Meet the Nigerian-British chef redefining African cuisine.
Opeoluwa Odutayo, known as Chef Opy, took part in the Àṣà Mi Supper Club, a celebration of West African Culture at Winchester Cathedral Café
She talks eating with love, McDonald's and her rice addiction in our meet the chef column.
What first inspired you to become a chef?
"I’d say I’m a product of a generational love for food. Food was always a big part of my life growing up."
What was the first meal you cooked for someone else?
"Jollof rice - and honestly, it did not come out right at all! My family had to eat it with love. We laugh about it now, but I guess everyone has to start somewhere."
Tell us a bit about your career so far…?
"It’s been an interesting journey, and one I’m really proud of. I never imagined I’d be where I am now, but I’m very grateful for every stage of it. I went through the traditional culinary school route, but even after graduating, I still had this hunger to learn more. That led me to do a master’s in Food Business Management. I’ve worked across restaurants, schools and members’ clubs, which gave me a really good understanding of food from different perspectives. But I didn’t really find my sense of fulfilment until I started working with Future Plate and met people who encouraged me to use food to showcase culture and tell stories. That really changed things for me. I’ve also been privileged to co-own an ice cream company for three years, using desserts to showcase Africa in a different way."
What is your proudest career moment to date?
"There have been a lot of moments I’m proud of, but my mum seeing me graduate as the overall best student at Westminster about nine years ago will always be special to me. That was a huge moment. This year also marks ten years of cooking, so being able to look back and realise how far I’ve come is something I’m incredibly proud of. And being named in Code 30 Under 30 last year was honestly a shock! It was one of those moments where you stop and think, wow, people are actually noticing what I’m doing."
What is your signature dish?
"Ah, tough question! Anything with Scotch bonnet or plantain and I’m there. I don’t really have one favourite. I like to keep people guessing!"
What is your favourite dish currently on your menu?
"Definitely the suya lamb belly with plantain purée, herb chimichurri and egusi crumb. It brings together a lot of the flavours I love - spice, texture, richness and a bit of my Nigerian influence."
What is your favourite meal to cook at home?
"Anything with rice. I’m addicted to rice - jollof rice, fried rice, plain rice… every rice!"
What do you like to drink with dinner?
"Water, always. I’m very boring like that!"
What is your culinary guilty pleasure?
"Noodle cups or McDonald’s after an event. After spending hours creating food, sometimes I just want something completely unserious!"
Which key ingredient is always in your fridge?
"It changes constantly, currently I have a crayfish chilli oil using palm oil, it just pairs well with everything and anything."
What is your favourite Hampshire ingredient?
"The lamb. There’s something about good Hampshire lamb — it’s an ingredient I really enjoy working with."
Which chef do you most admire?
"Honestly, my list is very long. I admire all the chefs who continue to do what they love, keep pushing themselves and keep showing up, even when the journey isn’t always easy."
What’s your career ambition?
"The dream is to take the creative ideas I have around food and turn them into products that people can actually enjoy at home. I also want to write a book that educates people on just how diverse African ingredients are. Ultimately, I want to build something that goes beyond just cooking - something that allows me to share culture, create products and leave a bit of a mark through food."
What do you think will be the next big restaurant trend?
"Egusi seeds being used as a replacement for almonds in macarons or desserts. I’m putting it out there now! There are so many African ingredients that can be used in completely different ways, and I think we’re going to see a lot more chefs experimenting with them outside of their traditional uses."
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