And how about yourself, Chef Djafari?

Djafari: It was the joy of being creative, and the chance to train as a junior chef.

What inspired you to become a chef?

Jonas: To be honest, initially it was just about me getting a job but as time went by, I fell in love with the culinary industry, creating amazing dishes and seeing how guests enjoy the dishes I created for them. Also being acknowledged through awards made me work even harder.
Djafari: My Mother taught me how to cook. I basically started cooking when I was a little boy.

Where did you train to become a chef?

Djafari: I started in my family's local restaurant, helping around the kitchen. But when I went to Cape Town, South Africa, that is where I trained to become a professional chef.
Jonas: I trained at the Institute of Hospitality Education in Cape Town, South Africa, where I obtained a City & Guilds culinary art certificate.

What excites you most about your role at One&Only?

Jonas: I get to speak my language through cooking Rwandan food. Being back home and working for such an amazing hospitality brand excites me as I have a great opportunity to bring to the team all the knowledge I’ve been exposed to.

CHEF’S TABLE