Meet Eleanor Roux: L’eola Hotel’s Female Executive Chef

It's fair to say that the food and drink sector has traditionally been male-dominated in Nigeria, but L’ eola hotel is changing the game with their Michelin Star trained Executive Chef.  

We interview Chef Eleanor on her love for French Cuisines, L’eola signature dish and her experience with two times Michelin Star Chef Michel Roux. We were impressed by how she meticulously handled everything in the kitchen. Her love for spices is peculiar!

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When did you decide to undertake this career?

When I was 19 years old.

Where were you trained?

I trained under Protea Hotels and Granger Bay Hotel School, Cape Town, South Africa.

How long have you been cooking professionally?

I have been cooking for over 20 years

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How would you describe your style of cooking?

French Cuisine

Do you have a favourite ingredient?

Yes:  Seafood

Any memorable moment?

Yes: when I cooked on board Silversea Cruises, which is rated as the best 6 star small luxury cruise liners in the world, and that operated under Relais Châteaux and when I worked under the famous Michelin Star Chef called Michel Roux.

Is there a secret ingredient that you love to cook with?

I love cooking with a variety of herbs and garlic.

What's your signature dish?

Grilled Line fish and Prawns on Crayfish bisque sauce, Garlic infused Potato, Green pea puree and Herb Tomato Relish  

How do you stay current on hospitality trends?

I do a lot of reading on the latest released cookbooks of famous Chefs in the World and also following food blogs.

What do you like the most about Nigerian cuisines?

Nigerian cuisine is very versatile because of the many different cultures in Nigeria. They are cuisines that are very specialized in their own way.

Is there a chef you truly admire and why?

Yes: Michel Roux. He taught me during my time working on Celebrity Cruises how to cook French cuisine meals for thousands of people. Nothing came out of a tin.

What do guests expect from L’eola Hotel?

Good quality food cooked to perfection

Any advice for upcoming chefs?

You need passion, endurance and teamwork spirit to work as a chef. It is not all about the cooking, but also how you relate to your colleagues in the kitchen. Teamwork is the key factor in the kitchen.  The kitchen can’t be successful if the team does not work together with each other to ensure excellent quality of food.

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Any final thoughts you'd like to share e.g. new developments at the L’eola Hotel?

L’eola hotel is part of the Mantis Collection brand.  Mantis Collection is labelled as a 5-star Boutique hotel.  The meaning of a 5-star Boutique hotel is the following: To give exceptional service and food to our Guest.  We focus on the individual needs of our Guest.  For example, our Guests are seen as family.  We learn to identify our regular guests by their surnames.  When they arrive at the hotel, we welcome them at the door by their Surname. As the Executive Chef at L’eola Hotel, I make an effort to also learn the food needs of our regular Guest’s and try to go beyond the normal menus we currently serve. If the Guest wants a dish that is not on my current menu: I try to accommodate the Guest with the meal they would like to have.

L’eola Hotel where Elegance and Convenience meet is a luxury boutique hotel located in Maryland Lagos and part of the Mantis Collection. The Mantis is a family run collection of award-winning, privately owned, five-star properties located around the World.

L’eola is designed for the business guest and offers a complete experience, with sparkling new décor, outdoor 4-way rim flow pool, and cuisine’s to inspire and please the demanding food critique.

To reserve a table contact info@curzonandjones.com