Briefly describe your journey in the industry

I have seven years experience in the industry. I pursued a diploma in Food and Beverage Production Service and Management at Kiambu Institute of Science and Technology (KIST) from 2014 and a certificate in mixology and bartending at Nairobi Bar School while still at KIST in 2016.

I also started working at Safari Park Hotel and Casino while in school and later joined the Kenya National Assembly, parliament building for my industrial attachment. 

I joined the SteakOut restaurant where I worked under renowned chef Nguyo Milchinovic and Chef Maureen.

Here, I mastered my craft in steaks; one of my strengths and  hot kitchen in general.

I got another job at the Best Western brand at Executive Residency by Best Western, Riverside Drive in 2018 where I grew to a Junior Sous Chef, but left due to  the pandemic.

Currently am working with Superior Homes Kenya at Greenpark Estate, Sundowner Hotel as the Sous Chef where I am glad to bring all my experience and expertise to our diners.

What’s your secret to cooking great meals?

Respecting my ingredients and cooking with passion. My all time favourite ingredients are fresh garlic and lemon. 

What do you do to sharpen your skill?

I look up to many chefs for my growth; locally, I admire Chef Victor Adoli, the current executive chef Hermosa Hotel and Chef Isaac Arunga of Windsor Golf Club.

Internationally, I am a big fan of chef Gordon Ramsay and chef Thomas Keller. I also research a lot on the internet and experiment on new dishes. 

You have won several awards in your career too. How did you feel and how have they boosted your career?

I have managed to scoop a number of awards and achievements, including Chef of the Week ending March 12, 2021 by East Africa Chef Consortium, Chef’s Delight Awards by Go Places Digital on March 25, 2021 and the Culinary Award Chef of the Month in May by East Africa Chef Consortium during the Fast Food Extravaganza this year where I was among the Guest Chef Practical Trainers, thanks to Impact Chefs Hospitality and Uni Industries.

I felt happy that my skills were being recognised and look forward to build my career bigger and better.