Becoming one of the world’s best-known chefs has taken Dieuveil Malonga on a long journey.

After his parents died, he went to Germany to live with his sister. In Europe, he developed an interest in cooking and was able to train at prestigious institutions.

But when a friend asked him what people eat in Africa, it changed his life.

Embarrassed that he did not know, Dieuveil traveled across the continent for two years, learning about ingredients, spices, culinary traditions and what he calls “the grandmother school” — the authenticity of local tastes.

With those experiences in mind and a ton of phone numbers on his mobile, Dieuveil decided to start an online platform to connect African chefs with opportunities. He soon had aspiring cooks from across the continent coming to train with him in Rwanda, where he chose to settle.

He started a restaurant in Kigali and soon had a team of young Rwandans, along with a sprinkling of other Africans, creating dishes that brought them fame.

Soon, people were traveling from all over the world to try his culinary creations. Qatar Airways came knocking, asking him to prepare a Business Class menu.

Next, famed football club Paris Saint-Germain came looking to give its team a delicious boost.

Dieuveil decided to build his dream restaurant along a gorgeous lake in northern Rwanda, near the borders of Uganda and the DR Congo. The stunning views, cornucopia of local ingredients and innovative spirit of his team turned it into a destination for A-list Hollywood actors, musicians, political heavyweights and young entrepreneurs.

The local community has embraced Meza Malonga in a big way. He employs locals to farm the vegetables, fruits and spices that form the backbone of his restaurant’s fare. Local hotels and tourist facilities want to include his venue as a special attraction for their guests. He quips that some call him the mayor of the peninsula.

While his culinary acumen is certainly a key to his success, his ability to connect with other young African foodies is indispensable to it.

He has a team that works without a hierarchy, bringing ideas to the table and the kitchen that make eating at Meza Malonga a unique experience every day. His staff have their own ambitions; many yearn to start their own restaurants.

And Dieuveil encourages them, offering advice, support and the freedom to try out their ideas while still in his nest.

For Dieuveil, life is not just about food. He is an avid outdoorsman, paddling his kayak on the lake daily. His chiseled physique speaks to the time he spends in his personal gym and jogging around the lakeside to relieve stress and take in the beauty that surrounds him.

And he hasn’t stopped traveling. Business took him to places like Paris in 2024, where he designed the menu for the Francophone Summit. This year, he traveled to the USA, where he cooked for the French national team at the 2026 Football World Cup.

He jokes that his friends think he only cooks to fund his travels, and he finds many new places to explore, especially in Africa.

Don’t expect Dieuveil to settle down any time soon. While he jokes about him and his team becoming billionaires, it’s not out of the question. But with a mind so full of ambition, it is hard to see him tied down to one location forever.

Rest assured, whatever challenge Dieuveil takes on next, his creativity and the support of his friends and family will bring surprises, success and something new for others to enjoy.