Like an orchestra in concert, our team works in harmony, drawing inspiration from each other, and bringing their own distinct musicality to the culinary experience. From the kitchen to the front of house, ours is a team beautifully in tune.
BACK OF HOUSE
CHEF WISSEM, EXECUTIVE CHEF (right)
Born into a family with a cherished tradition in the cooking profession, Chef Wissem Abdellatif’s passion for cooking began as a child, before taking him to Germany, Italy and Lyon where he trained with Master of Haute Cuisine, Paul Bocuse. Having worked around the world, from Tunisia to Mauritius, Italy to France, South Korea to Congo Brazzaville, Russia to the United Arab Emirates, Chef Wissem’s professional highlight was an invitation to cook for His Holiness Dalai Lama XIV and his renowned guests.
With a now intimate knowledge and deep admiration for French, Italian, Mediterranean and Asian Cuisines, Chef Wissem has become famed for his skillful fusion dishes; infusing gastronomical traditions of different countries into classic specialties, to create original and delightful culinary expressions.
Chef Wissem’s playful touch, discerning eye for detail, and unrelenting standards of using fresh high quality ingredients, all combine to transport the ordinary into the ethereal.
CHEF JEFF, EXECUTIVE SOUS CHEF (left)
With a brother who has always loved to cook, Chef Jeff’s own love of food was cultivated from a young age, and flourished with every bonding session they shared in the kitchen, trying out new dishes together after their extensive travels in Europe.
Chef Jeff then took the opportunity to feed his passions as a pioneer student at the premier Top Chef Culinary Institute in Nairobi, followed by his further studies at IMI Luzern, Switzerland where he specialized in Molecular Gastronomy.
A culinary artist whose muse is food, Chef Jeff impeccably infuses African, European and Asian cuisines to create a menu of haute dishes that have earned Chop House a reputation as the preferred fine dining restaurant in Nairobi.
FRONT OF HOUSE
PETER CHEGE, SOMMELIER(right)
PAUL KARIUKI, RESTAURANT(left)