Ugandan culinary prodigy makes history with Ducasse role and continental nod

At just 24, Ugandan chef Jonathan Walinda finds himself at a defining crossroads in his career, with two landmark achievements propelling him, and East African cuisine onto the world's gastronomic stage.

The pastry and bakery specialist recently joined the prestigious global brigade of French culinary legend Alain Ducasse at his Riyadh establishment. This coveted role, working under a chef often cited as the world's best, represents a monumental professional ascent.

Simultaneously, Walinda also secured a historic nomination for a Pan African Chef Award, becoming the first East African chef to be recognized in the continental honours.

"This moment is a turning point," Walinda stated. "Joining Alain Ducasse's team is the highest level of training, and being the first East African nominated shows a new door is opening for all of us."

His journey from Uganda to the heart of Saudi Arabia's fine-dining scene underscores his rising profile. He is increasingly seen as an ambassador for African culinary innovation, blending local inspiration with world-class technique.

Offering advice shaped by his rapid climb, Walinda emphasized foundation over finances: "My advice to upcoming chefs is to respect their seniors to learn from them. Don't focus on money without experience. After gaining experience, you can then request any amount."

For Walinda, this dual glory is not just personal success, but a beacon for a new generation of African chefs ready for the global spotlight.