H&S Chef Of The Month
Chef Barbara Wanjiru Mugo
Nationality: Kenyan
Interview With H&S Magazine
Who Is Barbara Wanjiru Mugo?
I’m Chef Wanjiru a passionate and highly skilled chef with over 7 years of experience in 3 to 5-star kitchens across Africa. I trained in classical French cuisine at the Institute of Culinary Arts in Stellenbosch, with a strong flair for Asian fusion, farm-to-table, and Swahili-inspired cooking. Known for blending creativity with precision, I thrive on building strong kitchen teams, designing standout menus, and creating unforgettable dining experiences that celebrate both technique and local flavour.
Type Of Cuisine?
My foundation is in classical French training, but it’s African flavour that truly intrigues me. The depth, the history, the soul of it. My ultimate goal is to specialise in Afro-Asian fusion blending bold, authentic African ingredients with refined Asian techniques to create something fresh, exciting, and deeply rooted in culture.
What Inspired You To Become A Chef?
I’ve always been drawn to the energy that good food creates — the laughter, the connection, the comfort it brings, especially growing up around my family. Many things inspired me to become a chef, but what truly pulled me in was the realisation that, beyond the intensity of the kitchen, the heart of this career is about bringing joy to others through food. And that’s what I’ve always loved most.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
The biggest challenge for me has been stepping into a senior role as a young female chef in African kitchens, where respect is often tied to age and years of experience. Leading teams of chefs who have been in the industry much longer than I have hasn’t always been easy but it’s also been incredibly rewarding. With time the mutual respect grows and when we finally come together as a team, sharing knowledge and experiences across generations, it becomes something truly powerful and beautiful.
What’s Your Biggest Achievement In The Culinary Industry?
My biggest achievement has to be mentoring young, aspiring chefs. I still remember something my lecturer once told us: his job was to share knowledge with us, and once we entered the industry, it would be our turn to learn from the chefs around us. Then when we grew into CDP roles and beyond, it would become our responsibility to pass that knowledge on while still staying open to learning ourselves. That reminder has stayed with me. Growth in this industry never stops, and the beauty lies in both teaching and being taught.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
Technique is the foundation that allows you to create but the ingredient is the muse. It’s where inspiration begins. What matters most is respecting the time, care, and skill it took to grow or produce that ingredient and transforming it into something beautiful that will nourish someone’s body and soul.
Recipe Of The Week: Potato Rosti With Smoked Salmon, Beet Pickle & Chive Cream Cheese
The Potato Rosti
Ingredients:
• 2 medium potatoes (about 300g), peeled
• 1 Tbsp all purpose flour
• 1 Tbsp butter, melted
• Salt & pepper to taste
• Oil for frying
The Pickled Beet & Onion
Ingredients:
• ½ small red onion, thinly sliced
• ½ small beetroot, peeled and sliced
• ¼ cup white vinegar or apple cider vinegar
• ¼ cup water
• 1 tbsp sugar
• Whole spices (4-5 black peppercorns, ½ tsp coriander seeds and ¼ tsp fennel seeds)
• ¼ tsp salt
The Roasted Garlic & Chive Cream Cheese
Ingredients:
• 50g plain cream cheese
• 2 cloves garlic, roasted
• 1 Tbsp fresh chives, finely chopped
• Pinch of salt
The Gremolata
Ingredients:
• Zest of 1 lemon
• 1 Tbsp parsley, finely chopped
• 1 small clove garlic, finely grated
The Smoked Salmon
Ingredients:
• 4–6 slices of smoked salmon( you can also use smoked trout, or carrot lox)
Preparation: The Potato Rosti
Grate the potatoes and squeeze out as much excess moisture as possible using a clean cloth or paper towel—this step ensures a crisp finish. In a mixing bowl, combine the grated potatoes with flour, salt, butter, and pepper until evenly incorporated.
Heat a little oil in a non-stick pan over medium heat, then shape the mixture into two medium-large patties. Fry each rösti for 5–8 minutes per side, or until golden and crispy. Once done, drain briefly on paper towels before placing them in the oven to finish cooking through completely.
Preparation: The Pickled Beet & Onion (Do Ahead)
Begin by preparing the quick pickle. In a small pot, combine the vinegar, water, sugar, whole spices, and salt, then bring the mixture to a gentle simmer until the sugar and salt fully dissolve. Once ready, pour the warm liquid over the sliced red onion and beetroot, making sure everything is well coated. Give it a light toss and allow it to sit for at least 20 minutes so the vegetables absorb the flavour and soften slightly.
Preparation: The Roasted Garlic & Chive Cream Cheese
Wrap the whole garlic cloves tightly in foil and roast them in an oven preheated to 180°C for 15–20 minutes, or until soft, fragrant, and lightly golden. Allow the cloves to cool slightly before squeezing out the soft roasted garlic.
In a bowl, mix the cream cheese with the roasted garlic, freshly chopped chives, and a pinch of salt until the mixture becomes smooth and well combined. Set aside while preparing the remaining elements of the dish.
Preparation: The Gremolata
Plating
Start by placing one rösti on each plate. Add three small quenelles of the roasted garlic and chive cream cheese, spacing them around the rösti. Layer pickled red onion between the quenelles, then gently drape slices of smoked salmon across the plate.
Finish with a sprinkle of gremolata, a crack of black pepper, and a touch of microgreens for brightness and visual appeal.