Veteran American chef Lopez K. Ahligo has visited the Hotel and Tourism College (HTTC) to share his culinary and fruit carving skills with the students.
The seasoned chef trainer who holds dual Togolese and American nationality visited the Jinja-based HTTC on Saturday, March 14th where he interacted with hospitality students and passed on his fruit carving skills that he has honed over the years.
“It is always an honour interacting with young people and passing on skills that can help transform the hospitality landscape,” the expert chef said.
Chef Lopez has been instrumental in the advancement of hospitality and gastronomy in West Africa. His journey reflects a powerful blend of tradition and innovation, expertise and mentorship, leadership and service.
The college Dean of Academics, Emmanuel Kaweesi, hailed the veteran chef for sparing time to share his skills with Ugandan students.
“It is our policy to bring on board renowned experts like Chef Lopez to complement the training we offer. The aim is to produce an all-round professional with both class and industry knowledge and skills,” Kaweesi said.
Mary Babirye, one of the trainees, said she was upbeat to interact with the veteran chef.
“He is so passionate about fruit carving and he makes everything look so easy. It is one area I hadn’t fathomed but I have now picked interest thanks to Chef Lopez,” Babirye said.
About Chef Lopez
Born on March 7, 1979, in Lomé, Chef Lopez K. Ahligo holds dual Togolese and American nationality. Inspired by his mother, an exceptional cook, he discovered his passion for the culinary arts at an early age. This early exposure to authentic flavors and traditional techniques shaped not only his love for cooking but also his lifelong professional calling.
Driven by a commitment to excellence, he pursued his formal culinary education at the Art Institute of Washington in Washington, DC, where he earned a Bachelor’s degree in Culinary Arts. During his studies, he specialized in the refined art of fruit and vegetable carving and decoration, while also developing strong expertise in hospitality and restaurant management.
Chef Ahligo began his professional career in the United States, gaining valuable experience in reputable establishments, including Washington Hilton, one of Washington, DC’s prestigious hotels.
In June 2016, motivated by a deep desire to contribute to the culinary development of his homeland, he returned to Togo where he dedicated himself to promoting and elevating traditional Togolese cuisine, blending ancestral flavors with modern culinary innovation, while strengthening excellence in restaurant management and professional training.
