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East Africa Chefs Consortium

East Africa Chefs Consortium is a non-profit organization that represents professional chefs in East Africa. It is a non-political professional organization dedicated to maintaining and improving culinary standards in Eastern Africa through Training and Professional Development of its Membership. As an authority and opinion leader on food, East Africa Chefs Consortium represents a national voice on all issues related to the culinary profession in Eastern Africa.

Chef Avraj Marwa,
Group Executive Chef Sarova Hotels.
Rabai Wamoto
Executive Chef, Tamarid Tree Hotel
Mr. Suresh Kanotra
MD Sheffield Africa
Harisson Mathai
Aspire Food Safety Ltd
Chef John Njoroge Ndung'u,
Sous Chef Sundowner Hotel.
Chef Mercy Murithi
Pastry Chef Lake Bogoria Resort
Shadrack Bosire
Executive chef
Abdalla Masoud
Regional Chairman, Chefs Consortium East Africa
Andrew Alikuluya
Executive Chef, Uganda
Rabilloh Adalleh
Executive Chef
Avraj Marwa
Chef Rubia
Stephen Onyadi
Executive Chef, Colline Hotel, Uganda

East Africa Chefs Consortium aims to be the center in East Africa for providing culinary knowledge and training, and exchange of information and services within the chef’s profession. The organization aims to improve and implement standards within the profession, in order to have internationally Certified Culinary Professionals working throughout the food and catering industry.

. To establish a professional skills and standards base for chefs and increase its application and utilization in East Africa through certified professional culinary programs.
. To improve and enhance the image of chefs so that this profession is recognized and emphasized as an important asset to the tourism industry in East Africa.
. To increase chefs’ skills and knowledge through participation in regional, national, and international culinary competitions held in conjunction with hotel and food processing industry trade fairs.

. East Africa Chefs Consortium Membership Certificate and Card.
. Free copy of the Chef’s Corner publication every three months.
. Announcements of your promotions, career achievements and personal news in our chef’s forums.
. Networking opportunity among members of the culinary profession.
. Automatic notification of all Regional Culinary Activities.
. Reduced member registration fees on all Chefs workshops and competitions.
. Reduced member prices on all training.

Regional Chefs, Hospitality Food Expo East Africa

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