As the curtains closed on the grand finale of the 2025 GTCO Food and Drink Festival, vendors and attendees alike reflected on how the event had not only strengthened their connection to Nigerian culinary identity but opened doors to innovation and global aspirations.

For Moses of Priceless Mocktail, participating in what has become “West Africa’s premier food and drink event” has translated into measurable business growth and exposure.

“This event has helped us connect with many people and different brands,” he said. “Being part of something this big means growth and success for us.”

Another vendor echoed this sentiment, adding that the very act of being selected to participate was validation of their progress.

“Being here means our brand is functioning, growing, and making progress,” the vendor said, noting satisfaction with the festival’s organisation. “There’s honestly nothing I think they need to improve.”

Wealth, a first-time attendee, said the event helped broaden perspectives on Nigerian cuisine.

“I discovered dishes like Masha that I’d never even heard of before. My favorite was the Ofada Rice. These events expose you to how rich our food culture is. Going more local really enhances the experience,” Wealth explained. “Of course, I had to take pictures — food is part of the memory.”

Mrs. Daramola of Ajara Foods, whose brand launched just in January, reported a transformative experience from the digital food business fair segment of the event.

“We were shocked by the attention we got. First-day sales were impressive, and customers even came back the next day. One suggested we introduce a spicier variant of our sheeter product,” she said. “Our premium packaging attracted people, but they asked for smaller pouches that are easier to travel with or send abroad. We’re now planning to introduce that variant in the next one or two months.”

An anonymous attendee praised the energy of the finale and recommended future editions feature international chefs preparing Nigerian meals in masterclasses, saying:

“That would show how globally accepted our cuisine is while spotlighting our ingredients and processes.”

Bolanle, another attendee, emphasized the festival’s power to help reconnect with African roots.

“This festival brings you closer to your Nigerian identity. A lot of the vendors make products that are so original, they’re unique to Nigerian creatives. Events like this should be promoted as food tourism for visitors who want to understand Nigerian culture through taste,” she said.

For Ajing Ntan of Foxenut Cookies, the journey has been one of exponential growth.

“It’s our second year here, and we sold out twice,” she said. “People kept calling our cookies ‘the best thing ever.’ We know we need to scale.”

Beyond customer love, Foxenut Cookies is embracing sustainability in small but meaningful ways.

“We use reusable equipment, paper bags, and minimal plastic in packaging. It’s not perfect yet due to cost, but we’re working on it.”

As Nigeria positions itself more firmly on the global culinary map, the GTCO Food and Drink Festival continues to serve as a nexus of identity, innovation, and aspiration—one dish, one story, and one brand at a time.

Acclaimed American dessert chef Lasheeda Perry captivated audiences at the GTCO Food and Drink Festival in Africa with her bold and whimsical reimagination of classic French pastries.

At the much-anticipated culinary session, Perry showcased her skills by preparing cream puffs designed to resemble turtles, drawing delighted reactions from festivalgoers. She also replaced the traditional glossy glaze on éclairs with a crackling textured topping, adding a modern twist to the beloved dessert.

Her flavor palette was equally inventive, combining matcha chocolate and vanilla with mango fillings, which she described as offering “a balance of earthy, bitter, and sweet notes” that brought complexity to every bite.

The interactive session sparked interest and enthusiasm among attendees, who eagerly asked questions and praised the innovative desserts.

“I feel incredibly honored to be here in Africa, sharing my pastry skills with such an engaged audience,” said Perry. “Traveling the world and doing what I love is a dream come true.”

She also took time to encourage aspiring chefs, urging them to embrace creativity and push beyond traditional career boundaries.

Lasheeda Perry’s matcha chocolate and vanilla with mango fillings

“My advice to young chefs is to think outside the box. You don’t have to follow a conventional path — the world of pastry is yours to explore,” she said.

Perry expressed gratitude to the festival organizers and voiced her willingness to return for future events.

“It would be an absolute pleasure to be invited back by GTCO. The energy here is unmatched, and I love the spirit of innovation.”

The GTCO Food and Drink Festival continues to attract world-class talent and food lovers, reinforcing its position as a hub for culinary excellence on the African continent.

Hiroo Nagahara, a Japanese chef making his first trip to Africa, wowed guests at the 2025 GTCO Food and Drink Festival in Lagos by blending Japanese culinary techniques with fresh, local Nigerian seafood.

Speaking after his demonstration, Chef Nagahara shared his excitement and gratitude for the opportunity to participate in the renowned food festival.

“The whole process was very smooth. You know, like everybody at GTCO really made the entire process very easy and fluent. I really appreciate that,” he said.

“Being very foreign to this side of the world—West Africa as a whole—this is my first time in Africa as a whole, and it’s been a very good experience thus far. Thank you.”

Asked about the dishes he created, Nagahara explained the inspiration behind his fusion menu:

“Sushi as a whole usually includes raw fish, but today what we made was really sashimi—or in Western culture, they call it crudos,” he said.

“We utilised as much local products as we could. The first course was about expressing dashi as a whole. We used Japanese stock and expressed it in three different fashions. One was a sauce for the sashimi dish. One was a thick and hot sauce for the tempura fried giant prawns that’s caught from here. And then the third one is your local crabs we made into a rice dish.”

Describing one of the preparation techniques he used, Nagahara said:

“It’s not a technique per se, but a convenience factor I’ve carried on since the fine dining days. We call it chai rolls. We just roll it in a wet paper towel, so that way we can cut it very evenly and easily.”

He also offered vivid descriptions of each course:

“Definitely the first course, I mean, it’s a raw dish, so it’s definitely, you know, beautiful textures. And then you have the little bit of crunch and the chew from the different pickles and the different garnishes. It’s very clean. It’s like eating ceviche, but deconstructed,” Nagahara said.

“The second one—obviously, fried shrimp. Everybody loves fried shrimp. Crispy, light batter with a freshness and acidity from the tomatoes with an unctuousness of the sauce.”

“Right, last dish, the rice—my favorite. That’s home goodness, right? It’s like a mother’s hug.”

Reflecting on his culinary journey, the chef had a word for aspiring chefs:

“I say that there’s no way, there’s no shortcut to success. I would say put your head down and work hard. Don’t take your days cooking and on the line for granted. Those are your most important days, most important days of your life in terms of being a chef.”

Closing the interview, Nagahara praised the team who supported him during the festival:

“It was amazing. Again, the staff—you guys, you know, Oluwa standing over there—everybody’s been amazing.”