There was a time when Nigeria’s culinary world was tucked neatly behind the kitchen doors, chefs existed in the shadows of fine dining restaurants, their art appreciated but rarely celebrated. Today, that picture has transformed dramatically. The culinary scene is no longer just about food; it is about identity, creativity, entrepreneurship, and even pop culture. In Lagos, Abuja, and beyond, chefs are stepping into the limelight, wielding whisks and ladles with the same star power that musicians hold with microphones. Food has become a performance, and the chefs are the headliners.

Now, this transformation is more evident than ever in the rise of culinary personalities who have turned their craft into powerful brands.

From a record-breaking chef whose Guinness World Record cook-a-thon not only placed Nigerian cuisine on a global stage but also created a social media frenzy that rivaled the buzz of an Afrobeats album drop, to a chef who curates dining experiences and culinary flair fusing tradition with innovation, transforming meals into moments to a pioneer in modern Nigerian fine dining, who has spent years redefining how we think about food, blending international techniques with local flavours to carve a space that feels unapologetically Nigerian yet universally appealing.

These chefs aren’t just cooking; they are curating lifestyles, commanding influence, and shaping culture. They are proof that food, in today’s world, extends far beyond the plate. It’s a business, a performance, and a platform, where taste meets storytelling, and recipes transform into movements.

As Nigeria’s culinary stars embrace television, endorsements, fashion collaborations, and social media virality, one thing is clear: the kitchen is no longer the final destination. It is the launchpad to fame, fortune, and cultural relevance.

In this edition of THEWILL DOWNTOWN, we turn the spotlight on some of Nigeria’s most influential culinary personalities, those who have not only elevated their craft but also placed Nigerian cuisine firmly on the global map. Their journeys, challenges, and triumphs remind us that food is more than a necessity; it is an experience, a legacy, and above all, a story worth telling.’

Chef Chi (Chioma Adeleke)

When it comes to redefining the Nigerian dining scene, Chef Chioma Adeleke has mastered the art of turning food into an experience. With her signature flair for blending creativity and culture, she has risen to become one of the country’s most admired culinary personalities. Known simply as Chef Chioma, her name has become synonymous with sophistication in the kitchen and innovation on the plate. Her style is a delicate dance between tradition and modernity. She takes the comforting flavours of Nigerian classics, like smoky jollof rice or rich pepper soup, and reimagines them with contemporary techniques and striking presentations. It’s not just food; it’s storytelling through flavour, texture, and design. Every dish she serves feels like a celebration of heritage wrapped in a modern twist.

Beyond the kitchen, Chef Chioma has built a brand that positions her as a curator of lifestyle and culture. From private dining experiences to exclusive events, she creates moments that linger long after the last bite. Her entrepreneurial spirit and attention to detail have made her a sought-after chef, not only for her culinary expertise but for the way she transforms meals into memories.

An inspiration for many young Nigerians, especially women, Chef Chioma embodies what it means to turn passion into purpose. She is proof that food is more than sustenance: it’s a medium of expression, a form of art, and a bridge between tradition and innovation.

Chef Fregz (Gbubemi Fregene)

Few names ring as loud in Nigeria’s culinary world as that of Chef Gbubemi Fregene, popularly known as Chef Fregz. With a personality as vibrant as his dishes, he has carved a niche as one of the country’s most dynamic and experimental chefs. To many, Chef Fregz represents more than a culinary expert; he is a visionary reshaping the way Nigerians experience food.

 

Trained at the prestigious Le Cordon Bleu in Paris, Chef Fregz blends classical French techniques with the bold, unapologetic flavours of Nigerian cuisine. From suya-inspired beef fillets to reinvented small chops that taste like gourmet art, his dishes are both familiar and surprising. His ability to push boundaries while keeping food relatable has made him a household name and a darling of the event scene.

 

But Chef Fregz isn’t just about the food; he’s about the culture. His popular Chef Fregz Special pop-ups were a game-changer in Lagos’s dining scene, creating a platform where food lovers gathered to eat, laugh, and immerse themselves in culinary creativity. His knack for fusing fun, flair, and flavour turned meals into social experiences that went far beyond the plate.

 

At the heart of his brand is a simple philosophy: food should be joyful. Whether he’s cooking for high-profile clients, hosting intimate gatherings, or sharing his culinary journey on social media, Chef Fregz embodies the spirit of passion meeting purpose. In him, Nigeria has not just a chef, but a culinary icon who continues to inspire a new generation.

