Oluwanishola Medupin’s journey from kitchen porter to global restaurateur reads like a screenplay. Born in Kwara State, Nigeria, he spent his childhood immersed in the family restaurant business. By age five, he was mastering jollof rice, pounded yam and eba, an early rite of passage.
As a teenager, he showed entrepreneurial flair, building a car wash, running a phone repair shop and vending oranges, earning his first million by 16 . These ventures funded his move to the UK in 2005, where he pursued studies in investment banking and securities. Yet, despite his qualifications, Medupin’s only work came from kitchen shifts and a stint as a security guard in Cardiff. He vowed to never return to a kitchen, but fate and necessity, had other plans .
In 2013, he opened the first Enish restaurant in Lewisham, south-east London. The launch was far from smooth: at one point a buyer offered £300,000, then withdrew to £150,000, leaving Medupin to rebuild from scratch . He persevered with resilience and focus.
Nearly a decade later, Enish is a casual dining empire with 13 outlets spanning London, Houston and Dubai. The Dubai branch, located near the Burj Khalifa, features 40,000 sq ft of space, two bars, VIP lounges and rent peaking at £25,000 monthly.
Medupin credits consistency, bold branding and his Nigerian identity for Enish’s soaring recognition. He deliberately kept the Nigerian flag in signage, a strategic decision that drew attention and set his concept apart. He describes his team as the backbone of Enish’s expansion, autonomous, strong and driven.
Celebrity visits and acclaim have bolstered Enish’s profile. Figures like DJ Cuppy, Anthony Joshua, Floyd Mayweather and film producer Tyler the Creator have embraced the brand .
For Medupin, the road hasn’t been simple. He admits he once rejected the idea of running a kitchen business: “It felt like a punishment,” he told ThisDayLive . Yet it became his calling. He returned, learned from mistakes, and built something that bridges culture and cuisine on a global stage.
Today, he’s planning expansion into Nigeria, a move he acknowledges comes later because “Africa is not ready” but one he believes is inevitable.
Oluwanishola Medupin’s story is more than business success. It’s a reminder that purpose can emerge from detours, and identity, when framed with clarity, becomes a powerful differentiator. His empire proves that African food can command attention, prestige and investment in the world’s major cities.
