The just-concluded GTCO Food and Drinks Festival in Lagos brought together an eclectic mix of culinary talent from across the globe, showcasing the richness of African cuisine and celebrating the power of food as both culture and medicine. Among the headline personalities were nutrition chef Tilly, Indian chef Gabriel Rodriguez, Greek chef Thomas Zaharias, and American chef Tammy Patterson—each sharing inspiring insights from their personal and professional journeys.

Chef Tilly, a nutrition expert, used her GT Masterclass to teach guests how to prepare African dishes in healthier ways. She applauded the GTCO Food and Drinks Festival for promoting African culture and empowering vendors through free participation.

“This platform gives visibility to African foods and flavors. Food heals the body—many people without access to doctors still recover through herbs and traditional meals like moringa and local concoctions,” she noted.

To aspiring chefs, her advice is simple: “Chase your passion and trust the process. Believe in yourself.”

For Chef Gabriel Rodriguez, the journey took a transformative turn four years ago when he realized his culinary work wasn’t impacting farmers or traditions meaningfully. That awakening led to his current work with Local World, a platform dedicated to spotlighting small food producers in India.

“There’s a growing movement among small-scale farmers trying to return to organic, sustainable methods, but they’re isolated and lack resources,” he explained. “We tell their stories and connect them with buyers who value ethical production.”

Rodriguez shared his excitement at visiting Africa for the first time, saying, “There are striking similarities between Indian and African cuisines. I’ve tried suya, amala, and soups—I love the flavors and can’t wait to explore more.”

Greek Chef Thomas Zaharias shared his whirlwind arrival experience—straight from the airport to the kitchen and then the Masterclass. “It’s been wild but fulfilling. Everyone has welcomed me with open arms.”

Reflecting on personal growth, he said, “The biggest challenge has always been myself. Your mind can either limit or propel you. The sky truly is the limit.”

Of all the Nigerian dishes he sampled, Zaharias gave special praise to one particular yam-based delicacy, applauding its texture and flavor.

American chef Tammy Patterson didn’t shy away from the ever-heated West African culinary debate, declaring, “Without a doubt, Nigerian jollof is better!”

She expressed admiration for jollof cooked with meat already mixed in, preferring it for its convenience and depth of flavor. Tammy also touched on her journey in kitchenware development, recalling the fear and eventual triumph of investing in quality cookware overseas.

The GTCO Food and Drinks Festival remains a vibrant platform for cultural exchange, culinary innovation, and storytelling. Through their words and dishes, these chefs reminded guests that food is more than nourishment—it’s heritage, healing, and a bridge between continents.