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For most children, watching a parent cook githeri mixed with avocado and sweet bananas might seem unremarkable. For Stephanie Kiragu, it was the moment that would define her life’s work.
The memory of her father’s unconventional cooking approach sparked a curiosity that has taken the chef from her family kitchen in Kenya to culinary schools across three continents and back home again as one of the country’s youngest restaurant owners.
Kiragu’s path to culinary success began with formal training in Spain, Switzerland and Chicago, where she studied Culinary Arts and Hotel Management. Her career then took her through a series of international kitchens in Tenerife, Dubai, San Francisco and Crans-Montana before she returned to Kenya with a wealth of global experience.
“I like to see myself as an advocate for culinary innovation and education,” Kiragu explains. “Bringing local flavours such as homegrown coriander, green pepper and root vegetables, to the forefront.”
This philosophy is evident at Como, her Nairobi restaurant that has become a focal point for Kenya’s evolving food culture. Rather than simply serving meals, Kiragu has positioned the establishment as what she calls “an educational tool” designed to change perceptions about Kenyan cuisine.
“We are all about changing perceptions,” she says, reflecting the broader transformation happening within Kenya’s food industry.
At Como, traditional dishes like nyama choma share menu space with more elaborate creations such as an eight-hour slow-cooked Molo lamb shank. The approach reflects Kiragu’s international training while maintaining strong connections to local ingredients and techniques.
One of her notable innovations has been incorporating whisky into both food preparation and pairing experiences.
“Kenyans are becoming more adventurous with their palates,” she says. “They’re embracing the idea of elevating our food with pairings, and whisky fits naturally into that.”
Recently, Kiragu designed a three-course dining experience featuring The Singleton’s 12, 15 and 18-year-old aged single malts, demonstrating how spirits can enhance rather than overpower food flavours. The concept represents a growing trend in Nairobi’s dining scene, where restaurants are experimenting with more sophisticated flavour combinations.
The opening of Como remains her proudest professional achievement. “It was the moment I had dreamed of for most of my life,” she recalls. “Seeing it come to life, after years of hard work and vision, still gives me chills.”
Kiragu’s plans extend beyond Kenya’s borders, with ambitions for international collaborations, particularly with chefs across Africa. The connections she envisions would build on shared cultural ties and continue incorporating bold ingredients and techniques.
Looking ahead, Kiragu’s focus remains clear: creating food that connects people, celebrates culture and creates lasting memories, the same curiosity that first drew her to her father’s kitchen years ago.
