Chef to Keep

 James

‘Passion’ is an overused word these days but there is no denying that James, a chef with Elewana Collection is truly passionate about his work. He has been with the company for just over four years, and during that time he has cooked for thousands of guests at Loisaba Tented Camp, Lodo Springs and Loisaba Star Beds.

James was born in Thika in Kiambu County and grew up in Laikipia County, the home of the Loisaba Conservancy. “I have wanted to be a chef since my childhood.” he says.

James, who is now twenty-eight, has a degree in BSc Ecotourism and Hospitality Management. In 2016 he joined Loisaba Tented Camp to train as a chef and trained under renowned Group Executive Chef, Martin Scheffler.

“Fortunately he recognized my desire to produce great food and invited me onto a programme of continuing development in food production techniques and service. Since then I have also trained with chefs Nicky Bryden and Chef Leon. Working at Elewana has given me the experience of working in a world standard restaurant. All three kitchens in the Loisaba Conservancy camps have different and diverse 5* international menus with the Loisaba Star Beds offering an authentic African/Kenyan menu.”

James hopes to pursue a Master’s Degree very soon so that he can progress to management level within the company; like many he realizes that it’s advantageous to be able to offer a range of skills to any employer and that any hospitality organisation would be happy to have someone in their midst who was able to step into the kitchen and lead by example.

He is always keen to expand his knowledge and is now including Asian food within his repertoire. During the pandemic, when things have been quieter, James has also enjoyed making food for the other staff.

“They prefer Kenyan staples such as ugali or rice with a bean, green lentil, or beef stew. Often I make bush-baked bread in the firewood oven and I have shown staff from other departments how to make it so that they can repeat it at home.”

Beyond the kitchen, James really appreciates the privilege of working in such an incredible environment where, looking down from one of the three lodges, he can see wild animals gathered at the watering holes. At closer quarters he meets the family of kudu that wander around the Tented Camp, or the cheeky but charming Von der Decken’s Hornbill that likes to admire it’s reflection in the window at the Star Beds.

“Every morning I am woken by the sound of hyena cackling to one another or the hippos honking; there’s never any need to set an alarm and, after a long day in the kitchen it is re-energizing just to listen to the lions roaring or the elephants trumpeting down by the dam.”

At the moment James is back at home, close to his parent’s house where they keep a number of chickens as well as the families’ dogs, Tiger and Soldier. Once this short lockdown is over, James is optimistic that life at Loisaba will get back to normal and he will soon be greeting guests at one of the lodges.

Although James is very fond of his parent’s chickens, they might do well to be wary since his favourite recipe is Italian Chicken Cacciatore with garlic mashed potatoes!