Salome Danjuma, Food and Beverage Director, the Wheatbaker Hotel, Lagos, spoke with ANDREW IRO OKUNGBOWA on her life’s trajectory and commitment to building an enduring hospitality industry, with sights set on leaving her footprints on the sands of history through her and innovative flair for being a consummate promoter of Nigerian cuisines
Background
Salome Danjuma is the Food and Beverage Director at the Wheatbaker Hotel in Ikoyi, Lagos. The hotel, an independent local brand, is one of the leading independent brands that has distinguished itself through its uniquely bespoke and luxury-infused boutique offerings that have earned its various accolades through the years and still counting.
Danjuma, distinguishably distinct has certain swagger to her gait, almost sprinting, with a look and posture that is accentuated by her uniquely dress-sense and customised low – cut hair styling that I would like to call; Salome Danjuma’s home grown looks.
She is cosmopolitan and urbane, however, she tries very hard, if I must say, without success, to play down these make up of her personality. Quite intelligent and cerebral, as well as very comfortable in her skin. Given her rich ancestry, however, she appears to abhour being pigeonholed, as she has chosen a path in life that defines her; a committed professional, who is steadily marking her marks, as she walks up the ladder in the world of hospitality.
In terms of her educational background, she
holds a BSc in Business Information Systems from Middlesex University and an MSc in Hospitality Management from Switzerland.
Speaking on her career path, she humbly states; ‘‘Currently, I work as a food and beverage manager in the hotel industry. My career started in sales management before transitioning into food and beverage management, where I have managed several projects within the hotel industry.
‘‘I am also a certified health coach, combining my passion for wellness, with my hospitality expertise.’’
Growing up years
The young, dashing and delectable Danjuma, certainly enjoyed a dose of love and immersive life experience living in different communities, within and outside Nigeria, under the watchful and doting eyes of her parents, particularly her mother, besides Port Harcourt, the once famed Garden City, which is the capital city of oil rich Rivers State, known as the ‘treasure base’ of Nigeria.
She picks up the narrative as she takes one through her interesting, inspiring and fulfilling life’s trajectory, beginning with her growing up days to the present; ‘‘Growing up, I experienced a blend of different cultures and environments, which helped shape my understanding of people and the importance of community. It was a balance of academic pursuits and exploring my creative side. I grew up in Port Harcourt, but I was fortunate to travel to different cities with my mother.’’
Fondest memory growing up
My fondest memory is spending time with my family during festive seasons – Christmas. Even the air smelled different. Those moments were filled with laughter, storytelling, and great food, which inspired my love for the culinary world.
Greatest influence
My mother had the greatest influence on me. She was an amazing host and always made guests feel welcome, no matter how simple or grand the occasion. Her attention to detail in hospitality planted the seed for my career in this field. I still remember her saying; “Align it properly, it is not straight,” or “Tuck the corners properly”. She was a natural.
Inspiration for choosing a career in hospitality
My love for service, creating memorable experiences for people, and the dynamic nature of the hospitality industry motivated me. I’ve always been intrigued by how food, ambiance, and excellent service can leave a lasting impact on guests.
However, it was at the invitation of my grandfather, who gave me my first internship opportunity.
Chosen by hospitality or conscious choice
I believe it’s a bit of both. I’ve always had a knack for hosting and providing exceptional service, but the opportunities I encountered helped steer me fully into the hotel industry.
Role as Director of Food and Beverage
My role involves overseeing all food and beverage operations, ensuring high standards of service, creating menus, managing budgets, and leading a team to provide an exceptional dining experience for guests. I get to experiment with ingredients, something I really enjoy.
Uniqueness
I’ve brought an emphasis on wellness by incorporating healthier, locally sourced ingredients and introducing contemporary Nigerian cuisine. My experience in sales management has also enabled me to drive profitability while maintaining exceptional guest satisfaction. I am a proud ambassador of Pedro’s Ogogoro.
Guest expectation of culinary offerings
Guests can look forward to innovative, healthy options alongside traditional Nigerian dishes, all served with a modern twist. Our aim is to offer a sensory journey through taste, presentation, and service.
