Gastronomy Africa Conference & Expo 2026 brings culinary leaders to Durban to talk business

What does it take to build a profitable restaurant? How can chefs turn culinary trends into commercial opportunities? And how can Africa’s extraordinary food culture become a stronger drawcard for travellers?

These questions will take centre stage at the Gastronomy Africa Conference & Expo 2026, taking place at Breakers Resort, Umhlanga, KwaZulu-Natal, on 19–20 October 2026.

Now in its third year, the conference will bring together leading chefs, restaurant owners, hospitality professionals, food producers, suppliers and tourism practitioners for two days of practical discussion, networking and business development.

With Katlego Mlambo and Pete Goffe-Wood as MCs, the programme will examine the commercial realities of the culinary and hospitality sectors, from restaurant profitability and career development to innovation in professional kitchens and the growing role of gastronomy tourism.

The 2026 speaker line-up includes some of South Africa’s leading culinary and hospitality figures: Liam Tomlin, owner of the Chefs Warehouse restaurant group; Trevor ‘Trey’ Chikaure, owner and pitmaster of Briskets & Biscuits; Jodi Gillespie, Executive Chef at V&A Waterfront Properties; Gregory Henderson, Executive Chef at The Palm House Boutique Hotel & Spa; Amori Burger, Executive Chef at Upper Union; Vusi Mbatha, Executive Chef at Kruger Shalati; cultural gastronomist Xolani Zibane; and culinary educator Jackie Cameron.

One of the programme highlights is a session featuring award-winning KwaZulu-Natal chef Johannes Richter, sommelier and maître d’ Johanna Richter, and Chef Luckson Mare from The LivingRoom at Summerhill Estate. The team will share insights into the vision, culinary philosophy and approach behind the restaurant, including the thinking and teamwork that have helped establish it as a distinctive dining destination.

The accompanying expo will also give chefs, restaurant owners, food and beverage managers and hospitality decisionmakers the opportunity to meet with key food service suppliers and innovators, discover new products and services, and discuss solutions relevant to their businesses.

Building gastronomy tourism products that give people a reason to travel

A dedicated Gastronomy Tourism Workshop will examine how destinations can translate their culinary heritage, local produce and food culture into marketable tourism experiences.

The workshop will bring together government agencies, regional tourism authorities, destination marketing organisations, chefs, restaurateurs, culinary entrepreneurs, producers and agritourism stakeholders.

Drawing on research, global best practice and specialist insights, participants will explore how to develop compelling food-led experiences, connect producers and culinary businesses with tourism markets, strengthen regional value chains and create new economic opportunities for local communities.

Lance Gibbons, CEO of Gastronomy Africa, says the conference is focused on the realities of working in the culinary and hospitality sectors. “Africa’s culinary industry is evolving rapidly. Chefs and hospitality professionals are increasingly operating as entrepreneurs, business leaders, innovators, educators and tourism ambassadors. The conference is designed to give them practical business insight, industry connections and a platform to exchange ideas and solutions that can strengthen businesses and careers.”

Partnership reflects commitment

The event’s presence in Durban, supported by the KwaZulu-Natal Tourism & Film Authority, marks another step in its growth and reinforces the importance of collaboration between the culinary, hospitality and tourism sectors.

KwaZulu-Natal Tourism & Film Authority Acting CEO Sibusiso Gumbi said: “KwaZulu-Natal is not just a destination to visit; it is a destination to taste. From Durban’s iconic bunny chow to traditional Zulu cuisine and award-winning fine dining, our culinary diversity is a powerful tourism drawcard.

“The Gastronomy Africa Conference & Expo presents an opportunity to turn this rich food heritage into real economic value. Food tourism must do more than fill restaurant tables. It must create jobs, support local farmers, empower township and rural entrepreneurs, and give visitors compelling reasons to stay longer and spend more.

“Our partnership reflects our commitment to positioning KwaZulu-Natal as a leading gastronomy tourism destination, where every culinary experience has the potential to tell a story, attract a visitor and grow our economy.”

Gibbons adds: “Durban’s unique blend of cultures, flavours and hospitality makes it an ideal setting to connect culinary businesses with tourism opportunities. As the conference continues to expand its continental reach, Durban provides a platform to bring industry leaders together, strengthen collaboration and identify practical ways to grow Africa’s culinary and hospitality sectors.”

Join the industry in Durban

Whether you run a kitchen, own a restaurant, supply the hospitality sector or develop food tourism experiences, the Gastronomy Africa Conference & Expo 2026 offers an opportunity to gain practical insights, build industry connections and explore new business opportunities.

Gastronomy Africa Conference & Expo 2026 Event Details