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.

Born in 1977 in Benin, Georgiana lived a multiethnic childhood. She is self-educated and has three children.

She studied Communication in Paris for a few years before she went back to her first love, culinary art.

Since 2009, Georgiana has arbored professional kitchens of French starred chefs, such as Lionel Lévy (1 Michelin Star) and Sarah and Sylvain Sendra’s (1 Michelin Star).

In 2012, Georgiana opened her first restaurant Chez Georgiana and undertook different TV cooking workshops in Marseille.