Community Highlights: Meet Lanre Vincent Adeyinka of Black Beard Chef

Today we’d like to introduce you to Lanre Vincent Adeyinka.

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Coming from a family of chefs and restauranteurs, it wasn’t much of a hassle juggling between flight school and culinary school.

Flipping through cookbooks as a child, boy 5 or 6 years, I would say the passion, the daydream of that little boy experimenting in his mum’s kitchen, I would say propelled me to the world stage from the little kitchen in Lagos Nigeria to London, Cairo, Paris, Tel Aviv and now Baltimore.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Hmm, smooth, hahaha I wish, you know in school we learn and practice before a test or an examination, but in real life, we take the examination or test first and we learn.

One of the toughest jobs for a chef is creating that perfect dish, balancing recipes, ingredients herbs, and produce.

Not withstanding the fact food is a global language, it’s hard to standardize unique with falling into a large concept of the norms we have out here today.

We’ve been impressed with Black Beard Chef LLC, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
The whole concept behind the brand Black Beard Chef is the ability to bring healthy affordable, and quality to every meal that goes out on a plate.

Black Beard Chef works on triangulation concepts, The Local Farmer, The Chef (myself), and Your Table.

I have traveled across 5 of the 7 continents, I will say my ability to blend a spice from rural Kochi in India a blue crab found in Chesapeake, Baltimore with Irish potatoes, taking your tastebuds on a journey I call the culinary experience.

So basically we offer daily curbside picks and we are on every major food delivery platform.

If we knew you growing up, how would we have described you?
I was pretty much a jack of all trades, good at every sport one could think, won 2 state rugby championships in high school, and was the fastest 100 meters sprint runner as a senior in high school.

Am an extroverted thinker, and I think this has helped me navigate through life from that little boy to the man I am today.

Contact Info:

• Website: www.blackbeardchef.com
• Instagram: https://www.instagram.com/black.beard.chef/
• Yelp: https://www.yelp.com/biz/black-beard-chef-baltimore?osq=black+beard+chef

Image Credits
Chineye E. Oteh and Tony Agent