GTCO Food & Drink Festival 2026: A Global Culinary Showcase Blending Flavour, Innovation, and Enterprise
Temidayo Anthony
The 2026 edition of the GTCO Food & Drink Festival delivered yet another unforgettable experience, where vibrant, indulgent dishes met a deeper sense of purpose. Beyond the rich flavours and visual appeal, every ingredient told a story carefully selected not just to delight the palate, but to nourish and create balance. It was a celebration where taste, wellness, and creativity coexisted seamlessly, reinforcing the festival’s evolving identity as more than just a food event.
As is tradition, GTCO curated an impressive lineup of world-class chefs from across the globe, turning Lagos into a melting pot of culinary excellence. Among the standout names was Camari Mick, an award-winning pastry chef from New York City, recognized as a Food & Wine Best New Chef 2024 and a four-time James Beard Award semi-finalist. Her sessions offered participants a rare glimpse into the artistry and precision behind high-end pastry making.
Italian culinary maestro Paolo Griffa also brought his signature flair to the festival widely regarded as one of Europe’s most compelling culinary voices, Griffa is known for his imaginative approach and technical mastery of modern cuisine.
His presence added a refined European touch, inspiring both seasoned chefs and aspiring food entrepreneurs. Day two of the festival kicked off with an engaging masterclass by Andre Mack, whose deep technical understanding of wine has shaped his remarkable career. As the founder of Maison Noir Wines, Mack is celebrated for challenging convention through bold storytelling and branding. His session captivated attendees, who eagerly participated in hands-on learning exploring how to identify wines through aroma and taste, and gaining practical knowledge that could elevate their culinary ventures.
The festival also featured Jean-Baptiste Ascione, a rising figure among the new generation of French chefs redefining classical techniques with modern perspectives. Alongside him was Dominique Leach, a classically trained chef making waves in the barbecue scene with her innovative approach and bold flavours.
Adding a strong local and creative presence were talents like Saul Montiel, Dera Oluyede, and Kemi Anazodo, who brought their A-game through inventive confectioneries and contemporary culinary expressions.
Their contributions highlighted the richness of local talent and the exciting possibilities within Nigeria’s food industry. Beyond the masterclasses and gourmet experiences, the GTCO Food & Drink Festival 2026 remained true to its core mission creating a dynamic platform where food lovers, entrepreneurs, and small-scale business owners could connect, learn, and grow. It provided a rare opportunity for direct interaction with international chefs on equal footing, breaking down barriers and fostering knowledge exchange.
From immersive learning sessions to vibrant food showcases, the festival once again proved to be a powerful driver of culinary innovation and enterprise. It wasn’t just about eating it was about evolving, connecting, and pushing the boundaries of what food can represent in a rapidly changing world.
