The BusinessDay CEO Magazine August 2017

The BusinessDay CEO, Aug 2017 | 24
man cooking. That was the only time I
got any negative attention, if anything
people were intrigued. I mean, most of
the best chefs in the world are men, and
it helped me in building my brand.
Olamide Jinadu: We are aware that you
are opening a restaurant soon, could
you tell us about that?
Chef Eros: I can tell you a little about it.
It's not just one restaurant, it's a few but
not a standard of restaurant. I call it
StudioOne Kitchen and it's a private
dining space where I'm able to recreate
the culinary experience I've always
wanted to deliver. Like I said, its private
dining so the address is always withheld
until you make reservations, for up to 24
people. That is, the space traditionally
ten people but we are able to extend it
up to twenty four. The way it's designed
is to make it an intimate experience so
the kitchen and dining room are
attached to each other so the diners are part of the whole experience.
Olamide Jinadu: Cooking is considered to be a form of art, do you ever experience
chef's block?
Chef Eros: Yes but not for long. There's always a form of inspiration around from social
media to television and even a conversation with a friend. I'm a creative person even to
a fault. Sometimes I have to draw myself back because I don't think people will
understand what it is I'm trying to do.