Alexander Adegboye, Executive Chef at Lórein Restaurant, is on a mission to elevate Nigerian cuisine to the global stage through the art of Afro-fusion cooking.
During an interview in Abuja, Adegboye outlined his passion for merging traditional Nigerian ingredients with international culinary techniques to create a unique and memorable dining experience.
He described Afro-fusion as a celebration of African culture and a medium to introduce Nigerian foods to diverse audiences.
“Afrocentric means I am deeply passionate about Africa, particularly African cuisine and Nigerian food,” he stated.
“Through Afro-fusion, we merge local, traditional foods with international culinary techniques, making Nigerian ingredients more accessible and relatable.”
Lórein, a fine-dining restaurant, has made it its mission to present Nigerian flavors to audiences both at home and abroad.
Adegboye highlighted how the restaurant uses Afro-fusion to reimagine dishes, such as transforming Italian arancini into a dish infused with Nigerian elements.
“We use Afro-fusion to reinterpret dishes like arancini, an Italian rice ball, by incorporating Nigerian elements to resonate with our audience,” he explained.
Central to Adegboye’s approach is the use of locally sourced ingredients. He emphasized the importance of supporting local farmers while staying true to the authenticity of Nigerian cuisine. However, he noted persistent challenges in Nigeria’s culinary supply chain and workforce development.
“These are recurring issues,” Adegboye said, referencing the shortages in skilled manpower and the complexities of ingredient availability.
Adegboye traced his culinary inspiration to African traditions, acknowledging the historical view that cooking was not traditionally a man’s role in Nigeria. However, he credited global culinary practices, particularly in France and Italy, with inspiring a new generation of male chefs in Africa.
“Modern cooking has been influenced by French and Italian cuisines, where men are leading chefs. Their influence inspired many of us, even in Africa, to take up the culinary arts,” he remarked.
He stressed the need for adaptability and continuous learning to remain relevant, citing social media as a key tool for staying updated on global trends. Adegboye also expressed admiration for the pioneering chefs in Nigeria and beyond who inspire his work.
Despite the hurdles, he remains optimistic about the future of Nigerian cuisine. “We’re making progress. It’s been a journey of ups and downs, but we keep striving to stay afloat,” he said.
Adegboye’s decision to join Lórein was driven by the restaurant’s forward-thinking leadership and a dynamic team that shares his vision.
“I like to work with visionaries. The team at Lórein is exceptional—vision-driven, goal-oriented, and filled with incredible energy. Their outlook aligns perfectly with mine,” he said.
Beyond personal growth, Adegboye values the opportunity to contribute to a shared goal of bringing Nigerian cuisine to the global spotlight.
As Lórein continues to redefine Afro-fusion dining, Adegboye’s unwavering commitment to celebrating and showcasing Nigerian flavors ensures the country’s culinary heritage will leave an indelible mark on the international stage.
