Dieuveil Malonga's goal is one and one only: to put Africa on the international gastronomic map. Through his "MEZA Malonga" restaurant in Rwanda and the Chefs in Africa initiative, the young chef is making remarkable strides in his mission. He has already received multiple awards from various outlets, including UNESCO, Quartz Africa, which named him among the "Africa Innovators," the MICHELIN Guide, which identified him as one of the 10 chefs changing the world, the Basque Culinary Centre and Restaurant, which included him in the 50 Next 2021 list.
Born in the Democratic Republic of Congo in 1991, Dieuveil Malonga, who goes by Malonga, moved to Germany at the age of thirteen, finding a warm welcome. His preferred means of expression quickly became a passion for both cooking and music, with influences from Africa and the West – often divergent but always complementary – continuing to inspire the young chef today.
His dedication and hard work opened the doors to the renowned Adolf-Kolping-Schule BBS II Lohne, one of the top culinary schools. After completing his studies, he began working in renowned restaurants in Germany, including the MICHELIN-starred "Schote," "Life," and "Aqua," both of which have three MICHELIN Stars.
His early career already touched the realms of entertainment when he was selected as a participant in the 2014 edition of "Top Chef," a prominent television program. This opportunity led him to Paris, a culinary milestone, where Dieuveil's mission became shining a light on Africa's culinary excellence.
The speed of his successes was astonishing, with his creativity consistently surprising by skillfully blending innovation and tradition in his dishes. Dieuveil was soon involved in prestigious engagements, cooking for notable clients such as Cartier, designers Rick Owens and Gareth Pugh, as well as American rappers ASAP Rocky and Yasiin Bey. He is also the face of Siemens Home Appliances.
In 2015, he established the Dieuveil Malonga Group, through which he launched Chefs in Africa in 2016: a social and professional initiative dedicated to training and promoting African culinary talents. The enterprise aims to nurture and support the creative and entrepreneurial legacy of its members, promoting positive change through the culinary arts. The project won the 2022 Champions of Change award from Restaurant magazine. But the chef's influence had already been recognized by Forbes in the prestigious "30 Under 30" list in 2016 and again in 2018. In 2017, he was honored during the UNESCO African Week in Paris.
2018 provided further impetus to continue on the chosen path. He spoke at the fourth UNWTO World Forum on Gastronomic Tourism; he was one of the top 10 global finalists for the 2018 Basque Culinary World Prize for his "contribution to making positive changes to society through gastronomy with chefs in Africa." He was also named by the MICHELIN Guide as one of the "10 Chefs Who Are Changing the World" and was included in Quartz Africa's prestigious "Africa Innovators" list, which highlights thirty African leaders in fields such as technology, arts, business, science, and more.
In January 2020, he opened "MEZA Malonga" in Kigali, Rwanda, with plans to relocate to Musanze, also in Rwanda, where he already collaborates with local farmers to develop sustainable crops, promoting culinary tourism in rural areas through cooking classes and culinary events.
His unwavering commitment earned him a spot on the prestigious 2021 Restaurant "50 Next" list, which recognizes emerging young talents in the field of gastronomy.
