Get To Know Chef Mesha Tarun
Chef Mesha Tarun is 21 years old and one of the young upcoming chefs in Kenya looking to bring a new and unique experience to the Kenyan Food Scene. She is currently pursuing her Bachelor’s Degree in Lucerne, Switzerland and recently signed a contract with a Michelin Star Restaurant where she learnt new techniques as well as worked in a high standard and pressured environment. Before she came to Switzerland, she organised several popular restaurant pop-ups and private dining experiences. Her very recent and successful sold-out 7-course gastronomic private dining experience was held at the Capital Club East Africa in Nairobi bringing a unique fine-dining experience to the food scene in Kenya through local, sustainable and flavourful creations.
“I am happy to be a part of the Chef’s Delight Awards programme in making Kenya a world-class culinary destination”.
A one-on-one with Chef Mesha.
1. Tell us a little bit about your background, including where you are today professionally and what got you here.
I was to do an engineering course but ended up in the kitchen and never looked back. Right now, I am currently working at a Michelin star restaurant in Switzerland.
2. What or who inspired you to become a chef?
The passion for creating and making memories through food
3. You recently travelled to Europe to work in a Michelin Star restaurant, tell us more about this.
Gastronomy in Europe is one of the best in the world, it’s where fine dining started. Exploring Europe and its hidden food secrets was a good decision as it’s also helped develop my own style of cooking.
4. Who has been your biggest influence to get you to where you are today?
My mother.
5. What is your preferred cuisine?
I don’t have any specific one in particular. I love fusing different cuisines. I however got classic French training from one of the chefs I worked for in the past.
6. How do you describe your style of cooking?
Fusion
7. What are the most important considerations when crafting your menu?
Locality, seasonality and sustainability.
8. What is your favourite ingredient to cook with?
I love ingredients that are in season
9. What is your signature dish?
Everyone usually enjoys the different variations of fish and seafood I make.
10. What would you say has been your greatest career achievement in the culinary industry to date?
Having my own company and trying to promote gastronomy in Kenya.
11. What is the greatest challenge that you have had to overcome in the culinary industry?
Many challenges, but I believe every problem has a solution.
12. What changes in development do you want to see in the future of fine dining both in your home country and internationally? / What do you think is the future of fine dining?
Bringing something new to the food scene in Kenya and an experience like non-other.
CLICK HERE for a Duck Breast With Asparagus & Orange recipe previously shared by Chef
A Chefs Delight Awards Nominated Chef
If you are a Chef and would like to have your recipe featured on Go Places Digital, get in touch with Mansoor Jiwani, Founder and CEO of Chefs Delight Awards. +254 724 740 527