What led you both to One&Only Gorilla’s Nest and how long have you been here?

Chef Bryan & Chef Louise: We lived in Vietnam for 2 years and really missed Africa. When the opportunity came to be a part of opening One&Only Gorilla’s Nest we couldn’t pass it up. It’s always been a dream of ours to experience trekking with the gorillas. We have been a part of the team since June 2019.

What is your favorite thing about Rwanda? And what has surprised you most about Rwanda?

Chef Bryan & Chef Louise: The people. Their love for their country and willingness to learn is really inspiring. What surprised me the most is how safe and clean it is.

What’s your favourite spot at the resort?

Chef Bryan: Most definitely the gym - it’s a place I visit every day. Exercising is very important to me. Our gym is completely surrounded by the beautiful eucalyptus forest, which helps you connect with nature whilst being active. It’s incredible.

Chef Louise: The Chef’s Garden is most definitely my favorite spot especially in the morning. There’s amazing bird watching at that time of day.

You have launched a number of exciting culinary experiences at the resort, can you tell us about some of them?

Chef Bryan & Chef Louise: One of our most popular culinary experiences is our local feast, where we celebrate Rwanda and East Africa. This gives our guests the opportunity to have an authentic experience of the cuisine, complemented by traditional dancers around the boma. The dinner is hosted in Jack Hanna cottage.

Can you tell us more about Rwandan cuisine; what does it comprise of and what are some popular dishes and ingredients?

Chef Bryan & Chef Louise: Food in Rwanda is a key part of the culture. The cuisine of Rwanda is simple yet unique, most of the locals do not cook using recipes but rather using tradition passed on by parents or grandparents.

With the typical Rwandan diet consisting of sweet potatoes, beans, corn, peas, millet and fruit. Those people who live near lakes also incorporate fish into their diets, particularly tilapia.

Brochettes are the country’s national dish. Goat, beef, or pork is skewered along with vegetables and onions, marinated in local spices and then cooked to perfection over a charcoal grill.

Plantain is a staple ingredient across East African cuisine. In Rwanda, a common way to eat plantains is in the form of Agatogo. It is essentially a plantain stew. There are a number of variations, but it always includes plantains, garlic, some form of tomato and either meat, fish, or vegetables.

MEETING THE MASTERS