“I like to think I’m one of the better kept secrets in Nairobi,” asserts chef Anthony, who heads up our kitchen. “I more of a person that let’s my cuisines speak for themselves…. I enjoy getting the recognition from our customers.”
Fortunately Que Pasa has been a household name on the resturant seen in Nairobi ever since our establishment 6 years ago. We wanted to showcase to you our engine room, or as some might describe it, where the magic happens. We are really proud of our team and below is a Q&A session with our executive chef, Anthony who loves pushing the boundaries with his unique dishes.
How did you become a chef?
It started as a passion. I have always loved cooking since my early years, to me it’s a way of life and it was only natural I expound on it.
What would you be doing if you were not a chef?
I would probably be a farmer which is actually in line with what I do. A sign I was destined for this.
Top Chef in Westlands, Nairobi.
Who is your mentor?
Michel Rous Jnr. He is a famous chef in London and his style of cooking which is based on seasoned ingredients and natural flavors is simply an inspiration to me.
What do you love eating at home?
Roasted sweet potatoes. Any day, anytime.
Which dignitary would you love to cook for?
Definitely Michel Roux Jnr. To cook for my mentor in this field would be an honor.
Do you prefer food network, cookbooks or the internet?
I have my own defined style on how I prepare my dishes and I always strive to come up with new trends. It’s good to be different.
What is the worst thing you have ever tasted?
Pickled oysters. I didn’t love the taste at all.
Which four kitchen tools are never missing from your kitchen?
A knife, chopping board, spoon and a cooking spoon.
What hobby do you enjoy?
I love watching cooking shows and workouts. You got to stay healthy and fit.
What do you enjoy most about working at Que Pasa?
That I get to practice what I love most and have people appreciate it.
What makes you laugh?
My time with my family, it’s always a fun moment when we are catching up.
If you had to choose three destinations around the world to go and practice more in your field where will you go?
I’d love to go to Congo and China both for the reason that there are ingredients and flavors I would want to discover based on research and direct information on the richness of flavors in these regions. The other destination would be London. Competition is so high in the hotel industry there and chefs are so creative which is so hard to find.
What would you tell your readers?
That they should try out diverse dishes and they should definitely try me and they will not be disappointed.