Chef Arabella believes food is medicine. That nourishment should serve both people and the planet, with no hidden costs. Working at the intersection of gastronomy and sustainability, she designs climate-smart menus for the tourism sector and trains chefs to bring care and circular systems into their kitchens: reducing waste, choosing climate-smart ingredients, and cooking plant-forward.

Chef Claude Bigayimpunzi is a certified executive chef with more than 15 years of experience in the international and African food and beverage industry.

Known for his creativity and commitment to using natural ingredients, Chef Claude creates memorable menus that celebrate the source of our food. As an active member of the Chefs’ Manifesto, he is dedicated to advancing its eight thematic areas, from using ingredients grown with respect for the earth to promoting nutritious and accessible food for all.

At the festival, he will share insights on responsible food production and how kitchens can contribute to more sustainable food systems.

Chef Eniola Okeola is a Nigerian chef and advocate with a deep focus on indigenous ingredients and traditional food knowledge. Her work sits at the intersection of gastronomy, biodiversity and community development, using the power of food to reconnect people with local sourcing and sustainable food systems.

Eniola champions the use of indigenous fats and oils while advocating for greater recognition of the women farmers and processors who have preserved this knowledge for generations. As coordinator of the Slow Food Cooks’ Alliance Nigeria and a participant in the 2026 World Food Forum Young Chefs Programme, she highlights how culinary innovation can protect biodiversity and ensure that food heritage remains a vital part of our future.

Lihle Mahambehlala is a South African chef and food advocate dedicated to food security and building resilient, healthier communities. By combining classical culinary training with a passion for indigenous ingredients, she brings fine dining and cultural heritage together, preserving traditional knowledge and showcasing African flavours to global audiences.

Lihle believes that chefs have a unique responsibility to inspire healthier choices. In Kigali, she will share her perspective on how culturally rooted cuisine that celebrates identity and local biodiversity can support more sustainable food systems.

Chef Odondise ‘Odi’ Gowa has worked in kitchens across Africa and the Gulf for more than 11 years. After working in Doha and Bahrain, he spent the last eight years alongside Chef Marcus Samuelsson in Bermuda, the Bahamas and, most recently, Addis Ababa, Ethiopia, where he leads one of East Africa’s most dynamic kitchens.

In Addis Ababa, Chef Odi celebrates local ingredients and mentors the next generation of culinary talent. Through his work with the Chefs’ Manifesto, he connects his daily culinary practice to a broader vision of sustainability and food equity, demonstrating that every kitchen has the potential to contribute to a healthier planet.