 

Hilda Baci (Hilda Bassey)

When Hilda Bassey, popularly known as Hilda Baci, stepped into the global spotlight with her Guinness World Record-breaking cook-a-thon in 2023, she didn’t just make history; she redefined what it means to be a chef in Nigeria. Bold, ambitious, and fiercely determined, Hilda has become the face of culinary excellence fused with resilience and showmanship.

 

Her marathon cooking feat wasn’t just about stamina; it was a celebration of Nigerian food on a world stage. For 93 straight hours, she prepared meals that highlighted the depth, versatility, and richness of the country’s cuisine, giving dishes like jollof rice, pepper soup, and asun a global audience. But beyond the applause, it was Hilda’s sheer willpower and charisma that inspired millions, turning her into a household name and a cultural icon.

 

Yet, Hilda Baci’s journey extends far beyond the record. A trained chef, food entrepreneur, and media personality, she has built a brand that thrives at the intersection of food, lifestyle, and entertainment.

 

Through her restaurant My Food by Hilda and her online presence, she consistently champions Nigerian cuisine while making it accessible to new audiences.

 

What makes Hilda truly remarkable is her ability to merge passion with purpose. She embodies the spirit of young Nigerians, ambitious, innovative, and unafraid to dream big. By turning a personal goal into a national triumph, Hilda has not only elevated her brand but also positioned Nigerian cuisine on the global culinary map. She recently announced that she will be attempting to cook the world’s biggest pot of jollof rice.

 

 

Chef Uche Annie Uzoka, fondly known as Chef Annie, is one of Nigeria’s most exciting culinary entrepreneurs. With a background in biochemistry from the University of Lagos, her journey into food wasn’t a straight path, but passion has a way of carving its own road. After honing her skills at Red Dish Culinary School and gaining valuable industry experience at Renaissance Hotel (now Marriott), she has built something uniquely hers—Gourmet Twist.

 

Launched in 2017, Gourmet Twist started as an Afro-infused food service, but it was during the 2020 lockdown that Chef Annie’s brilliance truly shone. Pivoting to banana bread—simple, adaptable, and widely loved—she transformed a kitchen experiment into a booming business. Today, Gourmet Twist is renowned for its playful takes on banana bread and pastries, offering customers flavours that surprise as much as they delight.

 

Chef Annie’s success is not just about great food; it’s about innovation and connection. From leveraging WhatsApp Business to streamline orders and customer engagement, to collaborating with brands like Peak, Baileys, and Nestlé, she has built a brand that thrives at the intersection of creativity and business savvy.

 

Her influence extends beyond business. At the GTCO Food & Drink Festival, she led a children’s masterclass, teaching over 300 kids the joy of baking. This passion for mentorship and community is what makes her more than a chef—she’s a trailblazer shaping the future of Nigeria’s culinary scene.

 

Chef Stone (Abiola Akanji)

Few chefs embody the phrase “culinary visionary” quite like Abiola “Chef Stone” Akanji. With training from the prestigious French Culinary Institute in New York and years spent sharpening his skills in the UK, Chef Stone returned to Nigeria with a mission: to elevate the country’s culinary standards and inspire a new generation of chefs.

 

That vision came to life with the founding of Red Dish Chronicles, one of Nigeria’s leading culinary schools, with branches in Lagos and Abuja. Through this platform, Chef Stone has mentored aspiring chefs, offering them not just technical skills but also the confidence to compete on global stages. His impact extends far beyond the classroom, many of his students have gone on to launch successful food businesses of their own, a testament to his philosophy of knowledge-sharing and empowerment.

 

But Chef Stone’s creativity doesn’t stop there. He also founded The Burgundy by Chef Stone, an upscale fine-dining restaurant in Abuja, and introduced Nigeria’s first wine barrel food truck, a fusion of culinary artistry and wine culture that showcases his knack for innovation.

 

An author of multiple cookbooks, philanthropist through the Reddish Foundation, and collaborator with global brands like The Balvenie, Chef Stone has positioned himself as more than just a chef; he’s a cultural ambassador for Nigeria’s food industry. With every dish, every book, and every student he inspires, Chef Stone continues to redefine what Nigerian cuisine can be: refined, innovative, and world-class.

 

Chef T (Tolani Tayo-Osikoya)

Tolani Tayo-Osikoya, popularly known as Chef T or Diary of a Kitchen Lover, represents the power of storytelling in the kitchen. Unlike many chefs who trained in culinary schools, Chef T’s journey began at home, fueled by curiosity, creativity, and a deep love for food. With a background in accounting from Babcock University, her career path took a surprising turn in 2018 when she launched her now-famous food page. What started as casual recipe sharing quickly blossomed into one of Nigeria’s largest and most engaged food communities.

