A Unique Chef with a Global Perspective
Jeff Gitonga, the 36-year-old Director of Culinary at Sankara Nairobi Autograph Collection, is anything but the typical image of a chef. Standing tall and approachable, he’s known for his friendly demeanor and ability to connect with guests. He engages in conversations, tells jokes, and makes sure everyone feels welcomed. His warmth and hospitality make him a beloved figure in the hotel, and it's clear that he sees the kitchen as more than just a place for cooking — it's where relationships are built.
For Jeff, every meal is an opportunity to create memories. As someone who has been a regular visitor to the hotel, I've noticed how he remembers details about guests — their names, their previous orders, and even their moods. It's this personal touch that sets him apart and keeps people returning. His role goes beyond being the man behind the menu; he's a key part of the experience that makes the hotel special.
Breaking Barriers in a Luxury Hotel Kitchen
On a chilly Monday afternoon, I met Jeff at Sarabi Rooftop, one of the hotel's restaurants. The weather had been unusually cold, making it feel like winter. We sat down for a relaxed conversation, and I was eager to learn about his journey from his early days in the kitchen to becoming a prominent chef in Nairobi.
Jeff has held the position of Executive Chef since 2021, which is impressive given the traditional dominance of expatriate chefs in similar roles in Kenya's luxury hotels. He stands out as one of the first Black Kenyan chefs to lead a five-star hotel kitchen, marking a quiet revolution in the industry. Now, as the Director of Culinary, he oversees the entire food and beverage operations, leading a team of 56 across the kitchen and stewarding departments. His leadership is characterized by precision, creativity, and passion.
A Globetrotting Childhood and Early Influences
Jeff's childhood was shaped by a nomadic lifestyle. His parents' careers meant the family moved across continents, enrolling him and his twin sister in international schools from the age of six to sixteen. This exposure to different cultures and cuisines played a significant role in shaping his global perspective and palate.
When the family returned to Kenya, they opened a small guest house along Waiyaki Way. It was here that Jeff found his passion for cooking. He started by helping his mother prepare meals for guests, eventually taking on more responsibilities. By the time he turned 16, he had lived in or passed through over 20 countries, but it was in Kenya that he discovered his calling.
From Internship to Executive Chef
After completing his A-levels, Jeff was accepted into a creative arts course in Malaysia. However, he decided not to pursue it and instead took a temporary role at Lake Nakuru Lodge. That decision proved life-changing. At just nineteen, he stepped into the kitchen with no expectations except to learn. He embraced the challenges of long hours and high-pressure service, eventually gaining confidence and skills that would shape his future.
His time at Lake Nakuru Lodge led to further opportunities. He enrolled at Top Chefs Culinary Institute, where he excelled. Later, he studied in Switzerland on a scholarship, gaining formal training and fresh ideas. Upon returning to Kenya, he interned at Nairobi Serena Hotel, laying the foundation for a successful career. Sankara Hotel became his next stop, where he started as an intern and eventually rose to become an executive chef.
Navigating Challenges and Finding Success
Jeff's career took off after his internship at Sankara, where he helped transform the hotel's Thai restaurant into the iconic Graze Steakhouse — Kenya's first proper steakhouse. His work there earned him recognition and a permanent position. He later joined Radisson Blu Upper Hill as Sous Chef, where he faced new challenges and learned valuable lessons about leadership and scale.
The outbreak of the COVID-19 pandemic brought a pause to his career, but it also gave him time to reflect and recharge. When the world began to open again, he returned to Nairobi, ready to take on new opportunities. Sankara offered him a dream role as Executive Chef, and he accepted without hesitation.
A Day in the Life of a Chef
Jeff starts his day early, waking up at 4:45 a.m. By 6 a.m., he's at the hotel, greeting the night crew and the morning team. He checks on breakfast guests before heading to the office to meet with his team and plan the day. He prefers to be in the kitchen, where he can demonstrate techniques and inspire his team. For him, the kitchen is where his passion truly shines.
Jeff believes that passion is the heartbeat of being a chef. It's what drives him to wake up early, experiment with flavors, and create memorable experiences for guests. He values connection and sees food as more than just nourishment — it's a way to build relationships and create lasting memories.
Beyond the Kitchen
Outside of the kitchen, Jeff enjoys simple meals prepared by his wife and spends his downtime watching Netflix. He's a sports enthusiast, particularly a fan of Formula One, and admires chefs like René Redzepi and Massimo Bottura for their visionary approaches to cuisine.
In the near future, Jeff will embark on a trip to Rome, Italy, where he'll explore the rich culinary traditions of the country. This journey will inspire the creation of a new Italian restaurant at Sankara, offering an authentic taste of Italy in Kenya. It's a new chapter in his career, one that promises to bring fresh ideas and inspiration to the hotel.
A Calling, Not Just a Career
Jeff's story is one of passion, perseverance, and a deep commitment to excellence. From his globetrotting childhood to his rise as a top chef in Nairobi, his journey reflects a heartfelt dedication to connecting with others through food. As he prepares to introduce Italian flavors to Sankara, one thing is clear: for Jeff, cooking is more than a career — it's a calling, and his best is yet to come.