From a humble beginning as a steward at Protea Hotel Victoria Island Lagos, now Park Inn by Radisson, Steven James, who is professionally known as Chef Steffon, has grown through the ranks to become the executive chef of Ikogosi Warm Springs Resort and Conference Centre, which opened to the public last year December after facility and service upgrade by Glocient Hospitality, its concessionaire and hospitality arm of Cavista Holdings.
Recently at the Ekiti State-based resort, Chef Steffon spoke to Obinna Emelike about his professional impact, menu creations, patronage, feats and challenges so far.
Who really is Chef Steffon?
My name is Steven James, professionally known as Chef Steffon. I am the executive chef of Ikogosi Warm Springs and Conference Centre, the foremost nature enclave in Ekiti State.
I came here on December 8, 2022, and the first time I walked in here, I almost did not want the job anymore. I had to call my wife to say this place was full of bushes, but she encouraged me to see it as a challenge and go ahead to take the job, and I did.
So far, the journey has been inspiring and it is a learning process for me, as well as fulfilling.
I have worked with Protea Hotel Victoria Island Lagos, now Park Inn by Radisson. I have worked with Radisson Blu Anchorage Hotel Victoria Island, Lagos and Intercontinental Hotel Lagos, now Lagos Continental Hotel. I have also worked with Crust and Cream restaurant, and I have done some private jobs like opening restaurants for people.
How long have you been a chef?
Over 15 years now. I did Food Technology at Yaba College of Technology, Lagos, coupled with some online courses. I started as a steward at Protea Hotel Victoria Island Lagos, now Park Inn by Radisson and I grew through the ranks, working while going to school.
How has it been for the one year that you have been here as executive chef?
As I said earlier, it has been challenging. I am a chef who believes in intercontinental dishes because back in the day, they do not respect chefs that do local dishes. Then, you will get employed, but chefs who make intercontinental dishes will earn far more than you and anybody can walk up to you to say “What are you doing, is it not ‘egusi’ soup, my wife can do it”.
But coming here, the majority of the guests want local dishes and I had to switch from intercontinental to local dishes. I like the challenge and so far, it has been interesting.
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How is patronage?
It has not been what I want as a chef. But it has been encouraging. When we came, this place was uninhabitable, but we had to put it in order under two weeks before Christmas. Again, many don’t know that it is now wearing a new look and that is why patronage has been low. With time, the traffic will be overwhelming and this is why we are engaging in this interview to create further awareness of the resort and its offerings.
How much corporate patronage do you receive?
We have had a lot of that. The Independent National Electoral Commission (INEC) came all the way from Abuja. We had Sterling Bank, and Cavista Holdings among others with good testimonies. The MD of Sterling Bank went on Twitter to talk about the food.
For the state, we have hosted the Ekiti State House of Assembly on a three-day, and we have hosted the Civil Service Commission, among others. The state patronage has been good. The governor pays his bills anytime he visits and if he does that, every other government appointee or department has to do so.
The governor has been our major brand ambassador; he goes to commission projects with branded Ikogosi T-shirts. Of course, the governor is from here. Apart from his support, overall, the state patronage has been very encouraging.
What is the menu focus here?
My chairman said he is building a facility in Ikogosi that people will travel from all over the world to enjoy. With that in mind, my menu is broad. It has some Asian vibes, especially Chinese and Indian.
Moreover, our indigenous dishes are readily available. So, no matter the part of the world you are coming from, you are sure of getting quality dishes served in any five-star hotel across the world here at Ikogosi.
What is the capacity of the restaurant?
For now, our restaurant can seat 35-40 guests depending on the setting.
What are your busiest periods?
It is usually on the weekends because it is a resort and that is when people want to relax. Also, we are very busy during public holidays and festive periods, especially Christmas. If we have guests above the capacity of our restaurant, we move them to our multi-purpose hall.
What are the feats of the kitchen and your staff strength?
We have done a book launch for 300 people, among others, but our kitchen can cater for 1000 people and above.
Moreover, I came here with some professional chefs from Lagos as well. In our efforts to give back, I employed some locals in the kitchen. I have been training them and they are meeting our expectations. In the case of an overwhelming event, we get additional staff through inter-departmental loaning of staff members.
Are there challenges?
There are, but challenges bring out the best in you. The people here are not like those in the big cities, they see the resort as their own and that no one can send them away.
Again, they are not paying house rent and others; hence the zeal to work cannot be compared with that of those in big cities who have house rent and other expenses to settle.
Sourcing the right ingredients is becoming a challenge, how do you do that?
I have suppliers that bring ingredients for us from Lagos and Ibadan. What makes you a chef is your ability to manage whatever you have in the kitchen.
We source locally as well. Our yam is being supplied by Agbeyewa Farms, a subsidiary of Cavista Holdings, our parent company.
Before then, we used to buy from the farmers around, such as Efo, local vegetables and palm oil. For the imported ones, we buy from Lagos and Ibadan. We are also building a vegetable garden here.
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How do you upskill staff to expand their capabilities?
While in school, I learned while playing. Here, I make it easy for my staff to learn. I have a timetable for training. I started with hazard training, which has to do with the critical and control points in the kitchen. I took them through that part because if they jump into the food, we will be having food poisoning. We did the basics of food production.
Do you have signature dishes?
Yes. It is Seafood Okra. Since I introduced it, the menu has been a major sellout. Whenever the governor comes around he will always ask for the Seafood Okra or Eforiro. Shockingly for me, it is the most sought-after dish and it goes with prawn, crab, calamari, shrimps, Crocker fish and Ekiti pounded yam.
What is your impression of the resort?
I read about Ikogosi Resort when I was in primary school and I never imagined that I would work here someday.
What I enjoy most here is the very tranquil nature and friendly weather. It is away from the big cities and their noise and pollution. The moment you leave Osun State and enter Ekiti, the weather changes to an inviting one.
However, the hosting of two different bodies of water is a major pull for visitors. The resort derives its name from the warm and cold water springs located in one place. Witnessing the confluence of the two springs is a rare occurrence and one of a few in the world.
Most importantly, with beautiful nature, facilities and culinary delight, Ikogosi Resort is inviting. It is an adventure that awaits anybody any time of the year.
What legacy do you hope to leave at the resort?
As we talk here, someone is running the kitchen on my behalf. He came in as a steward and has been able to put so much interest in the job. Sometimes, I used him as my secretary and sometimes as my PR. I aspire to have a team that can take charge in my absence and do well.
