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15 Best Nigerian Celebrity Chefs

15 Best Nigerian Celebrity Chefs – Nigeria has a vibrant and diverse food culture, and in recent years it has also given rise to many talented celebrity chefs. These chefs are helping to put Nigerian cuisine on the global map by showcasing the rich flavors, ingredients and techniques used in traditional dishes. From fufu to jollof rice, suya to moi moi, these chefs are fusing classic recipes with modern interpretations. In this article, we highlight 15 of Nigeria’s top celebrity chefs, discussing their signature dishes, restaurants, cooking styles and impact on the culinary scene. Whether you’re looking for authentic Nigerian flavors or innovative new takes on traditional cuisine, these chefs are leading the way.15 Best Nigerian Celebrity Chefs

The 15 Best Nigerian Celebrity Chefs Are:

15 Best Nigerian Celebrity Chefs
Source: InfoStride News

1. Chef Fregz

Chef Fregz, whose real name is Fregene Kpokpo, is known for his bold and unconventional approach to Nigerian cooking. Based in Lagos, his style combines traditional Yoruba ingredients with modernist techniques like molecular gastronomy. He trained formally at the Culinary Institute of America and has brought his fine-dining approach back home to Nigeria. Dishes at his restaurant, Foodcabala, include unconventional starters like cassava foam and mains like quail suya. He also has an eye for beautiful plating, turning basic ingredients into artistic creations. Chef Fregz is acclaimed for his unique remixes of Nigerian flavors.

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Signature dish: Cassava foam with grilled prawns

Restaurant: Foodcabala, Lagos

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2. Chef Raphael Duntoye

As the executive chef at Radisson Blu in Lagos, Raphael Duntoye oversees several of the city’s top restaurants. He worked his way up in hotel kitchens over a 20 year career, while also training abroad in the UK and USA. His cooking philosophy centers around “culinary magic” – transforming local ingredients into unforgettable flavor combinations. At the Radisson he serves a contemporary take on Nigerian dishes at RBG Bar & Grill, where options range from catfish pepper soup to grilled plantain croquettes. Chef Raphael is known for his impeccable presentation and has cooked for many visiting dignitaries and celebrities over the years.

Signature dish: Catfish pepper soup

Restaurant: RBG Bar & Grill, Radisson Blu Lagos

3. Chef Solomon Ogbonna

A native of Abia State, Chef Solomon draws on his Igbo heritage and family recipes to craft homemade style Nigerian dishes. He worked in finance before following his passion into the kitchen, receiving training at the Culinary Academy in Lagos. Located in the Victoria Island area, his restaurant Ofada Boy serves up classic Nigerian comfort foods – everything from jollof rice to grilled fish and sweet-potato fritters. Known for his signature palm oil rice, Chef Solomon is praised for his authentic homestyle cooking and cozy atmosphere. He proudly sources local ingredients and aims to share true Nigerian flavors.Romantic love message

Signature dish: Palm oil rice

Restaurant: Ofada Boy, Victoria Island

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4. Chef Imoteda

Bringing a flair for pan-African flavors, Chef Imoteda refers to her style as Afro-fusion cuisine. After culinary school in France she returned home to Lagos to open Zkitchen, blending West African ingredients like jute leaves and plantains with European techniques. Dishes include options like seabream ceviche, plantain schnitzel, and cardamom ice cream. Her innovative restaurant has been featured in Vogue magazine and she’s collaborated with brands like Hennessy. Passionate about creating community, Chef Imoteda aims to celebrate the diversity of African food in a fine dining setting.

Signature dish: Jute leaf and smoked shrimp ceviche

Restaurant: Zkitchen, Lagos

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5. Chef Bukola Adebakin

Also based in Lagos, Chef Bukola Adebakin spotlights local Nigerian produce at her restaurant Ile Eros. She works closely with farmers and fishermen to source organic ingredients, providing a farm-to-table experience. Her menu combines classics like puff puff with unique additions like avocado ice cream. Chef Bukola trained in Western culinary techniques but strongly believes in preserving Nigerian food culture. At Ile Eros she strives to make Nigerian cuisine glamorous and redeems indigenous flavours. Her fresh approach has established her as one of Lagos’ most popular chefs.

