Discover Kenya’s Rich Culinary Heritage: The Country’s New Focus on Food Tourism

Published on December 1, 2025

Kenya is increasing its focus on the global culinary tourism market as a strategy to capitalize on the country’s rich food culture. While the travel market internationally is expanding at a very rapid pace, Kenya hopes to market their food culture of culinary heritage and diverse flavors to global travelers. Kenya is positioning itself to attract a good portion of this market.

Kenya’s Strategy to Harness Culinary Tourism

Tourism industry stakeholders are increasingly recognizing the potential of gastronomy to transform Kenya’s tourism sector, positioning the country as a prime destination for culinary tourists. With food-driven travel gaining traction globally, Kenya is exploring new ways to diversify its tourism offerings and attract high-spending international visitors who seek unique gastronomic experiences.

The move toward culinary tourism is not just about attracting food lovers but also about creating an economic ecosystem that supports local farmers, chefs, restaurants, and hospitality businesses. As a result, the Kenyan government and industry players are investing in initiatives that promote food as a vital part of the country’s tourism identity.

Culinary Tourism: A Global Trend Shaping Travel Choices

The growing influence of food in travel decisions is reflected in global tourism trends. According to industry research, 53 percent of leisure travelers now identify as culinary tourists. Furthermore, 81 percent of international travelers are choosing destinations based on food experiences, underscoring the importance of food in shaping modern travel preferences. As a result, destinations like Kenya are increasingly focusing on their food culture to appeal to these travelers and stay competitive in a crowded tourism market.

During the 10th annual Week of Italian Cuisine in the World, a key event used to highlight Kenya’s culinary potential, the country demonstrated its commitment to leveraging food to attract international tourists. A notable highlight of the event was a cookout at Nairobi National Park, where Kenyan food culture was showcased in collaboration with Italy’s culinary traditions.

Showcasing Kenya’s Culinary Heritage on the Global Stage

The cookout at Nairobi National Park featured prominent figures from both Kenya and Italy’s culinary sectors, including Italian chef and digital influencer Lulu Gargari. Gargari’s large online following is expected to give Kenya’s culinary scene significant international visibility, further elevating the country’s appeal as a food destination. Her presence at the event also demonstrates the power of digital influencers in promoting food tourism, as they help connect local food cultures to a global audience.

Italian Deputy Ambassador Lorenza Gambacorta emphasized the role that food plays in connecting cultures and driving economic growth. “Cuisine helps people to know each other and meet, but it’s also an example of tradition and culture because behind a plate, there is always a story. Italy and Kenya’s joint efforts in cuisine highlight that behind the plates, a value chain exists – driving an entire industry,” she said. Gambacorta’s comments reflect the broader cultural and economic importance of food in tourism and underscore Kenya’s potential to use its culinary offerings as a powerful marketing tool.

Enhancing Hospitality Training to Meet Global Food Trends

As food tourism continues to rise in popularity, Kenya’s hospitality industry is adapting to meet global tastes and trends. Chef Norah Bosibori from Utalii College, a prominent hospitality training institution, noted that Kenya’s culinary education system is evolving to incorporate a wide range of global cuisines. “Whether you are coming from Germany, Italy, Japan, Asia, or any other country across the world, there is a lot you can sample in Kenya,” Bosibori said, highlighting the country’s diverse food offerings and its ability to cater to international palates.

This adaptation is crucial as culinary tourists are often looking for authentic local experiences, with a strong emphasis on sampling traditional dishes, ingredients, and cooking techniques. By training future chefs and hospitality professionals to understand the nuances of both local and international cuisines, Kenya is positioning itself to meet the rising demand for culinary tourism.

Kenya’s Tourism Board Pushes for Growth Through Gastronomy

Kenya Tourism Board (KTB) Marketing Director Lorna Nyaga has emphasized the strategic importance of food tourism in driving higher-value growth within the sector. “The push toward food tourism is part of a wider strategy to reposition the sector for higher-value growth,” Nyaga stated. “It is a nod to our destination in terms of what we have to offer, and we encourage all our international travelers to come and experience what magical Kenya is about.”

The KTB’s focus on food as a central theme of the country’s tourism marketing aligns with the broader goals of expanding the tourist experience beyond traditional safari holidays and wildlife experiences. Food tourism allows Kenya to diversify its offerings, attracting visitors who are looking for unique, immersive travel experiences that go beyond the usual tourist activities.

Collaborative Efforts to Strengthen Kenya’s Culinary Tourism Industry

The Week of Italian Cuisine event was a collaboration between several key organizations, including the Embassy of Italy, Italian Cultural Institute, Italian Trade Agency, Kenya Wildlife Service, KTB, and Utalii College. This collaboration underscores the importance of partnerships between government bodies, private industry players, and international stakeholders in fostering a vibrant and sustainable culinary tourism industry.

As Kenya continues to explore ways to enhance tourist spending and competitiveness, initiatives like the culinary tourism push offer new opportunities for growth. Food tourism not only brings international travelers to the country but also helps sustain local economies by supporting food production, hospitality businesses, and tourism infrastructure.

Looking Ahead: Kenya’s Culinary Tourism Potential

Kenya aims to lure more foreign visitors with culinary tourism. At the same time, the country hopes to develop a sustainable, economically profitable, and community-focused tourism sector. With its unique blend of local and international culinary influences, Kenya is well-positioned to become a key player in the global food tourism market. Kenya Culinary tourism is profitable and with the focus on innovative marketing and collaboration, culinary tourism is set for economic success.