{"id":19894,"date":"2024-08-23T09:36:21","date_gmt":"2024-08-23T09:36:21","guid":{"rendered":"https:\/\/www.tilda.com\/?p=19894"},"modified":"2024-08-23T09:36:24","modified_gmt":"2024-08-23T09:36:24","slug":"interview-with-akokos-head-chef","status":"publish","type":"post","link":"https:\/\/www.tilda.com\/blog\/cuisine-guide\/interview-with-akokos-head-chef\/","title":{"rendered":"Meet the Mastermind: An Interview with Akoko’s Head Chef"},"content":{"rendered":"\n
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As a universal language that spans different experiences and communities, for many food is a window into memory, family and culture. This type of storytelling is what Ayo Adeyemi provides at the recent Michelin Star-winning Akoko Restaurant where he works as Executive Chef. Born in the UK and of Nigerian descent, he was raised on many classic dishes celebrating his family\u2019s culture and history which inspired his passion for cooking.<\/p>\n

With a career spanning over 17 years, and one that\u2019s taken him across the globe to work at incredible restaurants like Taj Campton Place, The Hind\u2019s Head, The Fat Duck and Tippling Club, his respect for classic West African flavours and the ambition to innovate and share them with the world is a true testament to his love of food and the places it can transport us to.<\/p>\n

Read on to learn about his culinary journey and his passion for West African cuisine.<\/p>\n\n <\/div>\n \n \n <\/div>\n<\/section>\n\n\n

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What inspired the food you create at Akoko?<\/strong><\/p>\n

My inspiration when it comes to the cuisine here at the restaurant, and for myself personally, is really just going back to my roots. I was born and raised in the UK but am of Nigerian heritage, and these are the flavours that I grew up with. As part of my childhood, both in the UK and visiting my grandparents in Nigeria, and then later on in my travels, I got to eat these wonderful ingredients \u2013 and that\u2019s something I wanted to share with others too.<\/p>\n

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How did it feel to get the Michelin Star?<\/strong><\/p>\n

The star was a complete honour and a privilege, something that I\u2019ve always aspired to for my whole career. It wasn\u2019t just amazing for me but for the whole team. We worked very hard to achieve this accolade and it was absolutely amazing.<\/p>\n

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For you, what is important that your guests experience at Akoko?<\/strong><\/p>\n

It\u2019s experiencing West African culture. This doesn\u2019t just come from the food on their plate \u2013 it comes from the ambiance and d\u00e9cor around them, their hospitality experience. The moment you walk into the restaurant, you get this warming feeling and then you get the visuals of the open kitchen. You get the aromas of spices and the smell and sight of the wood fire chefs are cooking over, witnessing them in action. We also have great servers here that are well educated in explaining all the dishes and taking our guests on a journey through West Africa.<\/p>\n

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How does Akoko manage to reflect the culture and primary heritage of West Africa while adding its own twist?<\/strong><\/p>\n

I think the way Akoko manages to keep the authenticity of the cuisine, as well as put our kind of modern twist on it, is just through storytelling. We don\u2019t take it too far away from the authentic recipes and to the basis of the dishes. Presentation-wise, it\u2019s kind of refined due to the setting as we are a fine dining restaurant.<\/p>\n

When it comes to the core bases and core stews, the sauces, the spice blends, it\u2019s very integral for us that we keep true to that. And I think what we do quite well is that we are smart enough to do this on a larger scale for a restaurant of this capacity, ensuring consistency when it comes to our spice blends. Everything is made in-house and we just use great, seasonal British ingredients to complement those dishes. Beautiful.<\/p>\n\n \n <\/div>\n <\/div>\n\n \n

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