Executive Sous Chef Severini Malasi, Hermingways Resort Nairobi, Kenya
Chef Malasi has 16 years experience in the Culinary Profession. He has had the privilege of working in many notable 5- Star Hotels and Resorts in Kenya and Overseas such as Fairmont the Norfolk, Intercontinental Dubai Festival City, Rivington Grill- Jumeirah, 7 Star Burj Al Arab, Per Aquum Niyama Privaté Island, Maldives and 6 Star Seabourn Luxurious Cruise Line.
Currently he works at Hemingways Nairobi, Luxurious Hotel of the world. Chef Malasi has earned vantage and wealth of experience and exposure in the culinary world through working in various Hospitality Institutions globally. He was trained in Kenya Utalii College and specializes in classical French and British cuisine, Fusion and Molecular Gastronomy.
Achievements He has worked under renowed Chefs and also managed to travel the worldwide.He was recently awarded Food Safety Certification Level 2 on Haccp Management from Aspire Food Safety Standards and Impact Chefs and Hospitality Academy.
He advices upcoming Chefs to know and understand what they want in future. He says to succeed in Culinary Profession you Must always set your targets and IDP ( Individual Development Plan) that will help you keep on track as you grow in your career. He says don't have the normal mentality of making money but follow the right channel to get your skills right and money will follow you later as you grow.
Chef Malasi says be passionate and have a positive attitude and you will never go wrong. He says Chefs who want to earn good money must invest in adding Professional papers.
He appreciates All the hospitality brands he has worked for and giving him the opportunity to grow and better his future goals. Impact Chefs and Hospitality Academy and East Africa Chefs Consortium Celebrates Executive Sous Chef Severin Malasi.