Hosted by author and restaurant critic Jimi Famurewa, with panelists Tunde Tejumola (chef and brewer), Pa Modou and Victor Okunowo. This panel will explore the joys and complications of cooking food based on heritage. It will dive into the way diaspora foods are perceived, if they are understood, and how important it feels to be sharing food from each of these panelists' history. 

Victor Okunowo, born in Nigeria and current resident of London, has established himself as a private chef. His expertise lies in creating dishes that are both dynamic and welcoming, all while championing high-quality, locally-sourced, and seasonal ingredients.

Drawing on his extensive knowledge of traditional food practices such as pickling, fermenting, and preserving, Victor incorporates these techniques into his cooking, along with nods to his West African heritage, giving his food a unique and personalised touch.

Victor first gained recognition for his culinary skills when he made it to the semi-finals of Masterchef: The Professionals 2020. Also honing his craft in various restaurants, including the Michelin-starred establishments Galvin La Chapelle and Gauthier, and he has since gone on to co-found AYO Collective, where he continues to share his passion for food and culinary expertise with others.