About Lámurén

Lámurén - /lah-moo-ren/

Lámurén pays homage to FT’s paternal hometown, Okelamuren in Ijebu Ode, Nigeria - honoring tradition while embracing innovation. We blend bold Nigerian flavors with modern techniques, crafting dining experiences that feel both familiar and unexpected.

Through curated supper clubs, vibrant pop-ups, and intimate private dining, we bring people together over food that tells a story—across Toronto and beyond.

A dish featuring a piece of moin moin topped with an apple and hazelnut salsa, garnished with cilantro leaves, served on a dark plate with a beetroot and shito puree.
Chef FT is wearing a black apron is cooking in a kitchen, using a spatula to prepare food on a stove.
A dark background with a subtle, repeating pattern of abstract, line-drawn images of a smiling face and various shapes.
Chef FT is wearing a black shirt and apron, standing at the head of the dining table with plates, glasses, and a flower arrangement, in a bright kitchen with large windows.

Meet FT

FT’s journey with Nigerian cuisine is rooted in a deep respect for tradition and an adventurous spirit in the kitchen.

With a background in psychology and user experience design, he brings the same intention to food—creating dining experiences that make every guest feel seen and valued.

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Seared scallop topped with chopped green herbs, served in a bowl with a creamy curry sauce.
A bowl of soup with chunks of tomato, cucumber, onion, fresh herbs, and croutons in an orange-colored broth.
A black bowl with a piece of cooked fish topped with chopped green onions, served over creamy mashed potatoes with a side of orange carrot puree.
Grilled octopus tentacle served on a dark wooden plate with yellow sauce, topped with chopped herbs, along with chunks of pineapple and small dollops of mustard.