From utilising local food and traditional cooking methods to imparting useful culinary skills, Protus Wanjala tells us a little about his role
Please could you tell us a little about what your role as Group Standards & Training Chef involves.
I work closely with our kitchen teams across the Elewana properties to uphold our culinary standards through hands-on training, mentoring, menus service sheet, and operational support. My focus is on building confident teams that consistently deliver vibrant, flavourful food and memorable dining experiences that reflect the Elewana brand.
One thing I would like to add is that great food goes beyond following a recipe; it is about consistency, passion, and taking pride in every plate. The most rewarding part of my role is seeing our chefs grow in confidence, refine their skills, and create memorable dining experiences for our guests.
What culinary skills are you focusing on in the training sessions
Our training is very practical and tailored to each property's needs, but the fundamentals remain the same. We focus on strong cooking techniques, kitchen organisation, recipe consistency, mise en place, knife skills, plating, and service readiness. Equally important is helping chefs understand flavour development, seasoning, and presentation so every dish leaves the kitchen to the same high standard.
We also place a strong emphasis on food safety, allergen awareness, dietary requirements, sustainability, and reducing kitchen waste. Every training session is designed to build confidence while creating consistency across our kitchens.
How do the local culture and cooking methods influence the kitchens at Elewana properties
Local culture inspires much of what we do. We are fortunate to work with incredible local ingredients and traditional cooking techniques that allow us to showcase East Africa authentically.
Whether it's a Swahili dinner, a traditional Boma experience, or incorporating regional spices and locally sourced produce, our aim is to celebrate the destination while presenting it with refined culinary techniques.
What are your favourite local ingredients that feature on the menus
Fresh produce from our Shambas is always a highlight. There is something incredibly rewarding about using herbs, vegetables, and microgreens harvested just hours before service.
I also enjoy working with seasonal fruits, local honey, fresh herbs, and indigenous vegetables. These ingredients bring freshness, colour, and flavour to our menus while supporting our farm-to-table philosophy.
What is your favourite dish offered at the Elewana camps and lodges
It's difficult to choose just one because every property has its own unique identity. If I had to pick, it would be our Swahili-inspired dishes. They perfectly represent the rich flavours of East Africa, combining aromatic spices, fresh local ingredients, and traditional cooking methods into dishes that are both comforting and memorable.
What do you think is the most popular cuisine with Elewana guests
Our guests are always drawn to our Swahili and Pan-African cuisine, where vibrant local flavours take centre stage. We complement these with refined international favourites, creating a dining experience that balances authenticity, familiarity, and the freshest regional ingredients.
