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Chef James Maluki Nzioka

James Maluki Nzioka is a chef from Kenya and is currently working for Royal Caribbean International as a Chef de Partie. He is responsible for a station in the kitchen and has previously worked in the sauce, roast, soup, commissary stations, and finally, the specialty kitchen called Chops Grille, which serves 200 guests ‘a la carte’ every night. He is in charge of the station’s food production, budget, cooks’ time and attendance, public health protocols just to mention a few. He started his professional career eleven years ago after finishing culinary school at Kenya Utalii College. He started work at Sarova Whitesands Beach Resort and Spa as a casual labor cook and later moved to Windsor Golf Hotel and Country Club the following year as a demi-chef.

In mid-2010, during his time at Windsor, he was approached by State House Nairobi, thus ending his brief spell at the golf club, having seen an opportunity to work for the highest office in the land as an achievement and a once-in-a-lifetime opportunity. He started as an assistant cook, later moving up the ranks to senior cook, and ultimately assistant chef. Meanwhile, he was pursuing a diploma in hospitality management at Kenyatta University.

In mid-2012, he moved to the Kenya School of Government in Mombasa in the same capacity, where he spent the next four years. Having long had the desire to further his experience and exposure, he decided to seek a job abroad; and in 2016, he finally found himself at the Royal Caribbean International. In the spirit of getting knowledge and experience, he downgraded all the way to Commis and managed to climb the ranks again to Chef de Partie and currently, Food and Beverage Operations and Excellence Controller – his most recent advancement, in which he is currently awaiting commencement. In the four years, he has been with the company, he has achieved a lot, worked with many amazing chefs, and learned a lot of new cultures, which has helped him advance in his profession. He has acquired a lot of international experience in the Asia Pacific region, where he has learned a great deal about Asian as well as Australian and New Zealand cuisine.

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