Hello there! My name is Willie Mutwiri Njoka, and I’m a Kenyan chef with a passion for creating delectable dishes. I hail from the coastal city of Mombasa, where my culinary journey began. I honed my skills through my studies, which led me to the bustling streets of Nairobi.
In 2010, I embarked on a culinary adventure at Top Chefs Culinary Institute in Nairobi, where I spent two enriching years mastering the art of cooking. After donning my chef’s hat and receiving my diploma, I had the privilege to join the esteemed team at Nairobi Serena Hotel for a memorable year.
The year 2014 saw me crossing borders to Switzerland, seeking to expand my culinary horizons. Further studies beckoned, and then an exciting opportunity led me to the United States. With apron in hand, I embarked on a year-long internship, sizzling and sautéing my way through kitchens in Greenwich, Connecticut, and the sun-soaked beaches of Miami Beach, Florida.
But home called me back, and in 2016, I returned to Kenya. Joining the pre-opening team at Park Inn By Radisson Blue in Westlands, I devoted two years to crafting delightful culinary experiences for guests. Yet, the allure of new adventures and flavours drew me back to the United States for yet another year. This time, I found myself at a charming country club in Hampden, Massachusetts, where I continued to share my passion for food.
In 2019, I set sail on a thrilling voyage with Silversea cruises, embarking on an 8-month-long contract for a world cruise. From one port to another, I delighted in creating dishes that resonated with flavours from around the globe.
And now, I find myself back in the heart of Kenya. Currently, I proudly hold the position of Senior Chef De Partie at Radisson Blu Hotel and Residences Arboretum. With each dish I create, I infuse my culinary journey, the flavours of my travels, and the warmth of my Kenyan roots.
Join me as I continue to craft culinary wonders, telling stories through each carefully plated dish.