Nigerian Chef Tolulope Erogbogbo, popularly known as Chef Eros, is on a bold mission to redefine global dining by blending the rich flavors of West African cuisine with storytelling and performance. From Lagos to Los Angeles, his journey is a testament to passion, culture, and innovation—served one unforgettable meal at a time.
At a recent sold-out private dining event at Soho House in Los Angeles, Chef Eros captivated more than 200 guests with an immersive experience that combined food, music, and theater. With another 150 people on the waiting list, the demand for his unique Afrocentric culinary showcase continues to rise.
“I’m not just a chef,” he says. “I’m a culinary entertainer. I use food to deliver joy, just like a musician or actor would.”
From leading the kitchen brigade to hand-picking the live band and curating the menu, every detail of the event reflected his artistic vision. “It felt like watching an artist perform,” said Deji Bello, an investment banker based in LA. “People were moved to tears. He got a standing ovation at the end.”
Erogbogbo’s new restaurant, ILÈ LA, located in Los Angeles, is the latest evolution of his culinary journey that started in Lagos, Nigeria. Known for his luxury bakery Cookie Jar and his first fine dining restaurant ILÈ Eros, he built a name as one of Nigeria’s top culinary innovators.
His love for cooking was born during his university days abroad, where homesickness and a craving for Nigerian meals led him to call his mother and grandmother for recipes. “They would argue over how to cook each dish,” he recalls. “That’s when I learned that recipes are just guides—what matters is cooking with love.”
With his mother’s support, Erogbogbo opened his first restaurant at just 21. His big break came when he was hired to cook privately for the family of billionaire Mike Adenuga. That moment catapulted him into the world of high-profile private dining—and earned him the nickname The Billionaire Chef. Today, his private dining experiences range from $10,000 to $30,000 depending on the number of guests and courses.
Erogbogbo later expanded his vision beyond private clients. Determined to globalize West African cuisine, he hosted exclusive dinners in hotspots like the Hamptons, Ibiza, and across major U.S. cities. Guests now pay between $200 and $300 for a seat at one of his signature dining events.
What started as a plan to host three dinners in LA, New York, and Houston turned into a 13-city culinary tour funded personally at a cost of $120,000. One pivotal moment came during New York Fashion Week in 2021, where he saw his passion, skill, and presentation style fully come alive.
“That night, I realized I wasn’t just a chef—I had become a storyteller, and the applause after each course proved it,” he said. “I called my mother and told her, ‘I don’t want to go back—I want to go forward.’”
This decision led him to apply for a U.S. O-1 visa, reserved for individuals with extraordinary ability. It was approved in just four hours, allowing him to officially begin a new chapter with ILÈ LA.
Since launching the restaurant, he has served Hollywood celebrities like Michael B. Jordan and executives from institutions like Chase Bank. He has also collaborated with cultural organizations such as Amplify Africa to host high-impact events—including a dinner celebrating Disney’s African animation series, Iwájú.
In another career milestone, Erogbogbo became the first West African chef to present a multi-course dinner at the Coachella music festival under the celebrated Outstanding in the Field series, earning over $35,000 for the showcase.
Looking ahead, Chef Eros is preparing for a U.S. tour with stops in cities including New York, Chicago, Washington D.C., Baltimore, Austin, Atlanta, and Miami. He is also raising capital to grow the ILÈ brand and build a top-tier team to take his vision global.
To aspiring entrepreneurs, his advice is simple but profound:
“Ask for what you want—closed mouths don’t get fed. Be honest with yourself and your work. Be true to who you are. And finally, be patient. Rome wasn’t built in a day.”
