Culinary Crossroads: Experts Celebrate Culture, Cuisine, and Enterprise at GTCO Food and Drink Festival 2025

The recently concluded GTCO Food and Drink Festival 2025 transformed Lagos into a global culinary hub, drawing renowned chefs and enthusiasts to the GTCentre in Victoria Island, Lagos.  

The three-day event, themed “A Shared Experience,” vibrantly showcased the richness, diversity, and unifying power of African flavors alongside international culinary artistry.

The festival lived up to its promise of highlighting how every meal narrates a story – tales of culture, community, and tradition that connect people across generations and geographies. This ethos was palpable in the masterclasses led by globally recognized culinary experts.

One standout session featured, Chef Tilewa Odedina (Chef Tilly), the Head of Culinary at Nigeria’s largest cloud kitchen. With a passionate focus on the healing properties of African ingredients, Chef Tilly masterfully demonstrated how to prepare traditional meals in a nutritious way, emphasizing the use of local herbs and ingredients like moringa.

“Today at the GTCO Master Class, I showed the guests how to create authentic African dishes in a nutritious way, without losing the essence of what food is meant to do – not just nourish, but also excite and bring joy,” Chef Tilly explained. He underscored the festival’s role in promoting African culture by providing a platform for numerous indigenous food vendors to showcase their creations. “Allowing these vendors to sign up for free is an incredibly supportive gesture,” he added, emphasizing his belief that “food can be medicine, it heals the body.”

Chef Tilly further elaborated on the healing potential of food, stating that the right ingredients, techniques, and portion control can aid well-being. He spoke about the inherent medicinal properties of naturally occurring ingredients, referencing traditional remedies like "agbo" and the nutritional power of moringa. He encouraged belief in oneself and the importance of striving for excellence in all culinary endeavours, expressing his profound gratitude to GTCO for the unforgettable experience and their support of African and international culinary exchange.

The festival also welcomed international perspectives, including, Chef Gabriel Rodriguez, a Mexico City native with roots at the acclaimed Pujol. Sharing his journey from dishwasher to culinary innovator, Chef Rodriguez highlighted his work with small-scale farmers through his platform, Local World. On his first visit to Africa, he noted striking culinary similarities between Indian and African dishes, expressing deep admiration for the continent’s rich food heritage.

“Coming straight from the airport to this masterclass has been a great experience,” Chef Rodriguez shared, emphasizing the warm welcome he received. Reflecting on his culinary journey, he stressed the power of the mind in overcoming challenges and celebrated the vibrant atmosphere of the festival. He praised the unique texture of a yam-based Nigerian delicacy. “When they are smashing it, it becomes mushy and starchy – an amazing texture in the mouth.” He also playfully mentioned his difficulty in choosing a favorite dish, ultimately leaning towards the flavorful "Tennessee."

Chef Thomas Zaharias (Chef TZac), a pioneer in modern Indian cuisine, also made a memorable appearance, arriving directly from the airport to conduct his masterclass. He passionately spoke about personal growth, stating, “Your mind can either limit or propel you.” Chef TZac was particularly impressed by a Nigerian yam delicacy, commending its texture and depth of flavor.

Adding a playful international verdict, a Chef Tammy Patterson, from the United States confidently declared, “Without a doubt, Nigerian jollof is better!” She expressed her preference for jollof cooked with meat already incorporated, appreciating its convenience and bold taste. Chef Patterson also shared her entrepreneurial experiences in developing kitchenware products, highlighting both the challenges and rewards of international manufacturing.

More than just a showcase of food and drink, the GTCO Food and Drink Festival 2025 served as a vital platform for cultural exchange, culinary innovation, and the sharing of personal stories. It reinforced the powerful message that food transcends mere sustenance, acting as a conduit for heritage, a source of healing, and a bridge connecting diverse cultures across the globe. The event underscored GTCO’s commitment to promoting enterprise and creating meaningful experiences that foster connection and shared success within the vibrant culinary landscape.