How did you start your journey?
I am a young chef filled with creativity and ambition towards bringing my love of food, especially African and Caribbean, to a level of consistency and finesse of Michelin star quality. Developing my own style and tweaks, without losing authenticity, I fuse a range of European techniques and ingredients into African and Caribbean cuisine. I have built my own brand of diaries for the last few years to increase the knowledge and awareness of my love for spice, sweetness and fresh produce combined to produce excellence every time.
Where is your cuisine inspired from?
I've been cooking since I was 8 when I made the decision to stop demanding my food and learn to make my own instead. My mum's response was "pardon...stay here and watch what I do.' At the time I thought I'd be in more trouble but it was quite enjoyable as I loved everything about food and trying dishes outside of my Nigerian and British, which were and still are packed with various flavours and aromas. I took this as an opportunity to cook different meals from recipe cards my mum would have and old cookbooks. My grandma also had a massive influence when she was in the UK as she took Nigerian dishes and the few British dishes she liked to another level, there wasn't a dish I didn't like. Authentic, superb, catering to everyone's tastebuds. I was inspired by my increased love for food and making whoever ate the food happy and filled with the love I put into food. I wanted it to be a part of me and something I could do, love to do and share it with everyone I could. As I reached my teens-early adult years I was surrounded by a wide range of Caribbean influences and the intrigue and mixture of history with flavours and dishes made Caribbean food another part of my food journey. So I started fusing both African and Caribbean dishes to bring both strong and bold cuisines together and balance the melody of each dish created to resonate and be both visually and orally exquisite. I have carried out catering for a variety of events; for music video shoots, weddings, events, BBQs, and birthdays.
Head Chef | D's Chef Diaries (Self-Employed) | 2012 - Now
Working as the Head Chef at DCD, leading the creative direction regarding menu and execution of fusion dishes, through pop up restaurants (supper clubs), catering events and meal prep services.
No description provided.
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Portia | 5.0
Brilliant. Chef Deji is friendly, professional and immaculate in his approach to cooking. His dishes were delicious and a delight. Will be booking him again very soon!
Foodie Tom | 5.0
great chef, will book again.
Foodie Latoya | 5.0
All together a great experience. I wanted to create a special lunch for my husband on our 1st anniversary at the building site of our new home. I was worried ...
Foodie Indy | 5.0
Augmented Vegan Spice Menu: (addition of fish pepper soup, and baked caramelised chicken with a switch to the chinchin cheesecake)
Deji's food speaks for itself but we were very ...
Foodie Lodo | 4.8
Chef Deji and his sous chef were brilliant and cooked a fantastic meal.
No one was left hungry as the portions were copious. With 4 excited kids to put to ...
Foodie Gustav | 4.5
Very unique and high quality dishes. Deji is very nice and professional. Happy to recommend to anyone looking for a west-african food experience.
Foodie Rosie | 4.7
I attended Chef Deji's pop-up, it was amazing. There was a plethora of food, no one went hungry! When we arrived there were sharing platters on the table, followed by ...