Simeon Omondi is a seasoned culinary artist with a passion for creating exquisite gastronomic experiences. His journey in the culinary world began when he pursued his CPA at Pinnacle School of Business from 2010 to 2011. While mastering the intricacies of financial management, Simeon realized his true calling lay in the world of flavors and creativity.
Fueling his culinary aspirations, Simeon enrolled at Utalii College in 2017, where he embarked on a culinary adventure by obtaining a diploma in food production. This pivotal step allowed him to delve deep into the art of culinary craftsmanship and refine his skills.
Simeon’s professional odyssey commenced at Java House, where he honed his culinary expertise as a Line Chef from 2012 to 2014. The fast-paced environment of the renowned establishment served as an ideal training ground for his culinary finesse.
Taking a stride towards excellence, Simeon embraced the role of Demi Chef de Partie at Dusit D2 from 2014 to 2016. Here, he demonstrated his ability to orchestrate harmonious culinary symphonies, earning accolades for his creativity and attention to detail.
Continuing his upward trajectory, Simeon assumed the position of Chef de Partie at Tune/Ibis Styles Hotel from 2016 to 2019. This role allowed him to lead a team and master the art of balancing diverse flavors and techniques.
Simeon’s culinary prowess reached new heights when he assumed the role of Executive Sous Chef at Blue Door/Mr. Yao in 2019. His innovative approach and leadership skills shone as he guided his team to craft culinary masterpieces that delighted even the most discerning palates.
In 2020, Simeon Omondi’s journey led him to Lake Elementaita Mountain Lodge Hotel, where he currently holds the esteemed position of Executive Chef. Here, he curates unforgettable culinary experiences, drawing inspiration from his diverse background and extensive culinary knowledge.
Throughout his remarkable journey, Chef Simeon Omondi has not only mastered the art of culinary creation but has also become a beacon of leadership and innovation in the culinary world. His unwavering dedication, coupled with his exceptional skills, continues to elevate him as a true culinary maestro, leaving an indelible mark on the gastronomic landscape.