If you’ve taken many trips and enjoyed fine dining, you’ve probably come across amazing chefs whose inventiveness and modesty are noteworthy. Ernst Lothar Frank, the executive chef at the Lagos Continental Hotel, is one such culinary artist.
The German-born culinary expert, who goes by Chef Frank, started out modestly in the early 1970s with a traditional apprenticeship at a family-run hotel in the Black Forest region of Germany. Since then, he has worked for major hotel chains in Europe, Asia, the Middle East, and Africa, including Egypt, Sudan, and now Nigeria, accumulating more than thirty years of international experience. According to Chef Frank, leadership isn’t characterized by a title or an office, but rather by a dedication to quality, meticulousness, and a spirit of cooperation that creates exceptional service and value for each and every visitor.
In just eight months at Lagos Continental Hotel, Chef Frank has significantly elevated the hotel’s culinary offerings.
He has expanded dining options, built a dynamic culinary team, and attracted a growing clientele to the hotel’s array of restaurants, including Ekaabo, Soho, Milano, Sugar 52, and the Sports Bar.
The relaunch of Sugar 52 and Soho, the hotel’s Asian restaurant, showcases Chef Frank’s innovative approach.
His mission is not only to provide world-class dining experiences but also to align the hotel’s cuisine with its status as Lagos’ tallest and most iconic hospitality landmark.
One of Chef Frank’s key passions is Nigerian cuisine.
He is working closely with his diverse culinary team to refine and present local dishes in a way that appeals to international audiences.
“We’re experimenting with Nigerian dishes to elevate them to global standards,” he explains. “Our goal is to give Nigerian cuisine the same recognition as Italian or Chinese food.”
He acknowledges the richness of Nigerian food and emphasizes the need for better documentation and cultural appreciation.
“It’s a vibrant cuisine, but not well-documented,” he says. “Food evolves with culture, and there’s a need to recognize and preserve that evolution.”
To further this mission, the hotel has partnered with rising culinary star Chef Amaka Nwakalor-Egemba, renowned for her African fusion cuisine.
Their collaboration aims to blend indigenous ingredients with modern techniques, offering guests a unique gastronomic experience.
The impact is already evident, particularly at the popular Sunday brunch at Ekaabo Restaurant.
Chef Frank believes that food and beverage are critical to a hotel’s identity and financial success. “F&B is often the heart of the hotel.
It’s what differentiates one luxury establishment from another,” he asserts.
“We’re working to make our outlets, like Soho and Ekaabo, destinations in their own right.”
He envisions a future where guests come specifically for the restaurants, not just the hotel. “People should say, ‘Let’s go to Soho,’ not ‘Let’s go to Lagos Continental Hotel because it has Soho,’” he explains.
With a focus on guest experience, innovation, and a deep respect for local culinary traditions, Chef Frank is leading a quiet revolution—one dish at a time. “Fine dining is our promise, and we are fully committed to delivering on that,” he concludes.
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