With over 14 years of experience as professional chef and as CEO of Food Link Logistics, Chef Isaac Sackey started his career at Novotel Hotel, Accra, as a Commis Chef.
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His carrier started as a teenager when he saw, for the first time, a busy chef working in a small down-town restaurant.
Dolores is a bonafide liSwati born in eShiselweni. She is an ardent food activist, a farmer, restauranteur, business owner, fighter and visionary.
Chef Abdillahi has eight years of professional experience in catering.
A mix between nutrition, tradition and modernity.
Christelle Vougo, accountant by training, was not destined for a career in cooking. However, spurred by her passion, she found herself working in several restaurants in the United States.
Hanane Sohun – Hanane Saife, her maiden name – is mother of three kids.
With over 30 years of local and international experience on the cooking scene, Marie Thérese is the Executive of the Chain of Owners of Restaurants for the Promotion of Cameroonian Culinary Heritag
Born in 1972 in Burundi, Chef Kamwenubusa Jean Claude has five children and is self educated.
Born in 1977 in Benin, Georgiana lived a multiethnic childhood. She is self-educated and has three children.
The Asian Development Bank (ADB) partnered with the UN World Tourism Organization (UNWTO) to lead a conversation on what the COVID-19 pandemic’s impact on global tourism means for development across the Asia-Pacific region. Held as part of the World Trade Organization’s Aid-for-Trade Stocktaking Event, the special session brought key sector representatives together to assess how the sector can be transformed to drive recovery and build sustainability.