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Ikenna Akwuebue Bobmanuel, a Nouvel Chef, is on a mission to redefine culinary experiences while championing the evolution of African gastronomy. With an unwavering dedication to showcasing the vibrant tapestry of African cuisine and its diaspora, Ikenna’s culinary journey is deeply rooted in his Nigerian heritage and enriched by his extensive global travels.

As an esteemed graduate of the renowned Reddish Culinary School in Lagos, Nigeria, Ikenna honed his craft under the mentorship of renowned Chef Nkesi Enyioha at HSE Gourmet. His belief in the power of food as a catalyst for meaningful connections led him to Accra, where he orchestrates unforgettable pop-up events and themed dinners. In addition to his culinary endeavors, Ikenna shares his expertise as an instructor at the School of Culinary Arts Ghana and actively contributes to the Ghana Food Movement, advocating for sustainable food systems.

At the helm of Ghana’s premiere Eco-lodge, “Meet Me There,” Ikenna curated a menu that harmonizes with the lodge’s ethos of sustainability. Through his diverse roles, he continues to inspire and educate others about the culinary treasures of West Africa, fostering a deeper appreciation for the region’s gastronomic heritage.

Ikenna’s culinary philosophy is a harmonious blend of tradition and innovation, encapsulating the essence of “African Avant-garde Cuisine.” His dishes, inspired by childhood memories and influences from West African tribal regions, embody a fusion of old-world roots and contemporary creativity. He passionately advocates for ancestral culinary traditions, the exploration of indigenous species, and regenerative agricultural practices that prioritize environmental stewardship.

In Ikenna’s world, gastronomy is more than just a feast for the senses—it’s a platform for social change, sustainability, and cultural preservation. With each dish he crafts, Ikenna invites diners to embark on a culinary journey that celebrates Africa’s past, present, and future.