Please introduce yourself and tell us about your culinary journey.
My name is Chef Peter Nwanze, and I have been working as a professional chef for several years. My journey into the culinary world started from a deep interest in food and the art of preparing meals that are both delicious and nourishing. Over time, what began as curiosity gradually developed into a true passion for cooking. Being a chef has allowed me to explore creativity in the kitchen while also learning the science behind preparing balanced and healthy meals. Through my years of experience, I have learned that cooking is more than simply combining ingredients—it is about understanding flavors, techniques, and the impact food has on people’s well-being. Throughout my career, I have continued to grow by learning from senior chefs, practicing new techniques, and developing a stronger appreciation for the craft. Every stage of my culinary journey has helped shape me into the chef I am today, and I remain committed to improving my skills and knowledge every day.
What motivated you to pursue a career in hospitality?
One of the biggest motivations behind my decision to pursue a career in hospitality is my fascination with the idea of creating meals that are both delicious and healthy. Food has the power to nourish the body, bring people together, and create memorable experiences. I have always been intrigued by how chefs can transform simple ingredients into extraordinary dishes that delight guests and contribute to their overall well-being. Being able to prepare food that people enjoy and benefit from gives me a strong sense of fulfillment. Hospitality is also about serving others and creating positive experiences. Knowing that a meal I prepare can brighten someone’s day or become part of a memorable moment encourages me to continue working passionately in this field.
What has working in this kitchen taught you about discipline and responsibility?
Working in a professional kitchen has taught me a great deal about discipline and responsibility. In the culinary profession, discipline is essential because every dish requires careful attention to detail. From selecting ingredients to measuring portions and following cooking techniques, every step must be performed accurately to achieve the best results. Responsibility in the kitchen goes beyond preparing food—it involves understanding that what we cook directly affects the health and satisfaction of our guests. In many ways, I see chefs as similar to doctors. Just as doctors care for patients through medicine, chefs care for people through the food they prepare. This perspective reminds me that every meal must be prepared with care, cleanliness, and professionalism. It reinforces the importance of being responsible for the quality and safety of every dish that leaves the kitchen.
How do you receive feedback or correction from senior chefs?
Feedback is a crucial part of professional growth in the culinary world. I receive corrections from senior chefs with an open heart and a willingness to learn. I believe that constructive feedback is not meant to discourage but rather to help improve skills and maintain high standards. Senior chefs possess years of knowledge and experience, and their guidance is valuable for younger chefs who want to grow in the profession. By listening carefully to their advice and applying their corrections, I am able to improve my techniques and become more confident in my work.
What’s one mistake that helped you grow professionally?
One experience that significantly shaped my professional growth happened when I made a mistake while grilling chicken in the kitchen. The situation was stressful at the time, and I was reprimanded for the error. However, after the moment passed, the senior executive chef took time to correct me and explain the proper technique. More importantly, he spoke words of encouragement and advice that have stayed with me to this day. That moment taught me that mistakes are part of the learning process. What matters most is the willingness to learn from them and improve. Since then, I have approached every challenge in the kitchen as an opportunity to grow and become better at my craft.
How do you stay motivated during long or demanding shifts?
Working in the kitchen can sometimes involve long hours and physically demanding tasks. What keeps me motivated is the knowledge that I am constantly learning new things. Every day in the kitchen presents an opportunity to discover new techniques, improve my cooking skills, and expand my knowledge of food. The excitement of learning and growing in my profession helps me stay focused and energized, even during challenging shifts.
How important is teamwork to your daily success in the kitchen?
Teamwork is extremely important in the kitchen because no chef works alone. In fact, I often compare the kitchen to a hospital environment. If a chef is like a doctor, then other team members—such as junior chefs and kitchen assistants—play roles similar to nurses and supporting medical staff. Just as doctors rely on their teams to care for patients, chefs rely on their colleagues to ensure that kitchen operations run smoothly. Every member of the team contributes to the success of the service. When teamwork is strong, communication improves, tasks are completed efficiently, and guests receive high-quality meals in a timely manner.
Outside work, what hobbies or interests keep you balanced?
Outside the kitchen, I enjoy engaging in activities that help me relax and maintain balance in my life. One of my favorite hobbies is sports, especially football. Playing or watching football helps me unwind and stay physically active. I also enjoy going out and meeting people from different countries and cultures. Interacting with individuals from diverse backgrounds allows me to learn about new traditions, perspectives, and cuisines, which can even inspire creativity in my cooking.
How do you see leadership influencing your growth as a young chef?
Leadership plays an important role in shaping the development of young chefs. Being part of a structured kitchen environment helps create a sense of belonging and direction. Strong leadership encourages discipline, teamwork, and professional development. It also provides opportunities for younger chefs to learn from experienced mentors. By observing and learning from good leaders in the kitchen, I can continue progressing along the path of growth and improvement in my culinary career.
Where do you see yourself in five years?
In the next five years, I see myself expanding my career beyond Nigeria and representing my country proudly as a chef. My goal is to continue improving my skills and gaining international experience while flying the Nigerian flag high in the culinary world. I want to become a chef who showcases the richness of Nigerian cuisine and contributes positively to the global culinary industry.
What would you like guests to know about the effort behind every dish?
I would like guests to understand that every dish served in a restaurant is the result of dedication, teamwork, and passion. Behind each plate is a group of chefs working hard to ensure that the meal is prepared with the right ingredients, proper techniques, and great attention to detail. Cooking is not just about preparing food—it is about creating an experience for the guest. Every meal reflects the effort, creativity, and care of the chefs who prepared it
