Running a food business in Lagos is a masterclass in margin management. Between fluctuating market prices, foreign exchange volatility affecting imported ingredients, high utility overheads, and rising transport costs across the state, restaurant owners, caterers, and street vendors face constant pressure on their bottom lines. When food inflation bites, most food entrepreneurs default to two options: raise menu prices and risk pricing out customers, or reduce portion sizes and risk losing brand trust. There is a third, far more profitable lever that most Lagos kitchens overlook: eliminating prep waste. In culinary economics, every seed, peel, bone, and stem thrown into a waste bin represents paid-for inventory that never generated revenue. For food businesses operating across Lagos, adopting zero-waste kitchen operations is not just an environmental badge of honor; it is a direct financial strategy to slash Food Cost Percentages (FCP) and safeguard profit margins. 1. The Math Behind Food Cost Percentage (FCP) To understand how zero-waste cooking directly drives profitability, you must look at the mechanics of Food Cost Percentage (FCP): FoodCostPercentage(FCP)=BeginningInventory+Purchases-EndingInventoryTotalFoodSales100 In a standard commercial kitchen, raw food purchases are calculated based on As-Purchased (AP) weight. However, traditional prep methods strip away significant volume, leaving only the Edible Portion (EP) for the final dish. If a caterer buys 100kg of fresh catfish or whole goats, but discards $30\%$ of the weight during cleaning and trimming, the cost per usable kilogram jumps by over $42\%$. When those discarded trimmings go straight to the bin, that lost value must be absorbed by the business or passed on to the customer. Zero-waste cooking closes this gap by converting AP weight directly into revenue-generating menu items, effectively dropping the target FCP from an industry-average $35\text{–}40\%$ down to $25\text{–}28\%$. 2. Turning Kitchen Scraps into High-Margin Revenue Zero-waste kitchen management rests on a core principle: upcycling byproducts into value-added ingredients. Here is how commercial kitchens in Lagos can turn daily prep waste into pure margin: 3. Operational Strategies for Caterers, Restaurants, and Street Vendors Implementing zero-waste systems requires small operational shifts in how kitchen staff handle prep, storage, and menu design: Every kilogram of food waste leaving a kitchen is profit walking out the door. In an economic climate where input costs continue to rise, food businesses cannot afford to buy inventory twice just to cover prep losses. By viewing every ingredient through the lens of complete yield, Lagos food entrepreneurs can build leaner, more resilient kitchens that protect their profit margins without compromising on quality or portion size.

Lagos burns through thousands of tons of organic matter every single day. Fresh produce moves from regional farming hubs into high-volume wholesale centers, flows through commercial restaurant kitchens, and ultimately pours into the municipal waste stream. While food waste is usually framed as a moral or environmental crisis, its most immediate weight is financial. Food loss represents a systemic drain on state budgets, agricultural supply chains, and private sector bottom lines. As Eko Flavours Season 3 launches under its “Nothing Wasted” banner, the platform is moving far beyond basic culinary entertainment. By tying creative expression directly to systemic waste reduction, Eko Flavours is building a blueprint for how the creative economy can power agricultural sustainability and support government environmental policy across Lagos State. 1. The Macro-Economics of Waste in Lagos Tracking the resource chain from farm gate to dinner plate reveals the true financial toll of food waste in the city. Organic material makes up the vast majority of the solid waste managed daily by the Lagos Waste Management Authority (LAWMA). When food gets tossed, the economic loss cascades across the entire market: Solving this challenge takes more than extra trucks and landfills; it requires a cultural shift in how food resources are valued, processed, and used. 2. Infrastructure Meets Culture: The Role of the Lagos Fresh Food Hub Recognizing that post-harvest loss and middleman inefficiencies drive up citywide food prices, the Lagos State Government launched the Lagos Fresh Food Hub initiative in Idi-Oro, Mushin. The core goal of the hub network is to stabilize the food ecosystem by providing centralized, climate-controlled storage, direct market access for rural farmers, and streamlined logistics that cut out unnecessary spoilage before produce ever reaches city kitchens. This primary goal—drastically reducing food loss at the wholesale level—is where government infrastructure and creative media intersect: 3. Aligning Creative Platforms with State Policy Lagos State continuously pushes to lead West Africa in sustainable urban planning, circular economy models, and youth employment. Initiatives driven by the Lagos State Ministry of Agriculture and Food Systems target food security, supply hub optimization, and modernized distribution networks to minimize waste. Government infrastructure and regulations establish the baseline, but cultural platforms drive widespread adoption. By structuring Season 3 around zero-waste culinary challenges, Eko Flavours translates high-level state sustainability goals into direct consumer behavior. When millions of viewers watch elite culinary talents transform discarded yam peels, vegetable stalks, and animal trimmings into luxury dishes, zero-waste practices stop feeling like abstract government directives. They become the new standard for kitchens across Eko. 4. The Circular Economy: Turning Scraps into Value The circular economy rests on a simple premise: waste is just an unutilized resource. In the food sector, achieving true circularity requires smart design at every step of the culinary value chain: By highlighting these circular methods on a national media platform, Eko Flavours shows that sustainable kitchen management slashes operational overhead while safeguarding the local environment. 