Born at the coastal Kilifi County in Kenya, chef Anthony Kenga was introduced to cooking by his mother who later on sacrificed her savings to make sure he went to Kenya Utalii College.
She wanted him to become a professional chef. The college retained him, giving him his first job. Then Diani Reef Sea Resort offered him placement as a chef de partie.
In 2005, the Serena Group of Hotels spotted him. It was a leap of faith because he left a permanent job for a contractual one. His decision was inspired by the brand. He has been cooking professionally for 18 years. He is the current head chef at Lake Victoria Serena Golf & Spa.
What triggered off your love for food and cooking it?
It was beyond cooking and serving the physical meal but the heart and soul my mother taught me to put into it. When I grew up and became a professional, I learnt that I needed to cater to different people I cook food for: the diabetic, those with cancer and any other health conditions.
Tell us more about the highlights of your career growth.
When I joined Serena, I started my journey afresh, as a commis chef. In 2010, I was promoted to become a sous chef.
I began a management programme for culinary in 2011. On completion, I became the executive chef of Mara Serena Lodge & Resort, my first appointment to head a kitchen where I was able to increase its revenue and structure within the nine years I was there.
In 2020, I was transferred to Lake Victoria Serena Golf & Spa Resort as head chef which was out of my home country and with many demands but I am happy that today, it is better than I found it, and day in day out, I still see myself growing.
What drives you?
It is passion and devoting myself to my work. I create a lot of time for it which shows in the results.
What advice or tips can you give someone starting out in your career?
Parents should not take us to college because it is their responsibility but know what we want. In my childhood, I loved cooking and anytime my mother would want to eat beans, she would ask me to boil them and she would fry.
I think she saw something in me and chose to nurture it. When I finished high school, I had a passion for accounts which I did in intermediate but she reminded me about the good food I used to cook and told me that if I chose to become a chef, she would close her accounts for me to go to Utalii.
The memories of preparing food on stones and firewood, and bonding the pot. At the time, to go to Utalii, we had to first meet the minister.
I walked with my mother from the village for 40 kilometres to reach the minister’s office and 40 kilometres back. There were no vehicles. When I got the opportunity, everything I did was to make her proud.
What is your average day like?
My strengths as a chef are the morning hours and into the mid morning. Deliberating about the day with the senior and sous chefs. I delegate and down the tier.
How do you mentor?
I allow the staff to choose their mentors. I train those mentors to share them with the mentees.
What things do you pass on?
Training is key in gastronomy. Then food presentation. I give them leeway to come up with their ideas. Everyday, we have a chef on duty for the day so we all get information through them. He or she checks on cleanliness, on all requisitions, orders and coordinates the restaurants and the department. Apart from executive duties, they are in charge for the day.
What do you do to relax?
I love fun, making friends and cooking. I do consulting and advising about food. I love music. I sing and play music. I have a keyboard in my house.
What is your favorite food?
Chicken in butter sauce
