Getting to know the mind of a great Ghanaian. Our resident food editor chef Coco serves up some wisdom.

Dee: What is your favourite cuisine?

Fred: I really like oriental food because of the fusions of flavours. I love Italian food too because it is simple to cook but it is flavour-packed.

D: What five words would you use to describe yourself and your work ethic?

F: I would say that I’m passionate, committed, a risk taker, assertive and creative. 

D: Would you ever consider a cooking school?

F: I absolutely will, with the right investors and the right team at the right time. Timing is everything and the universe will align when the time is right. 

D: Do you think that it is important to show off your culture and Ghanaian food? 

F: It is indeed important to show off Ghanaian culture and food because it’s extremely interesting and captivating. Ghana is so rich in cultural resources. The food varies across the regions and I’m inspired by each region while still merging it with a continental flair. 

D: What are your favourite local ingredients to work with?

F:  I love our local kpakposhito (scotch bonnet pepper), it’s full of flavour and adds amazing flavour to almost every dish. 

D: What is your signature Ghanaian dish and international dish respectively?

F: For a local dish, I’d say fufu and groundnut soup any day. I won’t say I have a favourite or signature international dish, but I’m quite intrigued by Italian and oriental cuisine.

D: How would you describe your overall cooking philosophy?

F: Always cook with love and from your soul and it will reflect on the plate.

D: What is your most requested dish from your loved ones?

F: Pancetta macaroni and cheese. I can’t even look at it anymore but it’s a crowd pleaser, haha!

D: Is there anything you don’t enjoy about cooking?

F: I hate the prep and also cleaning up, but that’s because we do it on a large scale. I used to enjoy the entire process when I first started. 

D: What kitchen tools can you not live without?

F: A good knife, blender, food processor and cast-iron skillet.

D: What are some of the biggest challenges you faced when you moved back home to Ghana and decided to set up Villa Grace?

F: Villa Grace has completely brought a new and innovative approach to catering in Ghana, so it was tough getting clients to understand the value of what we were doing and why it costs what it does. Also sourcing the best ingredients with consistency was a constant struggle and also building the right team of people who understood the mission and vision of the company.