Tolu Okojie — better known as Chef TEE — is redefining what it means to be an entrepreneur in the global culinary space. Once a banker in Nigeria, he traded in spreadsheets for suya skewers and has since built Greelz Inc. in Toronto into a platform that celebrates Nigerian cuisine with a modern Afrofusion twist.
But his journey is more than a career change — it’s a blueprint for how passion, culture, and entrepreneurship can drive economic growth across borders.
Reinventing Street Food as a Global Business
Chef TEE sees Nigerian food as more than sustenance; it’s an exportable cultural asset. Dishes like suya, puff-puff, and jollof rice are staples on the streets of Lagos, but in his hands, they are repackaged for international audiences without losing authenticity. His approach mirrors how tacos went global — consistent quality, strong branding, and cultural storytelling.
The Business of Flavor and Agriculture
Behind every plate of jollof or suya is an economic opportunity. Nigeria’s agricultural sector — from yams to cassava, peppers to palm oil — underpins the food industry. By strengthening local farming and building export pipelines for spices and ready-to-eat meals, Chef TEE argues Nigerian cuisine could become as economically influential as Italian pasta or Thai street food.
Youth, Innovation, and Tech-Savvy Chefs
Nigeria’s large youth population positions the culinary sector as a powerful tool for job creation. From food trucks and catering businesses to packaged spice companies, the opportunities are vast. Chef TEE points to the younger generation of Nigerian chefs, many of whom are fearless experimenters blending tradition with global techniques. Their boldness — think suya sushi or jollof risotto — is already reshaping perceptions of African cuisine.
Food as Cultural Diplomacy
With Afrobeats already conquering global airwaves, Chef TEE believes food is the next frontier of Nigerian soft power. Just as music has sparked curiosity about Nigerian culture, cuisine can keep global audiences engaged. “Music opens the door; food keeps people at the table,” he says.
Building an Ecosystem for Culinary Growth
For Nigerian cuisine to truly scale, he stresses the need for coordinated efforts:
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Government policy to support agriculture and exports.
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Private investment in food tech, logistics, and franchise models.
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Culinary education that positions chefs as cultural ambassadors.
This combination, he argues, could transform Nigeria’s food industry into a global force while creating jobs locally.
Advice for Aspiring Food Entrepreneurs
Chef TEE’s message to young Nigerians is clear: start small, think global. Master your recipes, understand the business side, and build a brand rooted in passion and culture. The world is ready for Nigerian flavors — and entrepreneurs who can deliver them.
