For 72 hours, the air along Water Corporation Drive, Oniru, was thick with the scent of Thai spices, Chicago barbecue, and the aroma of home-grown Nigerian food.
The 9th GTCO Food and Drink Festival did not only feed the thousands who visited; it also nourished the creative spirit of over 200 vendors and connected Lagos to the farthest corners of the global culinary map.
The festival remains a strategic engine for Nigeria’s MSME sector. Segun Agbaje, Group CEO of GTCO Plc, captured the event’s essence:
“The festival is a living expression of innovation and enterprise that is accessible to all. What makes this platform special is its humanity—it breaks barriers and builds connections that extend far beyond the event itself.”
Global Culinary Classroom
The festival’s legendary masterclasses offered participants a “passport” to global flavors without leaving Lagos:
The Foundations: The journey began with Dylan Eitharong demystifying the architecture of Thai curries, while Begoña Rodrigo painted a “Mediterranean landscape” on the plate with her L’albufera session.
The Science of Taste
Day two saw Taiji Maruyama take a deep dive into dashi and umami, the invisible pillars of Japanese cuisine. Arbinder Dugal brought the immersive “Dum Pukht” biryani experience to life, while Saúl Montiel injected the bold, spicy energy of Mexico into the room.
The Master Technique
On the final day, the intensity shifted to the pits and the patisserie. Chicago-born pitmaster Dominique Leach shared the secrets of authentic American BBQ, while Jean-Baptiste Ascione demonstrated the surgical precision of classic French techniques.
Perhaps the most talked-about session was led by world-renowned sommelier and winemaker André Hueston Mack. Under the theme “Wine: A Condiment to Life,” Mack shattered the “snobbery” often associated with the vine.
“Wine is merely grape juice with a compelling narrative,” Mack told a capacity crowd. From a humorous breakdown of fermentation—which he famously described as “yeast pooping alcohol”—to teaching the “swirl and smell” technique, Mack proved that whether a bottle costs $3 or $3 million, the goal is the same: pleasure and connection.
A Sensory Success
With free admission and a vibrant marketplace, the festival echoed the industry truth that we “eat first with our eyes.”
For the local bakers like Dera Oluyede and Kemi Anazodo, who taught the art of the perfect cinnamon roll, the festival was more than a fair—it was a launchpad.
As the curtains fell on May 3rd, it was clear that GTCO has successfully turned a “food fair” into a cultural bridge, proving that in the world of business, there is no language more universal than a well-cooked meal.
