| 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. |
