Malonga

Dieuveil Malonga is a chef and entrepreneur whose work champions African gastronomy, culinary heritage and emerging talent. Born in Linzolo, near Brazzaville in the Republic of the Congo, in November 1991, he trained at Adolph-Kolping-Schule in Münster, Germany.

He developed his culinary skills in Michelin-starred restaurants, including Schote, La Vie and Aqua. These experiences helped shape a practice that connects technical precision with a deep respect for ingredients, place and cultural memory.

Guided by Pan-Africanism, Malonga developed a philosophy of Afrofusion: a thoughtful meeting of African culinary traditions, contemporary techniques and the many cultures that shape the continent. His approach creates connections between cuisines while respecting their individual histories.

In 2016, he launched Chefs in Africa, a social enterprise dedicated to highlighting culinary talent across Africa and its diaspora. The initiative has grown into a network supporting chefs and helping bring African food stories to a wider audience.

Malonga was a finalist for the Basque Culinary World Prize in 2018, recognised for community engagement and the promotion of African culinary heritage. In 2021, he was included in The World’s 50 Best Restaurants’ 50 Next list as an “Empowering Educator”; in 2022, he was named a Champion of Change for his work nurturing African culinary talent.

His wider vision is embodied in the Culinary Innovation Village in Musanze, Rwanda—an ecosystem connecting a farm, a culinary centre and a restaurant to support learning, experimentation and the transmission of African gastronomy through local and sustainable products.