Owner of PRIME GROUP CONSULTING
Rui Sá was born in Gulungo Alto, Kwanza Norte, Angola. He moved to Lisbon in his teenage years and soon found his passion in the Culinary Arts. His insatiable quest for culinary excellence over the last 25 years, has taken him to the four corners of the globe: Thailand, France, Portugal, Germany, Italy, Brazil, Korea and China.
He is a culinary inventor, quite reputed by his modern interpretation of traditional Angolan cuisine by highlighting “ingredientes da Terra”, traditional Angolan ingredients, cultivated in the country, that are the base of his extensive range of gourmet cuisine’s presentations. Rui is one of the most renowned Chefs in Angola, he has represented the country in international events: Expo Shangai, Korea, Germany and Milan, Dipanda Fest (London), and participates in several events in the country: Angola Food & Drink Festival, all the editions of the TEDxLuanda (2012-present), Angola Restaurant Week.
He also contributed to the book “Top 20 Chefs de Angola – Sabores do Mundo com Thermomix” (Top 20 Angolan Chefs – Flavours of the World with Thermomix), a collection of twenty best Chefs of the country. In Luanda, he serves as a consulting Chef for a host of restaurants and chain of supermarkets in the city and beyond; sharing his inventive talent and love of fine dining.
From humble beginnings in St. Ann, Chef Patrick, started cooking at age 10 out of necessity. Today he pushes the boundaries in the kitchen with masterpieces inspired by Caribbean spices, Southern cooking and American flair.
He has served on the Royal Caribbean and Disney Cruise Lines, and as a Celebrity Chef for Jamie Foxx, Taye Diggs, Bill & Hillary Clinton, as well as an Executive Chef at a number of prestigious restaurants in New York City, including the B.B. King Blues Club & Grill. He is now establishing the Simpson Culinary Institute to give back to those from his hometown who want to pursue a similar career path.
Abiola Akanji popularly known by all- food lovers and such as Chef Stone grew up in the beautiful city of Lagos. He studied in London where he partly worked in different restaurants and also picked up his culinary skills. He went a mile further by enrolling in the French Culinary Institute in New York where he was professionally trained as a Chef. He was an Executive Sous Chef at the Giotto Italian Restaurant and a Line Chef at Paramount Restaurant, both situated in London, United Kingdom. He completeD a one year graduate programme in 2006 and was selected as a Project manager for the investment development team in Sainsbury’s Ltd, United Kingdom from 2007-2010.
He successfully completed 5 new store openings and was later assigned as a duty Manager. In 2013, he started his own Culinary School called Red Dish Chronicles. It is currently the most successful culinary school in Nigeria situated in both Lagos and Abuja. The Red Dish Culinary School is made up of professional and passionate chefs to inculcate the best culinary knowledge unto students who want to obtain culinary skills from Red Dish. Chef Stone has over 10 years of culinary expertise. His creative, hardworking and passionate presence on and off of the internet space makes him a chef to be reckoned with. Known as the ‘Chef that trains other chefs’ , he’s known to be a master at infusing work and fun to create masterpieces of his teachings; in which case every taught class is a masterclass. Also, his online presence makes him easily accessible to upcoming individuals in the culinary atmosphere as well as outside of it; and that facilitated the growth of his culinary schools Red Dish Chronicles in Lagos and Abuja; making his brand and platforms robust and vibrant as a whole.
He has published three recipe books including his famous Ramadan series recipe catalogue called ‘30 easy meal ideas by Chef Stone’ and the latest; 101 with chef Stone which contains a hundred one recipes and is available for purchase on all platforms including Amazon. He also has a collection of spices called ‘The Chef stone Secret spice’.