Oyo

Oyo cooking philosophy began with the phrase muxalace meaning lets lace this pot up with a little bit of everything. Her credo embodies the diverse heritage of Guyanese cuisine with its eclectic mix of flavors emanating from the ancestral homelands of the Guyanesepeople. Curries and Lo-Mein from Eastern Asian, Jerk Chicken and Rundown Fish from the Caribbean, Pepper Pot from West Africa and South American Paella all find a home here at Oyo. We invite you to indulge in the essence of South American flavor. Oyos founder Maurice Dissels first childhood memory of his grandmother, in the hope of making him a good Cajun cook, is feeding him a taste of her spicy chili sauce. He remembers crying in his high chair. But he is smiling today as he works on the latest stage of his culinary development as the Executive Chef at Oyo. A South American-born native of British Guyana. He formally studied culinary arts with a strong background in Cajun/Caribbean cuisine and food science. He later moved to the United States, where he honed his crafts and skills at the culinary institute in Chicago Illinois, Grey Stone in St Helena Napa Valley and in restaurants from Chicago to Colorado and the Bay Area. Locally, he shared his passion for cooking in restaurants such as Pasta Cuisine in Orinda, the Historical Pleasanton Hotel, where he served as executive chef for 8 years, 840 North First, and Birks where he was the Executive Chef for over 16 years. Working in such culturally and linguistically diverse kitchens gave Maurice not only the love for the restaurant business, that still burns brightly inside him today but also a deep appreciation for the different types of people that you might meet in any restaurant. General Manager Samuel Dissels has more than 10 years in the front of the house experience as manager/server/bartender. He oversees Oyo operations using his Business degree from SF state. Sam is well known in the Pleasanton community having grown up here and worked the downtown foo