GTCO Food and Drink Festival 2025: The Culinary Spectacle That Transformed Lagos
By People’s Voice Nigeria News
In a dazzling fusion of flavors, cultures, and innovation, the GTCO Food and Drink Festival 2025 emerged not only as West Africa’s largest gastronomic celebration but as a global culinary benchmark. Over the span of three exhilarating days, this festival transformed GTCentre in Victoria Island into the epicenter of food artistry, attracting renowned chefs, food entrepreneurs, and thousands of passionate attendees from across the world.
Beyond the delicious feasts and vibrant atmosphere, this year’s edition established Lagos as an international culinary powerhouse, showcasing masterclasses, groundbreaking food sustainability discussions, and the blending of heritage with modern techniques. It was more than an event, it was a movement, setting the stage for Africa’s culinary ascent on the global scene.
Masterclasses That Inspired, Innovated, and Educated
Some of the world’s most celebrated chefs graced the festival with their culinary genius, leading sessions that transcended traditional cooking techniques, weaving in storytelling, mentorship, and sustainability.
Chef Cristian Duhalde: The Award-Winning Restaurateur
Chilean-born Chef Cristian Duhalde, an award-winning restaurateur, delighted attendees with his Kids Pizza Masterclass creating an interactive session where children learned essential pizza-making techniques. With nearly 30 years in the culinary world and 17 years in Nigeria, his expertise in Latin-American-African cuisine was truly inspiring.
Chef Tilewa Odedina: Africa’s Culinary Evolution Through Nutrition
Representing the future of African gastronomy, Chef Tilewa Odedina, widely known as Chef Tilly, showcased how African flavors can be preserved while enhancing nutrition. As a nutrition chef and culinary innovator, she demonstrated food as medicine, using moringa and agbo to highlight the healing power of ingredients.
Chef Tamra Patterson: Bold Flavours of Jambalaya Rice
Renowned for her vibrant flavours and entrepreneurial spirit, Chef Tamra Patterson prepared a soulful Jambalaya Rice dish during her live masterclass. Her session emphasized how bold, rich flavors define a cuisine offering insights into the essence of Louisiana-style cooking.
Chef Thomas Zacharias: Modern Indian Cuisine
Known globally as Chef TZac, Chef Thomas Zacharias specialized in modern Indian cuisine, bringing the depth and complexity of traditional Indian dishes to the forefront. Having earned India’s Best Chef of the Year award, his session exemplified how cultural heritage meets contemporary innovation.
Chef Lorenzo Cogo: Italian Culinary Artistry
Italian chef Lorenzo Cogo dazzled audiences with authentic Italian cuisine, showcasing his expert knowledge of pasta-making, fresh ingredients, and Mediterranean flavors. His work highlighted the art and technique behind traditional Italian dishes.
Chef Gabriel Rodriguez: The Essence of Mexican Cuisine
Mexican-born Chef Gabriel Rodriguez brought the bold and earthy essence of Mexican cuisine to Lagos, demonstrating how spices, textures, and locally sourced ingredients enhance Mexican dishes. His session was a deep dive into heritage cooking with contemporary creativity.
Chef Hardette Harris: A Champion of North Louisiana’s Culinary Identity
Bringing the warmth of Southern hospitality, Chef Hardette Harris enlightened attendees on the often-overlooked flavors of North Louisiana, highlighting staples such as hot water cornbread, black-eyed peas, and peach cobbler. She emphasized that mastering culinary basics and embracing one’s cultural heritage is vital for every aspiring chef.
Chef Lasheeda Perry: The Queen of Flavor’s Sweet Disruption
Desserts took an artistic turn as Chef Lasheeda Perry, owner of Queen of Flavor, created an unforgettable pastry experience, crafting turtle-shaped cream puffs and matcha-infused eclairs with crackling toppings. Her workshop encouraged aspiring chefs to embrace creativity, proving that desserts are a playground for innovation.
Chef Daniel Galmiche: A Michelin-Starred Call to Sustainability
French culinary icon Chef Daniel Galmiche didn’t just cook, he advocated for food sustainability. His session urged chefs and food entrepreneurs to prioritize ethical sourcing, ensuring that the industry evolves without compromising future generations.
