How one entrepreneur is taking Nigerian cuisine global—without diluting its soul.
When Olushola Medupin opened the first Enish Restaurant in London in 2013, he wasn’t just introducing British diners to jollof rice and suya—he was making a statement. African fine dining, he believed, deserved a place at the world’s table. Over a decade later, with locations in Dubai, the US, and plans for further expansion, Medupin has proven that luxury and authenticity can go hand in hand.
From Economics to Egusi Soup
With a background in investment banking, Medupin approaches business with a strategist’s precision. “Numbers matter, but so do people,” he says. “A great business combines logic with heart.” That philosophy has guided Enish through risky launches, a pandemic, and the complexities of scaling a culturally rooted brand across continents.
The Nigerian Edge
Growing up in Lagos instilled in him a relentless hustle. “Nigerians don’t wait to be chosen—we go after what we want,” he says. That drive helped him navigate the leap from managing restaurants in Nigeria to building a global brand. Early challenges—sourcing ingredients, adjusting to different service expectations—only sharpened his adaptability. “We didn’t copy Enish into new markets; we rebuilt it to fit the world while staying true to our roots.”
Surviving—and Thriving—in Crisis
When COVID-19 hit, Enish didn’t just survive—it expanded. Medupin credits quick pivots to delivery, staff retention strategies, and maintaining customer connections. “We never stopped showing up,” he says. That resilience is baked into the brand’s DNA.
The Future of African Luxury
Medupin’s ambitions stretch beyond food. In five years, he envisions Enish as a lifestyle brand—encompassing fashion, music, and immersive cultural experiences. “This is bigger than restaurants,” he says. “It’s about changing how the world sees Africa.”
Advice for Aspiring Entrepreneurs
For young Nigerians dreaming big, his message is clear: You belong on the world stage. “Build with purpose, stay hungry, and never stop learning. Be proud of your roots—they’re your greatest asset.”
One thing’s certain: Olushola Medupin isn’t just serving meals. He’s serving a movement. Would you try African fine dining? Let us know in the comment.
