Growing up as a child of Nigerian immigrants, Ope Amosu personifies the Afro-American crossroads. His upbringing in Houston, Texas, was similar to many of his peers from immigrant families, with heavy doses of Nigerian culture influenced by forces quintessential to the Bayou City. After earning a MBA from Rice University and a 10-year tenure as a commercial executive in the energy sector, Ope channeled his varied experiences to create his heritage-driven hospitality venture, ChòpnBlọk—a restaurant concept where West African culinary traditions and local communities intersect. From pop-up to nationally-celebrated restaurant, ChòpnBlọk opened its first storefront in POST Houston’s food court in July 2021 followed by its first brick-and-mortar location in Houston’s Montrose neighborhood in October 2024. Serving as the architect of the brand’s rapid expansion, Ope is a two-time James Beard Award semifinalist, earning an “Emerging Chef” nomination in 2024 followed by a “Best Chef: Texas” nomination in 2025. He is also the founder of Chopd & Stewd Festival as well as a rising culinarian with features spanning Bravo TV’s Top Chef, The New York Times, The New Yorker,  Food & Wine, PBS’ No Passport Required, Hulu’s Taste The Nation and more.

Generously supported by Trish & Rick Bartoskewitz