afford to eat at his dinners.

yall lot dont even know what high quisine is , stick to your foul smelling akpu.

http://www.studiokitchen.com/_blog/Studio_Kitchen

http://www.phillymag.com/restaurants/articles/shola_vs_blatstein_the_saga_of_the_city_s_most_mysterious_chef/
And it would have been 44-year-old Olunloyo’s first restaurant for the masses. Over the last decade, he’s made a name for himself—everyone simply calls him “Shola”—­as a cooking blogger and micro-caterer. In Philadelphia’s foodie forums, piety has collected around his toque blanche like mist around a mountaintop. On Egullet.org, the Shola thread is 23 worshipful pages long. The reverence is thicker than remoulade.

Until recently, Shola floated over the Web chatter like a benevolent balloon, never descending low enough to be pricked. Not that he’s ever been one to shy away from an abrasive opinion. A reedy, British-raised Nigerian with a handsome face and keen eyes, he oscillates between raffish charm and a finely measured line in contempt. “Shola is legendary for torturing bartenders,” says buddy Jeff Towne, a producer for the public-radio show Echoes. Not long ago, at a certain Rittenhouse watering hole, Shola was served a rococo variation of the already baroque “Round the World #2” (made with cucumber, gin, pomegranate liqueur, agave nectar, elderflower liqueur and yuzu juice) that didn’t meet his exacting standards. Leaning in close, he murmured to the bartender, “Make the next one sing!”

Not cool. Thumbs down.

-_it all boils down to inferiority complex!! sorry op,

Well congratulations to him. It's great that he's unique. Now I'm wondering how many Yorubas, or Nigerians for that matter, will pay big bucks to chop "ramp gnocchetti"

His food must contain a lots of oil,if you doubt me ask oduasolja.