup paired with pounded yam, balancing rich flavors with a comforting, familiar accompaniment. To conclude the meal, I’d present a homemade carrot cake, bringing a touch of sweetness to round out the experience. Each dish would be chosen not just for flavor, but to tell a story, evoke comfort, and highlight my style as a chef. Cooking for someone like Hilda would be a dream come true, a chance to share my passion with someone who truly understands and appreciates the artistry behind it.
Spicy or mild?
Spicy, always. I love dishes with bold, exciting flavors that awaken the senses and leave a lasting impression. Spice is not just heat—it’s depth, complexity, and excitement. When used thoughtfully, it enhances other flavors, balances richness, and creates a dynamic eating experience.
Solo in the kitchen or team synergy?
While I can thrive working alone, I truly enjoy team synergy in the kitchen. Collaborating with others brings energy, creativity, and inspiration that cannot be replicated in solitude. A strong team allows for the exchange of ideas, skill-sharing, and mutual motivation, resulting in dishes that are greater than the sum of their parts. Cooking is both art and craft, and the synergy of a team elevates both aspects.
If you weren’t a chef, what would you be doing?
If I weren’t a chef, I would likely be teaching. Sharing knowledge, guiding others, and inspiring growth has always been fulfilling for me. In many ways, teaching and cooking are similar—they require creativity, communication, patience, and the ability to inspire others. Both allow me to connect with people and make an impact in a meaningful way.
What’s the most underrated ingredient in your opinion?
Salt. It may seem basic, but salt is a transformative ingredient. It enhances flavors, balances dishes, and brings out the best in every ingredient. Too often, it’s overlooked, yet its proper use can elevate a dish from good to exceptional.
What's a food trend you secretly love (or hate)?
Fried rice is a food trend I secretly love. Though simple, it allows for endless creativity—from the choice of proteins to the vegetables, spices, and sauces. It’s a dish that remains relevant, versatile, and deeply comforting, proving that sometimes the classics are timeless.
