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.