How long have you worked here at Victoria Falls River Lodge?
Over 4 years
What do you enjoy most about being a chef at the Lodge?
Cooking is an artform for me & with every art I aim to create a masterpiece which will appeal to the eyes & to the palate.
Do you have a signature dish?
Grilled salmon fillet, a butter bean salad with a tangy cucumber & dill sauce
Tell us a bit about the journey that led you to the Lodge?
I first worked in the kitchen as a porter at Rainbow hotel in year 2011 where I got the interest to be a Chef, I then decided to enrol at the school of hospitality and tourism in Bulawayo in the year 2012, I proceeded to ZAMBEZI River Lodge for further training. In 2014 I was promoted to Breakfast chef de partie. In 2015 moved to Hwange where I worked at the Rock Drill as a Chef for 8 month. I then got the chance to work at Victoria Falls River Lodge briefly, before I then got promoted to work on The Island.
As a chef, we know you must have many memorable moments, but is there one particular moment that stands out for you?
My most memorable moment is when I cooked for the Hollywood celebrity couple (Catherine zeta Jones, Michael Douglas & their Children).
What would you call your cooking style?
Any and all styles work for me. I love cooking AL’ fresco dining, as our climate suits it the best.
What are your favourite ingredients to cook with and why?
Fish, butter, coriander, wine, garlic… because they are easily accessible all year round.
If you could prepare a meal for anyone, who would it be and what would you make?
My Classic grilled Zambezi bream with sautéed vegetables, chorizo, risotto and a lemon butter sauce.
