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OUR PHILOSOPHY and OUR CHEF

  Executive Chef Ken Gundu says it best: “The meals you create should make a statement and please both the eye and the palate.” Chef Gundu and his staff are noted for a creative cuisine composed of nutritious ingredients, a multitude of fresh fruits and vegetables grown organically here on the property, and the freshest offerings from the local markets. The results are always sublime and palate pleasing—from the simplest breakfast or picnic to the grandest epicurean repast. After taking his Cambridge A-levels, he attended the Swiss Hotel School in Zimbabwe. Ken’s career includes notable Executive Chef posts at five-star hotels and safari lodges in Southern and East Africa, ultimately becoming Group Executive Chef for Sanctuary Lodges & Camps for the international tour operators Abercrombie & Kent.

Ken’s appointment as Executive Chef is a significant step forward in bringing the Machaca Hill culinary philosophy into practice. In its ultimate expression, this philosophy has as much to do with a nutritious connection with the earth as it does with creative cuisine.

In the best sense, Ken Gundu is much more than an excellent chef. His comprehensive understanding of what to grow and harvest, sustainably, in order to create memorable meals encompasses a broader view of the culinary process. Which dovetails perfectly with our own philosophy of what makes dining at Machaca Hill so special.