Founder | Head Chef at MEZA Malonga I Forbes 30 Under 30
Meet Dieuveil Malonga, the culinary prodigy from Congo-Brazzaville who’s stirring up the global dining scene with his Afro-fusion cuisine. At just 29, Dieuveil has already carved out a spectacular niche in the world of gastronomy, blending traditional African flavors with modern twists that captivate the taste buds of global influencers and dignitaries alike. Dieuveil’s culinary adventure began in Germany, where he sharpened his skills in Michelin-starred kitchens like Schote, La Vie, and Aqua. His exceptional talent quickly gained recognition, landing him a spot as a finalist in the prestigious Basque Culinary World Prize in 2018. In January 2020, Dieuveil launched MEZA Malonga, a farm-to-table restaurant in Kigali, Rwanda, which has since been hailed by Travel + Leisure and Food & Wine as one of the “world’s best restaurants.” This innovative eatery reflects his commitment to showcasing the best of African cuisine, from the earth to the plate.
But Dieuveil’s influence extends far beyond his restaurant. Through his social enterprise, Chefs in Africa, he shines a spotlight on emerging culinary stars across the continent, fostering growth and innovation in African gastronomy.
His efforts have earned him a spot on Forbes’ 30 Under 30 list not once, but twice—an impressive feat that highlights his impact on the global stage.
His culinary excellence and visionary leadership have drawn the attention of icons like Sir David Adjaye and Rick Owens, and his work has been featured in The New York Times, Vogue, CNN, and BBC. Dieuveil’s contributions to the culinary world were further recognized when he was named one of Michelin's '10 Chefs Who Are Changing The World' in 2018.
With his innovative approach to food and dedication to uplifting African cuisine, Dieuveil Malonga is not just cooking meals; he’s crafting a legacy. His story is a vibrant testament to how passion, creativity, and a touch of culinary magic can reshape the world of dining and inspire change.
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