Celebrating Craftsmanship: Chef Stone on The Balvenie 60 Years launch

Internationally acclaimed Chef Stone (Abiola Akanji) shares his journey from humble beginnings to redefining luxury African cuisine through his collaboration with The Balvenie on their 60-Year-Old launch.

Can you tell us a bit about your journey into the culinary world?

My name is Abiola ‘Chef Stone’ Akanji. As a boy, I spent a lot of time in the kitchen with my mum—those moments were special and really sparked my interest in cooking. Watching her, I started experimenting and perfecting my skills over time.

Later, I had the opportunity to work in restaurants abroad, which helped me refine my craft even further. To deepen my expertise, I pursued professional training at the French Culinary Institute in New York City. That experience gave me a strong foundation in culinary techniques and broadened my perspective on food. I am currently the Founder of The Burgundy restaurant, and I run culinary schools in both Lagos and Abuja.

Your cuisine is renowned for curating fine dining experiences out of African ingredients; could you share your approach to creating unique and luxurious culinary experiences?

My approach to luxury dining is rooted in authenticity, creativity, and technique. I believe in honouring African ingredients by treating them with the same reverence given to the finest ingredients in haute cuisine. I merge traditional flavours with modern techniques to create dishes that are bold, refined, and unexpected. The goal is to challenge perceptions and redefine how people experience African cuisine in a fine dining setting.

What inspired your partnership with The Balvenie Whisky, and in what ways would you say your brand image aligns with theirs?

My partnership with The Balvenie was inspired by our shared dedication to craftsmanship, heritage, and storytelling through our respective crafts. Just as The Balvenie meticulously crafts its whisky, I take a similar approach to curating fine dining experiences that celebrate traditional flavours, heritage, and artistry. We both honour tradition while pushing the boundaries of innovation, and that synergy made this collaboration a natural fit.

How do you think your expertise in African cuisine complements The Balvenie’s rich history?

Both African cuisine and The Balvenie’s whisky-making process are deeply rooted in tradition, storytelling, and a meticulous dedication to craft. The Balvenie’s heritage speaks to time-honoured techniques, just as African cuisine tells the story of generations through its flavours and methods.

The Balvenie is renowned for its luxury whisky craftsmanship; how does this reflect in your partnership with the brand as a Balvenie Maker?

This partnership is about curating experiences that celebrate true luxury — the kind that comes from authenticity, craftsmanship, and a deep appreciation for the finer things in life. Every dish I create in collaboration with The Balvenie is designed to complement the whisky’s complexity, ensuring that each sip and bite enhances the other. We are crafting moments that feel exclusive, intentional, and unforgettable.

How do you pair your dishes with The Balvenie whisky portfolio to create a memorable culinary experience?

Pairing dishes with a whisky portfolio as exquisite as The Balvenie required an in-depth understanding of the layers of each expression. I am a Balvenie whisky collector myself. This helps me make dishes that play with the flavours in each expression, using ingredients that enhance their depth without overpowering it. The result was a balanced interplay of textures and flavours that elevated the whisky experience rather than competing with it

You recently partnered with The Balvenie for the launch of their 60-Year Old expression in Nigeria. What was that experience like?

It was an incredible experience because it wasn’t just about designing a menu; it was about storytelling through flavour. The Balvenie 60-Year-Old is a whisky of exceptional rarity and depth, so every element of the menu had to reflect that level of excellence. I wanted to create a dining experience that matched the prestige of the occasion, where each course was carefully thought out to complement the whisky’s tasting notes and celebrate its craftsmanship.

What does luxury mean to you, and how do you incorporate it into your craft?

Luxury, to me, is about intentionality. It’s not just about expensive ingredients or exclusivity; it’s about the thought, precision, and artistry that go into creating something extraordinary. Whether it’s a dish or an entire dining experience, I ensure that every detail, from ingredient sourcing to presentation, reflects the highest standards of craftsmanship.

How do you see your collaboration with The Balvenie evolving, and what impact do you hope it will have on the luxury culinary scene in Nigeria?

I see this collaboration becoming a catalyst for redefining luxury dining in Nigeria. The goal is to introduce more people to the art of whisky-pairing while elevating the appreciation of African ingredients in fine dining. This partnership will set a new standard for immersive gastronomy, where food and whisky are not just consumed but experienced in a way that tells a story and evokes emotion.

What’s next for your partnership with The Balvenie? Are there any upcoming projects we should anticipate?

This partnership has only just started. We are looking at crafting more immersive experiences that highlight both whisky and fine dining in ways that push creative boundaries.

Stay tuned.