Ope Amosu

Growing up as a child of Nigerian immigrants, Ope Amosu personifies the Afro-American crossroads. His Houston upbringing mirrored that of many first-generation children—rooted deeply in Nigerian culture yet shaped by the rhythms of the Bayou City. After earning an MBA from Rice University and spending a decade as a commercial executive in the energy sector, Ope channeled his varied experiences into creating ChòpnBlọk, a restaurant and cultural movement reimagining how the world experiences West Africa.

From grassroots pop-up to celebrated restaurant, ChòpnBlọk opened its first storefront in POST Houston’s food hall in July 2021, followed by its first brick-and-mortar location in Houston’s Montrose neighborhood in October 2024. In 2025, ChòpnBlọk was named to The New York Times’ “Best Restaurants in America” list, featured on Eater’s “Best New Restaurants” list, and awarded a Michelin Bib Gourmand—further cementing its place on the national stage.

Serving as the architect of the brand’s expansion, Ope is a two-time James Beard Award semifinalist—earning an “Emerging Chef” nomination in 2024 and a “Best Chef: Texas” nomination in 2025; a member of the James Beard Foundation’s 2025–2026 TasteTwenty lineup; and part of StarChefs’ 2025 “Rising Stars” class. He is the founder of Chopd & Stewd Festival and a rising culinarian featured across 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.