At just 26 years old, Chef Elijah Amoo Addo has already left an indelible mark on the culinary and social landscapes of Africa. Born in Accra, Ghana, Elijah’s journey from a childhood dream of becoming a doctor to becoming a renowned chef and social entrepreneur is a testament to resilience, passion, and purpose.
Elijah’s early life was marked by tragedy — losing both parents at the tender age of 12 forced him to relocate to Lagos, Nigeria, where he lived with his aunt. Balancing school by day and assisting in his aunt’s catering business by night ignited his passion for cooking at the age of 15. His first job as a kitchen porter was far from glamorous, but a pivotal moment — mistakenly discarding an olive sauce — sparked a turning point. The head chef, initially furious, became a mentor after witnessing Elijah’s raw determination and pain.
This mentorship led Elijah to Sphinx Vocational Training in Lagos, where he earned his culinary credentials. His graduation day, donning a white chef’s jacket, was a symbolic moment: a promise fulfilled to his late mother and the beginning of a mission to use food to make the world a better place.
Elijah’s career soared as he gained experience across West Africa. From working at the renowned Marios restaurant in Lagos to leading the kitchen at +233 Jazz Bar in Accra, he quickly rose through the ranks to become a Sous Chef. As Secretary of the Greater Accra Chefs Association, he spearheaded initiatives to elevate training standards for young chefs, partnering with corporate giants like Nestlé Ghana, Finatrade, and Ghana Cocoa Board.
A life-changing encounter in 2011 with a mentally challenged man salvaging food to feed others catalyzed Elijah’s vision for social impact. This led to the founding of the Chefs for Change Ghana Foundation, an NGO dedicated to recovering excess food from the hospitality industry to feed vulnerable communities. By 2015, this initiative evolved into Food for All Africa, West Africa’s first food bank. Through food recovery, farming, and stakeholder collaboration, the organization addresses hunger and malnutrition while empowering rural farmers through its SDG 2 Farms program.
Elijah’s groundbreaking work has garnered international acclaim. In 2017, he received the Queen’s Young Leaders Award from Queen Elizabeth II at Buckingham Palace for reforming Ghana’s food distribution system. Further accolades include the Takeda Young Entrepreneurship Award (2018) and being named one of the 100 Most Influential Young Africans (2017).
Elijah’s influence extends beyond Africa. As a panelist at global events like the FAO International Symposium in Rome and the Eurafrican Conference in Portugal, he champions agricultural innovation and sustainable development. His thought leadership is also showcased as a New Voices Fellow at the Aspen Institute and through contributions to the Institut Montaigne blog.
For Elijah, African cuisine is more than food — it’s a cultural identity and economic lever. He passionately advocates for vocational training and culinary competitions to elevate African gastronomy globally. Inspired by pioneers like Chef Citrum Khumalo, Elijah envisions a future where African culinary arts are internationally celebrated.
