Deep in the wilderness of Shaba National Reserve, Chef Robert Moyela presides over a kitchen at Sarova Shaba, where the sounds of sizzling pans and chopping knives fill the air. With 30 years of professional experience, Moyela has mastered the art of creating delicious meals with limited resources. His kitchen, far from any town or market, requires him to be resourceful and innovative in his cooking. Moyela's culinary journey began at a young age, inspired by his mother's encouragement.
Moyela's passion for cooking led him to pursue formal training in food production, which he studied at college from 1994 to 1996. He then joined the Sarova group, working his way up the ranks from chef commis to head of the kitchen. Over the years, Moyela has worked at various Sarova hotels, including the Stanley and Ambassador hotels, Sarova Mara in Maasai Mara, and Sarova Shaba, where he currently holds the position of head chef. His dedication and hard work have earned him a reputation as a skilled and creative chef.
Moyela's experience working in the wilderness has taught him to appreciate the value of simplicity and resourcefulness in cooking. He notes that the local community's diet, which is heavy on meat, influences his menu choices. To cater to this demand, Moyela prepares dishes such as beef and lamb, while also incorporating fresh produce from the lodge's organic garden. This approach not only reduces food costs but also aligns with the growing trend towards healthy eating.
One of Moyela's greatest strengths is his ability to create delicious meals with minimal ingredients. He claims that with just a few staples, including black pepper, garlic, white pepper, and salt, he can prepare a satisfying dish. Moyela avoids using packaged seasonings, instead opting for natural ingredients to bring out the flavors in his cooking. This approach has earned him a reputation for serving authentic and enjoyable meals.
Throughout his career, Moyela has had the privilege of cooking for notable guests, including presidents. He recalls that his dishes, such as mbuzi choma, were well-received by these high-profile visitors. Moyela also cherishes the relationships he has built with repeat guests, such as a visitor from Meru who regularly requests his favorite dishes, including lasagna and chicken lollipops. These interactions make Moyela's job rewarding and motivate him to continue creating exceptional culinary experiences.
Despite his success, Moyela remains humble and acknowledges that being a chef is not without its challenges. He notes that the long and irregular hours, combined with the pressure to deliver high-quality meals, can be demanding. Moyela's approach to cooking has evolved over the years, and he now values the input of his junior staff, recognizing that their contributions are essential to creating innovative and delicious dishes.
Moyela's favorite dish is a simple yet flavorful one: steamed rice with green grammes cooked in the Indian style, served with mixed vegetables, fried beans, carrots, and broccoli. This vegetarian option reflects his personal preference for lighter meals, which he developed after growing tired of the meat-heavy diet of his childhood. While Moyela enjoys cooking, he admits that his passion for cooking is often sparked by his work environment, and he does not always cook at home.
Key points
- Chef Robert Moyela has worked for 30 years in the Sarova group, holding various positions, including head chef at Sarova Shaba.
- Moyela's culinary approach emphasizes simplicity, resourcefulness, and the use of natural ingredients.
- He has cooked for notable guests, including presidents, and values the relationships he has built with repeat visitors.
