Popular Nigerian American Chef, Tunde Wey was recently featured by Vogue in the magazine’s food column.
Vogue praised Wey’s unique food menu and his vigour in the Kitchen.
In the article, Wey was described as the Chef bringing something different to the table.
“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.
“Something different is definitely what Wey is bringing to the table, and it’s worth paying attention to.”
Wey’s journey to America, the conception of his restaurant, Revolver and his first big catering gig was chronicled.
He said “I became interested in nurturing the concept of cooking for other people.
“My first dinner was for about 100 people, and I think I called my mom or aunt just 30 minutes before service for a quick refresher.
“I want to contemporize Nigerian food without changing it.
“I want people to reconsider how they consider immigrants cooking food.”
On his website, Wey explained that the food he cooks is the food he grew up eating.
He said “Growing up in Nigeria, i recall food described with simple adjectives. food was “good,” “fresh,” “tasty,” or “bad.” and bad meals, a rarity, were also qualified with a similar frankness.
“We didn’t take pictures at the dinner table, or worse still, sniff at our plate before eating– unless you wanted to chop slap.
“Today, the food i cook is the shit i grew up eating, it’s hearty, sloppy, spicy, greasy, and fucking delicious (my mother endorses the sentiment, not the language).
“It’s not camera-ready. there isn’t an instagram filter that could save a plate of fufu.
“It’s always going to look different, but that’s ok because a proper meal of fufu and soup is sweet (roughly translated as, deeelicious!).”
Food the Wey style is eating black beans and Coconut Pudding in a city like Chicago, absurd but he is currently proudly representing Nigeria.