Durban to Host Gastronomy Africa Conference & Expo 2026, Bringing Together Culinary, Hospitality and Tourism Leaders

Africa’s leading chefs, restaurateurs, hospitality executives, tourism innovators, culinary entrepreneurs and industry suppliers will converge in Durban on 19–20 October 2026 for the Gastronomy Africa Conference & Expo 2026 – the continent’s premier B2B culinary industry event dedicated to the business of restaurants, foodservice innovation, gastronomy tourism, and hospitality leadership.

Hosted by Gastronomy Africa and Paragon Africa at Breakers Resort, Umhlanga, Durban, the conference will bring together chefs, restaurant owners, hospitality executives, tourism professionals, food producers, educators, entrepreneurs, suppliers, policymakers and investors to explore the trends, innovations and business strategies shaping the future of African gastronomy, hospitality and tourism.

As destinations increasingly recognise food as a driver of tourism, investment and regional economic development, the conference provides a platform to 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.

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.

They will be joined by leading industry organisations and association partners, including FEDHASA and the Culinary Service Professionals of South Africa (CSP-SA).

Together with 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. Delegates will leave with practical knowledge, valuable industry connections and actionable strategies they can immediately apply within their businesses and careers.

Conference themes include:

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

Gastronomy Tourism Workshop

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.

Gastronomy Africa Expo

The accompanying Gastronomy Africa Expo provides exhibitors with a powerful platform 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 valuable 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.

Adding to the experience, the conference takes place during Restaurant Week South Africa, giving delegates the opportunity to experience Durban’s vibrant culinary scene while extending networking beyond the conference venue.

According to Lance Gibbons, CEO of Gastronomy Africa, hosting the conference in 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

Event: Gastronomy Africa Conference & Expo 2026

Dates: 19–20 October 2026

Venue: Breakers Resort, Umhlanga, KwaZulu-Natal, South Africa

Who Should Attend: 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.

Space is limited. Book your spot today: https://conference.gastronomyafrica.com/registration/

For registration, exhibition opportunities and sponsorship information, visit conference.gastronomyafrica.com.

About Gastronomy Africa

Gastronomy Africa is Africa’s leading B2B media and events platform serving the culinary, restaurant, hospitality and tourism industries. Through its award-winning magazine, digital platforms, conference and expo, Gastronomy Africa connects the people, businesses and organisations driving Africa’s culinary, hospitality and tourism sectors while promoting innovation, skills development, collaboration and sustainable economic growth across the continent.