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.