Timeline

2019

The second iteration of the ÌTÀN Test Kitchen launched in early summer in Ikoyi, Lagos, Nigeria.

Michael put together a team of like-minded peers to launch ABÒRI, a local collective movement aiming to facilitate sustainable growth in Nigeria's food system.

2018

Michael became a part of Chef’s Manifesto, an initiative under the SDG2 Advocacy Hub that gathers chefs from around the world working to improve food systems in their respective regions together to share and develop actionable goals for better food future.

Michael was honoured with hosting “This is Nigeria”, the 2018 James Beard Foundation dinner.

2017

The first ÌTÀN Test Kitchen is launched in Lekki, Lagos.

2016

During this time period, Chef moved back to Nigeria and traveled the country cooking with grandmothers and cooks from those regions to better understand the intricacies of Nigeria’s diverse cuisines.

2012-2015

Michael worked as chef de partie for MADE NICE (Eleven Madison Park and Nomad Restaurant, Nomad, New York City, NY) under the tutelage of Chef Daniel Humm.

2011-2013

While attending The Culinary Institute of America Greystone in Napa, CA to study Culinary Arts, he worked the culinary special events team.

2010-2011

As pastry cook for Alliance Bakery in Chicago, IL, Michael trained in classic French pastries.

2007 - 2011

Michael attended The University of Illinois at Chicago in Chicago, IL to study Biology and Psychology before going to the Culinary Institute of America.

2004-2007

Michael worked at Jumidell Restaurant in Chicago, IL, a family-run Nigerian establishment.

2003

Moved to the USA at 13.

1997-2003

Attended Caleb International College in Lagos Nigeria

1989

Birth