Meet the Masters Reclaiming Our Plate
Get to know the visionary chefs and culinary artists shaping the future of African gastronomy across regional territories and the international diaspora.
Trailblazers of the Diaspora and the Continent
Discover the signature dishes and regional roots of the master chefs leading our upcoming Chefs Week sessions.
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Tafadzwa Anifasi (De Ankarra Chef)
A chef for 18 years , trained in South Africa and educated by the continent and the world. Winner and judge on Zimbabwe’s premier cooking competition show battle of the chefs. Producer and director of my own cooking show Homemade…
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Tyler Sibindi (TheCooktyles)
Tyler Sibindi is a Zimbabwean chef, culinary educator, and entrepreneur with over 10 years of experience in the culinary industry. He is the co-founder of Zankofa, a food and gastronomy platform exploring African culture through cuisine. His work focuses on…
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Prince Sivalo Mahlangu
As a Chef, Filmmaker, and Storyteller, Prince Sivalo Mahlangu is defined by hiscommitment to exploring the intricate intersections of food, culture, and heritage.His work prioritizes the authentic essence of Zimbabwean identity, brought to lifethrough compelling visual and culinary narratives. Mahlangu’s…
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Chef Sihle Hlatshwayo
Been in the industry since 2017. A professional chef and culinary educator. A former chefs association president.I have facilitated the certification of 40 chefs in eswatini and championed events where indigenous traditional African vegetables and how eswatini can use them…
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Maureen Anne Itindi (Chef Moh)
I’m an Executive Sous Chef at Pullman and Mercure Hotel in Nairobi Upperhill with over 17 years of experience in this field. My cuisine is African as it reminds me of my roots, heritage, variety and authenticity connects me to…
Join the Movement
Add your name to the growing circle of African chefs reclaiming our plates. Tell us who you are, where you cook and what you bring to the table. It takes about five minutes.
Open to chefs, cooks, traditional food custodians, culinary educators and food entrepreneurs of African origin, in Africa or the diaspora. Youth membership is open to culinary students and apprentice chefs aged 18 to 35.