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About Chef Victor


Chef Victor during his long gastronomic career has worked his way through restaurants, catering businesses and kitchens in countries such as Togo (his native country), Burkina Faso, France and the UK. Today he owns and runs Chez Victor, a restaurant for exquisite French and African cuisine in Abuja.

After attending hotel school in Togo, Victor ventured beyond his home country to try his luck in Ghana and Burkina Faso. He spent ten years in Ouagadougou, working his way from waiter to Maitre d’Hotel to chef. He then established his catering business in this capital of conferences, but left Ouaga after meeting his wife to join her in London.

Victor worked for the National Gallery in London before joining the large gastronomy team at Harrod’s. He worked in the famous Georgia Restaurant at Harrod’s, but also used his time in London to further his culinary career by attending the French Academy of Culinary Art, Le Cordon Bleu. He graduated and obtained the cherished Superior Cuisine Diploma in 2004.

“Cordon Bleu taught me how to refine my cooking to a level where you only use the finest natural ingredients, avoiding all amateur devices such as cubes or spicing mixes. Wherever I work and cook now, I use locally grown produce to create my recipes – both classic and African recipes.”

During his first stint in Nigeria after 2000, Victor spent 2 years in Lagos, running his restaurant inside the Nimbus Art Gallery in Ikoyi.

But his dream of a medium sized, classy and relaxing restaurant with sophisticated recipes came true when the couple moved to Abuja in 2005. Chez Victor opened in September of that year. It has about 60 seats, and the chef cooks and serves himself. The menu changes every six months.

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