Level 2 food safety certificate - London professional training centre.
Professional diploma in cuisine and patisserie - Red dish chronicles culinary school.
MSC Human Resource Management - Rivers state University.
Diploma in MaI am a professionally trained chef with a strong academic foundation and a passion for culinary excellence. I hold a BSc in Management and an MSc in Human Resource Management, which have equipped me with strong organisational, leadership, and interpersonal skills, qualities that greatly enhance my performance in dynamic kitchen environments.
Pursuing my passion for food, I earned a Diploma in Cuisine and Patisserie from Red Dish Chronicles Culinary School, where I developed both classical and modern culinary techniques. I also hold a Level 2 Food Safety Certificate, underscoring my commitment to maintaining the highest standards of hygiene and food handling.
My professional journey includes serving as Head Chef at Istanbul Restaurant and Café, , a Turkish restaurant, and at Boto Restaurant, which specialises in Nigerian and French fusion cuisine. These roles have allowed me to lead diverse kitchen teams, curate innovative menus, and deliver exceptional dining experiences across cultural styles.nagement- Rivers state University of Science and Technology.
Bsc Management - Rivers state University of Science and Technology.u
I am a professionally trained chef with a passion for creating memorable culinary experiences that nourish both body and soul. I am especially drawn to Mediterranean cuisine because of its vibrant flavours, health-focused ingredients, traditional techniques with modern flair to craft meals that are both healthy and delicious. What truly inspires me is the ability of food to connect people. whether it is a quiet dinner for one or a festive table for many, I believe every dish tells a story and brings warmth to the moment.
Outside the kitchen, I find joy in travelling, reading books about every and anything exploring farmers farmers , and testing recipes from different cultures. I also enjoy quiet moments journaling or taking long walks. What makes me tick is the creative process of building a dish from idea to execution, especially the challenge of working with simple ingredients and elevating them through flavour, technique, and presentation.
I am deeply motivated by growth, precision, and client satisfaction. Whether I am curating a daily four-course meal or preparing for a special celebration, I approach every service with passion, grace under pressure, and a genuine love for hospitality.
My Management skills include but are not limited to:
Problem Solving
Time Management
Leadership skills
Communication
Organisation
Team building
One of the proudest moments in my career so far has been getting my personally curated dishes featured on the menus of two restaurants I’ve worked with. Another highlight was being recognized as Chef of the Month, an acknowledgment that affirmed my dedication to excellence and creativity in the kitchen.
I am a disciplined and adaptable professional who thrives in both fast-paced kitchens and private settings. With strong communication skills and a background in human resource management, I work well independently or as part of a team. I maintain high standards of hygiene, discretion, and attention to detail, and I’m committed to consistently delivering exceptional culinary experiences.
