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“I realized it became more and more difficult for me to gain access to a lot of those precious elements of my culture that I often grew up on,”
ouston has an underappreciated culinary diversity, and Chef Ope Amosu is carving a niche that bridges cultures and celebrates his Nigerian and West African heritage.
Born in London and raised in Houston, his journey to becoming a chef was anything but traditional. His story is one of cultural duality, a corporate career turned culinary mission, and a passion for making his roots accessible through food. Chef Amosu was born in London but moved to Nigeria to live with his grandmother while his parents searched for a place to settle in the United States. While in Nigeria, he grew closer to his cultural roots and food played a pivotal role. “We always had rice at home. That was a big thing,” he says. “Food was always a very important part of family get-togethers and fellowships.” Once his parents decided that the family would move to Houston, things changed. At home, Chef Amosu’s family had their own set of norms, practices, and culture, but when he went to school, he was often the only Black student in the class. This early exposure to different cultures laid the foundation for his unique culinary perspective.
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