about
about “Chef Ayo”
“Chef Ayo” is a classic trained Chef with a modern twist, born and raised in Nigeria’s commercial capital, Lagos and based in Pforzheim, Baden-Wuerttemberg, Germany.
He brings a sense of creativity and boundless adventure to his culinary creations. His cooking reflect a combination of passion for great ingredients, travels and culinary experiences with no details been overlooked. His inspiration comes from a love of experimenting with food and delighting in the creativity it offers, from classic dishes to discovering new flavors and combinations with an eye for transforming ordinary ingredients into spectacular cuisine.
Vision
I loved the restaurant industry since I first got into it and nothing has made me question my choice to run my own catering business and become a Chef, when I see people take the first bite out of a meal I worked on, and seeing their face light up with delight—it is an indescribable feeling of pride that never fails to reignite my passion for cooking as well as remind me of why I do what I do. It would personally be an honour for me to be able to share my culinary expertise with you and your guests, ensuring you all enjoy the meal as much as I did making it for you.
I’m always open to opportunities, collaborations and special events whenever and wherever they might be. I love to travel and explore new adventures. Let me know if you have something coming up that I can help you with.
Core Values
There is nothing better than harvesting the produce from your home garden. If you can’t have a home garden, farmers markets are the next best thing Preserving, pickling, infusing and juicing those fresh, local ingredients are just a few ways of adding to the repertoire of endless combinations that produce a great meal. My passion for being a chef means never settling for what I know. I want to reach further, constantly adding to my knowledge and skills.
Whenever possible I like to combine the fresh local ingredients with whatever might be in the fridge or pantry. That’s truly where the magic happens and the wheels start turning. That’s the challenge I take on every day. “I have these ingredient, now what can I do with them?” I think the true test of a great chef is keeping things simple and not over complicating a dish, that is one area that I am still perfecting.
The inspiration for creating new and interesting dishes comes from the seasonal availability from local produce first and foremost; but also could include traveling, eating out, reading and sometimes just passing ideas throughout the day. That’s what keeps it fun. I’m able to explore my creativity through the art of cooking. My cuisine reflects farm to table with twists and playfulness.