“I built my career on a simple belief: that culinary arts can be a powerful tool for economic empowerment, leadership, and sustainable development: not just a trade, but a discipline capable of transforming industries and communities.”
“That belief has taken shape through Cabbilicious Foods, where I lead premium catering for multinational corporations, financial institutions, development organizations, and high-profile events, and through Cabbilicious Culinary School, where I train the next generation of chefs and hospitality professionals to compete on a global stage.”
“My path here was built deliberately: a Doctor of Philosophy (PhD) in Humanities from Prowess University, Delaware, USA; a Bachelor of Science in Environmental Science and Resource Management; a Diploma in Food and Nutrition; the Highfield Level 3 Award in Food Safety for Catering from the London Professional Training Centre (LPTC), United Kingdom; and the Advanced Event Management Programme from the Lagos Business School. Each credential exists to answer one question properly: how do you deliver excellence at scale, safely, and repeatedly?”
“Beyond the kitchen and the classroom, I'm a passionate advocate for food safety, nutrition education, culinary innovation, and sustainable hospitality practices, and an active voice in entrepreneurship, youth development, and women's empowerment.”
“My vision is simple to state, and demanding to execute: position African cuisine on the global stage, and build internationally recognised culinary professionals through education, excellence, and innovation.”
Credentials & Education
Five qualifications, one discipline: excellence at scale, served safely, every time.
Diploma in Food and Nutrition
B.Sc. in Environmental Science and Resource Management
Highfield Level 3 Award in Food Safety for Catering
London Professional Training Centre (LPTC), United Kingdom
Advanced Event Management Programme
Lagos Business School
PhD in Humanities
Prowess University, Delaware, USA
What Drives My Work
Excellence, innovation, and professional standards, applied to an industry that too often settles for less than all three at once. I lead Cabbilicious Foods and Cabbilicious Culinary School as proof that they don't have to be separate goals.