My love for food began in my formative years, rooted in the warmth of my mother’s kitchen. My earliest memories of cooking were not of elaborate meals but of simple joys—assisting in mixing cake batter, waiting patiently by the oven, and taking in the intoxicating aroma as the cake rose to perfection. It fascinated me how something so simple could transform into something so delightful, especially when paired with a cold drink.

As I grew older, baking became more than just a pastime. Sunday afternoons were dedicated to perfecting this craft I had come to know and enjoy and soon, I was preparing cakes on my own—from mixing to baking to the final touch. The process brought me immense joy, and by the time I reached high school, my passion for cooking was undeniable.

I so wanted to start my cooking career that at age 16 while yet to finish in high school, I boldly told my mother that I wanted to drop out, open a cyber café, and sell samosas. She laughed—not at my dream, but at the innocence of my vision.

She encouraged me to stay in school, finish my education, and then pursue culinary training, where I would learn not just how to cook, but also how to cost ingredients, refine techniques, and turn my passion into a sustainable business. At the time, I simply thought cooking would be fun; today, I am grateful for the wisdom that guided me towards building a career that merges creativity, skill, and entrepreneurship.

From those early days of baking at home to leading Five Senses Restaurant, my journey is a testament to passion, perseverance, resilience, sacrifice, and the power of believing in one’s craft.

With a relentless pursuit of excellence, I sought out education at esteemed culinary institutions such as the Top Chefs Culinary Institute in Nairobi, school where I attained my Diploma, the Culinary Arts Academy (César Ritz Colleges) – Culinary Arts Academy (College) in Switzerland, where I attained a BA in Culinary Arts and the Ecole de Cuisine Alain Ducasse (Alain Ducasse Education) in France which was based in Argenteuil at the time College where I meticulously honed the craft.

A quest for mastery led me to prestigious kitchens across the globe, including the culinary havens of Norfolk and Serena hotels in Nairobi, the refined dining scene of Luzern, Switzerland, and the culinary meccas of Le Meurice and Plaza Athenee in Paris.

My culinary journey reached its peak as a Commis Chef at the renowned IDAM restaurant, located within the Museum of Islamic Art in Doha, Qatar. There, I skilfully learned to blend the flavours of French Mediterranean cuisine with captivating Arabian influences.

Beyond the kitchen, I have continually pursued growth and innovation. In 2024, I completed an advanced entrepreneurship program at Strathmore University, focusing on strategy, marketing, and finance for small businesses.

I have also contributed to the industry as a consultant, designing sustainable menus for boutique hotels, and as a mentor, inspiring young hospitality professionals through speaking engagements such as the Goût de France celebration at Alliance Française.

My international accolades include serving as a judge on the German TV food show ‘The Lost Chefs’, where I collaborated with Michelin-starred chefs and top food influencers in dynamic culinary challenges.

Driven by a strong dedication to the art of cooking, I am committed to creating exceptional dining experiences. My culinary philosophy emphasizes sourcing the freshest and highest-quality ingredients, and my creativity has established me as an innovative leader in the culinary world.