5. The Creative Economy as a Catalyst for Change Food entertainment historically focused on foreign techniques and wasteful aesthetic plating. Eko Flavours flips that script by anchoring its platform in local economic realities and indigenous resourcefulness. The creative economy holds a distinct power: it shifts social norms, sets trends, and drives consumer choices faster than traditional public service announcements ever could. By gamifying resource efficiency and celebrating local culinary heritage, Eko Flavours proves that the creative sector can be an engine for policy compliance, environmental health, and green job creation. The Path Forward Building a resilient food system for Lagos isn’t a task for government alone, nor can it be left entirely to commercial markets. It demands a joined-up approach where policy, infrastructure, commerce, and creative culture meet. Through the “Nothing Wasted” framework, Eko Flavours Season 3 sets a new benchmark for food entertainment in West Africa. By proving that sustainability and profitability go hand in hand, the initiative helps ensure that as Lagos expands, its culinary economy grows leaner, smarter, and far more resilient.

Running a food business in Lagos means fighting a relentless daily battle against rising ingredient prices, currency fluctuations, and unpredictable supply chains. Whether you operate a fine-dining restaurant in Lekki, manage a high-volume catering outfit in Ikeja, or run a bustling street-side bukatateria in Yaba, profitability is built or broken right at the prep station. Food Entrepreneurs in Lagos For decades, the standard playbook for increasing culinary margins has been straightforward: chase higher sales volumes, negotiate aggressively with suppliers, or raise menu prices. But in an economy where consumer wallets are stretched thin, price hikes quickly hit a hard ceiling. Customers simply walk away. The most sustainable, scalable financial growth doesn’t sit in your pricing strategy it sits hidden in an overlooked, under-analyzed operational metric: kitchen waste. As Eko Flavours Season 3 spotlights the “Nothing Wasted” ethos, zero-waste cooking is stepping out of the realm of environmental idealism and proving itself as a hard-nosed, high-yield financial strategy for commercial kitchens across Lagos. 1. The True Cost of the Trash Bin In a standard commercial kitchen, food waste bleeds money across three distinct stages: spoilage from inadequate cold storage, prep waste from aggressive or untrained trimming, and plate waste from oversized, unbalanced portions returning uneaten. The core financial mistake most kitchen managers make is treating prep scraps as free, inevitable trash. When a line cook throws away fish heads, meat trimmings, cassava peels, or vegetable stalks, your business isn’t just discarding organic matter, it is throwing away paid-for inventory that consumed market transport fees, cold storage electricity, and paid labor hours before ever touching a cutting board. {Raw Ingredient Cost} + {Transport Fees} + {Prep Labor} = {Actual Value of Kitchen Waste} When you view kitchen scraps through this financial lens, an overflowing waste bin stops looking like the cost of doing business and starts looking like a massive, continuous leak in your balance sheet. Adopting a zero-waste framework systematically reclaims that lost value, driving down your Food Cost Percentage (FCP) without shrinking portions or compromising dish quality. 2. Turning Scraps into Revenue Engines Zero-waste cooking isn’t about compromise, frugality, or serving inferior food; it is about absolute resource efficiency and culinary ingenuity. High-performing operators take prep scraps that used to go straight to the garbage bag and transform them into core revenue drivers and operational cost savings: Every house-made stock, spice blend, or syrup crafted from upcycled scraps represents a direct line-item expense removed from your weekly market purchasing budget. 3. Beating Climate and Power Challenges Humidity, traffic delays, and erratic power grids make raw ingredient spoilage a primary profit killer across Lagos State. Operators who master zero-waste kitchen management use ancestral preservation strategies to buffer their business against these harsh infrastructure challenges: 4. Winning Market Share Through Sustainable Storytelling Lagos diners are sharp, culture-conscious, and increasingly appreciative of culinary craftsmanship. Food enterprises that operate on a genuine zero-waste philosophy gain an authentic, compelling brand narrative that sets them apart in a crowded, noisy marketplace: In a demanding, hyper-competitive hospitality market, running a profitable food enterprise requires ruthless operational discipline. Zero-waste cooking isn’t an added operational burden or a public relations gimmick; it is a direct cost-reduction tool designed to protect your cash flow. By utilizing every root, stem, bone, peel, and shell, Lagos food entrepreneurs will slash purchasing expenses, fortify their supply chains against economic shocks, and unlock significantly wider profit margins.

