Alex is a West Africa acclaimed career Master Chef and Chief Executive Officer of Max Culinary Services, a top-notch Liberian catering company providing excellent domestic and continental cuisines and camp management services that is growing in recognition across Liberia and West Africa.

He is an American-trained professional Chef in the Arts and Techniques of Fine Cooking from the Institute of Culinary Education, New York, United States of America, in March 2015.

In 2002, he joined the South African Chefs Association (SACA) and became one of the top chefs in 2003 in the Free State Province. Chef Donald was the only black student at Olive Chef School out of a class of 29.

He achieved the role as the Executive Sous Chef Lesotho Sun Hotel and at Black Mountain Hotel as the Executive Chef and Operations Manager. Chef Donald is the President of the Lesotho Chefs Association and the Brand Ambassador of Blue Ribbon Lesotho and has worked for the American Embassy as Ambassador Michelle Bond’s personal Chef.

He developed his passion for cooking at the tender age of ten when his mother had an accident which badly damaged her hands. As the eldest, the responsibility of cooking was left to him not knowing that he had already identified his passion for cooking.

After he finished his secondary education, he joined the University of Eldoret and pursued a Bachelor’s degree in Hotel and Hospitality Management.

Originally from Middle Guinea, Chef Barry Fatoumata Binta grew up in one of the regions of the lower coast of Guinea, with the Soussou people where she took a taste of the region’s cuisine little by little.

With 15 years of experience in African cuisine, particularly local cuisine, the great Chef has worked for almost ten years in the prestigious catering company By Issa where she continues to delight the taste buds of customers through her African cuisine.

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.