Outstanding traits of The Wheatbaker
The Wheatbaker’s commitment to blending luxury with a warm, personalised service sets it apart. We focus on creating a unique, memorable experience tailored to each guest’s needs while celebrating Nigerian culture and cuisine.
Introduction of uniquely Nigerian cuisine on menu list
Yes, I’ve introduced Mai Shanu to our buffet and a few more northern dishes, as I come from there. We combine traditional Nigerian flavours, with modern culinary techniques. These dishes celebrate our rich heritage while appealing to a global palate.
Elevating Nigerian cuisine to global stage
We need to elevate the presentation, maintain authenticity, and incorporate Nigerian flavours into global culinary trends. Also, leveraging platforms like social media to share our food stories with the world is essential.
Five years ahead
In the next five years, I see myself leading a chain of boutique hotels with a focus on wellness and sustainable practices, while also mentoring upcoming professionals in the industry.
Excitement on the job
The most exciting part is the creativity involved in curating menus, designing dining experiences, and collaborating with my team to consistently innovate and surprise our guests. I also find the process of creating content quite fascinating.
Most challenging position
I started in sales management before transitioning into food and beverage. The most challenging role was managing company accounts, where guest satisfaction, and team coordination, were crucial. However, those challenges helped me develop strong leadership skills.
Vision of Nigerian hospitality sector
The Nigerian hospitality sector is growing rapidly with a strong focus on local culture, experiences, and unique offerings.
However, there’s still potential for improvement in service standards and infrastructure.
The future is bright, with more investment and recognition of Nigeria as a global destination. We need to invest in training and development to elevate service quality and embrace sustainable practices.
Attraction for Nigerian hospitality sector by international chains
Nigeria’s rich culture, dynamic population, and growing middle class make it an attractive market for international chains. Additionally, the potential for growth in the tourism industry draws these investments.
Competition by local brands
We compete by offering personalised service and authentic experiences that resonate more deeply with guests. Local brands have the advantage of understanding the market and culture more intimately.
Nigerian tourism sector
The Nigerian tourism sector is underutilised, but has immense potential. There’s a rich tapestry of cultures, landscapes, and history that can attract global tourists if marketed and developed correctly.
We need better infrastructure, consistent marketing, and collaborations between the private sector and government. Creating more tourism-friendly policies will also attract foreign investment.
Advice to aspiring young lady professionals in hospitality
Stay curious, remain resilient, and embrace continuous learning. The hospitality industry requires passion and dedication, but with a clear vision, you can achieve your goals. Be willing to start.
Fulfillment
I find immense fulfillment in my role. Every day presents new opportunities to create meaningful guest experiences, work with a talented team, and push the boundaries of what we can offer in terms of food and service. I feel very fortunate.
Unwinding
I enjoy travelling, reading, and spending time with family. Yoga and mindfulness practices also help me relax.
Favourite cuisine
Locally, I love fisherman soup for its rich flavours. Internationally, I enjoy Thai cuisine because of its balance of sweet, salty, and spicy flavours.
Favourite colours
I love shades of green and gold. Green symbolises growth and renewal, while gold represents elegance and warmth.
Dress-sense
My dress-sense is a blend of sophistication and comfort. I prefer clean lines, natural fabrics, and colours that complement my mood and the occasion. I love black and scarves, and I am often draped in one.
Top five foreign destinations
Switzerland – for its stunning landscapes and hospitality expertise; Italy – the food and culture are unforgettable; France – for its culinary excellence; Spain – a mix of history, architecture, and vibrant life; and Dubai – for its constant innovation and luxury.
Top five domestic destinations
Lagos – the energy is electric; Abuja – for its calm and structure; Calabar – rich in culture and history; Port Harcourt – for its Bole and Fish; and Obudu – for breathtaking scenery.
Next destinations on bucket list
Japan, for its unique blend of tradition and modernity, plus the culinary experience. Mambilla Plateau, for its wildlife, tea and adventure opportunities. The pictures look stunning.