Alexander Adegboye
Professional Chef · Eti-Osa
4–7 years cooking experiencePersonal information
- Full name
- Alexander Adegboye
- Location
- Eti-Osa
- Gender
- Male
- Age
- 29
- Social handles
- @alexander_adegboye
Applicant profile
- Applicant type
- Professional Chef
- Applicant type other
- Afrofusion / Gastro Sustainability
- Current occupation
- Private Chef
- Cooking experience
- 4–7 years
Competition experience
- Prior competitions
- Yes
- Competition details
- Lagos Teens Chef Hunt (Season 1 (2025) - Winner
Competition readiness
- Available throughout competition
- Yes
Entrepreneurship and impact
- Runs a food business
- Yes
- Business name
- Marugbo
- Business type
- Traditional Food Packaging
- Years in operation
- 3
- Business challenge
- —
Culinary journey
My culinary journey has been shaped by a passion for food, creativity, and a growing commitment to sustainability. As a Chef, culinary educator, entrepreneur, and food consultant, I have come to understand that great cooking is not only about flavour and presentation, but also about how responsibly we use the ingredients available to us.
My connection to Nigerian cuisine has taught me the value of resourcefulness. Traditionally, many parts of an ingredient are valued and utilized, but modern food systems often generate unnecessary waste. This has inspired me to explore ways of transforming overlooked ingredients, by-products, and food scraps into meaningful culinary experiences.
Through my work with indigenous Nigerian ingredients, I continue to experiment with techniques that maximize yield, extend shelf life, and create value from what might otherwise be discarded.
As an Afrocentric Chef, i see this competition as an opportunity to challenge my creativity, deepen my understanding of sustainable cooking, and demonstrate that waste reduction can coexist with exceptional flavour and innovation. My goal is to contribute to a more responsible culinary culture. One where every ingredient has value and nothing is wasted unnecessarily.
Cooking inspiration
I would say; Nigerian food heritage. I have a strong interest in indigenous ingredients, traditional soups, Nigerian pastries, local techniques, and finding ways to make Nigerian cuisine more contemporary without losing it's identity. My work with ingredients like Marugbo (A traditional Nigerian soup which i have simplified, rebranded and made into a product) particularly reflects an interest in taking something traditional or underutilized and turning it into something valuable. This naturally connects me with sustainable cooking and waste reduction. I view food as more than something to cook, i think about food as like a product, as a culinary education, as a Nigerian food systems, and as opportunities for other culinary professionals.
Signature dish
My signature dish is Marugbo Black Soup, a contemporary interpretation of a traditional Nigerian soup made with Marugbo (Clerodendrum volubile), an indigenous leafy ingredient with deep cultural roots. This is so special to me because of the opportunity to showcase how Nigerian ingredients can be presented in a modern and exciting way while remaining connected to their heritage.
Why I want to participate
I want to participate in this competition because it brings together three things that are increasingly important to me as a Chef; culinary creativity, sustainability, and responsible use of food. Also I see Eko Flavour as an opportunity to challenge myself beyond conventional cooking and demonstrate that sustainable cuisine can be innovative, exciting, and delicious.
What winning would mean
Winning this competition would mean much more to me than receiving a title. It would be a validation of my journey as a Chef and of the belief that creativity, sustainability, and Nigerian culinary heritage can exist beautifully on the same plate.
It would give me a stronger platform to champion responsible cooking and demonstrate that reducing food waste can be an opportunity for innovation rather than a limitation. I would also see it as recognition of the work I have been doing to explore indigenous Nigerian ingredients and find new ways to create value from them.
Most importantly, winning would challenge me to go even further. It would inspire me to continue learning, experimenting, teaching, and encouraging other chefs to think differently about how we source, prepare, and use food.
I would be proud to win, but even more proud of what the win could represent: that Nigerian culinary creativity, resourcefulness, and sustainability deserve a place on the global stage.
