Chinese ambassador to Kenya Guo Haiyan speaking during the 2025 Africa championship of world Chinese cuisine at Kenya Utalii college, Nairobi on October 30, 2025/LEAH MUKANGAIKenya on Thursday cemented its growing cultural ties with China as Nairobi hosted the inaugural Africa championship of Chinese cuisine.
The one-day global culinary contest showcasing tradition, innovation, and cross-cultural gastronomy was held at the Kenya Utalii College.
The historic event, held in Africa for the first time, attracted approximately 45 teams, including 15 Kenyan teams, 15 from China, one each from Australia, Senegal, South Africa, and Nigeria, three from the United States, and three non-professional Kenyan teams.
The championship aims to celebrate culinary excellence and deepen cultural exchange as chefs explore diverse Chinese ingredients and techniques to craft standout dishes.
From dim sum to Sichuan heat and Cantonese finesse, chefs explored diverse Chinese ingredients to craft standout dishes, including inventive African-Chinese fusion flavors.
Speaking at the opening ceremony, Chinese Ambassador to Kenya Guo Haiyan hailed the event as a milestone in China-Africa cultural cooperation.
“Cuisine is a reflection of civilisation, and food serves as a bridge of exchange,” she said, noting that nearly 100 Chinese restaurants operate across Kenya, serving both expatriates and a growing local fan base.
“Today, top culinary talents gather here, using pots and pans as instruments to compose a beautiful symphony of China-Africa cultural exchange.”
Chefs during the 2025 Africa championship of world Chinese cuisine at Kenya Utalii college, Nairobi on October 30, 2025/LEAH MUKANGAI Guo praised Kenyan chefs for embracing Chinese traditions while blending local ingredients, from beef bones in noodle soups to inventive dishes like “African Spicy Chicken.”
She added that the competition aligns with stronger bilateral ties following President William Ruto’s state visit to China, noting its role in the upcoming China-Kenya Culture and Tourism Season.
Tourism Principal Secretary John Ololtua, World Federation of Chinese Catering Industry Vice President Wu Li, Kenya Chinese Cuisine and Culture Association President Leng Yonghe, and Kenya Utalii College Principal Mark Ogendi also graced the event.
Ogendi said the college was honored to host the continental culinary spectacle.
“Kenya Utalii College has always championed international gastronomic training,” he said. “Hosting this championship enhances cultural exchange and gives our students and local chefs an invaluable learning platform.”
Chinese ambassador to Kenya Guo Haiyan and Tourism principal secretary John Ololtuaa lead other officials during the launch of 2025 Africa championship of world Chinese cuisine at Kenya Utalii college, Nairobi on October 30, 2025/LEAH MUKANGAIHe added that the competition reinforces the college’s mission of nurturing global-standard culinary professionals.
The winners will be announced at the close of the multi-day showcase.
Tourism Principal Secretary John Ololtua praised the event as a milestone for Africa and Kenya, noting that it brings together 100 chefs, 80 international and 20 Kenyan.
"This championship is a historic milestone for Africa and for Kenya. It showcases the richness of Chinese culinary art while opening new avenues for cultural exchange," he said.
Ololtua also highlighted the growing global trend of gastronomy tourism and said the competition offers a valuable platform for cultural exchange and learning between Kenyan and Chinese culinary institutions.
He acknowledged the rise in Chinese tourists and investors in Kenya and underscored the government's commitment to supporting such international events.
"Last year alone we had over 90,000 tourists who visited Kenya," he stated.
The PS expressed hope for future collaboration that will allow Kenyan and Chinese chefs to learn from each other's cuisines, including fusion opportunities with Kenyan favorites like nyama choma.
He said hosting the competition at Utalii College opens doors for collaboration between Kenyan and Chinese hospitality institutions.
Judges will be looking for dishes that capture the heart of authentic Chinese cooking while showcasing excellent skill and creativity. Competitors must demonstrate strong mastery of traditional techniques such as precise knife cuts, wok control, steaming and seasoning, ensuring flavours are balanced, clean and true to Chinese culinary heritage.
Judge Millicent Onditi speaks during launch of the event/LEAH MUKANGAIPresentation will play a major role, with judges expecting visually appealing plates that show colour harmony, neat portions and elegant garnishing.
Creativity is encouraged, especially thoughtful use of African ingredients, but innovation must never compromise authenticity or taste as explained by judge Millicent Onditi.
"Beyond the plate, kitchen discipline will be closely observed; hygiene, organisation, timing, and a professional attitude are essential," she said.