 

Through her page, Chef T redefined what it means to be a culinary influencer. Her brand combines visual appeal, easy-to follow recipes, and meal plans tailored for everyday Nigerians, such as her popular “9-to-5 Worker Meal Plan.”

 

Her content resonates not just because it’s practical, but because it feels personal, like having a friend guiding you in the kitchen. This authenticity has earned her partnerships with major brands like Morning Fresh, Knorr, and Malta Guinness, further cementing her influence in the food and lifestyle space.

 

Beyond social media, Chef T has expanded into education through her Kook & Beyond classes, where she equips home cooks with both technical skills and creative confidence. In 2023, she took on a new role as a judge on Street Foodz Naija, adding mentorship and cultural relevance to her resume.

 

For millions of fans, Chef T is proof that you don’t need a restaurant empire to make a culinary mark; you only need passion, innovation, and the courage to share your journey.

 

Sisi Yemmie (Yemisi Odusanya)

They say comfort food is the language of love, if that’s true, then Sisi Yemmie is its eloquent poet. Yemisi Sophie Odusanya, fondly known as Sisi Yemmie, is more than a food influencer; she’s the homecooked hug in digital form. With her contagious warmth, she’s nurtured a vibrant community across YouTube, Instagram, and her lifestyle blog, growing her brand into a trusted voice in Nigerian kitchens.

 

Her platform, SisiYemmieTV, has charm in every frame: over a million subscribers now tune in to watch her share not just recipes but real-life stories, parenting, lifestyle tips, and the kind of kitchen wisdom that feels like a conversation with an aunt who also happens to be a culinary mentor.

 

Her cookbooks, There Is Food at Home, A Time To Eat, Little Big Bite, reflect her extensive approach to food: nourishing not just bodies but hearts and everyday family life. Yet, the journey wasn’t just about recipes.

 

Recognised by CNN Africa as one of the women who “struck social media gold,” and earning accolades like Female YouTuber of the Year (ELOY Awards), Sisi Yemmie has elevated everyday Nigerian cooking into a lifestyle worth celebrating.

 

Through her relatable authenticity, she’s redefined culinary influence, proving that food’s most powerful ingredient is connection.

 

Chef Loola (Toluwalase Omitowoju)

Chef Loola is rewriting the narrative of Nigerian cooking, one healthy, vibrant plate at a time. A trained psychologist who turned personal tragedy into culinary purpose, Toluwalase Omitowoju brings both heart and expertise to the kitchen. Her mission? To transform how people perceive well-being through food.

 

Armed with certifications in Cuisine and Patisserie from Reddish Chronicles Culinary School, plus specialised training in vegetarian and plant-based cooking from Dubai and the Institute of Culinary Education in New York, she’s built a culinary backbone infused with global insight.

 

In her Healthy Cooking Masterclass, Chef Loola has empowered students across continents—Nigeria, Ghana, Canada, the U.S., the UK, and beyond, turning kitchens into classrooms for health and healing. She’s also partnered with NGOs and foundations, like Be the Help, SCL, and MasterCard Foundation, to train organic farmers and community members in nutrition-led cooking techniques.

 

Her global impact even reached public schools in New York through the Doing Healthily program, where she helped introduce wellness-based meals and cooking culture to young students. Chef Loola doesn’t just cook, she champions health through food. By blending culinary skill with empathetic storytelling and educational outreach, she’s blazing a trail for wellness-driven chefs and proving that nourishment truly can transform lives.

 

Matse Cooks (Matse Uwatse)

Mathilda’ Matse’ Uwatse is far more than a familiar voice from Nigerian radio; she’s the creative force behind MatseCooks, a food platform that blends nostalgia, innovation, and culinary culture. After making her mark as a popular OAP on stations like Wazobia FM and Nigeria Info, Matse pivoted toward food blogging in 2014, transforming her life with a camera, phone, and a passion for African flavours.

 

What began in her home kitchen has blossomed into a thriving brand. Matse embraced visually stunning recipe photography, professional video creation, and storytelling that turned everyday meals into cultural experiences.

Her blog became a trusted go-to for traditional flavours served with flair, and an inspiration for food lovers nationwide.

