Medupin, co-founder of the fast-growing Enish Restaurant Group, is leading the charge in exporting Nigerian cuisine and culture to the global stage.
With a background in Economics and a Master’s degree in Investment Banking and Securities from the University of East London, Medupin is leveraging both business acumen and cultural pride to transform African fine dining into a global phenomenon.
Originally from Nigeria, Medupin’s journey into the hospitality sector began with the management of full-service restaurants generating over £500,000 annually.
In 2013, he co-founded Enish with the aim of showcasing authentic Nigerian cuisine in a modern, upscale environment.
Speaking in an exclusive interview, Medupin said his academic and cultural background has been instrumental in shaping his business model.
“My background gave me the structure to treat each restaurant like a growing asset. I combined strategic thinking with the cultural passion I was raised with in Nigeria,” he said.
Medupin noted that growing up in Nigeria instilled a sense of resilience and innovation in him. According to him, the challenging economic conditions encouraged him to be resourceful, persistent, and driven.
“There’s a raw intelligence you develop from having to figure things out with limited resources. Nigerians don’t wait to be chosen—we go after what we want,” he added.
Medupin admitted that transitioning from managing restaurants in Nigeria to launching a global brand came with challenges, including adjusting to new regulatory environments and customer expectations.
However, he embraced the learning curve and tailored Enish’s offerings to fit international markets without compromising its Nigerian identity.
Enish now operates across three continents, with branches in the UK, Dubai, and plans underway for expansion into the United States. Despite the COVID-19 pandemic, the brand not only survived but expanded, thanks to early investments in delivery services, staff welfare, and customer engagement.
“We stayed connected to our customers even when our doors were closed. That consistency helped us grow through the crisis,” Medupin explained.
Running an African cuisine restaurant abroad, according to him, comes with challenges such as sourcing ingredients and educating international customers. Yet, he believes those same challenges create unique opportunities.
“We don’t water down our culture. We show people how rich and beautiful it really is,” he said.
On the brand’s future, Medupin stated that Enish aims to go beyond food and become a global lifestyle brand representing modern African culture.
“We’re building a platform that supports not just food, but Nigerian producers, designers, and creatives. Food is just the beginning.”
He also offered advice to young Nigerian entrepreneurs looking to build global businesses, encouraging them to start with what they have, stay focused, and remain authentic.
“If you’re a young Nigerian dreaming big, know that you belong on the world stage. Stay grounded, and let your roots carry you forward.”
Medupin concluded by saying that in the next five years, he envisions Enish becoming a major cultural export that redefines how the world views Africa.
Read full interview at Business Day Newspaper
