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.

Raoul Coly is a Senegalese Chef born in Casamance, in the south of the country. He is passionate about cooking and flavours.

Raoul is the owner of the restaurant O Petit Club Africain, where he offers fish recipes and chicken yassa, tilapia and braised captain, mafe.

He is the presenter of the programme Suivre le chef/Les Mardis de l’Afrique on Canal+, where he promotes African products and dishes.

Passionate about spices, Chef Coly offers to his customers an authentic menu full of freshness.

Antónia’s cooking experience began in 1990 as she started as an assistant in Braga, Portugal.

In 2003, she opened her own restaurant, which is today one of the best restaurants in São Tomé and the most visited and commented by tourists, according to Tripadvisor.

With over 15 years of experience in the culinary world, travelling to over 35 countries and living in 14, Chef Ansoni amassed skills and techniques along the way while discovering new spices and flavours.

Executive Chef and owner of Inka Steakhouse – the only steak house in Rwanda – and board member of the Rwanda Hospitality Association, this young Rwandan Chef and entrepreneur continues to share her love for food and grow the Rwandan culinary ecosystem through the promotion and advocacy of sustainable cooking and local agriculture.

After two blank years at Marien Ngouabi University, in the early 1990s Chef Honor Toudissa reoriented himself towards catering on the advice of the superior of a Catholic congregation where he spent a vacation internship and where his salads were a great success.

He obtained a diploma in Hotel and Restaurant Management in Kenya, then in Food Production, before taking a certification in Culinary Art and Catering, option cook’s Congolese.

She grew up in Lagos surrounded by a family who enjoyed cooking.

Her father and aunts used to cook different meals ranging from EgusiIjebu, Ikokore, Eforiro, smoked fish stew to continental dishes.

After her studies, she went to culinary school in Dubai to expand her knowledge and love for cooking.

She loves cooking EgusiIjebu, which reminds her of her father and the weekends they used to cook together.

After completing her studies in Marketing, Halima decided to give a twist to her professional career as cooking was always her passion.

She is the instigator of the inspirational project Cooking Hali, offering private catering services, cooking classes and marketing consulting services for the culinary segment. She offers a very intuitive cuisine, with an Afro-fusion inspiration and a reference to the products and tasty dishes that sweetened her childhood.

With 20 years of experience in 5-star hotels, lodges and restaurants, Chef Nelson Kanangure is passionate about food and always seeking ways to put Namibian cuisine on the map.

Chef Nelson received further training in South Africa and works to inspire young and upcoming Namibian chefs by sharing his skills and experience.

Chef Jossias was born in 1969 and he is one of the greatest drivers of the Mozambican cuisine. He is married and has three children.

Jossias has a wide experience of over 25 years. He started working as a chef in different restaurants such as the Ungumi Restaurant (1992–1995) and the Kalifa Restaurant (1999).