News

Durban is set to become a meeting point for some of Africa's most influential culinary, hospitality and tourism voices when the Gastronomy Africa Conference & Expo 2026 takes place at Breakers Resort, Umhlanga, on 19–20 October 2026.

Bringing together leading chefs, restaurateurs, hospitality executives, tourism innovators, culinary entrepreneurs and industry suppliers, the continent's premier B2B culinary industry event will explore the business of restaurants, foodservice innovation, gastronomy tourism and hospitality leadership – while shining a spotlight on the opportunities shaping Africa's culinary future.

Hosted by Gastronomy Africa and Paragon Africa, the conference will welcome chefs, restaurant owners, hospitality executives, tourism professionals, food producers, educators, entrepreneurs, suppliers, policymakers and investors for two days of ideas, insight, innovation and connection.

As destinations increasingly recognise food as a powerful driver of tourism, investment and regional economic development, the conference will explore how gastronomy can create and grow sustainable businesses and careers, strengthen local supply chains, grow tourism spend and position African destinations more competitively in the global tourism market.

Formerly known as the SA Chef Conference & Expo, the event reflects the evolution of Gastronomy Africa into a pan-African platform championing collaboration, innovation and investment across the food, hospitality and tourism value chain.

A Stellar Line-Up of Culinary Talent

Celebrity chefs Katlego Mlambo and Pete Goffe-Wood will host this year's conference, which features an outstanding line-up of internationally respected chefs, including Johannes Richter, Executive Chef and Owner, The LivingRoom at Summerhill Estate; Ryan Cole, Executive Chef and Co-owner, Salsify at the Roundhouse; Heinrich Stasiuk, founder and owner, Wild Thyme Restaurant Group; Jodi Gillespie, Executive Chef, V&A Waterfront Properties; Gregory Henderson, Executive Chef, The Palm House Boutique Hotel & Spa; Amori Burger, Executive Chef, Upper Union; and Jackie Cameron, Owner, Jackie Cameron School of Food and Wine.

Together with leading industry organisations and association partners, including FEDHASA and the Culinary Service Professionals of South Africa (CSP-SA), hospitality executives, tourism innovators and business leaders, they will share the ideas, strategies and real-world experiences driving restaurant success, culinary innovation and destination development across Africa.

Additional speakers and programme highlights will be announced in the coming weeks.
Designed specifically for professionals across the food, beverage, restaurant, hospitality and tourism industries, the conference combines keynote presentations, expert panel discussions, interactive workshops, live demonstrations, networking opportunities and a dynamic industry expo.

The result is a programme designed to go beyond inspiration, giving delegates practical knowledge, valuable industry connections and actionable strategies they can immediately apply within their businesses and careers.

Conference Themes

• The programme will explore:
• Building profitable and resilient restaurants
• Leadership and professional development
• Sustainability and responsible sourcing
• Indigenous African ingredients and culinary heritage
• Food innovation and emerging technology
• Skills development and culinary education
• Gastronomy tourism and destination development
• Opportunities across the gastronomy value chain

Putting Gastronomy Tourism on the Menu

One of the conference's flagship sessions is the Gastronomy Tourism Workshop, bringing together government agencies, regional tourism authorities, destination marketing organisations, chefs, restaurateurs, culinary entrepreneurs, producers and agritourism stakeholders in an all-hands workshop to co-create market-ready gastronomy tourism routes and visitor experiences.

Informed by global best practice, as well as research and insights from leading gastronomy tourism experts, the workshop will equip destinations with practical strategies to develop compelling culinary experiences, unlock new tourism opportunities, strengthen local economies and position their regions to benefit from one of the world's fastest-growing tourism sectors.

Discover What's New at the Gastronomy Africa Expo

Food and hospitality innovation will also take centre stage at the accompanying Gastronomy Africa Expo, giving exhibitors the opportunity to showcase their products, services and innovations directly to executive chefs, restaurateurs, hospitality operators and tourism buyers.

Designed to drive business growth, the expo offers opportunities to launch new products, generate qualified leads, secure new customers, strengthen supplier relationships and forge strategic partnerships across Africa's hospitality, foodservice and tourism industries.

Visitors can discover what's new from leading foodservice brands such as Château Gâteaux, Dr Oetker Professional, Chef Gear, Geochem and Electrolux Professional, amongst others.

And with the conference taking place during Restaurant Week South Africa, delegates will have an added opportunity to experience Durban's vibrant culinary scene, extending the conversation – and the networking – beyond the conference venue.

Durban Takes Centre Stage

According to Lance Gibbons, CEO of Gastronomy Africa, bringing the conference to Durban marks another milestone in the event's continued growth.

"Durban's unique blend of cultures, flavours and hospitality makes it the ideal destination for conversations shaping the future of African gastronomy. As we continue expanding the conference's continental footprint, Durban provides the perfect stage to connect industry leaders, inspire innovation and unlock new opportunities for economic growth through gastronomy."

Gibbons says the conference is designed to equip hospitality professionals with the knowledge, skills and connections they need to thrive in a rapidly evolving industry.

"Africa's culinary industry is evolving rapidly. Today's chefs are not only culinary professionals – they are entrepreneurs, innovators, educators and tourism ambassadors. The Gastronomy Africa Conference & Expo has been created to provide practical business insights, meaningful industry connections and fresh ideas that empower hospitality professionals to build stronger, more sustainable businesses and careers."

Event Details:

Gastronomy Africa Conference & Expo 2026
19–20 October 2026
Breakers Resort, Umhlanga, KwaZulu-Natal, South Africa

The event is aimed at executive chefs, restaurant owners, restaurateurs, hospitality professionals, tourism leaders, suppliers, food producers, culinary educators, hospitality students, entrepreneurs and investors.

Tickets:
Conference tickets are now on sale through Quicket, with prices starting from R250.
For registration, exhibition opportunities and sponsorship information, visit conference.gastronomyafrica.com.