They cook elegant meals, but rarely eat themselves

James Kamau Mwangi knows this reality all too well. He stands at the heart of ABOE, A Bit of Everything, a name that also defines his signature dish and his philosophy as a chef. His kitchen thrives on variety, and his food is shaped by his customers’ needs.

“As the gate says, it’s a bit of everything,” James says. Most of his clients are vegans and vegetarians, so vegetables take priority. Dishes like Tagliatelle mushrooms move fast, and the customers keep coming back.

Githeri and nduma

When James is not cooking for customers, his own plate looks very different. He prefers simple, traditional food. Away from the restaurant, he eats from local kibandas and homes.

“I like traditional foods like matoke, githeri, mokimo, and nduma. Those are my favourites,” he says. After long days in the kitchen, he often realises he has not eaten at all. During work time, he ends up having tasted more salt, and by the time he gets home, food is no longer on his mind.

James’ journey as a chef spans more than 25 years. He began his career in 1995, trained by Italian chefs who shaped his foundation. He later worked with the Italian manager and chef, then joined late Kenneth Matiba’s Alliance Hotels in the early 2000s. Those years built his discipline and strength. He learned to stand for long hours and push through physical strain.

But the road has not been easy. The biggest challenge has been time. James works long hours, often a minimum of 12 hours a day, sometimes until midnight. The kitchen demands full attention.

“You don’t hear laughter or anything,” he says.

Passion keeps him going, but it also takes a heavy toll. He has spent years away from home, travelling across the country for work. Holidays, which are family time for many people, are his busiest days.

These sacrifices have affected his personal life deeply. There are places near his home where he feels like a stranger because he has been away for so long. “The biggest challenge is staying away from the family,” he admits.

James believes the career is worth it only if one has passion. Without it, the long hours, missed friendships, and physical exhaustion can break a person. Still, he endures. He trains young chefs, including his own son, passing on skills and hope for the future.

While James’ journey is rooted in passion built over 25 years, Chef Rene Mbuvu’s path shows how resilience grows through change, disappointment, and reinvention.

At 48, Rene is the head chef at Ole Sereni. He has spent more than two decades in the kitchen, building his craft, one station at a time.

Chef Rene began his culinary journey in 1999. Becoming a chef was never his original dream. He wanted to be a dentist, but life took a different turn.

After facing disappointment while trying to join college, he decided to try something different. With the support of his uncle and friends, he entered the hospitality industry. What began as an alternative slowly became his purpose. “This is what I’ve done since.” he says.

Among the many dishes he has prepared, one stands out as his signature, Dynamite Sushi Rolls. He learned the dish about 20 years ago while working in a Japanese restaurant. “I found the dish very likeable,” he recalls.

But behind the beauty of the plate lies a demanding reality. Chef Rene speaks openly about the physical and emotional challenges he has faced in his career. Working as a chef has required long hours, intense focus, and constant pressure. At one point, he worked 26 hours straight during an event. “We were hosting the President, and at the same time, we had to take care of hotel guests,” he recalls.

Those long hours have come at a cost. Standing for most of the day has caused him heel pain, something he says many chefs silently live with. “When you stand for long hours every day, it affects your body,” he explains.

Food, ironically, has also been a struggle. “Sometimes I stay long hours without eating,” he says. “You are busy preparing food, and you forget yourself.” This habit affected his health. He admits that he has struggled with ulcers, caused by irregular meals. Alongside this came extreme exhaustion and minimal rest, especially during busy seasons and major events.

Despite these challenges, he continues to show up. “We manage,” he says simply, reflecting a quiet resilience built over years in the kitchen. The sacrifices are not only physical.

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