By: Theresa Moses
Smoke, fire, flavour, and cultural identity took center stage at the 9th GTCO Food & Drink Festival 2026 as award-winning American pitmaster Dominique Leach delivered a masterclass that connected the traditions of American soul food with the realities of Nigeria’s thriving street food culture.
With bold storytelling and technical precision, Leach demonstrated how barbecue can move beyond casual roadside dining into premium culinary experiences capable of competing on global food platforms.
Her session immediately resonated with Nigerian chefs, food entrepreneurs, and street food vendors, particularly because of the similarities between American barbecue traditions and Nigeria’s own vibrant grilling culture.
From suya and bole to roasted meats and open-fire cooking, attendees saw clear parallels between the culinary histories of both cultures.
Where Heritage Meets Culinary Craftsmanship
Drawing from her Mississippi roots and Chicago upbringing, Leach explained how food became both a personal identity and a cultural language.
For her, barbecue is more than cooking; it is storytelling built around patience, fire, smoke, and community.
Throughout the session, she explored the techniques behind slow cooking, smoke infusion, seasoning balance, and flavour layering, showing how seemingly simple ingredients can be transformed into deeply expressive dishes through precision and consistency.
Her presentation reinforced a major shift happening globally within food culture: traditional street foods are increasingly being repositioned as premium culinary products without losing authenticity.
A Powerful Reflection of Nigeria’s Street Food Economy
Leach’s philosophy carried strong relevance for Nigeria’s rapidly expanding street food ecosystem, where grilled and fire-roasted dishes remain central to everyday food culture.
Industry observers noted that her masterclass highlighted untapped opportunities for Nigerian food entrepreneurs to refine and commercialize indigenous barbecue traditions for broader hospitality and export markets.
Dishes such as suya, roasted fish, grilled chicken, bole, and smoked meats already possess the bold flavours and cultural identity that appeal to modern consumers globally.
According to stakeholders at the festival, the next step lies in branding, packaging, consistency, and modern presentation.
Her session reinforced the idea that street food can retain its authenticity while still evolving into structured restaurant concepts, packaged food products, and globally marketable culinary brands.
The Commercial Potential of Fire and Smoke
As food tourism, casual luxury dining, and artisanal cooking continue to gain momentum internationally, barbecue culture is increasingly becoming a profitable culinary niche.
Leach’s presentation demonstrated how mastering cooking techniques and maintaining flavour identity can help transform local food traditions into sustainable businesses with international relevance.
For Nigeria’s growing hospitality industry, her insights offer valuable lessons for chefs, restaurateurs, and grill specialists looking to expand beyond informal markets into premium food experiences.
The Woman Behind the Smokehouse Movement
Dominique Leach is a Chicago-born, classically trained chef and internationally recognized pitmaster known for her bold and modern interpretation of American barbecue culture.
She refined her culinary skills in some of Chicago’s top kitchens, working alongside renowned chefs including Tony Mantuano, Sarah Grueneberg, and Raghavan Lyer.
Inspired by her Mississippi heritage, she co-founded Lexington Betty, a food truck concept that later evolved into Lexington Betty Smokehouse in Chicago’s historic Pullman neighbourhood.
Leach gained global recognition after winning BBQ Brawl with Bobby Flay in 2023 and has also appeared on culinary programs such as Chopped and Fire Masters.
Her growing influence within the barbecue industry earned her recognition as the creator of the “Best Barbecue in Chicago” by Good Morning America. She continues to expand her global culinary presence through food festivals, hospitality collaborations, and international brand partnerships.
GTCO Festival as a Culinary Innovation Platform
The GTCO Food & Drink Festival once again reinforced its reputation as one of Africa’s leading platforms for culinary exchange, innovation, and entrepreneurship.
With hundreds of exhibitors showcasing street food, beverages, desserts, packaged products, and ready-to-eat meals, the event created a meeting point between local creativity and international culinary expertise.
This year’s masterclasses; from wine culture and Japanese precision cuisine to pastry innovation, hospitality business development, and fusion gastronomy, highlighted a Nigerian food ecosystem increasingly influenced by global collaboration and cultural reinterpretation.
Leach’s session ultimately reinforced a powerful message: some of the world’s greatest culinary experiences are born not from luxury ingredients, but from culture, fire, storytelling, and authenticity.
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