October 2025: The Sierra Leone Association of Hotels (SLAH), under the leadership of its National President Mr. John Shallop, has received widespread praise for its unwavering support of Sierra Leone’s culinary team following their outstanding performance at the 2025 West African Food Festival (WAFFEST) held in Accra, Ghana.
Despite enduring a grueling three-day road journey through Liberia and Côte d’Ivoire, Sierra Leone’s chefs returned home triumphant, clinching three prestigious awards: 1st Place in Country Cuisine, 2nd Place in Cake Decoration, and 3rd Place in Dessert Plating. Their success has further elevated Sierra Leone’s reputation for culinary creativity and hospitality excellence across the subregion.
WAFFEST 2025 brought together top chefs and hospitality professionals from across West Africa to showcase their nations’ unique food cultures and innovations. Sierra Leone’s delegation stood out not only for their culinary skill but also for their resilience in the face of logistical and financial challenges.
At a celebratory gathering in Freetown, Mr. Shallop hailed the chefs as “true culinary heroes” and praised their patriotism and determination. “Sierra Leone is a land of warmth, generosity, and creativity,” he said. “These chefs have proven that with dedication and teamwork, our nation can stand tall among the very best in Africa.”
He also commended the Chef Association of Sierra Leone, led by President Chef Abdul E. KaiWessie, for their tireless efforts in keeping the country’s culinary flame alive. “What this team has achieved with so little is nothing short of extraordinary,” Shallop noted, calling for stronger collaboration between hotels and chefs through internships, mentorships, and training programs.
“It’s not always about financial support,” he added. “A few weeks of hands-on mentorship in a hotel kitchen can transform a young chef’s career. My dream is to see a Sierra Leonean Executive Chef in every hotel and restaurant in this country.”
In a forward-looking announcement, Mr. Shallop revealed plans to collaborate with the Ministry of Tourism and Cultural Affairs and the National Tourist Board to establish a modern Culinary Training Institute in Sierra Leone. The proposed institute would serve as a hub for culinary excellence, promoting local cuisine and training future chefs.
He also extended gratitude to member hotels including Radisson Blu Mammy Yoko, Lagoonda, Family Kingdom, Lead Hotel, Country Lodge, and Bamoi Hotel for their timely support of the delegation. “Your commitment exemplifies the true spirit of the hospitality industry — one built on solidarity, compassion, and service,” he said.
Representing the private sector, Mr. Umarr Bah, General Manager of Radisson Blu, praised the chefs’ perseverance and reaffirmed the hotel’s commitment to training the next generation of culinary professionals.
Chef KaiWessie, in his report, expressed pride in the team’s performance despite facing vehicle breakdowns, food shortages, and limited funding. “We cooked with passion, not just for medals, but for Sierra Leone,” he said.
The Chef Association has proposed several recommendations for future participation, including sending official tourism representatives to WAFFEST 2026 in The Gambia and allocating land for a dedicated Chef Association center focused on training and self-reliance.
The partnership between SLAH and the Chef Association marks a new chapter in Sierra Leone’s hospitality sector. With continued support from government, industry stakeholders, and development partners, the country’s culinary future looks bright — driven by talent, innovation, and national pride.
As preparations begin for WAFFEST 2026, Mr. Shallop’s words continue to inspire: “Sierra Leone’s hospitality is second to none — and with unity, passion, and support, our chefs will continue to make this country proud.”