For seasoned travelers and lovers of gourmet dining, exceptional chefs are often among the most memorable aspects of luxury hotel stays.
These culinary experts, often understated in appearance, have a knack for transforming local ingredients into world-class delicacies.
Such is the story of Ernst Lothar Frank, widely known as Chef Frank, the executive chef at Lagos Continental Hotel. A native of Germany, Chef Frank combines decades of international culinary experience with a fresh passion for Nigerian cuisine.
His culinary journey began with a traditional apprenticeship in the Black Forest region of southern Germany in the early 1970s.
Since then, his career has spanned more than 30 years and multiple continents—including Europe, Asia, the Middle East, and Africa. From stints in countries like Egypt, Sudan, the UAE, and now Nigeria, Chef Frank brings a global touch to every kitchen he leads.
Despite his vast experience and senior role, Chef Frank prioritizes teamwork, service excellence, and guest satisfaction over titles or status.
Since his arrival in Nigeria just eight months ago, he has transformed the dining experience at Lagos Continental Hotel.
Under his leadership, restaurants like Ekaabo, Soho, Milano, Sugar52, and the Sports Bar have witnessed increased patronage and have become preferred destinations for fine dining.
The relaunch of Sugar52 and Soho—an Asian-themed eatery—has been particularly successful, highlighting Chef Frank’s innovation and flair for menu creation.
His goal is to align the hotel’s iconic stature with equally impressive culinary experiences, while infusing Nigerian flavors with international appeal.
Chef Frank is especially passionate about Nigerian cuisine.
He believes it holds immense potential for global recognition and is currently experimenting with ways to elevate its presentation and perception on the world stage.
“We’re working on enhancing Nigerian dishes, giving them the attention they deserve globally, just like other international cuisines,” he said.
This passion for local cuisine aligns with the hotel’s broader commitment to diversity, with a culinary team that includes chefs from China, Lebanon, South Africa, Italy, and Nigeria. Chef Frank admits he has learned a lot from his Nigerian colleagues, including Chef Amaka (Chiamaka Nwakalor-Egemba), whose deep knowledge of indigenous flavors has helped inspire his evolving approach.
“I try to listen and learn from the Nigerian chefs. Nigerian cuisine is incredibly rich, but unfortunately, it lacks proper documentation,” he observed. He emphasized the need for national culinary identity, much like language and culture, noting that food should evolve alongside societal changes.
Chef Frank also pointed out that while many can recommend top Italian or Chinese restaurants, it’s rare to find someone who can confidently recommend a high-end Nigerian fine-dining spot. He is determined to change that narrative.
A partnership with Chef Amaka has been one of the hotel’s latest moves to promote indigenous flavors. Known for her African fusion dishes and creative use of traditional ingredients, Chef Amaka is collaborating with the hotel to bring more authenticity and innovation to its offerings.
This collaboration is already yielding results. From a revamped Sunday brunch at Ekaabo to enhanced menus at the hotel’s other dining outlets, guests are enjoying a more vibrant and locally inspired culinary experience.
Chef Frank believes this evolution is not just about food, but also about business. “Food and beverage contribute significantly to the hotel’s revenue, especially through banquets. In many luxury hotels, the dining experience is what sets them apart,” he noted.
One of the challenges he identified is attracting walk-in guests. To address this, his team is opening more accessible dining outlets like Soho and Ekaabo, which are increasingly drawing visitors from outside the hotel.
“Soho Restaurant has become a destination in itself,” he said. “I want people to say they’re going to Soho—not just the hotel. That’s the goal.”
With a strong team, creative vision, and the right environment, Chef Frank is confident in his mission to make Lagos Continental Hotel the culinary capital of the city. “We’ll continue bringing in experts like Chef Amaka to enrich the guest experience,” he concluded. “Our promise is a world-class fine dining experience—and we are committed to delivering on that.”
