I am a professional chef, recipe developer, and food stylist based in Brooklyn. I grew up in Lagos, Nigeria and moved to the United States for college.
My approach to food is based on a curiosity about the origin of dishes, how to combine ingredients in new ways, and the cultural connections we make through food.
I’ve explored these concepts in several facets of the culinary world, from restaurant kitchens to the testing lab to my own dinner table. I have experience working in kitchens across the country, including Momofuku Milk Bar in Manhattan. I’ve developed and tested hundreds of recipes for the James Beard Foundation, Bon Appétit, Saveur, and Maple.
I’ve styled food for the New York Times, Food52, Munchies and have contributed recipes to publications including The Saveur new classics cookbook, and The La Cocina Cookbook. I created and run a regular dinner series out of my kitchen in Brooklyn called “My Immigrant Food is…”
The foundation for my interest in food was laid before I was born. Coming together around food is incredibly important in my family—it’s how we connect with one another. Recipes are rarely written down at home, so I am accustomed to watching and learning, soaking in the movements, smells, and methods of the kitchen.
Four Salt Spoons is a recipe development lab based in Brooklyn. It is a combination of all my interests: the science of cooking, the creativity and development of recipes, and collaboration with others.
My approach to food is informed and inspired by my background, travels, and experiences as a food professional. I am intensely interested in global narratives using ingredients and recipes as a medium. “My Immigrant Food Is...” is a platform to explore these stories. The dinners bring friends, family, and collaborators together over meals. It inspires conversations that delve into the idea of home centered around food, migration, and adaptation
Food finds a way to fill my life from every edge. I’m happy to share it with you through my work, or over a meal at my dinner table. You can find me between Lagos and Brooklyn, with my many rolls of butcher paper, too many jars of spices, and my husband Mark.