My name is Samuel Kioko. Growing up, my childhood dream was to be a pilot. However, fate had it planned that I would become a chef. In 2008, I got a job at a juice company in Ruiru, which entailed loading and unloading lorries. After a few months, I applied for a stewarding job at Artcaffé, one of the best restaurants in Nairobi, not knowing that my culinary journey would start there. A month after applying for the job, I was called for an interview for the stewarding job, was hired, and I started working immediately. As time passed by, one of the staff members resigned and we were given the opportunity to apply for that position. I tried my luck, went home to share the story with my parents and asked them to pray for me. By the grace of God, I was chosen to replace him and I was given a one-month probation period.
A few months passed, and our directors came from Israel accompanied by a chef. This turned out to be my turning point. She was experienced and had food knowledge at her fingertips. Her visit changed my life and made me view culinary art as the best career. It was after meeting her that I decided to venture into the kitchen and not turn back. I was lucky to get good chefs like Chef Wamoto, Chef Rubia, and Chef Avraj who groomed me during my career.
One night, I prepared a meal for a certain guest who was opening a restaurant in Mombasa. Amazed by the dish, he asked the waitress if he could meet me. I thought he might want to complain about the dish, but instead he gratefully handed me his business card. I called him in the morning and he requested for us to meet, which we did, and he offered me a job opportunity in his restaurant. I resigned from my position and went to work with him for three years. Afterwards, another opportunity arose and I got a chance to work at Ibis Styles, Nairobi as a Sous chef. I worked there until August, 2020. Currently, I am working at Alma Rebus.
kiokosamuel87@gmail.com
