Chef Fregz
The Chef
Trained at Le Cordon Bleu and raised on Lagos cooking, Gbubemi came home with no plans for a restaurant. He wanted a table where Nigerian food is shared the way it was always meant to be: generously, and with people you may not know yet.
It began as DVARD, a grill and barbecue concept. Dinners for twenty grew into events for fifty, then private dinners, pop-ups in new cities and tables that feel like home wherever they are set.
He has appeared on CNN African Voices and worked as a Knorr brand ambassador. What he cares about most is simpler: a meal you are still talking about the next morning.
The Atmosphere
The room, the people and the food, as they were on the night.