Food is far more than a basic necessity or a cultural centerpieceit is a powerful economic engine. On June 18th, 2026, in commemoration of World Gastronomy Day, industry leaders, policymakers, chefs, and investors gathered at The Library in Victoria Island, Lagos, for a landmark event that has permanently shifted the conversation around Nigeria’s food ecosystem. Hosted by the Lagos State Ministry of Agriculture and Food Systems in partnership with Culinara Group, Tantacom, and the Most Influential People of African Descent (MIPAD), the eventthemed “A Seat at the Table”served as a rallying cry for the nation. It marked a definitive moment where practitioners and experts aligned to position culinary heritage and agribusiness as vital tools for national development. Moving From Culture to Commerce For too long, gastronomy has been viewed primarily through a cultural lens. The consensus from the World Gastronomy Day roundtable is clear: it is time to recognize food as a multi-billion naira industry capable of driving inclusive growth, creating sustainable jobs, and securing foreign investment. The Permanent Secretary of the Ministry, Mr. Emmanuel Audu, perfectly captured this intersection during the event proceedings: “Gastronomy sits at the crossroads of culture and commerce. When we invest in our farmers, our chefs, and our food entrepreneurs, we invest in Nigeria’s future.” The event brought together an influential room of decision-makers, including the Lagos State Commissioner for Agriculture and Food Systems, Hon. Abisola Olusanya; Special Adviser Dr. Oluwarotimi Fashola; and the Director-General of the National Council for Arts and Culture (NCAC), Sir Obi Asika. Their collective presence underscored a growing institutional commitment to taking Nigeria’s food economy seriously. Connecting the Entire Value Chain A robust gastronomy economy relies heavily on an integrated, intentional value chain. Real economic development happens when we strengthen the links connecting: When these sectors operate in alignment, the impact trickles down to everyday livelihoods. Industry experts at the event championed several strategic recommendations to institutionalize this growth. Key among these was the proposed establishment of a Lagos Gastronomy Council to bridge the gap between private practitioners and government policy, alongside advocating for dedicated grants and low-interest financing for food startups. Introducing Eko Flavours Season 3.0: Cultivating Food Entrepreneurs Building on the incredible momentum of past iterations, the official unveiling of Eko Flavours Season 3.0 stole the spotlight at the World Gastronomy Day event. For those who followed the journey last year, Season 2 was a spectacular celebration of taste, culinary skill, and raw talent that captured the hearts of food lovers across Nigeria. It proved that our local culinary scene possesses immense creative energy. However, Season 3.0 is designed to take that foundation and elevate it to a completely new level. More than just a culinary competition, Season 3.0 is stepping forward as a dedicated incubator for food innovation, sustainability, and scalable business design. Moving beyond traditional cooking showcases, this season focuses heavily on the business behind the plate. The platform is shifting its core focus toward empowering participants to build sustainable food enterprises, a transition detailed in recent framework briefs. This strategic evolution directly answers long-standing industry demands highlighted in policy discussions, where experts called for gastronomy to be treated as a practical tool for national development and economic self-reliance. To achieve this, Season 3.0 will challenge participants to: By treating the culinary arts with strict professional discipline, Season 3.0 aims to transform passionate cooks into market-ready culinary entrepreneurs. This initiative will provide them with the foundational systems needed to build enterprises that can scale, attract investment, and thrive long after the competition concludes. The extensive buzz across the country ranging from regional strategy briefs