Chef Bouya Jean Pascal Diedhiou

Senegalese chef Jean Pascal Diedhiou is the executive chef at Melia Zanzibar.

When I was around 12 years old I knew I wanted to be a chef. After 10 years professional experience in West Africa and another 5 years experience in North african cuisine, I moved to Zanzibar in 2010. My current favourite Zanzibari dishes include Pweza na Nazi (Octopus in a coconut sauce) and my favourite foodie activity on the island is fishing in Nungwi.