Growing up in a predominantly boys’ family, cooking became a natural pastime in the family.

Chef Maruma has perfected the inborn culinary skills with each passing day where he has managed to infuse modern cooking skills with the traditional skills.

Up to this day he has enjoyed sharing Zimbabwe’s dishes with many people around the world hence promoting Zimbabwean Gastronomy worldwide.

The beauty of Zimbabwean cuisine is that its organic, nutritious and contains a lot of medicinal properties, hence a well sort after delicacy.

Chef Bernard Zulu (alias Chef Zee) boasts of over 24-years’ experience in culinary arts after successfully completing his studies.

Chef Ivan Kalule is a professional vocational teacher, nutritionist and chef instructor at the Uganda Hotel and Tourism Training Institute in Jinja, Uganda.

He started professional cookery 16 years ago. He loves cooking Ugandan traditional food for being healthy and a people’s choice. Uganda is gifted with a diverse culture making a variety of traditional foods a trending cultural gastronomy tourism.

Rakia is native of the coastal city of Sfax.

She learnt cooking at a very young age with her mother who gifted her with the legacy of every traditional technique, well-kept secrets and tips from her ancestors.

Widely recognized for the unique flavour of her dishes, she started her professional career at the Borj Dhiafa Hotel in 2006 where she still works as an Executive Chef.

At 43 years old, Rabah Ourrad is popular from London to Algiers. Before becoming a juror of Master Chef Algeria for two years, he was enriched by an apprenticeship of Catalan cuisine in Barcelona and by moving to London to work with Pierre Gagnaire at Sketch Restaurant.

Later, he worked for the double Michelin-starred Ledbury and the famous Momo’s. In 2014, he founded the Wormwood restaurant in Notting Hill.