The Missing Link in Kenya’s Pastry & Bakery Businesses

Charles Orido is a chef, lecturer, researcher, author, and hospitality writer with over 15 years of experience in hospitality education and industry development.

He serves as a member of the Technical Professionals Association (TPA) and the Culinary Professionals Association of Kenya (CPAK). He is also a Technical Committee Member for Food Hygiene at the Kenya Bureau of Standards (KEBS) and contributes to the African Organisation for Standardisation (ARSO) Technical Committee on African Culinary Arts, Gastronomy, and the Food Service Industry.

Charles holds a Master of International Hospitality Management (First Class Honours) from Auckland University of Technology, New Zealand, and a Bachelor of Arts in Hospitality Management from the University of Nairobi.

Passionate about advancing hospitality beyond service excellence, Charles explores the concept of inhospitable hospitality—examining the barriers to genuine hospitality and how the industry can become more welcoming, inclusive, and people-centred. His work is driven by a simple vision: to help make the world a more hospitable place.

2026 Summit Topic

The Missing Link in Kenya’s Pastry & Bakery Businesses.

Unlocking Growth Through Innovation, Product Variety, and Customer-Centred Excellence

Many bakeries produce excellent products, yet struggle to grow. This session explores the often-overlooked factors that separate thriving bakery businesses from those that merely survive. Charles Orido will share practical insights on using innovation, strategic product variety, and exceptional customer experiences to build profitable, resilient, and future-ready pastry and bakery businesses in Kenya.