With over 14 years of experience as professional chef and as CEO of Food Link Logistics, Chef Isaac Sackey started his career at Novotel Hotel, Accra, as a Commis Chef.
He rose to Chef de Partie and Sous Chef and is now Executive Chef with BSC in hospitality management.

Chef Isaac K. Sackey has travelled across the globe to acquire expertise on current culinary trends; he serves as a judge for cooking competitions and organizes food workshops.

His carrier started as a teenager when he saw, for the first time, a busy chef working in a small down-town restaurant.

Every action he took, what he did, the way he communicated with service staff was mesmerizing. He always remembers that moment which ignited a deep sense of passion and desire to be in that uniform. Then he studied Culinary Art in one of the best catering schools in Addis and worked for 17 years in various hotels in different capacities.

Dolores is a bonafide liSwati born in eShiselweni. She is an ardent food activist, a farmer, restauranteur, business owner, fighter and visionary.

Her Zulu mother’s dedication to indigenous foods was a strong influence in her current vision of a nation, indeed a continent, that can feed itself. A voice of reason in the stampede towards industrialized farming, reminding us that we already have the tools to put an end to hunger in Africa and not be dependent on others to feed us.

Chef Abdillahi has eight years of professional experience in catering.

Djiboutian gastronomy is a true culinary melting pot and is illustrated by the diversity of culinary traditions which it embodies. Moukhbaza, a delicious dish that originated from Yemeni influence. It is most popular in Djibouti especially with fish and grilled in the oven or charcoal, after being brushed with a mixture of tomato and spices, which gives consistency and taste. It is accompanied by mashed dates, bananas, sesame seeds or khobs (Arabic flat bread).

A mix between nutrition, tradition and modernity.

After obtaining a Business Manager Diploma as restaurant owner and caterer with a Ritz Escoffier Master, Chef Christian Yumbi opened his own restaurant in 2004, RE-SOURCE or “back to basics”, in Brussels with his wife. He was recognized in 2006 by the Gault & Millau guide and the restaurant received a mention in the Michelin guide.

In 2012 he opened a second RE-SOURCE restaurant in Kinshasa, in the town of Gombe.

Christelle Vougo, accountant by training, was not destined for a career in cooking. However, spurred by her passion, she found herself working in several restaurants in the United States.

In 2005, she opened her first restaurant The Avenue in Atlanta.

Having acquired such a vast experience in the kitchen, she decided to go back to her home country.

In 2011, she opened her first restaurant in Cote d’Ivoire, Norima, and the second one in 2012, Saakan. Ultimately, she founded the Mondial and a catering service, Zanda traiteur, in 2016.

Hanane Sohun – Hanane Saife, her maiden name – is mother of three kids.

She loves Comorian gastronomy, and even being far from her country she cannot do without it. It reminds her of her childhood.

Cooking is her passion and also her profession.

Comorian gastronomy is delicious and very rich in flavour. To make it known to the whole world is her dream.

Hanane Sohun’s favourite recipe is of course mhogo wa nazi.

With over 30 years of local and international experience on the cooking scene, Marie Thérese is the Executive of the Chain of Owners of Restaurants for the Promotion of Cameroonian Culinary Heritage (CRESPAC), member of the National Tourism Council (CNT), as well as Coordinator of the Cameroonian Federation of Culinary Arts and the promoter of the well-known Restaurant Bois Sainte Anastasie in Yaounde, Cameroon.

Born in 1972 in Burundi, Chef Kamwenubusa Jean Claude has five children and is self educated. He studied at Lycee of Kinama, the north of the economic capital, before he embarked on his love for the culinary arts.

Since 1994, the Chef undertook professional African kitchens in collaboration with André Maron, Chef at Milles Collines Hotel in 1996.

In 2006, he was at Top Hill residence as master cooker. He worked with the Office of the President in 2012. Currently, Jean Claude is Chef at the 4-star Best Outlook Hotel.