by Yemisi Ogbe
Studio 54 had spent a day in his kitchen, and celebrities and well known personalities came and went from the restaurant like the restaurant had been around for years. I went quiet in shock and respect. All this had happened in a year.
I’ve only met Reme in person once. We’d been chatting via facebook and bb messages since February 2012 when I was still faced with the nerve racking task of finding a Nigerian chef for an article that I was writing for Arik Wings Magazine.
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