I’m a West African chef based in Barcelona, cooking tradition, memory, and contemporary creativity. My cuisine is rooted in the flavors I grew up with: bold spices, slow-cooked sauces, fermented grains, and food meant to be shared reimagined through a modern way.

I’ve been cooking professionally for 5 years through Culinary School and Restaurants, later private dinners, supper clubs, workshops, and curated food experiences. My deepest training comes from inherited knowledge: family recipes, oral traditions, and the intuitive way of cooking that’s passed down through generations.

What I love most is creating experiences that go beyond the plate. I cook for people who are curious, open, and ready to discover new textures and flavors. Whether that’s a refined jollof rice, a comforting egusi, or a dish that blends West African staples with Mediterranean influences.

For me, cooking is storytelling, generosity, and intention. Every menu is designed to make people feel welcome, surprised, and deeply satisfied.