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Chef Tolu “Eros” Erogbogbo realized that being a billionaire isn’t just about money—it’s also about mindset.
Erogbogbo is the Executive Chef at Eros & Gourmet Foods, Founder and CEO of Cookie Jar Bakery in Lagos, Nigeria, and the visionary behind Nigerian gourmet restaurant iLE EROS.
His journey took him from West Africa to Los Angeles in 2021 to pursue his dream of making a culinary brand.
Known to a growing variety of followers as @thebillionairechefErogbogbo didn’t at all times imagine himself with that grand moniker. What began as a temporary Instagram account has turn out to be a powerful confirmation of his aspirations. “It was just supposed to be for this weekend,” he says.
But when Instagram unexpectedly verified his account, there was no turning back. He embraced the title of billionaire chef and began treating it as a each day reminder to act with the mindset of somebody destined for greatness.
“I put that hat on and started asking myself questions,” he says. “How does the story of a billionaire chef begin?”
One of the most significant moments in Erogbogbo’s profession was when Chase Sapphire invited him to perform at Advertisement Taste of West Africa with an actor Michael B. Jordan.
This business project wasn’t just one other culinary project; it was a celebration of West African cuisine, bringing together influential figures from all walks of life to talk about food and culture, and showcase the passion and pride of the culinary community.
“The ad focuses on community and food, and in particular, talking about West African cuisine,” Erogbogbo says.
Business Benefits in the USA
Navigating the culinary landscapes of West Africa and the United States has presented unique challenges and opportunities. Erogbogbo notes that while the United States boasts a fully-fledged culinary culture with quick access to a number of ingredients, Nigeria’s food scene is still in its infancy.
Despite the challenges, he is optimistic about the way forward for Nigeria’s culinary scene. He realizes that while it might be cheaper to do business there because of lower labor costs, the pace of growth and development is far different than in the United States.
“There is a huge food culture here, unlike Nigeria, where the food culture is still developing,” he notes.
Erogbogbo’s journey is a testament to his unwavering belief in his vision. From taking on his ambitious title to making his mark on the African and American culinary world, he continues to push boundaries, one dish at a time.
“My goal on television is to tell stories; to educate, enlighten and inspire,” he says.
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