Meet Our Chef: A Journey of Flavor

Our executive chef cooks from memory before recipe — which is to say, from other people’s kitchens.

Trained across three continents and unwilling to pick a lane, they build menus by collecting stories first and techniques second. The result is food that tastes personal even when it’s precise: a jollof that argues with itself, a dashi that behaves like a memory.

Ask about a dish at the table and you’ll get the history before you get the ingredients. That’s the point.

Words by the Sensational Events editorial table