to national market commentary underscores the massive anticipation for this new chapter. Eko Flavours is no longer just discovering Nigeria’s best cooks; it is shaping the future leaders of Africa’s food economy. National Industry Perspectives The call to elevate Nigeria’s food economy has resonated deeply across multiple sectors. This collective drive for development has been widely documented by top-tier analysts and industry experts: The table is set, and the roadmap is clear. Unlocking Nigeria’s gastronomy economy requires deliberate cooperation between public intent, private equity, and creative strategy. By shifting our perspective from simply consuming food to scaling the entire food ecosystem, we can protect our urban culinary heritage, build sustainable businesses, and position Nigerian gastronomy as a dominant force on the global stage. The journey has already begun. Stay tuned to Eko Flavours as we unfold the chapters of Season 3.0 and continue to pave the way for culinary excellence and economic impact.

PRESS RELEASE Eko Flavours Champions Shine at SMEDAN x UNDP “Food & Fashion Only” Showcase in Lagos Lagos, Nigeria. The Eko Flavours culinary champions delivered a standout performance at the Food & Fashion Only Showcase, a curated side event of the GROW Nigerian National MSME Conference, hosted by the Small and Medium Enterprises Development Agency of Nigeria (SMEDAN) in partnership with the United Nations Development Programme (UNDP).The event was held on Sunday, November 16, 2025, at the UNDP Innovation Center in Ikoyi. Designed to spotlight Nigeria’s creative economy across two powerful industries, food and fashion, the showcase brought together top fashion designers, emerging culinary talents, development partners, and MSME stakeholders for an evening of creativity, cultural expression, and enterprise. Eko Flavours Champions Lead the Culinary Showcase Representing Lagos’ most vibrant culinary platform, the Eko Flavours Season 2 Top 3 Chef Agabus (Champion), Chef Martha (First Runner-Up), and Chef Alexander Peace “Chef Luscious” (Second Runner-Up), headlined the food segment with three carefully curated tasting experiences. The chefs each presented a dish inspired by sustainable culinary practices, aligning with SDG 12: Responsible Consumption and Production, a key thematic focus of the showcase.Their presentations demonstrated ingredient optimisation, zero-waste cooking, responsible portioning, and modern Nigerian plating techniques reinforcing Eko Flavours’ commitment to building environmentally conscious food entrepreneurs. Guests enjoyed a seamless flow of fashion blocks followed by food showcases, allowing each chef to engage the audience with a compelling story behind their dish, their creative process, and their mission within the Nigerian culinary ecosystem. A Platform for MSME Excellence This edition of the Food & Fashion Only event featured nine fashion designers, whose runway collections celebrated African creativity, craftsmanship, and identity. The fusion of fashion and food delivered a powerful narrative around the strength of Nigeria’s MSME sector and the potential for cross-industry collaboration. High-level representatives from SMEDAN and UNDP, including the Director General of SMEDAN, Mr. Charles Odii, Federal Minister of Industry, Trade and Investment, the Head of the UNDP Innovation Center, Dr. William Tsuma, Special Adviser to the Lagos State Government on Toursim, Arts and Culture Mr Idris Aregbe, the immediate past Director General of SMEDAN and other dignitaries delivered remarks centered on innovation, enterprise support, and the importance of sustainable systems within Nigeria’s growing creative economy. Eko Flavours: A Vehicle for Sustainable Culinary Development The participation of the Eko Flavours finalists reinforces the platform’s expanding role as a vehicle for culinary talent development, MSME empowerment, and sustainability advocacy. Through its partnership ecosystem and year-round activities, Eko Flavours continues to equip young chefs with the skills, visibility, and opportunities required to thrive from chef branding to business