Dieuveil Malonga is a Chef, Founder of Culinary Innovation Village scholarship and owner of Meza Malonga, a culinary lab in Kigali, Rwanda. Born in Linzolo, near of Brazzaville, Congo in November 1991, Malonga was trained at Adolph – Kolping Schüle in Münster, Germany.

He honed his culinary skills at Michelin-starred restaurants ; Schöte, La Vie and Aqua. His work is guided by the spirit of Pan-Africanism, a celebration of unity of peoples of Africa. He develops his philosophy of Afrofusion as a subtle blend of tradition, innovation and cultures; A bridge between African cuisines. In 2016, Dieuveil Malonga launch Chefs in Africa, a social enterprise committed to shedding light on Africa and diaspora gourmet rising stars. With 4,000 chefs, Chefs in Africa have earned support from the World Tourism Organisation and UNESCO.

He was a finalist of the prestigious Basque Culinary World Prize 2018 to recognize his community engagement to promote and transmit the culinary heritage of Africa through the valorization of its terroirs, its products and its chefs. With an opening in 2020, MEZA Malonga has already been acclaimed by Travel + Leisure and Food & Wine as one of the “world’s best restaurants”. He’s also been recognized by The World’s 50 Best Restaurants for his efforts; In 2021 he was listed among the organisation’s ‘50 Next’ as an ‘Empowering Educator’, and in 2022 was named its Champion of Change for his efforts in nurturing African culinary talent. Malonga build a Culinary Innovation Village in Musanze, Rwanda. It’s an integrated ecosystem with farm, culinary center and application restaurant for the transmission of African gastronomy based on local and sustainable products.