mallowstreet University Dinner: Making an Impact: African Infrastructure

Africa has been hailed as the next land of economic opportunity, but what are opportunities really like? Firstly, there's no single answer. Africa is one continent, but it's made up of over 50 countries with very low connectivity between them and hugely different levels of development.

Following an interactive cooking experience at AVEQIA London, Andy Louw will lead a discussion giving insight into the key economic regions and sectors where there is opportunity in Africa. Over the course of the evening, your hosts will consider market potential for transport and logistics operators and wider African infrastructure business.

This free event is for Trustees and pension decision makers only.

Speakers

Andy Louw, BCom, DipAcc, CA(SA), previous CFA Charterholder Principal
Andy joined STANLIB in 2013 after having spent the past 13 years in mergers and acquisitions, project finance advisory and infrastructure investing in Africa. Andy has extensive deal making experience and a proven track record of capital raising and infrastructure investing.
He started his career at Standard Bank, where he was a mergers and acquisitions advisor on a number of transaction involving South Africa's top 40 listed companies. He subsequently joined Macquarie, where he lead Macquarie's Africa Infrastructure Advisory practice reporting into the head of EMEA. After Macquarie, Andy re-joined Standard Bank and spent 3 years at Standard Bank as a Director of Infrastructure Investments.
Andy holds a Bachelor of Commerce and Diploma in Accountancy from University of Kwa-Zulu Natal. He qualified as a Chartered Accountant and Chartered Financial Analyst.

Program

6:15 PM Guest arrival and welcome drinks

Introduction from your AVEQIA chefs
7:00 PM Interactive cooking session with AVEQIA chefs
8:00 PM Dinner served
9:30 PM End

mallowstreet University Dinner: Making an Impact: African Infrastructure

Speakers

Program

6:15 PM Guest arrival and welcome drinks

7:00 PM Interactive cooking session with AVEQIA chefs

8:00 PM Dinner served

9:30 PM End