A Vision for a Healthier, More Vibrant Africa
Meet Chef Loola, a woman on a mission to transform the way Africans think about food and wellness. As a chef, wellness educator, and advocate for healing through food, she’s dedicated to empowering Africans to reclaim their health and vitality.
With her platform, HCM Wellness Hub, she’s already made a significant impact, and her story is one that will inspire and motivate.
In this interview, we delve into Chef Loola’s journey, her philosophy on food and wellness, and her vision for a healthier, more vibrant Africa.
CA: How would you describe yourself and your impact, especially for the African continent?
Chef Loola: I am a chef, wellness educator, and advocate for healing through food, dedicated to reshaping how Africans approach nutrition.
My work bridges the gap between ancestral wisdom and modern culinary science, offering practical, deeply nourishing solutions for disease prevention and holistic well-being.
Through my platform, HCM Wellness Hub, I’ve empowered over a thousand individuals to reclaim their health through intentional cooking. But beyond food, my mission is a movement—one that restores dignity to African culinary traditions while elevating our people’s health, vitality, and longevity.
My work is about more than cooking—it’s about healing, empowerment, and rewriting the future of African wellness.
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?
Chef Loola: My passion was born out of pain and purpose. Losing my stepmother to cancer in 2008 was a turning point. I saw firsthand how nutrition could either heal or harm.
That experience ignited a relentless pursuit of knowledge—leading me to study nutrition, herbs, and culinary arts across multiple continents.
What started as personal healing became a revolution—a fight against the rise of preventable diseases in Africa. Over time, my passion evolved beyond just cooking to creating an ecosystem of health, culture, and impact.
Today, I am driven by a single mission: to see more Africans thriving, not just surviving. That’s why I continue to push boundaries, blending science, tradition, and innovation to create solutions that transform lives.
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?
Chef Loola: Building HCM Wellness Hub was not easy. At one point, engagement dropped, and I questioned if people truly understood the power of what I was teaching.
But instead of giving up, I stepped back and refined my approach—focusing on solving real, urgent problems in the shortest time possible. That shift redefined my strategy and reignited the community’s engagement.
The lesson? Impact is not just about knowledge; it’s about making transformation accessible.
People don’t just need information—they need a clear, actionable path to change. That realization has shaped everything I do.
CA: Your work is making a significant impact in your field. What motivates you to continue driving change, and how do you measure success?
Chef Loola: Success for me is seeing a mother reverse diabetes through her meals, a father reducing his blood pressure without medication, or a family thriving because they now understand the power of food as medicine. It’s measured in stories, transformations, and the legacy I am building for generations to come.
What motivates me? The fact that every meal is a chance to heal, every class is an opportunity to empower, and every student I train is a ripple in a much larger wave of change.
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?
Chef Loola: I come from a lineage where food was never just sustenance—it was heritage, healing, and a communal experience. My upbringing instilled in me the understanding that our ancestors thrived on whole, unprocessed, deeply nourishing meals. But somewhere along the way, we lost that wisdom.
That’s why I incorporate African food traditions, indigenous herbs, and cultural cooking techniques into my work. I want Africans to know that we don’t need to abandon our roots to be healthy—we just need to refine and reclaim them.
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?
Chef Loola: Master your craft. Stay relentless. Solve real problems.
Too many young entrepreneurs focus on trends instead of impact. My advice? Don’t chase success; chase transformation. Understand your people, solve their problems, and build something that truly changes lives.
Challenges will come—financial struggles, self-doubt, moments of obscurity—but if your mission is bigger than you, you will push through.
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?
Chef Loola: I am restructuring my wellness courses to reach even more people, making healthy cooking practical, affordable, and deeply impactful. My goal is to simplify nutrition so that anyone, regardless of background or income level, can make informed, healing food choices.
By expanding my online and in-person training programs, I’m working toward a future where healthy eating isn’t seen as a luxury but a fundamental right for all Africans.
CA: Looking back, what partnerships or collaborations have been instrumental in your journey? How have they helped shape your approach to your work?
Chef Loola: Collaborating with culinary schools, wellness experts, and global institutions has expanded my knowledge and refined my approach.
Studying at The Institute of Culinary Education (ICE) in the U.S., where I was the only African/Nigerian in my class, gave me a global perspective on food and healing.
These collaborations taught me that while our challenges in Africa are unique, the solutions we build can be world-class. They reinforced the importance of combining traditional wisdom with modern innovation.
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?
Chef Loola: Africa is no longer just a consumer-we are creators, innovators, and cultural powerhouses. Entrepreneurs who own their narratives, leverage technology, and build with sustainability in mind will not just compete but lead globally.
The challenge? Mindset and access. Too many African entrepreneurs think locally when our impact should be global. We need to stop seeking permission and start positioning ourselves as authorities in our fields.
CA: What’s one lesson you’ve learned from failure, and how has it shaped your approach to entrepreneurship and innovation?
Chef Loola: Failure is data. It is feedback, not defeat. One of my biggest lessons was learning that perfectionism can kill progress. The fear of failure once held me back from launching certain ideas, but I learned that waiting for perfect conditions means missing opportunities for impact.
Now, I build, test, refine, and keep moving forward. Because at the end of the day, success belongs to those who keep showing up.
As our conversation comes to a close, it’s clear that Chef Loola’s passion for healing through food is contagious. Her dedication to empowering Africans to take control of their health is a testament to the impact one person can have. From solving health issues from a personal angle to broadening her expertise to give to others.
Looking into the future, it’s exciting to think about the ripple effect Chef Loola’s work will have on communities across Africa. With her leadership, innovation, and commitment to holistic wellness, we can’t help but feel hopeful for a brighter, healthier tomorrow.
Thank you, Chef Loola, for sharing your story and inspiring us to rethink the power of food.
