For Tunde Wey, Sometimes Food Is Just a Way To Get People to the Table
The Nigerian-born chef approaches everything he does as an artist—looking at the social, economic, and political systems that drive the way we eat and live.
Since arriving in the United States as a teenager, Tunde Wey has been studying the forces that brought him from Lagos to Detroit and the ways in which such dynamics determine everything from where we live to what we eat. A chef by training, Wey’s practice is rooted in social experiments. On more than one occasion, he’s charged different prices for different demographics of people—once to the tune of a $1,000 difference.