10/04/2026
As the Secretary to TPA and a Founder Member of the Culinary Practitioners Association, it was a great pleasure and professional honor to be engaged as an adjudicator and panelist at Murang’a University during the forum themed “Culture, Cuisine, and Tourism.” The discussions underscored cultural gastronomy as a powerful and unique segment that fuses heritage, traditions, and culinary creativity—serving as a significant driver of the cultural economy. Gastronomy tourism is increasingly becoming a key motivator for travel, with destinations leveraging their indigenous foods and culinary traditions to create authentic and memorable visitor experiences. In this regard, chefs and the wider hospitality industry play a central and transformative role in promoting tourism through cuisine in the following ways:
Chefs act as custodians of culture by preserving traditional recipes, cooking techniques, and indigenous ingredients. By presenting authentic local dishes such as traditional Kenyan cuisines, they help safeguard intangible cultural heritage while introducing visitors to the identity of a destination. The hospitality industry, hotels, restaurants, and resorts can curate dining experiences such as themed cultural nights, food festivals, and farm-to-table experiences. These immersive experiences allow tourists to engage with culture beyond sightseeing, thereby enriching their stay and increasing destination appeal.
