KENYA SPOTLIGHTS CULINARY DIVERSITY TO ATTRACT GLOBAL
FOOD TRAVELERS
Kenya is seeking to spotlight its diverse culinary landscape as a primary visitor draw as
travellers increasingly choose destinations based on food experiences.
This strategic positioning was demonstrated during a culinary experience at the
Nairobi National Park that served as part of activities to mark the 10th annual Week of
Italian Cuisine in the World.
The event involved a cookout session with Italian Chef and digital influencer Lulu
Gargari, known for her accessible Mediterranean recipes and sustainable lifestyle
content that connect with millions via various social media channels.
Speaking at the event, Lorenza Gambacorta, the Deputy Ambassador of Italy to
Kenya, noted that food is a powerful tool for cultural connection. “Cuisine helps
people to know each other and meet, but it’s also an example of tradition and culture
because behind a plate, there is always a story. Italy and Kenya’s joint efforts in cuisine
highlight that behind the plates, a value chain exists – driving an entire industry.”
Chef Gargari is renowned for her ingredient-driven culinary philosophy and serves as
the resident chef and brand ambassador for GialloZafferano, a leading Italian food
media brand. The event sought to amplify Kenya’s culinary tourism message to a
global audience, with Gambacorta noting, “The message and the videos and the
images of such an event will most probably be seen by 70 million people all around
the world.”
According to the World Food Travel Association, 53% of leisure travellers classify
themselves as culinary tourists, with food experiences influencing destination choice
for 81% of international visitors. The global culinary tourism market reached
approximately $1.09 trillion in 2024, reflecting growing traveller focus on
gastronomic experiences.
Chef Norah Bosibori of Utalii College emphasized Kenya’s readiness to welcome
tourists with varied tastes, noting the critical role of the
institution’s curriculum in equipping hospitality professionals towards meeting
diverse culinary expectations. ” As a college that equips tourism and hospitality
specialists, we feature a wide range of worldwide dishes. Whether you are coming
from Germany, Italy, Japan, Asia, or any other country across the world, there is a lot
you can sample in Kenya,” she affirmed.
On her part, Lorna Nyaga, Marketing Director at the Kenya Tourism Board (KTB),
reinforced the destination’s culinary positioning. “Magical Kenya is a melting pot of
different cuisines and this culinary experience was an affirmation of Kenya’s
gastronomic diversity and tourism appeal. It is a nod to our destination in terms of
what we have to offer, and we encourage all our international travellers to come and
experience what Magical Kenya is about.”
The culinary event was a collaborative effort among various stakeholders including
the Embassy of Italy in Kenya, Italian Cultural Institute, Italian Trade Agency, Kenya
Tourism Board, Kenya Wildlife Service and the Utalii College.
The Week of Italian Cuisine in the World was launched last week at Nairobi National
Museum under the theme “Dining with Italy: 100 Years of Taste & Innovation” with an
exhibition featuring 50 historic Italian menus. It was the first such display ever held in
Africa.
