Samson Ayoade is a young chef from London. His discovered his love for food in his mum’s kitchen at 12 years old. He trained in the French classics at the Dorchester and is a Root Camp alumnus. In 2015 Samson came back to Root Camp as a sous-chef. He says, “Root Camp has been of the most eye opening things I’ve ever done”. Samson currently works with a well-known agency in London.
Samson continues to use what he learnt from Ollie and Valentine, both in his studies and in his part time job in a London restaurant. “I learnt so much and have so many recipes that I continue to refer to and adapt. The wild pigeon and juniper berries was a real highlight and I’m always finding myself going back to that – it was stunning”.