She grew up in Lagos surrounded by a family who enjoyed cooking.

Her father and aunts used to cook different meals ranging from EgusiIjebu, Ikokore, Eforiro, smoked fish stew to continental dishes.

After her studies, she went to culinary school in Dubai to expand her knowledge and love for cooking.

She loves cooking EgusiIjebu, which reminds her of her father and the weekends they used to cook together.

After completing her studies in Marketing, Halima decided to give a twist to her professional career as cooking was always her passion.

She is the instigator of the inspirational project Cooking Hali, offering private catering services, cooking classes and marketing consulting services for the culinary segment. She offers a very intuitive cuisine, with an Afro-fusion inspiration and a reference to the products and tasty dishes that sweetened her childhood.

With 20 years of experience in 5-star hotels, lodges and restaurants, Chef Nelson Kanangure is passionate about food and always seeking ways to put Namibian cuisine on the map.

Chef Nelson received further training in South Africa and works to inspire young and upcoming Namibian chefs by sharing his skills and experience.

Chef Jossias was born in 1969 and he is one of the greatest drivers of the Mozambican cuisine. He is married and has three children.

Jossias has a wide experience of over 25 years. He started working as a chef in different restaurants such as the Ungumi Restaurant (1992–1995) and the Kalifa Restaurant (1999).

Mohamed Fedal, or Chef Moha, born May 30th 1967 in Marrakech (Morocco), is a Moroccan chef and founding manager of several restaurants in Marrakech, Madrid and Paris.
He is also a jury member of the culinary reality show Master Chef Maroc since 2014. Chef Moha is known for his participation in major international events where he represents Morocco and Moroccan gastronomy.

Mooroogun Coopen is the Executive Chef at the Shandrani Beachcomber Resort and Spa.

Born in 1940 in Bourem in the region of Gao, Ms. Boukenem, is promoter of the accommodation and catering establishment Relais Touristique Tin-Buctu, a strong advocate for the tourism and hotel industry.

Malian gastronomy is rich and varied. It stems from the diversity and mixing of the different ethnic groups that inhabit the country.

The ingredients used in the preparation of meals include dry cereals: rice, millet, sorghum, corn and fonio. Their grains are eaten whole, in paste or in couscous form and most often accompanied by a variety of sauces.

Passionate with food and cooking, she obtained a certificate in food production from the Malawi Institute of Tourism in 2001 and started working as a chef at the Mwaiwathu private hospital where she did her internship.

Miriam Kaudzu joined Sunbird Tourism PLC in 2006 where she is currently working as an Executive Chef. She also obtained an advanced Diploma in Culinary Management in July 2011 at the Business and Hotel Management School in Switzerland.