Tell us about your background. Where are you from? What brought you to Mpala? What have been some of your previous roles?

I come from Laikipia North and I was born and raised there. Before I joined Mpala, I worked with Baraka School, now called Daraja Academy, a hosting children from abroad. I worked there as a chef for one year, and then at Mogwooni for another year. After that, I saw an Mpala job advertisement and applied. I started the job in 2000, and have been here for 26 years. Mpala was called Mpala Foundation back then and it was very well known. 

What is your current role at Mpala? What are your goals?

My current role at Mpala is the Head Chef. On many occasions, I oversee the room stewards and the hospitality staff as well. My goal since I have been at Mpala is leaving a legacy once I am gone. Every morning when I wake up, I wish to make Mpala better than it was yesterday. My work allows me to interact directly with guests, and I want to give guests a good experience that will make them remember Mpala and want to come back. Mpala has done a lot for me, it has taken me from the beginning of my career to where I am now.

What is one of your favorite things about working at Mpala?

When I take long holidays, I sometimes go to other institutions to see how their kitchen works. Mpala has something very special, it is a family and an institution of its own. When you join, you feel like you are at home, and you don’t want to go somewhere else. Sometimes when I take my leave, I find myself missing Mpala. The leaders treat the staff well and there is collaboration between the staff, management, and the researchers. We all take care of each other and it feels like one big family.

What impact do you believe your time at Mpala had on your professional career?

Working at Mpala, an international institution, helped me interact with people from different parts of the world. I have been exposed to different culinary cultures, and it has made me grow as a chef and person. Now I can say that I have enough culinary knowledge from every part of the world.