I learnt to cook western food in culinary school with different international ingredients, but my style of cooking is a little different, as I am using the local Kenyan ingredients and natural resources from around the community. This allows me to cook fusion style dishes and make unique food with flavours that you don’t get anywhere else other than Mara Plains Camp.
I am blessed to live in this rich, fertile land which bursts with wildlife and culture. My cooking aims to enhance guests’ discovery of Kenya through simple, elegant meals combining fresh garden produce with fresh herbs or spices to create delicate or bold flavours. We hope to create lasting memories of Africa.
I take inspiration from the master chefs from around the world and then I like to add a touch of Kenya.
Being self-sustainable is the goal so using fresh items from our garden and the local community is key, as well as sourcing all our fresh ingredients from nearby farms and the coastal regions of Kenya. Mara Plains Camp has its own kitchen garden with a wide variety of vegetables and edible flowers. Some of my favourite local ingredients are posho, sukuma, arrowroots, cassava, coconut, banana, pumpkins and local greens.