In April 2025, Nigeria made a bold entrance onto the African gastronomy tourism stage when Chef Gbolabo Adebakin, popularly known as Chef Gibbs, represented the nation at the Second Regional Forum on Gastronomy Tourism.
With a passion for hospitality, a firm belief in the power of food as a tool for cultural diplomacy, and a mission to position Nigeria as a culinary powerhouse, Chef Gibbs brought both vision and strategy to the continental dialogue.
Hosted by UN Tourism in partnership with the Government of Tanzania, the Basque Culinary Center, and the UN Tourism Regional office for Africa, the forum gathered key stakeholders from across the continent to explore how gastronomy can drive economic growth, cultural preservation, and sustainable development. For Nigeria, Chef Gibbs’ presence was more than symbolic. It was strategic.
At the core of Chef Gibbs’ participation were five key objectives: to showcase Nigeria’s diverse culinary heritage; introduce the Nigeria Food Summit to regional and international stakeholders; foster connections across Africa’s food value chain; promote sustainable development through culinary partnerships; and ultimately establish Nigeria as a leading hub for gastronomy tourism
He brought with him a clear message: Nigeria’s tourism model needs to evolve from a seasonal, event-driven approach to a dynamic, year-round experience economy. Drawing inspiration from South Africa’s wine tourism and Tanzania’s immersive culinary offerings, Chef Gibbs championed the “Experience Nigeria 365” campaign—a vision for continuous culinary engagement supported by a centralised digital platform, targeted investment incentives, and focused capacity building within the hospitality sector.
Chef Gibbs’ advocacy for Nigeria’s culinary future is more than rhetoric. As convener of the Nigeria Food Summit, he has helped shape a national platform dedicated to aggregating the food value chain, from farmers to chefs, from ingredients to innovation. At the forum, the summit garnered attention, particularly from nations with less mature hospitality sectors looking to replicate Nigeria’s private-sector-led model.
The conversations translated into soft commitments: Nigeria’s participation in Rwanda’s Culinary Innovations Village, ingredient and tourism exchanges with Namibia, Cameroon, Morocco, and South Africa, and trials of Nigerian ingredients in continental kitchens. These are the seeds of future collaborations, sown through the power of food.
Education and career
Chef Gbolabo Adebakin’s journey to becoming one of Nigeria’s leading culinary voices is a story of passion, persistence, and purpose. He began with a Bachelor’s degree in Zoology from the University of Lagos, graduating in 2014, before sharpening his hospitality and culinary skills at the Wave Academy and Umami Center for Culinary Arts.
But even before the certificates, Chef Gibbs was immersed in the rich food traditions of his family and culture. His early exposure to food competitions, including the Knorr Taste Quest, shaped his competitive edge and creative flair. Alongside his love for food, he nurtured interests in theatre, music, and drama, gifts that now color his charismatic leadership in the culinary world.
He transitioned professionally into the food industry in 2013 and has since worn many hats: private chef, food stylist, culinary director, restaurant consultant, and growth expert. Today, he is the General Manager at Sabor, Vice President of the Culinary Arts Practitioners Association of Nigeria, and Director of Events and Partnerships at the Restaurants, Cafés, Bars and Clubs Association of Nigeria (RCBC).
Chef Gibbs is also a dedicated humanitarian. As vice president and director of operations of the Feed the Kids Initiative, he helps provide meals to underprivileged children. In this role, he merges social responsibility with his culinary influence, believing that food must not only celebrate identity but also address hunger and inequality.
His commitment to service is matched by a drive for innovation. In 2023, he served as the Culinary Director for the Guinness World Record Cooking Marathon, showcasing both his leadership and technical expertise. He continues to mentor young culinary talents, activate hospitality brands, and champion the use of indigenous ingredients.
Backed by insights from the Arusha forum, Chef Gibbs is charting a future that includes Pan-African chef exchanges, standardized national hospitality benchmarks, immersive food experiences, and the launch of a “Gastronomy Passport” to encourage local and international culinary tourism. His vision is underpinned by collaboration.
“We will achieve more when we consolidate our efforts as a collective,” he said at the forum, a sentiment that reflects both his leadership style and his belief in Africa’s shared culinary destiny.
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