From a tiny apartment kitchen in Okinawa, Japan, to building Baltimore’s only upscale vegan restaurant, my journey as a chef has been anything but traditional. I didn’t grow up dreaming of culinary school or Michelin stars — I fell in love with food later in life, after choosing a plant-based lifestyle that completely transformed my health, creativity, and purpose. What began as a personal shift became the spark that ignited everything that Oleum is today.

I spent almost 30 years in the restaurant industry before opening my own space — working every role imaginable: dishwasher, prep cook, bartender, server, corporate trainer, manager, and even in the corporate IT office. Every position taught me something invaluable about hospitality, consistency, and heart. But cooking was always where I felt most alive.

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When I began developing plant-based dishes, I realized something important: food doesn’t have to be “vegan food” to be extraordinary. It just has to be thoughtful, balanced, and crafted with love. My goal is always to create dishes that make everyone feel welcome at the table — vegans , non-vegans, skeptics, families, and anyone who just wants to eat something delicious.

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My cooking is deeply inspired by my travels. I’ve eaten my way through countries filled with bold flavors, soulful recipes, and centuries-old traditions. Mediterranean, Middle Eastern, and Japanese influences especially shaped the way I think about ingredients, textures, and depth. These experiences taught me how powerful food can be in connecting people, culture, and memory.

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Oleum was born from a desire to share that feeling. What started as a ghost kitchen grew into a bustling restaurant with an incredibly supportive community — and now a larger home in Fells Point. Along the way, I’ve had the honor of building a devoted guest base, being recognized in Baltimore Magazine and local media, creating award-worthy plant-based dishes, and appearing on national platforms like The Real Housewives of Potomac. Every step feels surreal in the best way.

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I’m grateful every day that I get to serve the city I love, lead a team of dedicated and talented people, and create food that brings comfort, joy, and a sense of discovery. Thank you for supporting this dream, for showing up hungry, and for letting me share a piece of myself with every plate.

—Chef Adibe