"To Cook is To Be Happy."
Chef SiA
Email: info@chefsiaa.com
● Instagram: @chefsia
● Facebook: @chefsia
● Twitter: @Chef_SiA
Simisola Idowu-Ajibodu also known as Chef SiA is an established chef and entrepreneur based in London, England and Lagos, Nigeria. Chef SiA provides bespoke private chef services that cater to intimate gatherings. She consults on recipe development, restaurant development and curates menus.
The Nigerian-British chef's mantra, “To Cook Is To Be Happy,” captures her passion for creativity and fusion of great food. She hosts intimate events showcasing the deep flavours of Nigerian cuisine using innovative culinary techniques. By combining modern dining and home comforts she creates nostalgic memories through food.
“I don’t regret this choice and it has brought me a great purpose in life”
Chef SiA was born and was raised in Nigeria till she was 12 years-old and shipped off to the UK. From the age of 6, Chef SiA was fascinated by baking and cooking. She would watch her grandmother and mother cooking and was always transfixed. Fast forward to boarding school, her favourite class was Food Technology and it was then she knew she wanted to be a chef.
“After several degrees including American Studies (BA), Marketing Management (MSc) and International Marketing (MSc) and the 9 - 5 life, in 2014 Chef SiA decided to follow her ultimate passion to be a Chef and enrolled in Le Cordon Bleu, London. Following her experience and education at the prestigious culinary school, she secured a job at five star luxury hotel The Dorchester, London and most recently at Michelin-starred restaurant Ikoyi London.
I am my best self when creating bold and astounding flavours and as a chef my aim is to reinvent the image of Nigerian Cuisine using fresh produce, creating a new avenue for all food to co-exsist.”
Chef SiA is known for her transformation of West African flavours into unforgettable recipes. From curating flavours and exploring ingredients, her style of cooking is not for the home cook. She recreates and reimagines the presentation of Nigerian dishes. A perfect example is her turning a Jollof rice dish into a rice cracker that is served with ponmo mousse and rodo oil.
She leans towards a service where her guests can have an experience from the moment they step in the door till when they leave. Currently, the Chef SiA’s Roundtable series is underway.
The menu changes seasonally and is set to excite the taste buds of food lovers and fine dining connoisseurs, serving deep bold flavours whilst elevating Nigerian cuisine.
“With a long term focus on opening my own restaurant, I am currently living a life of respect, innovation and passion for both people and food”.
Chef SiA’s Roundtable series is underway.
Chef SiA’s Roundtable series is underway.