 

But Matse didn’t stop there. She launched MatseCooks Seasonings, a premium spice line beloved for its authentic takes on Party Jollof, Suya, Pepper Soup, and more, available across Nigeria and beyond.

 

Her work earned her recognition as one of YNaija’s “100 Most Inspiring Women in Nigeria” and placement among the top 121 food bloggers globally by Social Animal.

 

With expertise in food, media, and entrepreneurship, Matse Uwatse stands as a symbol of creative reinvention. She proves that meals and brands are built with resilience, passion, and a willingness to reimagine what food can be.

 

Chef Dee (Ladipo Ayodeji)

Ladipo Ayodeji, professionally known as Chef Dee, is a testament to transformative passion and reinvention. Initially pursuing a life in football, an unfortunate injury in 2009 became the turning point that redirected his path toward the culinary world. Guided by creativity and resilience, he immersed himself in culinary studies, first in South Africa and later at Freesia Foodies in Lagos, to hone his craft.

 

Within just two years of officially launching his brand in 2017, Chef Dee earned a coveted nomination for Chef of the Year at the 2018 Pyne Awards. That recognition marked his emergence as a rising talent in Nigeria’s culinary scene, bringing not just flavour, but flair to every plate.

 

Chef Dee’s education didn’t stop in the classroom. In 2017, he founded Dee Culinary Institute (DCI), a culinary school that began in a modest three-bedroom kitchen and now trains hundreds of aspiring chefs with a robust curriculum in cuisine, pastry, and molecular gastronomy.

 

Today, Chef Dee is more than a chef; he’s a mentor, educator, and innovator. He has consulted for select restaurants internationally, including locations in Abuja, Dallas, the Republic of Benin, and Dubai. With a social-media following nearing 430,000 and a reputation for “Afrofusion and creative artistry,” Chef Dee continues to inspire, pushing Nigerian culinary arts into new, elevated territory.

 

Chef Yeide Kuti (Yetunde Kuti)

Cooking has always been in Yetunde Kuti’s DNA. Growing up under the culinary tutelage of her grandmother, who ran a popular eatery, she was introduced to the art of flavour at home before stepping onto larger stages. Initially a theatre arts graduate, Yetunde, known in foodie circles as Chef Yeide, made a bold transition into the culinary world, driven by creativity and nostalgic inspiration.

 

Her passion led her to enroll at the Yetkem Institute of Catering and Hotel Management in 2010. But her culinary ambition wasn’t confined to Nigeria. Not long after, she moved to Paris, sharpening her skills by working with French and Senegalese cuisine traditions.

 

Returning to Lagos with global polish and local heart, she took the helm as Executive Chef at Barrel Lounge and Restaurant before launching her own fine-dining haven, Kuti’s Bistro.

 

Much more than just a restaurant, Kuti’s Bistro is a canvas where West African and continental flavours meet contemporary presentation. Signature dishes like the seafood ofada, the “SK” fish special, and her vibrant multi-coloured sauce creations ooze elegance and evoke bold flavour stories. For Chef Yeide, cooking is an intimate act of connection and expression. Whether she’s crafting avocado-based meals— homages to her grandmother’s favourite ingredient—or curating a menu that bridges comfort with innovation, she reminds us that flavour carries memory. Her journey celebrates how tradition and artistic reinvention belong at the table— making every visit to her bistro a flavourful story.

 

Chef Cupid (Nelson Michael)

They call him Mr. Love on a Plate for a reason: Chef Cupid, born Nelson Michael, is a self-taught pastry magician whose journey from humble beginnings to culinary fame reads like a modern-day fairy tale. Inspired by his mother, who worked as a caterer, he taught himself the language of flavour and design early on, honing his skills in pastry, food styling, and photography. The result? Desserts that don’t just taste amazing, they feel deeply personal.

 

His big break came in 2018 when he partnered with actress Bisola Aiyeola as TeamCubis in the celebrity showdown Baileys Bakefest 2. With creativity and flair, they swept the competition, winning the grand prize, thus securing his spot as a rising baking star.

 

Beyond the stage, Chef Cupid built a reputation as an instructor at Red Dish Chronicles, sharing his passion for French pastry and enabling hundreds of aspiring bakers to find their sweet spot in the kitchen.

 

His Instagram presence, boasting 300,000 followers, blends flawless plating with charm, and yes, a subtle romantic undertone that keeps his audience swooning over every post.

 

Chef Cupid isn’t just crafting desserts; he’s curating feelings. His sweet creations and warm presence make us believe that food, in the right hands, can be the greatest love letter of all.

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