[Many thanks to Peter Jordens for bringing this item to our attention.] Guyanese executive chef and owner Maurice Dissels prepares pepper pot, jerk chicken, ceviche and more, at Oyo, in Pleasanton, California. The restaurant’s flavor and style are based on Dissels’s grandmother’s credo:

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 Guyanese people. 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.

Maurice Dissels: Oyo’s 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. [. . .]

Also see more about the restaurant in “First Look: Inside Pleasanton’s new South American restaurant, Oyo” https://www.mercurynews.com/2019/11/07/first-look-inside-pleasantons-new-south-american-restaurant-oyo
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