There’s something unmistakably vibrant about Chefdee, whose real name is Ladipo Ayodeji. His passion for food isn’t just about taste—it’s about storytelling, identity, and purpose. He doesn’t just cook; he curates experiences, blending Afro culinary traditions with modern techniques to create something both familiar and groundbreaking. But beyond the flavors, there’s a deeper mission: to redefine Nigerian cuisine on a global scale.
From training over 2,000 students to consulting for top restaurants and brands, Chefdee’s journey is one of resilience, innovation, and an unwavering belief in the power of food. But it wasn’t always smooth sailing. He has faced failures, struggled through setbacks, and found himself questioning the path ahead. Yet, every challenge has only sharpened his vision.
In this interview, Chefdee takes us through his evolution—from a young boy inspired by his mother’s kitchen to a culinary innovator with a mission to “feed nations”.
CA: How would you describe
yourself and your impact,
especially for the African continent?
Chefdee: I am a chef, culinary educator, consultant, and a custodian of the Nigerian cultural food evolution, dedicated to reshaping how the world sees our food. My work bridges the gap between Afro cooking and modern culinary techniques; creating optional value for the Nigeria cuisine beyond its original elements.
Thoroughly my platform over the years, I’ve solved problems consulting for restaurants and
hotels as well as training over 2 thousand students in 8 years. More than just cooking, I bring about the whole artistry of food.
CA: Reflecting on your journey, what sparked your passion for your industry, and how has that
passion evolved over time? What drives you to continue innovating and pushing boundaries?
Chefdee: To be very honest, cooking for me is a calling. It turns out that I have always had this prophecy that I will feed nations, and I thought it was going to be me taking food to the orphanages which I did for many years in between. I’ve always love food too though, love the idea of cooking for
friends and family, but never knew it was closely meant for me. Until one day, I sat down to reflect
and the spirit of God told me that I need to FEED NATIONS. So it occurred to me that I am meant to cook. Ever since then, it’s been me and food. Evolving day by day through passion and artistry.
CA: Can you share a pivotal moment or challenge that tested your resolve? How did you
overcome it, and what did you learn from the experience?
Chedfee: One of the hardest things to do in life so far that I can understand is— building a brand. In the early days of my career in December 2017, I hosted a food event in the heart of Lekki with all my savings and some borrowed funds. It was my first major event and I worked very hard to make
things happen but I didn’t have a good team to perfect my plans.
It was a failed event, I went into debt, felt sick, and got into a terrible depression. But I realised it
was an opportunity for me to grow. Nothing good comes easy that I know. Even though I
haven’t been able to hold a major event after that moment due to a lot of factors— I’ve learnt
many things generally that have led me to where I am today. That moment reshaped my mentality.
CA: Your work is making a significant impact in your field. What motivates you to continue driving
change, and how do you measure success?
Chefdee: For an individual with so much flair and energy for life, it’s such a great privilege for me that against all odds and dark times, food has given me a new life, a new purpose, and a heart.
Waking up everyday in the industry that helps me grow and gives me hope is such a great
feeling and motivation to do better.
Success, for me, is still laying back to the prophecy that says I will feed nations, considering how many people my work has fed, and thousands of my students feeding people my recipe and love. I thank God for more success to come. A lot of great people that I respect say I inspire them…lol. I don’t know about that, but maybe there’s something about my drive that motivates them to also become better.
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CA: How do you believe your African heritage and upbringing have influenced your perspective
and approach to your work? Are there any cultural values or traditions that you incorporate into
your professional life?
Chefdee: I come from a home that appreciates good food. When I was young I almost thought my mum was a caterer because she always cooked well and cooked at all family parties well coordinated.
I was a mummy’s boy, so I was always close to her in the kitchen and it drives my passion to always want to cook. It’s the heritage from home, and my grandfather was a farmer who brought us a lot of farm produce, livestock, bushmeat, and birds.
So I was exposed to a taste of almost everything from my very young age which has helped my
culinary flair as a person without restrictions when it comes to how much I can taste to confirm
daring flavours.
CA: What advice would you give to young Africans just starting out on their own journeys? What
are some common challenges they may face, and how can they overcome them?
Chefdee: Master your craft. Stay resolute . Be a problem solver. It’s going to be a long road of different challenges that will shape your growth, but stay true to your craft, keep learning and developing yourself everyday. One major problem you will have is also to make the right decisions, that is where you’ll need a mentor.
CA: Can you tell us about some exciting projects or initiatives you’re working on? How do you see
them impacting the community, and what role do you hope they’ll play in driving positive
change?
Chefdee: My current project—AJALA.
AJALA is a festival of food to celebrate travelers who have helped in spreading the culture
of our local food heritage across the world. You know without the people, the travelers, there
will never be the need for our food in different parts of the world.
So my event AJALA, whose maiden edition was held at the Icon restaurant in Dallas 2024.
Through a well curated fine dining menu and a back up story analysing each meal, we
celebrated the courage to travel, the success of Nigerians on foreign soil, their strength of
adaptability, hardwork and excellence which is peculiar to the Nigerian community. We plan to take AJALA to other countries, and communities in 2025.
CA: Looking back, what partnerships or collaborations have been instrumental in your journey? How have they helped shape your approach to your work?
Chefdee: I’ve had a very good privilege to work with many brands and I can tell you for a fact it’s one of the best feelings ever. It’s one of the places where I explore my problem solving , it’s beautiful
when a brand needs your work and it’s such a motivation to stay on top cos you will always want
to be called. Brands like UAC foods, GB foods, Flour mills, Unilever, Transmed, and many more have all been instrumental to my growth.
CA: How do you see African entrepreneurs competing or collaborating on a global stage? What opportunities or challenges do you think they’ll face, and how can they prepare?
Chefdee: It is time for Africa. The world wants to know us, and this is one of the best times ever to be a proud African. Competing and collaboration will continue to drive us forward bcos we have a lot to offer on the global stage and we just need a platform to express ourselves.
The challenge? Breaking through a global community is definitely expected to be challenging
but we have the resolve to stay strong and work things through. Partnering with the right team
will be a good way to manage opportunities.
CA:. What’s one lesson you’ve learned from failure, and how has it shaped your approach to
entrepreneurship and innovation?
Chefdee: You have to fail to grow enough. Failure is just a statistics of a wrong decision and not the determinant of our life progression.
For Chefdee, food isn’t just about nourishment—it’s about history, the commitment , the passion, community, and transformation. His journey is proof that passion, when nurtured with dedication, can evolve into something far greater than personal success.
Through his work, he has not only shaped the Nigerian culinary landscape but also inspired countless others to embrace their craft, push boundaries, and celebrate their heritage.
Chefdee looks toward the future—with plans to expand AJALA, he will continue mentoring young chefs, and further elevate African cuisine—and one thing is clear: Chefdee isn’t just making meals. He’s making history, one plate at a time.