Signature dish: Avocado ice cream

Restaurant: Ile Eros, Lagos

6. Chef Ogugua Okonkwo

Known for fusing Nigerian cooking with international influences, Chef Ogugua heads up the kitchen at Caché Bistro in Abuja. After culinary school in France, she returned to Nigeria to challenge the idea that Nigerian food isn’t sophisticated. Her restaurant sources local ingredients which she incorporates into dishes like catfish carpaccio, plantain fritters with ginger confit, and kunnu-zaki infused chicken. By elevating traditional dishes, she aims to change perceptions and showcase the depth of Nigerian cuisine. Chef Ogugua’s globetrotting career and cooking pedigree make her a stand-out in Abuja.Good morning My Love Message

Signature dish: Catfish carpaccio

Restaurant: Caché Bistro, Abuja

7. Chef Yemisi Odusanya

Chef Yemisi incorporates the vegetables, grains and tubers of indigenous Yoruba cuisine into vegan and vegetarian dishes. She started her training in natural food preparation over 20 years ago in the UK. Now based in Lagos, her restaurant Yemisi’s Garden Spot provides a healthy, organic take on Nigerian soul food. She avoids artificial ingredients, instead making dishes like ginger-carrot smoothies and bean pottage with greens. Chef Yemisi also teaches cooking classes focusing on local superfoods and natural ingredients. Her eco-conscious kitchen offers a fresh perspective within Nigeria’s culinary landscape.Information guide Nigeria

Signature dish: Cassava leaf and hibiscus stew

Restaurant: Yemisi’s Garden Spot, Lagos

8. Chef Michael Elegbede

The head chef at Protea Hotel’s La Giannetti restaurant, Chef Michael Elegbede creates fine dining menus with a distinctly Nigerian accent. After working abroad in the UK, he returned to Lagos to help elevate his homeland’s cuisine. Dishes at La Giannetti infuse local flavors into international plates, like egusi-stuffed chicken breast, catfish moilee, and semolina coconut cake. Michael’s food philosophy centers around sourcing quality local ingredients, supporting communities through food. His technique and presentation showcase both skill and creativity. At La Giannetti he continues to reinvent Nigerian flavors using his Michelin-star inspired training.

Signature dish: Egusi-stuffed chicken breast

Restaurant: La Giannetti, Lagos

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9. Chef Tiyan Alile

Based in Abuja, Chef Tiyan Alile is celebrated for her modern take on local cuisine. She seamlessly fuses Nigerian flavors with international ingredients and techniques. After graduating top of her class from culinary school, she trained in restaurants worldwide before returning home. Her restaurant De Continental mixes dishes like beetroot soup and grilled duck in ponzu sauce. Chef Tiyan also hosts pop-ups that showcase Nigeria’s cultural diversity through food. Passionate about education, she works to mentor young female chefs and attract more Nigerians into the culinary arts.

Signature dish: Jollof-fried rice

Restaurant: De Continental, Abuja

10. Chef Mosun Ogunbanwo

Chef Mosun adds decadence and elegance to Nigerian flavors at her opulent Lagos restaurant Brulee. With an eye for beautiful plating, her dishes include options like honey-glazed spicy chicken, giant snails in red palm oil, and professional catering. After training in London she returned to Nigeria to update people’s perceptions about the country’s cuisine. Her cooking demonstrates that Nigerian food can be sophisticated, and her plush restaurant decor celebrates this. From the artwork to the chandeliers, Brulee transports diners into a world of culinary luxury.NYSC Portal

Signature dish: Honey-glazed spicy chicken

Restaurant: Brulee, Lagos

11. Chef Ifeyinwa Frederick

With a background as a food scientist, Chef Ifeyinwa merges technical knowledge with cooking creativity. At her restaurant Indomie Café, named after Nigeria’s favorite instant noodles, she reinvents fast food classics using local flavors. Some signature dishes include egusi lasagna, ofada rice pizza, and nkwobi rolls. When not in the kitchen she shares tips and recipes on her YouTube channel “All Things Ify”. Her fun hybrid plates make Nigerian dishes more accessible, especially to a younger crowd. Chef Ifeyinwa’s unique style brings Nigerian soul food into the 21st century.

