For Chef Chris Ibrahim, the kitchen was never just a place to prepare meals, rather, it was a calling. Growing up in Lagos, his earliest memories were wrapped in the aromas of pepper soup simmering, yam frying, and laughter echoing through the home. But it wasn’t until he stepped into a professional kitchen years later that everything clicked. Cooking gave him direction, voice, and a deeper connection to his roots.

Chris trained in classical techniques across Europe but remained grounded in the bold, layered traditions of West African cuisine. He saw the power in age-old recipes and recognized the beauty in presenting them with modern finesse. ONOSBAY became the canvas for that vision and a place where culture is honored, and every plate is a curated journey.

With him, it’s never just about flavor. It’s about meaning. Each ingredient is thoughtfully sourced, every spice handled with reverence. His menu tells a story, and one of heritage, pride, and elevated taste. From smoky jollof rice to delicately plated nkwobi, he brings a fine-dining edge without losing the soul of the dish.

Chef Chris’s leadership goes beyond the plate. In the kitchen, he mentors with humility and intention, nurturing young chefs who share his passion for African gastronomy. He’s helped shape ONOSBAY not just into a restaurant, but into a movement and one that’s redefining how African food is seen, served, and celebrated.