Alexander Adegboye, Executive Chef at Lórein Restaurant, has expressed his dedication to promoting Nigerian cuisine on the global stage through Afro-fusion culinary artistry.
Speaking to journalists in Abuja, Adegboye shared his vision of blending traditional Nigerian ingredients with international culinary techniques to create a unique 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,” Adegboye said.
“Through Afro-fusion, we merge local, traditional foods with international culinary techniques, making Nigerian ingredients more accessible and relatable.”
Lórein, an upscale fine-dining establishment, focuses on introducing Nigerian flavors to both local and international audiences.
Highlighting one of the restaurant’s signature dishes, Adegboye noted, “We use Afro-fusion to reinterpret dishes like arancini, an Italian rice ball, by incorporating Nigerian elements to resonate with our audience.”
The chef emphasized the importance of sourcing ingredients locally, describing it as a means to support local farmers while maintaining authenticity.
However, he acknowledged challenges in the culinary supply chain and manpower shortages in Nigeria, which he described as “recurring issues” in the industry.
Adegboye traced his culinary inspiration back to African culture, noting the historical perception that cooking was not traditionally considered a man’s role in Nigeria. He contrasted this with global culinary traditions, particularly in France and Italy, where men often dominate the kitchen.
“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 explained.
To stay relevant, Adegboye emphasized the need for adaptability and continuous learning. He credited social media as a vital tool for keeping up with global culinary trends and praised the efforts of trailblazing chefs in Nigeria and abroad who inspire his work.
Despite hurdles such as ingredient availability and a shortage of skilled culinary professionals, Adegboye remains optimistic.
“We’re making progress. It’s been a journey of ups and downs, but we keep striving to stay afloat,” he said.
Speaking on the new chapter with visionaries,Adegboye’s move to Lórein was fueled by the restaurant’s visionary leadership and collaborative team.
“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 the financial benefits, Adegboye values the opportunity to grow professionally and contribute to a shared vision that propels Nigerian cuisine into the global spotlight.
As Lórein continues to redefine Afro-fusion dining, Adegboye’s dedication to showcasing Nigerian flavors ensures that the country’s culinary heritage will resonate far beyond its borders.
