Kenya shines as Africa’s top chefs crowned at Ladha Za Afrika 2026 in Nairobi

Kenyan chefs and hospitality professionals led the continent in showcasing culinary excellence as Africa’s top talent was recognised at the 2026 Ladha Za Afrika Culinary Competition in Nairobi.

The second edition of the competition, held at the Boma International Hospitality College, brought together emerging and professional chefs from Kenya, Uganda, Nigeria and Botswana in a high-level contest celebrating African cuisine.

Participants competed across starters, main courses and desserts, with entries evaluated on creativity, originality, technical execution, presentation, taste, sustainability and professionalism by a panel led by South African chef Shaun Michael Smith.

A key highlight of the event was the presentation of the Prof. George A. O. Magoha Award 2026 to Bonface Kalingu of Kenya Coast National Polytechnic for his dedication and passion in inspiring peers and mentors.

Kenya dominated the prestigious Diamond Awards category, with Abigael Anne Mumbi Mugo (Kibondeni College) and Samwel Njuguna (Sarova Hotels) recognised for culinary excellence, while Livingstone Mulu (BIHC) and Agnes Akoth (Tribe Hotel) took top honours in service.

In the gold category, Kennedy Alwala (The Boma Hotel) won in culinary (hotel), Viola Gitari (Tamarind Tree) in service (hotel), Rosenburg Choge (BIHC) in culinary (school), and Lasoye Biliquis Teniola (Wavecrest College, Nigeria) in service (school).

Silver awards went to Terran Paul Lugobe (Uganda Hotel and Tourism Training Institute) in culinary (school), Georgina Indeche (Kibondeni College) in service (school), Alex Nyange (Tamarind Brasserie) in service (hotel), and Vanessa Wairimu (Tamarind Brasserie) in culinary.

Skill-based categories saw strong performances from young Kenyan talent, with Teddy Munge (Dedan Kimathi University of Technology) named Junior Sommelier of 2026, Faith Achieng Odhiambo (Amboseli Institute of Business and Technology) as Junior Mixologist, and Shelvin Kalaghan (Kenya Coast National Polytechnic) as Junior Barista.

In knife skills, Keabetswe Eldah Dithwane (Boswa Culinary Institute, Botswana) won the school category, while Brenda Adhiambo (Tamarind Mombasa) took the hotel category.

Sustainability awards were presented to Jeff Kiama (Radisson Blu) and Onyealisi Chinaza Ruth (Wavecrest College, Nigeria) for promoting sustainable development goals in their culinary work.

Mentorship in the industry was also recognised, with Dorice Ouya (Novotel) named Best Industry Mentor – Service, Chef John Muigana (Tamarind Tree Hotel) Best Industry Mentor – Culinary, Vincent Mutemi (BIHC) Best Faculty Mentor – Service, and Susan Otido (Technical University of Kenya) Best Faculty Mentor – Culinary.

In the design category, winners included John Mwiti Kuria (Strathmore University) for kitchen (school), Alanyo Brenda (Uganda Hotel and Tourism Training Institute) for service (school), Gad Imo (Tamarind Brasserie) for kitchen (hotel), and Allan Khasiani Amutala (Novotel) for service (hotel).

The Boma Hotels received the Industry Recognition Award for fostering skills development in tourism and hospitality.

Held under the theme Fahari ya Mapishi ya Afrika – Food Safari Expedition, the competition highlighted the diversity and evolving identity of African cuisine, positioning it within the global gastronomy space.

“Gastronomy is becoming a key driver of tourism and cultural identity. Competitions like Ladha Za Afrika help promote local cuisine, encourage innovation among young chefs, and strengthen the hospitality industry,” said Samuel Irungu, Principal of Boma International Hospitality College.

Globally, gastronomy is emerging as a major economic driver, with the market currently valued at about USD 1.1 trillion and projected to grow to nearly USD 1.8 trillion by 2027.

Participants also attended expert-led masterclasses on modern African cuisine, restaurant operations and sustainability, further strengthening skills development across the continent’s hospitality sector.

The Ladha Za Afrika competition continues to position itself as a key platform for nurturing talent and redefining African cuisine through a modern lens.