About Us
At Giggles Culinary School, we believe great cooking is built on a foundation of time-honoured traditions. But we also know that the culinary world never stands still. That's why we blend classical technique with modern innovation, preparing our students for the realities of today's professional kitchens while grounding them in the fundamentals that have defined great cooking for centuries.
Executive Chef & Founder
Also known as Chef Giggles
Chef Rukayat Momoh, widely known as Chef Giggles, is a distinguished Nigerian chef and the Executive Chef and owner of Giggles Culinary Place, which includes a Culinary School and a bespoke fine-dining catering outfit. Her culinary journey began at the age of 13 as a baker, and since then, she has amassed over 12 years of experience in the hospitality industry.
With a rich academic background, Chef Rukayat holds a Diploma in Education, a BSc in Zoology, and a Diploma in Culinary Arts. She has had a multifaceted career, working as a culinary instructor, mentor to young chefs, food stylist for commercials, restaurants and food brand consultant, judge, cooking show host, organizing restaurant pop-ups, and participating in food competitions.
As a passionate advocate for Afrofusion Cuisine, Chef Rukayat served as the second ever President of CAPA (Culinary Arts Practitioners Association of Nigeria). She made history by organizing the first award ceremony in Nigeria dedicated to honoring chefs through CAPA. Her leadership extends to her role as a member of the Lagos State Vocational Education Stakeholders Board, Nigeria Culinary Affairs Stakeholders Board, LAWFF, and African Food Change Makers.
Beyond her professional achievements, Chef Rukayat is committed to giving back, offering scholarship opportunities to aspiring chefs and mentoring the next generation of culinary talent. Her influence has earned her recognition as one of the Top 100 most influential people in the African food industry.
Our Approach
We ground every student in time-tested culinary techniques — knife skills, mother sauces, stock making — the building blocks every great chef must master. These fundamentals form the bedrock upon which creativity and innovation can truly flourish.
We embrace contemporary methods — molecular gastronomy, food fusion, plating artistry — preparing students for the evolving culinary landscape. Our curriculum stays current with industry trends, ensuring graduates are ready for what comes next.
Real-world experience is at the heart of our programme. Through internships, restaurant partnerships, and mentorship from active industry professionals, our students build the networks and practical skills that launch successful culinary careers.
Our Team
