From a young boy cooking meals for his family in Benin City to becoming one of Nigeria’s most celebrated culinary entrepreneurs, Chef Fregz Gbubemi Fregene’s journey is one of passion, purpose, and perseverance. Born on February 25 in Abeokuta, Ogun State, to Mr. and Mrs. Fregene, he hails from Delta State and was raised in the culturally rich and food-loving city of Benin, Edo State.
It was in the kitchen of his childhood home that his culinary story began — not as a hobby, but as an expression of love and creativity. By the age of 10, he was confidently preparing meals for his entire family, and by 16, he had made a bold decision many would consider unconventional: to become a chef.
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Though his passion for food burned brightly, Chef Fregz took the academic route with equal seriousness. He attended some of the best private schools in Benin City before gaining admission to Covenant University. There, he pursued a degree in Industrial Relations and Human Resources Management, graduating with a second-class upper. While the degree armed him with valuable business acumen, his heart never strayed far from the aroma of spices and the rhythm of a well-run kitchen.
In 2004, his professional culinary journey took off with internships at Oakwood Park and Protea Hotel, where he gained his first taste of the hospitality industry’s fast-paced demands. He followed this with another formative experience at Oleander Lodge in 2007. But it wasn’t until 2009 that his vision truly began to crystallize. Taking a leap of faith, Chef Fregz left a promising culinary opportunity in Paris and returned to Nigeria to start something of his own. That bold step gave birth to DVARD Catering Service, a business that would later define a new era in contemporary Nigerian cuisine.
In a market saturated with conventional catering services, DVARD stood out for its innovative presentation, refined flavors, and commitment to creating memorable dining experiences. Lagos, Nigeria’s bustling commercial capital, quickly embraced him. Private dining events, high-profile parties, and corporate functions became his new playgrounds. Through DVARD, Chef Fregz didn’t just serve food, he curated experiences.
To further connect with his audience and demystify fine dining for a younger crowd, he launched the “Chef Fregz Special” — a series of vibrant, summer-style cookouts that combined gourmet meals with music, networking, and community. These events became a staple on Lagos’s social calendar, drawing food lovers, influencers, and celebrities who were eager to experience his culinary artistry.
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His influence has since transcended borders, with food tours across Nigeria and the United States, where he continues to showcase the richness and versatility of African flavors. Whether cooking for dignitaries, mentoring aspiring chefs, or exploring new recipes, Chef Fregz approaches every plate with the same sincerity he had as a boy in his family’s kitchen — cooking not just to impress, but to connect, uplift, and inspire.
In today’s landscape, where many young Africans are seeking paths to purpose and success, Chef Fregz stands as a powerful symbol of what is possible when talent is nurtured with courage and vision. His story reminds us that the kitchen can be a launchpad — not just for flavors, but for transformation.
And as the Chef often says through his work and example: if one young African can achieve this much alone, just imagine what we can all accomplish together.
