Sunday Abosede oluwasheyi
Professional Chef · Ibeju-Lekki
1–3 years cooking experiencePersonal information
- Full name
- Sunday Abosede oluwasheyi
- Location
- Ibeju-Lekki
- Gender
- Female
- Age
- 25
- Phone
- 09061445028
- sunabosede05@gmail.com
- Residential address
- No 7 shaffi sule, lekki phase 1
- Social handles
- Instagram @chef sheyi ,TikTok @chef sheyi
Applicant profile
- Applicant type
- Professional Chef
- Applicant type other
- —
- Current occupation
- Private chef
- Cooking experience
- 1–3 years
Competition experience
- Prior competitions
- No
- Competition details
- —
Competition readiness
- Available throughout competition
- Yes
Entrepreneurship and impact
- Runs a food business
- No
- Business name
- —
- Business type
- —
- Years in operation
- —
- Business challenge
- —
Culinary journey
My culinary journey began with a genuine love for cooking and a desire to understand food beyond simply preparing meals. Over time, that passion developed into a professional pursuit through hands-on kitchen experience, culinary training and continuous learning.
I have worked in different kitchen environments, which have taught me discipline, creativity, adaptability and how to work under pressure. I also pursued professional culinary training to strengthen my technical foundation.
As I have grown, I have become increasingly interested in food innovation ,exploring Nigerian ingredients, developing flavours and finding creative ways to present familiar foods. Being recognised as Most Innovative Chef 2026 further encouraged me to continue pushing myself creatively.
Today, I see myself not just as a chef, but as a culinary creative who wants to contribute to the evolution and global appreciation of Nigerian cuisine.
Cooking inspiration
My greatest inspiration is the richness of Nigerian food and the endless possibilities within our ingredients, flavours and traditional cooking techniques.
I am inspired by the idea of taking something familiar and giving it a fresh perspective while still respecting its cultural identity. I enjoy experimenting with flavours, textures and presentation, and I am constantly curious about how traditional Nigerian ingredients can be used in modern and innovative ways.
I am also inspired by people,the memories, emotions and connections that food creates. For me, a great dish should not only taste good; it should tell a story and leave an impression.
That combination of Nigerian heritage, creativity and innovation is what continues to inspire me to grow as a chef.
Signature dish
My signature dish is my Nigerian Fusion Miso Soup, a dish born from my curiosity about how Nigerian flavours can interact with Japanese culinary techniques.
I take the traditional umami character of miso soup and reinterpret it using Nigerian ingredients and flavour profiles, creating a broth that is comforting, savoury and deeply aromatic while still maintaining the essence of miso.
What makes the dish special to me is the balance between two culinary cultures. Rather than simply combining ingredients from Nigeria and Japan, I wanted to create something that feels intentional and harmonious.
This dish represents my approach to cooking: respecting traditional food while being courageous enough to experiment, innovate and create something new.
It is a reflection of my belief that Nigerian cuisine has the versatility to connect with global culinary traditions while still retaining its own identity.
Why I want to participate
I want to participate because I see Eko Flavours as an opportunity to challenge myself, grow as a chef and showcase my creativity on a bigger platform. I am passionate about Nigerian cuisine and interested in exploring how our flavours and ingredients can be presented in innovative and contemporary ways.
I also want to learn from other talented chefs and industry professionals, test my skills under pressure and push myself beyond what I already know. I believe the competition can help me develop not only as a chef, but also as a culinary storyteller and food innovator.
Most importantly, I want to use my creativity to show that Nigerian cuisine can be both deeply rooted in our culture and open to exciting new possibilities.
What winning would mean
Winning Eko Flavours would mean much more to me than receiving a title or prize. It would be a major milestone in my journey as a chef and a validation of the hard work, creativity and continuous learning that have brought me this far.
It would give me a stronger platform to share my culinary vision, open doors to new opportunities and connect with people who can help me grow professionally. It would also give me the confidence and resources to continue developing innovative food concepts and contributing to the growth and recognition of Nigerian cuisine.
Most importantly, winning would inspire me to keep pushing boundaries and remind me that with passion, resilience and creativity, I can turn my culinary dreams into reality.
