I was lured into the culinary world when my passion for the industry and for food was recognized at a tender age of nineteen. Inspired by my family and especially my grandmother, Nana Edith, I Went on to study at the Tops Chefs Culinary Institute in Nairobi, where I further learned to develop my own unique style and flair. I continued with my career working in exclusive restaurants and hotels such as The Xanadu Bistro, Serena hotels both in Kenya and Uganda, had brief exposures at St. Geram Hotel, Mauritius one of the leading hotels in the world, Ostau De Baumaniere Restaurant – Two Michelin Stars in France and had the pleasure of being around Chef Jean Andre Charial and later at Domainede Chateauvieux – Geneva Switzerland with Chef Philippe Chevrie, – Two Michelin Stars.

I had the pleasure of working with Chef Edouard Loupet- Two Michelinstar chef from France on various French promotions at the Nairobi Serena.

Over the years I worked under the keen eyes of some of Kenya’s best chefs such as John Macharia. Harun Njoka and Felix Huwyler who helped shape my style and depth of knowledge. The level of elegance the field puts on demand has shaped the way I cook. My culinary philosophy and passion reflects on a contemporary outlook towards new culinary trends why still embracing the older tested methods. My preference is to allow natural flavors with the freshness of the ingredients of food to express themselves.

I understand what family and good food means and I do my best to balance my culinary career with enjoying every spare moment with my wife and two children. Being brought up in a modest family of five, I learnt how food brings the family together.

In addition to cooking, my passion is to share with and develop younger Kenyan chefs to discover their own talents in the same way that I was encouraged. I believe whole-heartedly in staying active, continuously learning and always having fun.

I joined The Boma Hotels to reinvent the menu, bring comfort and passion about food and the relationships it creates to dazzle taste buds. Marrying the Boma Hotel feel with my own dynamic creation such as my signature dish; Caviar Seared King Scallops on squid ink, risotto, Lemon Grass froth.

During my spare time I enjoy playing the guitar and singing especially karaoke.