Chef Shalamar Lane: Soulful Southern BBQ
Founder of My Father’s Barbeque, a family-run smokehouse in California, Chef Shalamar Lane wowed guests with a live session on Soulful Southern BBQ, where she demonstrated slow-smoked meats and the importance of traditional American barbecue techniques.
Chef Hiroo Nagahara: Japanese Precision Meets Nigerian Influence
Making his African debut, USA-based Japanese chef Hiroo Nagahara transported attendees to Japan by showcasing dashi, the essence of Japanese cuisine, while seamlessly integrating Nigerian seafood and local spices. His sashimi, tempura prawns, and crab-infused rice dishes highlighted the possibilities of cross-cultural culinary fusion.
The Festival’s Iconic Activities: Beyond Cooking, A Celebration of Culture
While the masterclasses set the stage for knowledge sharing, the festival’s immersive activities ensured an unforgettable experience for attendees.
The Vendor Marketplace: A Culinary Wonderland
With over 200 food vendors, the festival was a paradise for food lovers, offering a diverse range of cuisines from traditional Nigerian dishes to international gourmet creations. Guests explored:
- Authentic Nigerian street food like suya, puff-puff, and nkwobi.
- Global flavors including Mexican tacos, Japanese sushi, and French pastries.
- Artisanal food products such as handcrafted chocolates, organic spices, and specialty teas.
Live Cooking Demonstrations: A Front-Row Seat to Culinary Mastery
Throughout the festival, renowned chefs took the stage for live cooking demonstrations, showcasing cutting-edge techniques and signature dishes. Highlights included:
- Grill mastery sessions featuring expert BBQ techniques.
- Artisanal bread-making workshops, teaching the secrets of perfect dough.
- Cocktail mixology classes, where attendees learned to craft signature drinks.
The Kids’ Baking Masterclass: Shaping the Next Generation of Chefs
The festival wasn’t just for adults, children had their own culinary adventure! The Kids’ Baking Masterclass provided a fun and educational experience, where young aspiring chefs learned:
- Basic baking techniques for cookies, cupcakes, and pastries.
- Creative decorating skills, turning simple treats into edible art.
- Confidence in the kitchen, inspiring the next generation of food lovers.
The Street Food Arena: A Celebration of Local Flavors
A dedicated street food section allowed attendees to experience Nigeria’s vibrant food culture firsthand. This area featured:
- Live fire cooking stations, where chefs prepared sizzling dishes on open grills.
- Pop-up restaurants, offering exclusive festival-only menus.
- Interactive food tastings, where guests could sample and vote for their favorite dishes.
Happy Hour Giveaways: Excitement Around Every Corner
Lucky attendees won ₦25,000 vouchers, allowing them to explore different food vendors and indulge in exclusive culinary experiences. The giveaways added an element of surprise, ensuring that everyone had a chance to win.
Industry Networking and Entrepreneurial Growth
The festival wasn’t just about food, it was also a hub for business connections. Food entrepreneurs, investors, and industry experts gathered to:
- Discuss the future of African cuisine and global food trends.
- Explore investment opportunities for local food businesses.
- Engage in mentorship sessions, where aspiring chefs received guidance from industry veterans.
Cultural Performances and Entertainment
Beyond the food, the festival featured live music, dance performances, and cultural showcases, creating a vibrant atmosphere that celebrated Nigeria’s rich heritage. Guests enjoyed:
- Traditional drumming and dance performances.
- Live bands playing Afrobeat, jazz, and contemporary music.
- Interactive storytelling sessions, where chefs shared the history behind their dishes.
A Legacy That Extends Beyond Lagos
The GTCO Food and Drink Festival 2025 didn’t just celebrate food, it redefined the way Africa is seen in the global culinary space. By merging tradition with innovation, mentorship with sustainability, and local flavors with international techniques, this event set a new standard for culinary excellence.
As the festival wrapped up, one undeniable truth remained: food isn’t just nourishment, it’s a revolution. Lagos, in all its vibrancy, has emerged as a culinary force to be reckoned with, and this festival was the bold statement the world needed to see.