The Sierra Leone Association of Hotels (SLAH), under the dynamic leadership of its National President, Mr. John Shallop, has earned widespread commendation for standing firmly behind Sierra Leone’s culinary ambassadors following their remarkable success at the 2025 West African Food Festival (WAFFEST) in Accra, Ghana. The chefs, who braved an arduous three-day road journey across Liberia and Côte d’Ivoire to represent Sierra Leone, returned home with three prestigious awards—solidifying the nation’s growing reputation for creativity, resilience, and hospitality excellence across the subregion.
The 2025 WAFFEST, which attracted top chefs and hospitality professionals from across West Africa, provided a platform for countries to showcase their unique food cultures, techniques, and innovations in gastronomy. Despite the daunting challenges faced before and during the competition, Sierra Leone’s delegation distinguished itself through hard work and skill, securing 1st Place in Country Cuisine, 2nd Place in Cake Decoration, and 3rd Place in Dessert Plating.
In a celebratory meeting held in Freetown, Mr. Shallop lauded the chefs for their courage, patriotism, and determination, describing them as “true culinary heroes” who carried the nation’s flag with pride. “Sierra Leone is a land of warmth, generosity, and creativity. We are naturally gifted in hospitality — it is in our hearts and in our blood,” he declared passionately. “These chefs have proven that with dedication and teamwork, our nation can stand tall among the very best in Africa.”
The Hotel Association President also took the opportunity to commend the outstanding effort of the Chef Association of Sierra Leone, led by its President, Chef Abdul E. KaiWessie, for keeping the country’s culinary torch burning brightly despite financial and logistical constraints. “What this team has achieved with so little is nothing short of extraordinary,” Shallop remarked. “They faced tough conditions, yet they showed the world that Sierra Leone’s chefs are among the finest in the region.”
Mr. Shallop acknowledged the many obstacles the delegation encountered — limited funding, lack of logistical support, and a long, exhausting journey — but said these challenges only underscored the need for stronger institutional collaboration. He called on hotels across the country to deepen their engagement with chefs through internships, mentorship, and training programs, emphasizing that capacity-building is essential for sustaining culinary excellence.
“It is not always about financial support,” he explained. “A simple internship, 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 — that’s the future we must build together.”
In what many described as a visionary statement, Mr. Shallop announced his ambition to work with the Ministry of Tourism and Cultural Affairs and the National Tourist Board (NTB) to establish a modern Culinary Training Institute in Sierra Leone. The school, he said, would serve as a center of excellence for training future chefs, elevating local cuisine, and promoting Sierra Leone’s rich gastronomic heritage to the world.
He also extended heartfelt appreciation to several member hotels, including Radisson Blu Mammy Yoko, Lagoonda, Family Kingdom, Lead Hotel, Country Lodge, and Bamoi Hotel, for their timely interventions in supporting the delegation. “You stood by our chefs when they needed it most,” Shallop said. “Your commitment exemplifies the true spirit of the hospitality industry — one built on solidarity, compassion, and service.”
Representing the private sector, Mr. Umarr Bah, General Manager of Radisson Blu, applauded the chefs’ perseverance, describing them as “the embodiment of Sierra Leone’s resilience.” He reaffirmed Radisson Blu’s willingness to continue providing training opportunities to build the next generation of culinary professionals.
Meanwhile, Chef KaiWessie, in his report on WAFFEST 2025, expressed pride in the team’s performance while acknowledging the struggles they faced — from vehicle breakdowns and food shortages to inadequate funding. Yet, despite these challenges, he said, the team’s spirit never faltered. “We cooked with passion, not just for medals, but for Sierra Leone,” he said.
The Chef Association has since made several recommendations to strengthen future participation, including sending official tourism representatives to WAFFEST 2026 in The Gambia and allocating land for a Chef Association center that promotes training and self-reliance.
The collaboration between the Sierra Leone Association of Hotels and the Chef Association has set a new precedent for partnership within the country’s hospitality sector. With stronger support from government, industry players, and development partners, Sierra Leone’s culinary future looks promising — one defined by skill, creativity, and an unwavering commitment to excellence.
As the nation’s chefs prepare for WAFFEST 2026 in The Gambia, one message from Mr. Shallop continues to resonate: “Sierra Leone’s hospitality is second to none — and with unity, passion, and support, our chefs will continue to make this country proud.”
