Chef Daniel

 Chef Daniel

Chef Daniel, you have risen up the ranks through your long and celebrated career to become the Executive Head Chef at the visionary Concord Hotel, Nairobi, and the Chatur Group of Hotels. Can you tell us a little bit about your journey to the top? I started off my career way back in 1998, in Bangalore (India), as a Commis Chef where I worked with brands like the Hilton, Le Royal Meriden, Intercontinental & The Park. Since then I have spent 18 years in the culinary field having worked with the best from around the world, as well as, having been featured on numerous TV shows both in India and Malaysia. I also won a bronze medal for my five course dinner menu and am also a two times winner of ‘Times Food Awards’ in Goa. I truly believe that great chefs are not made, they are born. I always endeavor to maintain the highest levels of quality & standards and always strive for perfection wherever I go. These levels of pressure in a restaurant or hotel kitchen are conveyed in a very assertive manner when cooking, a chef should always be in search of perfection and this is what it’s all about. This was instilled in me when I used to work with Chef Raymond Blanc, the two star Michelin Chef - a true legend in French cuisine. All I can say is that a chef’s journey never really ends … right now I am very excited to be associated with this 5 star hotel, The Concord Hotel, Nairobi.  

Chef Shailender Singh

Group Director of Food & Beverage Operations, Sarova Hotels

Chef Shailender Singh

Chef Shailender your pivotal role as Group Director of Food & Beverage Operations at the globally-renowned Sarova Hotels has led to the hotel group offering some of the best ‘wine & dine’ experiences in the region, with rave reviews by your guests from the world-over… How important is the Food & Beverage element to a guests experience at any Sarova Hotel, and what can guests expect? The ‘Sarova’ Food & Beverage concept is pivotal to every guests experience at any of our properties, and is also a key element why travellers from around the world choose to stay with us. At the group we understand that leveraging our extensive knowledge of dining and beverage experiences, taking into consideration global trends, as well as our clients’ needs and expectations, and combining this with great hospitality & service - is ultimately what enhances their overall experience. We are fully KEBS compliant and use only the very best ‘Grade A’ Kenyan products from reputable suppliers, creating comforting, hospitable and wholesome meals that define our menus with dishes that will be really appealing to our clientele. Traceability of the products we use is fundamental and is part of our commitment to providing world-class quality to Sarova’s clientele.

Debonairs Pizza

Chef Mary Wairimu

Debonairs Pizza

We walk into Debonairs Pizza Uchumi Hyper along Ngong Road at a busy time of the day,Evening. Nairobians have made it a habit of passing by this perfectly located eatery on their way home to grab a Hot Sub,

Presentation Of Award To Tourism Ps.

Presentation Of Award To Tourism Ps.

Mr. Mansoor Jiwani, CEO and Mrs. Nevin Jiwani, MD of Chef's Delight Awards paid a courtesy visit to the Tourism Permanent Secretary, Madam Fatuma Hirsi Mohamed this morning. The courtesy call was to thank the ministry  for their support and advice during the