development and environmentally responsible kitchen systems. The showcase provided a strategic opportunity for the chefs to: A Strong Showing for the Culinary Industry The chefs’ performances received enthusiastic reactions from guests, industry leaders, and media representatives. Their dishes, storytelling, and presentation reinforced why Eko Flavours has become one of Africa’s most influential platforms shaping the next generation of culinary entrepreneurs. About Eko Flavours Eko Flavours is Lagos’ leading culinary discovery and development platform, powered by Culinara Group. Through competitions, showcases, training, media content, and strategic partnerships, the platform identifies, equips, and deploys emerging chefs while promoting Lagos cuisine, food culture, and sustainability principles. For Media Enquiries Email: info@culinaragroup.com Instagram: @theekoflavoursFacebook: Eko FlavoursWebsite: www.ekoflavours.com

After a thrilling day of intense culinary competition and creative storytelling at the Grand Finale of Eko Flavours 2.0; A Lagos Food Story, held on Saturday, October 18, Chef Agabus Agboye emerged as the Eko Flavours 2025 Champion, taking home the grand prize of ₦5,000,000! Chef Agabus wowed the judges with his remarkable skill, originality, and authentic Lagos-inspired dish that captured the spirit of the city’s food culture, rich, bold, and full of flavour. Coming closely behind him was Chef Rotimi Martha Oluwadamilola, who impressed both judges and guests to earn the 1st Runner-Up position and a ₦3,000,000 cash prize, while Chef Alexander Peace secured the 2nd Runner-Up spot, walking away with ₦1,000,000. The Grand Finale brought together Lagos’ finest culinary talents, an excited audience, and key stakeholders from the food and hospitality industry. The day featured vibrant cook-offs, live tastings, games, prizes from brand partners, and a true celebration of Lagos’ rich food heritage. Eko Flavours 2025 continues to spotlight culinary excellence and entrepreneurship powered by Culinara Group in partnership with the Lagos State Ministry of Agriculture & Food Systems.

PRESS RELEASEFor Immediate ReleaseDate: Monday, October 6, 2025Eko Flavours Season 2 Unveils Top 20 Contestants as Culinary Journey Heats Up Lagos, Nigeria – Eko Flavours, Africa’s premier culinary showcase powered by Culinara Group inpartnership with the Lagos State Ministry of Agriculture & Food Systems, has officially unveiledthe Top 20 contestants for Season 2 (2025). From over a thousand entries and weeks of rigorous selection, the Top 20 emerged through acompetitive public voting process that recorded overwhelming participation from foodenthusiasts across Lagos and beyond. Each contestant represents creativity, resilience, and theability to tell authentic food stories that celebrate Lagos’ vibrant culinary culture. Delivering the government’s goodwill message, Ms. Abisola Olusanya, Lagos StateCommissioner for Agriculture & Food Systems, emphasized the government’s readiness for thelive shows: “The State is fully prepared for the Eko Flavours live shows, and this marks another step in ourcontinued commitment to Mr. Governor’s THEMES+ agenda. This platform is not only aboutfood, it is about empowering young people, preserving culture, and creating opportunities thatalign with Lagos’ vision for growth.” The Co-CEOs of Culinara Group, Mrs. Olufunke Adu and Ms. Jennifer Odufuwa, expressedexcitement as the competition enters its next phase: “We are moving into the live shows, and we cannot wait for the magic these contestants are about to showcase,” said Jennifer Odufuwa. “These chefs have shown incredible creativity so far, and now the stage is set for them to truly shine in front of Lagos, Nigeria, and the world,” added Olufunke Adu. John Fadejola, Project Lead of Eko Flavours, reflected on the intensity of the journey so far:“The contest was fierce. From music performances to creative skits, the contestants gave theirall in canvassing for votes. The passion we witnessed proves how hungry this generation is totell their food stories in unique ways.” Culinary Director, Chef Adeyinka