EPISODE 12 - PERIODIC TABLE OF FLAVORS

Shola Olunloyo, a celebrated chef with Nigerian roots now based in the United States, blends his background with a broad spectrum of global culinary influences. His cooking is shaped by luminaries such as Thomas Keller, Dan Barber, Charlie Trotter, Alan Ducasse, and Michel Bras. Emphasizing flavor over visual presentation, Shola seeks to maximize the essence of top-quality ingredients, reflecting his philosophy that great cooking starts with the finest raw materials.

Shola founded Studio Kitchen in 2000, envisioning it as a culinary lab for exploring food and flavor development concepts, as well as a testing grounds for emerging and innovative culinary technology and equipment. “I’m a chef without a restaurant,” Shola warmly states. The Studio Kitchen initiative mirrors his innovative approach to cooking, incorporating non-traditional methods and modern, emerging technology to revisit and enhance traditional culinary processes like fermentation and dry aging.

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Shola is particularly passionate about dry aging, applying it not only to beef but also exploring its effects on lamb and pork. This technique aligns with his philosophy of flavor enhancement and showcases his inclination towards culinary experimentation. He views dry aging as a method poised for permanence in the culinary world, driven by technological advancements that democratize sophisticated techniques.

Beyond his technical skills, Shola's culinary identity is deeply influenced by his Nigerian heritage. He believes in the storytelling power of food, viewing cuisine as a global language that transcends borders. Understanding the fundamental relationships between ingredients, he navigates through various culinary traditions—from the simplicity of Spanish and Italian cuisines to the complex aromatics of Southeast Asia—always with an eye towards innovative application and exploration.

Learn more about Shola and his culinary experiences in episode #12 of Dry Aging Masters

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