The catering business is booming in Nigeria with many young people making waves in the sector.
In no particular order, here’s a list of 5 young chefs setting the pace for millenials interested in pastry & culinary art.
Heels in the Kitchen
Chief Imoteda Aladekomo is the CEO of Heels in the Kitchen which is a Nigerian-based service company. She is a Cordon Bleu trained chef who shares her passion for cooking with friends and family. She understands the duties of working class mothers who after a long day working in heels, would report to the kitchen to align meals for her family. She also has a valuable experience behind the scenes of TV and movie production.
The Pasta Chef
Chef Seun Kowosi is an expert in culinary art and specializes in making pasta come to life with his unique skills and techniques. He is an alumnus of Culinary Academy Nigeria where he mastered culinary and pastry arts. He enjoys watching the facial expression of people trying his delicacies for the first time as they are hardly ever disappointed.
Chef Elegbede started his culinary career at Alliance Bakery in Chicago where he learnt the intricacies of baking and pastries. He also attended the Culinary Institute of America Greystone, California, where he received a degree in Culinary Arts. After graduating, he further refined his skills working at restaurants across the country, including the critically acclaimed Eleven Madison Park Restaurant in New York. He is quite a professional and has an eye for precision. He enjoys hosting private dinners with the company of his trusted friends and acquaintances. He loves traveling to explore diverse food cultures.
Chef Gbubemi Fregene popularly known as Chef Fregz is a remarkable young entrepreneur who has worked with franchise like Moet Nigeria, Knorr Nigeria, and many more. He also recently got featured on CNN’s African Voices. He’s warm-hearted and has a good sense of humor. He attained a diploma in Cuisine from Le Cordon Bleu Culinary Institute, Paris.
Chef Alex is a vibrant young chef who studied at Vancouver’s Pacific Institute of Culinary Arts. He returned to Nigeria in 2015 with a mission to change the perspective of chefs serving only foreign cuisine at expensive restaurants. Although he is was trained in French cuisine, he indulges in preparing Nigerian dishes while he infuses European culinary art and vise versa. He loves traveling and photography in his free time.