Signature dish: Egusi lasagna

Restaurant: Indomie Café, Lagos

12. Chef Seyi Emmanuel

Based in Port Harcourt, Chef Seyi Emmanuel is celebrated for showcasing the cuisine of Nigeria’s Niger Delta region. He worked in the Nigerian Navy for years before discovering a passion for food via London culinary school. Now back home, his restaurant Edible catering company fuses traditional recipes with modern interpretations. Known for his “food art”, his beautifully plated dishes include catfish pepper soup, starch and banga stew, and coconut jollof rice. Chef Seyi strives to promote underutilized local crops and seafood from the Delta. His creativity both in flavor and visual presentation is unmatched.

Signature dish: Starch and banga stew

Restaurant: Edible catering company, Port Harcourt

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13. Chef Tolu Eros

Chef Tolu Eros is famous for her decadent cakes and confections, infused with Nigerian ingredients like hibiscus, beans and almond flakes. After beginning her career as a makeup artist, she shifted to baking and has become one of Lagos’ most sought-after culinary creators. Her bakery Eros by Tolu creates specialty cakes for weddings and events, with flavors like chocolate Guinness cake, coconut cake, and red velvet. She also crafts artisanal pralines and chocolate truffles. Blending visual appeal with addictive flavors, her treats are known as much for aesthetics as taste. Chef Tolu adds panache and style to Nigeria’s growing cake culture.JAMB portal

Signature dish: Hibiscus red velvet cake

Restaurant: Eros by Tolu, Lagos

14. Chef Kwame Onwuachi

Born in Nigeria but raised in the USA, Chef Kwame Onwuachi has brought global attention to Nigeria’s dynamic food culture. The 2019 Rising Star Chef winner, his experiences were featured in a memoir and Netflix documentary. His flagship restaurant Kith/Kin in Washington DC serves dishes that fuse Nigerian flavors with American soul food. Specialties include options like garri scallops, suya roasted chicken, and jollof fried rice. The young chef has been praised for his technical prowess combined with personal storytelling through food. His unique background gives Kwame a valuable perspective to share Nigeria’s rich culinary traditions worldwide.

Signature dish: Garri scallops

Restaurant: Kith/Kin, Washington DC

15. Chef Tolani Alli

Based in Nigeria’s South-South, Chef Tolani Alli is devoted to spotlighting the Kalabari cuisine of her heritage. She heads up indigenous food brand OBUDU, whose factory produces packaged herbs, spices, peppers and soups. Known as the “Spice Queen”, she sources premium local ingredients to create authentic seasoning blends. Chef Tolani also works to empower local farmers and food producers, while making Kalabari flavors accessible worldwide. Her visibility and success have inspired other young women to join Nigeria’s food industry. Beyond cooking, she is a passionate ambassador for indigenous cuisine.

Signature dish: Kalabari egusi soup blend

Restaurant: OBUDU Foods

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From street food to fine dining, celebrity chefs are transforming Nigeria’s culinary reputation on the global stage. Their unique styles, creative fusions and locavorism are highlighting the breadth of flavors and techniques found across Africa’s most populous country. These culinarians are proving Nigerian cuisine can be equally sophisticated, healthy, decadent and innovative. Their impact also extends beyond the kitchen to support local communities, farmers and food culture. From Lagos to Abuja and abroad, Nigerian celebrity chefs are cooking up a storm and satiating appetites in the process. Their emergence signifies an exciting new chapter in Nigeria’s food history.

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