Spice Alchemist of Modern Fine Dining
Jeremy Chan
Ikoyi, United Kingdom
2 Michelin Stars at Ikoyi#15 World's 50 Best Restaurants 2025Highest Climber Award 2025Princeton philosophy graduate turned chef
Signature Dish:Smoked Jollof Rice with lobster and scotch-bonnet custard, Ruby-Red Plantain Fritters, and Guinea Fowl Suya with black truffle (Tasting Menu £350)
"My cooking is not about a specific cuisine — it is about spice, flavor, and the universal language of deliciousness."
— Jeremy Chan
Biography
Jeremy Chan was born in the UK and raised across Hong Kong, Canada, and the USA. Despite studying philosophy and languages at Princeton University and initially pursuing finance in Spain, his passion for cooking drew him to stage at Michelin-starred kitchens including Hibiscus, Noma, and Dinner by Heston. In 2017, he partnered with childhood friend Iré Hassan-Odukale to open Ikoyi in London. The restaurant earned two Michelin stars and jumped 27 spots on the World's 50 Best in 2025, winning the Highest Climber Award.
Culinary Philosophy
Spice-based cuisine with West African inspiration and British micro-seasonality