The Chefs Without Restaurants Podcast – Episode 78 Research Chef Shola Olunloyo of Studio Kitchen – Cultural Appropriation, Staging and Cooking Nigerian Food at The Stone Barnes Center

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This week I speak with Philadelphia  chef Shola Olunyloyo. Shola has carved out a creative niche in modern cooking instruction as a consulting chef. The Studiokitchen was created as a research and idea space to support his manufacturer partner and client projects. He uses contemporary cooking techniques to create increased value and high impact flavor. His Studiokitchen has exposed guests and clients to an entirely unique approach to dining by immersive exploration of various culinary concepts, global ingredients, and useful modern cooking technology. 

Shola just finished a month long chef-in-residence program at the Stone Barnes Center in New York with chef Dan Barber. While there, he prepared his native Nigerian cuisine, using the bounty of the Hudson Valley. We talk about this experience, as well as staging, cultural appropriation and classical cooking techniques.


Shola Olunloyo

Shola’s Instagram 
Shola’s Twitter  
The Studio Kitchen Website




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