Growing up in a predominantly boys’ family, cooking became a natural pastime in the family.

Chef Maruma has perfected the inborn culinary skills with each passing day where he has managed to infuse modern cooking skills with the traditional skills.

Up to this day he has enjoyed sharing Zimbabwe’s dishes with many people around the world hence promoting Zimbabwean Gastronomy worldwide.

The beauty of Zimbabwean cuisine is that its organic, nutritious and contains a lot of medicinal properties, hence a well sort after delicacy.

Chef Bernard Zulu (alias Chef Zee) boasts of over 24-years’ experience in culinary arts after successfully completing his studies.

Chef Ivan Kalule is a professional vocational teacher, nutritionist and chef instructor at the Uganda Hotel and Tourism Training Institute in Jinja, Uganda.

He started professional cookery 16 years ago. He loves cooking Ugandan traditional food for being healthy and a people’s choice. Uganda is gifted with a diverse culture making a variety of traditional foods a trending cultural gastronomy tourism.

Rakia is native of the coastal city of Sfax.

She learnt cooking at a very young age with her mother who gifted her with the legacy of every traditional technique, well-kept secrets and tips from her ancestors.

Widely recognized for the unique flavour of her dishes, she started her professional career at the Borj Dhiafa Hotel in 2006 where she still works as an Executive Chef.

At 43 years old, Rabah Ourrad is popular from London to Algiers. Before becoming a juror of Master Chef Algeria for two years, he was enriched by an apprenticeship of Catalan cuisine in Barcelona and by moving to London to work with Pierre Gagnaire at Sketch Restaurant.

Later, he worked for the double Michelin-starred Ledbury and the famous Momo’s. In 2014, he founded the Wormwood restaurant in Notting Hill.

Aziz is the President of Union des Acteurs de la Gastronomie Togolaise (UAGT), trainer in Togolese gastronomy and head of party at the 4-stars Hotel Sarakawa in Lomé.

He trained for three years at the Hotel Central de Sokodé in Togo. He was also a Laureate at the Happy Festival in Johannesburg, and at the WAFFEST Festival in Ghana.

Born and brought up in the Gambia, he knew from an early age that he had a passion for food, how it was made, what was in it and how it would taste. All this led him to make a career in the kitchen.

He loves to experiment with preparation of the dishes, as well as, on the creative side, with the aesthetics of the dishes. Chef Ousman BSL Manneh is also an original artist as he draws pictures of his creations.

His personal favourite dish is Pem Beng.

Chef Fred Uisso is Tanzanian, Africa’s Master Chef and multi-international award-winning chef: Africa Chef Champion in 2015, World Chef Champions no. 4 in 2016 in Alabama, Global Chef Champion no. 2 in 2018, Monaco.

He is a core value and a centre of attraction on all food cooking shows, product ambassadorship and branding events.

His flashback is what inspire the majority of food lovers.

With over 45 years of experience in the culinary world, following his studies Chef Flavien Joubert has travelled around the globe to acquire expertise and specific skills to further specialize on what he loves the most. Chef, writer and Principal of the Seychelles Tourism Academy for the last 20 years, he is well-known for his books on creole cuisine and culture that serve as inspiration for travellers.

Seychellois cuisine has been influenced by its multi-ethnic people of Indian, Chinese, African, French and English origin.