By Janerosé Wangui nee-King’ang’i
For generations, the narrative of Kenyan tourism has been painted in the majestic hues of the savannah, the towering giraffe against an acacia-dotted horizon, the great migration’s thunderous charge, and the serene beaches of the Swahili coast. Yet, while the nation’s conservation of wildlife and efforts in biodiversity rightly command global admiration, a new, potent ingredient is poised to redefine its appeal – gastro-tourism.
The time has come for Kenya to claim her place as a destination of gastronomic excellence, and the ongoing 2025 Africa Championship of Chinese Cuisine at the Kenya Utalii College (KUC) provides the perfect catalyst for this evolution.
The hosting of this prestigious event, organised by the World Federation of Chinese Catering Industry today, Thursday, the 30th of October 2025, is a clarion call. As eighty international chefs and twenty of their Kenyan counterparts converge in a symphony of culinary skill, the occasion presents a profound opportunity. It is a chance for Kenya to approximate her culinary excellence against the world’s best standards and, in doing so, to begin a vital exploration of her own gastro-tourism identity.
Across the globe, the discerning traveller is increasingly led by their palate. Gastro-tourism has emerged from a niche offering to a potent economic driver, with visitors crafting entire itineraries around regional delicacies, vineyard tours, and experiences with local chefs. Kenya, with its astounding diversity of fresh produce—from the fertile highlands to the abundant Indian Ocean—has thus far only hinted at its potential. The challenge now lies in the conscious crafting of a culinary narrative that can sit alongside the safari experience as yet another reason to visit.
Today’s championship at Utalii College is the ideal crucible for this transformation. For the participating local chefs, it is an unrivalled opportunity in technique, presentation, and innovation. The cross-pollination of ideas between Kenyan talent and global masters will inevitably birth new permutations. A serving with a hint of tamarind in a classic sauce escorted by applications of a Sichuan technique to Lake Victoria tilapia could create a new option of world-class appeal – who knows! The emerging creative alchemy must not end when the competition does. Rather, it should be the spark that ignites a nationwide culinary renaissance in Kenya.
Today’s championship offers an opportunity to proclaim that a journey to Kenya engages all the senses, promising not only the roar of the lion but the zest of a freshly picked passion fruit, the aroma of coastal spices, and the sophisticated artistry of a chef poised for international acclaim.
By embracing the lessons of this championship and investing in its culinary storytellers, Kenya can transform its tourism offering and give it a whole fresh sheen. The goal is a future where the phrase ‘ Kenyan safari’ conjures images of a gastronomic adventure that is unforgettable.
King’ang’i is a foodie and lover of hiking
