Meet Wellington Onyenwe | Owner/Chef de Cuisine

We had the good fortune of connecting with Wellington Onyenwe and we’ve shared our conversation below.

Hi Wellington, we’d love to start by asking you about lessons learned. Is there a lesson you can share with us?
I think and feel that the most important lesson that this journey has taught me is to dare to be brave. Walk your unbeaten path. My journey through culinary arts and the pathway to start my business was probably one of the more unconventional routes taken. I remember when I told my father that I wanted to become a chef. He replied, “Doctors do not have time to become chefs”.

See, in an old school traditional Nigerian household, you could be one of four professions: a doctor, a lawyer, an engineer, or a disgrace to the family. Lol. Of course, now times are slowly changing, but it was very difficult to maintain a passion for academics as well as a passion for culinary arts without the support that I constantly received academically. I never really had that conversation with my parents about me being scouted to go to or the scholarships I received for culinary arts institutions. There was always a fear that I wouldn’t make them proud by stepping outside the box and chasing another pathway. I did know one thing… that I was going to have to work twice as hard so that I would not live with “what-if” regrets in the future. And I did just that.

While attending grade school, university and graduate school, I also chose to concurrently attend the culinary school of hard knocks, otherwise known as staging (en français, stagiaire) in the culinary world. Staging has been one of the most humbling and fruitful experiences, whether it be at a fast, casual or fine dining restaurant. It taught me to always be a student first, work hard… and most importantly, express yourself.

My culinary career background is reflected in my business name: ShamisoFoods. Shamiso [shah-mee-soh] comes from the Shona people of Africa and means “A Great Surprise!” ShamisoFoods™ embodies that by fusing cultures far and near in every dish created. I’ve learned throughout my culinary journey that great food not only satisfies hunger, but also it warms hearts, creates happiness and even brings cultures together. For ShamisoFoods, culture is the foundation of all artistic expression, extending far beyond food and it helps me to create dishes that boast flavor. A major goal as I continue to humbly travel the world is to attempt to capture unique gems that embody food, culture and happiness in all forms… Share equally as I learn… and just simply, Live Out Loud!

Let’s talk shop? Tell us more about your career, what can you share with our community?
If someone wanted a snapshot of the motivation behind my culinary career, it’s actually quite simple… Bring cultures together on a plate and bend some of the rules while doing it.

One thing I do not like is that when you ask people if they’ve had Nigerian food, they say “yes” followed by “it’s really spicy!” They never talk about the flavor profiles or texture, just the heat. I turn up the flavor profiles and serve the heat on the side for those that want to live a bit more dangerously.

ShamisoFoods specializes in West African and Caribbean cuisine, but is not afraid to push the envelope with fusion of different cultures… think Nigerian double stuffed suya birria tacos or our signature smoked black molasses Agege Beef Sliders. The cuisine we create is prided on being different, diverse and most importantly, DELICIOUS! We overplay the traditional flavors, turn down the heat while leaving the boldness and extra flair intact. The versatility of our signature spices, rubs, sauces and soup mixes are a testament to that. He makes his spice mixes with varying levels of fire, mitigating the spice for different palates. You can bake, fry, grill, sauteed, poach (and the list goes on) with our spice blends.

“I’m always adjusting”, says Wellington, describing his food. “But I try to enhance, not detract from the flavors.”

“My goal with every meal is for people to take a bite, close their eyes and imagine themselves at the street market of the various cultures represented. Always go above and beyond. Never sacrifice quality nor service no matter the venue.” Chef Onyenwe has catered private dinners for parties as small as 2, baby showers, weddings and even the occasional afrobeat concert for stars such as Davido and Phyno. “No crowd size is too big or small… it’s just scaling and adjustment. But, no one can possibly do it alone. It’s always a collaborative effort for the larger events.” Chef Marlena Joseph recently joined the ShamisoFoods enclave and has been folding her Trinidadian cuisine in the mix. “We’re ultimately a dynamic duo, popping up and serving love on a plate.”

“I want everyone to be able to have a seat at the table because food has no boundaries, from carnivores to raw vegans.” The fusion flavors and strong traditional elements entice more curious hungry stomachs to have a seat at the table. “The balance can be very tricky. Especially if people are unfamiliar with the cuisine styles and flavors that are presented. Simply put, it’s always an explosion in your mouth.”

Chef Onyenwe was born into a family of travel, his father serving in the military and mother a traveling nurse. “It was always bittersweet moving every couple of years. Back then we didn’t have the technological advances we have now. So you would lose touch with those friendships you built, but always gain new experiences in culture and cuisine. Sometimes with both parents at work, it left you at home with leftovers to put together. I think that’s really where it all started. I remember always mixing different cuisines together with my brother and sometimes the combinations were so mind-blowing.”

Food always has and always will continue to bring people together. My goal is to use my influences and experiences from other countries traveled in the past and hopefully others countries traveled in the future to continue to accomplish culinary connectedness.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
This one is actually quite a difficult question for me. I’ve never really per se had “a city.” But I’ve had places that I call home. Of course there are huge tourist attractions that everyone frequents, but as stated earlier I love to travel the unbeaten path to find hidden and intimate gems. Simply put, because it’s not mentioned here, does not mean it is not noteworthy!

I would say if in Atlanta… you definitely want to check out Chow Club Atlanta. It’s a rare treasure that allows you to experience authentic cuisines from a multitude of cultures provided by immigrant chefs.

Of course, Atlanta Underground is on the rise and has random whimsical events. A must go.

Revival in Decatur has phenomenal service and a rotating menu with southern classics.

Gunshow is simply just marvelous. An eclectic eatery with dim-sum-style roving carts doling out creative bites to communal tables.

Looking for the Nigerian themed nightlife to round out your serving of ShamisoFoods Suya? I got you covered… dance to afrobeats at Evangadi Lounge. Still have energy? Hit up Nollywood Cafe for the after-party!

Healthful Essence is a casual spot with vegan & vegetarian versions of Caribbean favorites, plus raw food dishes. You may even catch a West African drum circle on a warm Saturday afternoon to vibe out to while you enjoy your meal.

Tassili’s Raw Reality Café is a raw, vegetarian eatery fixing up an array of wraps, salads & mains in quaint environs.

Sublime Donuts has tasty donuts 24 hours a day to satisfy your breakfast and/or late night cravings.

Urban Grind coffeehouse has an ample cafe menu & free WiFi. It holds film screenings, poetry slams & other arty events.

Tassa’s Roti Shop showcases a traditional Trinidadian menu & a buffet option in an unassuming space. It gives a comforting feeling of being at home.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
I am a firm believer that no person is ever “self-made.” I would like to thank every individual that took a chance on and believed in me, both in the past and those that continue to do so! At ShamisoFoods, we lovingly call these people ShamisoFans and we never take them for granted; without our family, this journey would not be possible. Sincerest and immense gratitude to you all! Let’s continue to grow and share together!

Website: www.shamisofoods.com

Instagram: www.instagram.com/shamisofoodsllc

Twitter: www.twitter.com/shamisofoodsllc

Facebook: www.facebook.com/shamisofoodsllc

Image Credits
Phyno Lily Chou Beth Lord Ilene Rouamvongsor Corinne Kocher Bailey Garrot Marlena Joseph AfroSocaLove/Maga Stories Orchestra Noir/Jason Ikeem Rodgers Edna Lincoln Chow Club Atlanta