Lagos came alive with a burst of flavor, culture, and creativity over the weekend as the GTCO Food and Drink Festival wrapped up its latest edition, drawing global culinary icons and local enthusiasts under one roof. The three-day event, which ended on Sunday, witnessed masterclasses by world-renowned chefs who expressed admiration for Nigeria’s diverse culinary landscape and vibrant produce.

Speaking during his session, Michelin-starred Chef Daniel Galmiche praised the richness of Nigerian seafood and the sustainable fishing methods observed at local markets. “I used Croaker and Shiny Nose – fishes I’d never encountered before – and they were amazing,” he said. “I was also impressed that many local fishermen use hooks instead of nets, which is better for the environment.”

Galmiche, who hails from France, acknowledged the culinary challenge of blending Nigerian spices with European techniques but appreciated the bold flavors. “In France, we don’t eat much spicy food, but I’ve lived in Southeast Asia, so I’ve learned to adjust,” he noted, urging careful consideration of sustainability. “Some species like the Miro, which I saw at the market, are endangered globally. It’s important to protect them.”

Chef Hardette Harris, celebrated for developing the official state meal of North Louisiana, brought soulful Southern classics to Lagos – including hot water cornbread, black-eyed peas, and peach cobbler. “I’m amazed by the talent of culinary students here,” she shared. “Their skill and passion are evident. I believe Nigeria should be a culinary destination for Americans.”

She also advised aspiring chefs to get practical experience and define their culinary paths early. “Learn all the basics, then go out there and apply them while staying true to your unique story.”

Japanese-American Chef Hiroo Nagahara made his African debut at the festival, crafting a three-course meal inspired by traditional Japanese dashi while using local ingredients. His dishes – a deconstructed sashimi ceviche, crispy tempura prawns, and a comforting crab rice – were widely praised.

“My favorite was the rice dish – it felt like a mother’s hug,” he said, emphasizing technique, hard work, and appreciation for the learning process. “There’s no shortcut to success. Don’t take your early days for granted.”

Renowned pastry Chef Lasheeda Perry, known for her creative dessert artistry, dazzled the crowd with quirky cream cups shaped like turtles and reinvented éclairs. “We worked with local mangoes – vibrant and juicy – to blend familiar flavors in unexpected forms,” she said. “The audience was curious and appreciative. For me, once people try it and love it, that’s the true reward.”

Her advice to aspiring creatives: “Don’t sign the box. Think outside it—whether in your approach to learning, your sources of inspiration, or your use of ingredients.”

The festival also hosted a vast array of exhibitors, including:

*Restaurants such as The Griot Lagos, Abeke Rooftop, Jara Beach Resort Kitchen, The Peppersoupshop, and Out the Box.
* Dry & Packaged Goods vendors like Ayoola Foods Limited, Suzyque Foods, Eden’s Honey, and Tapiokies.
* Street Food favorites such as Boleboxx, Club Suya and Grills, Dundu Nation, and Native93 Foods and Grills.

As the curtains drew on this year’s edition, one message resonated from the masterclasses and vendor booths alike: Nigerian cuisine is rich, diverse, and worthy of global attention—and when combined with passion and sustainability, it becomes a powerful force for cultural exchange and culinary excellence.