Arije, praised the creativity of the contestants in earlier stagesand looked ahead with confidence: “The Top 50 displayed remarkable innovation with their tasks, and I am confident the Top 20 will go even further in the live shows. We are about to witness the very best of Lagos’ culinary brilliance.” The Top 20 Contestants are: The Top 20 will advance to the live semi-final and grand finale cook-offs in October, wherementorship, innovation, and cultural storytelling will take centre stage. About Eko FlavoursEko Flavours, powered by Culinara Group in partnership with the Lagos State Ministry of Agriculture & Food Systems, is Africa’s largest culinary stage, celebrating Lagos’ food culture, empowering emerging chefs, and promoting African cuisine globally. The initiative combines competition, mentorship, entrepreneurship, and media amplification to transform culinary talent into industry leaders. Media Contact:Eko Flavours Media Teaminfo@culinaragroup.com |shammah.oladigbo@tantacom.org+2347062367247 Follow the journey: @theekoflavours on Instagram, TikTok, Facebook, X (Twitter) & YouTube. EkoFlavours2025 #ALagosFoodStory #MyLagosFoodStory

For Immediate ReleaseDate: Saturday, September 20, 2025 Eko Flavours Season 2 Unveils Top 50 Contestants – Lagos Food Hub Hosts Shopping Experience and Panel Session Lagos, Nigeria – Eko Flavours, Africa’s premier culinary showcase powered by Culinara Group in partnership with the Lagos State Ministry of Agriculture & Food Systems, has officially unveiled the Top 50 contestants for Season 2 (2025). The announcement was made today at the Top 50 Briefing & Shopping Experience, held at the Lagos Fresh Food Hub, Idi Oro, Mushin. The event combined contestant orientation with a lively shopping showcase featuring brand partners’ products, alongside a panel session with the Culinary Director of Eko Flavours, the Creative Director, representatives of the Lagos State Government, brand partners, and a 2024 alumni representative. Delivering the government’s goodwill message, Ms. Abisola Olusanya, Lagos State Commissioner for Agriculture & Food Systems, represented by Mrs. Oviebo, Director of the Lagos Fresh Food Hub, reaffirmed Lagos State’s commitment to becoming Africa’s culinary capital. She said:“Eko Flavours is more than a competition; it is a platform for empowerment, cultural storytelling, and entrepreneurship. Through initiatives like this, we are equipping young talents to turn their passion for food into sustainable businesses that positively impact the economy.” The Co-CEOs of Culinara Group, Ms. Jennifer Odufuwa and Mrs. Olufunke Adu, echoed the essence of the Eko Flavours project, underscoring its transformative role. Ms. Jennifer Odufuwa remarked:“Eko Flavours Season 2 is not just about cooking—it’s about creating pathways for young talents to transform their passion into sustainable businesses. We are proud to see 50 incredible contestants stepping into this journey, and we are confident that their stories will inspire Lagos and the world.” Mrs. Olufunke Adu added:“From day one, our vision has been clear: to build a platform that celebrates Lagos’ rich culinary culture while equipping chefs with the tools to thrive in today’s economy. The Top 50 represent creativity, resilience, and ambition. Their journey is proof that food is not just culture, it’s opportunity.” Adding to the momentum, Chef Adeyinka Arije, Culinary Director of Eko Flavours Season 2, charged the contestants to rise to the occasion:“This Top 50 represents the best of Lagos’ culinary creativity. We expect them not only to cook but to inspire, to create content, and to elevate their personal brands as ambassadors of Lagos cuisine.” Reflecting on the competition’s impact, 2024 alumni representative Samuel Ejekukor (Pandelight) encouraged the new cohort:“Eko Flavours changed my journey in ways I never imagined. I urge this year’s contestants to give it their all. It’s more than cooking; it’s a life-changing experience.” Meet the Top 50 Contestants The 2025 Top 50 includes emerging chefs and foodpreneurs from across Lagos: Olaoluwakitan Johnson; Akinnola Deborah Oluwadarasimi (Darah); Waliat Oluwatosin Adegbesan (Chef Liyah); Olanrewaju Mazeedah Oyinkansola (Chef Zeedah); Victor Morgan (Chef Morgan); Oguntuyi Olamide Mercy (Chef Bomma); Oluwayale Oluwadunni Toluwani (Chef Dunni); Faith Yakubu (Chef Faith); Oyedele Olufunke Olanrewaju (Chef Olufunke); Oluwapelumi Deborah Sobayo (Chef Dampearl); Eniola Damilola Ogundipe (Chef Belda); Rotimi Martha Oluwadamilola (Chef Martha); Alexander Peace (Chef Luscious); Ansha Precious Semande; Diamond Charles (Chef Diam); Fadase Preye Olatundun (FoodGuy); Maureen Igwe (Spicy M.I); Olaoluwa Akintayo (Chef Vicol); Bello Qudus Opeyemi; Daniel Akaha; Nwachukwu Chisom Clara (Chef Nwachukwu); Motunrayo Adesola (Chef Tee); George Princess Omotoyosi; Badmus Arafat Oyindamola (Aratife); Mmenyene-Abasi Akpakpan-Makun; Aboaba Joy (Chef Liza); Ochuwa Adams (Mama Ace); Otunuga Iretioluwa Mary; Bamgbose Ayomide Grace; Jesuloba Folarin Ayobami; Agabus Agboye (Chef Agabus); Afolabi Kehinde Wuraola (Chef Kenz); Basirat Eleshin-Nla (Chef ElBa); Caleb Bethel (Chef Kay); Nzeh Lucy Obiageli (Chef Bellz); Damilola Comfort Afolabi (Chef Pleasant); David Susan Opeyemi; Enwere Glory Chinaza (Chef Glory); Akinbile Precious Ifeoluwa (Chef Ife); Usman Yunusa (A Guy); Ogundele Oluwatoyosi Esther (Chef PFT); Chef Cassie; Eguaoje Anthonia (Chef T); Bright Aselemi (Chownation); Chidiebele Nwokolo (Chef Kasii); Ayoleyi Busola Oluwole (Chef Leyi); Somtochukwu Gloria Obi (Chef Somto); Ambrose Destiny Damilola (Chef Dehny); Atuchukwu Chinaza Vivian (Chef Naza); Chef Lila. Public Voting Begins Next Week Public voting will commence next week and run for 10 days, giving audiences across Lagos and beyond the opportunity to support their favourite contestants. The votes will determine the Top 20 contestants who will advance to the live Semi-Final and Grand Finale cook-offs in October. About Eko Flavours Eko Flavours, powered by Culinara Group in partnership with the Lagos State Ministry of Agriculture & Food Systems, is Africa’s largest culinary stage—celebrating Lagos’ food culture, empowering emerging chefs, and promoting African cuisine globally. The initiative combines competition, mentorship, entrepreneurship, and media amplification to transform culinary talent into industry leaders. Media Contact Eko Flavours Media TeamEmail: info@culinaragroup.com | info@tantacom.orgPhone: +2347062367247 Follow the journey: @theekoflavours on Instagram, TikTok, Facebook, X (Twitter) & YouTube EkoFlavours2025 #ALagosFoodStory #MyLagosFoodStory

The wait is over! After weeks of registrations, video entries, and an incredible showcase of culinary passion from across Lagos, we are proud to unveil the Top 50 contestants of Eko Flavours Season 2: A Lagos Food Story. From hundreds of talented chefs, food vendors, culinary students, and creators who submitted their entries, these 50 individuals stood out with their creativity, presentation, and unique take on what Lagos food means to them. Each contestant has a story to tell, a dish to present, and a dream to share—and now they are one step closer to becoming the next Eko Flavours Champion. Eko Flavours is not just a cooking competition; it is a celebration of Lagos’ diverse culinary culture, highlighting how food connects people, tells stories, and shapes identity. With over ₦15 million in prizes and life-changing opportunities for growth, Season 2 promises to be even bigger, bolder, and tastier than ever before. The Top 50 Contestants Here are the amazing culinary talents who have made it into the Top 50: What’s Next? This is only the beginning. The Top 50 contestants will now go through the next phase of the competition as they battle to secure a spot in the Top 20. Each stage will test not only their cooking skills but also their creativity, storytelling, and ability to represent the flavours of Lagos. Stay tuned as the kitchen heats up and the stories unfold. Who will rise to the challenge and take their place as one of Lagos’ finest culinary stars? Follow us on Instagram, TikTok, and Facebook @theekoflavours and keep an eye on the hashtag #EkoFlavours2025 for updates, behind-the-scenes content, and contestant highlights.