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.
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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.
Mooroogun Coopen is the Executive Chef at the Shandrani Beachcomber Resort and Spa.
The devastating impact of the COVID-19 pandemic on global tourism has carried on into 2021, with new data showing an 87% fall in international tourist arrivals in January as compared to 2020. The outlook for the rest of the year remain cautious as the World Tourism Organization (UNWTO) continues to call for stronger coordination on travel protocols between countries to ensure the safe restart of tourism and avoid another year of massive losses for the sector.
Only with strong and coordinated political action can Europe reopen to tourism in time for the peak summer season. The World Tourism Organization (UNWTO) has again stressed the importance of collaboration as it welcomed European Commission Vice-President Margaritis Schinas to Madrid for a high-level meeting focused on the joined-up response to the ongoing crisis, and on advancing plans for tourism’s vital restart.
Born in 1940 in Bourem in the region of Gao, Ms.
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 sh
With 20 years of experience, Johary decided to own his restaurant in 2018, Café du Musée, which is the only restaurant specialized in chocolate in the country.
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
In 2002, he joined the South African Chefs Association (SACA) and became one of the top chefs in 2003 in the Free State Province.
He developed his passion for cooking at the tender age of ten when his mother had an accident which badly damaged her hands.
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 b