Growing up on the busy streets of Patton and Bombay in central Freetown, food was never part of Granville Gordon During, commonly known as Chef Granville’s dream. Yet today, he stands as one of the bold voices transforming Sierra Leone’s culinary landscape, turning traditional dishes into modern, visually appealing experiences that tell a story of heritage and creativity.

From Survival to Passion

Granville’s earliest memory of cooking started when he moved to unite with his mom in London, where most of his youthful age was spent. His mother worked two or three jobs at a time to keep the family afloat. She would be away for days, even weeks at times, but she always ensured there was food stocked at home.

Granville began making simple meals like boiled eggs, stews, and rice with corned beef. What started as a necessity, because he was the only child at home soon became a spark.

But the real shift came during secondary school in London, when he was placed in a vocational program that focuses on commercial cooking.

He was seen as a badly behaved kid because he frequently caused trouble in school. As a way to reform him, he was placed in a vocational program, which introduced him to cooking. For the first time, he found structure and purpose.

“That vocational course gave me something to look forward to, a new challenge. That’s where my passion grew,” he said.

Though he later received formal culinary training in London, Granville describes himself as adventurous and largely self-taught. He loves creating new things and has developed a deep appreciation for Sierra Leone’s local produce, with many of his dishes born from curiosity and a passion for the original recipes

Using Pemahun, a traditional Mende dish, as an example, he explains how he has recreated it to be visually appealing to foreigners while preserving its essence, a philosophy that defines his style of modernizing traditional dishes without losing their soul, a concept he calls Sierra Leonean fusion, blending authenticity with global appeal.

Chef Granville in his kitchen preparing Sea food ramen/James Tamba-Martha/VRC Media

Chef Granville is the proud managing partner of Things and Somethings Restaurant situated on Aberdeen Road, a space where his culinary vision comes to life. The restaurant specializes in Sierra Leonean fusion, blending traditional local dishes with international flavors to create unique and memorable dining experiences. It’s a place to explore the richness of Sierra Leonean cuisine, presented in a way that appeals to both locals and visitors alike. Through this restaurant, Granville continues his mission of showcasing the versatility and creativity of Sierra Leonean food, proving that tradition and innovation can perfectly coexist on a plate.

Things and Somethings Restaurant (Outter view)/ James Tamba-Martha/VRC Media

Things and Somethings Restaurant/James Tamba-Martha/VRC Media

Making Sierra Leonean Food Trendy

Chef Granville locally made fruit juice and palm wine/James Tamba-Martha/VRC Media

For Granville, food is more than taste, it’s presentation, nutrition, and identity. His dishes are stories of culture and innovation.

“We have some of the best food across the universe, but our issue is how we present it,” he says.

He stresses the importance of cooking for nutrition, too.

“Take potato leaves,” We don’t need to cook them until they turn brown. Keep them green, they stay vibrant, crunchy, and more nutritious.”

For him, health and happiness go hand in hand with good food. Granville isn’t chasing awards or fame. His biggest joy is seeing people enjoy his meals. But his ambition is to reposition Sierra Leonean cuisine on the world map.

“In the next five years, we’re going to make cow-butter and Lafidi trendy,” he declares. “We need to create awareness of what we have.”

He believes young Sierra Leoneans must take pride in their heritage. “We lose our culture, whether music, fashion, or food by following trends from Ghana or Nigeria,” he says.

“We need to create our own trends because our culture is rich, and our cuisine is even richer.”

Every dish Chef Granville creates tells a story of Sierra Leonean roots, Caribbean influences, and the adventures of a man who turned struggle into art. His food is not just about eating; it’s about identity, pride, and innovation.