Most aspiring chefs long for the white hat, the gleaming kitchen, the fancy menu. But Nigeria-born Tunde Wey stumbled into a different version of the (American) chef's dream. He wanted to see the country and share the food of his West African childhood with friends and strangers along the way. CLICK TO READ .
The tagline on Tunde Wey’s website reads, “Nigeria. Independent since 1960. Making dope food since forever.” Easily put, that’s what this refreshingly casual young chef is all about—love of country, family, and cooking. He’s the real independent, making no apologies for starting out just a few years ago, for being self-trained, for not caring about foodie fads or celebrity restauranteurs. CLICK TO READ.
In the last eight months, Nigerian national Tunde Wey left his position as co-owner of an experimental permanent pop-up space in Detroit, learned to professionally cook all of his family's traditional Yoruba dishes, traveled to Chicago, Philly, Washington DC and Brooklyn (among other places) hosting informal Nigerian meals (billed as “dinners of spicy food and raunchy music”), and signed a lease on a market stall in New Orleans where he will open the first-ever brick-and-mortar Lagos, his “straight-up Nigerian food” concept that he says only a few cities in the country can even handle. CLICK TO READ.
Still, Wey, a Nigerian native who has resided in Detroit for 14 years, was hankering for more. With only a slight inclination of where he wanted to go next, he amicably sold his share to Dalinowski several months ago and then hopped in his friend's car and started cooking his way around the United States... (CLICK TO READ)
The key ingredients to Nigerian food, according to chef Tunde Wey, are "A lot of wit, a lot of jokes." The Detroit-area chef will be bringing those -- as well as jollof rice, egusi, isi ewu, abacha, and other dishes from his Nigerian heritage -- to dinner at Mess Hall on Saturday and Toki Underground on Sunday... (CLICK TO READ)