H&S Chef Of The Month
Chef Sumat Komeyian
Nationality: Kenyan
Interview With H&S Magazine
Who Is Sumat Komeyian?
Type Of Cuisine?
I focus mainly on continental cuisine, with a particular specialisation in meats. I enjoy working with meats because of the wide variety of techniques, flavours, and textures that can be created, from grilling and roasting to slow cooking. Meat dishes allow me to showcase creativity while still respecting classic traditions.
What Inspired You To Become A Chef?
My inspiration came from one of my mentors, Chef Patrick Stromvall. His skill, dedication, and passion for food motivated me to pursue this path seriously. Watching him in action made me realise that being a chef is more than cooking — it’s an art that requires patience, consistency, and love for the craft.
What Is The Biggest Challenge You Have Faced In The Culinary Industry?
One of my biggest challenges was during my time working in Burundi, where I faced a language barrier. I couldn’t understand French at first, including the names of ingredients. For several weeks, this made communication in the kitchen difficult, but I persevered, adapted, and eventually overcame the challenge, which taught me resilience and the importance of flexibility in this industry.
What’s Your Biggest Achievement In The Culinary Industry?
My greatest achievement has been the opportunity to travel across Eastern Africa and learn different cuisines. This exposure broadened my perspective, enriched my skills, and allowed me to appreciate the unique flavours, traditions, and cultures of the region.
When It comes To Cooking, What Is More Important To You, The Technique, The Ingredients Or The Creativity?
For me, creativity is the most important aspect. I believe in using whatever ingredients are available and transforming them into something exceptional. While technique and ingredients matter greatly, it’s creativity that allows a chef to stand out and craft memorable dishes.
Recipe Of The Week: Cheesy Onion Toasted Potatoes
The Potatoes
Ingredients:
• 4 large potatoes
• Salt – to taste
The Sauté Base
Ingredients:
• 3 cubes butter
• 2 cloves garlic, finely chopped
• 2 red onions, thinly sliced
The Flavouring & Finish
Ingredients:
• 100g mozzarella cheese
• 2 spoonfuls mayonnaise
• ½ tsp oregano
• ½ tsp black pepper
• Extra salt – to taste
• Garnish of your choice (parsley, chives, or fresh coriander work well)
Preparation: The Potatoes
Wash and peel the potatoes, then cut them into cube-sized pieces. Place in a pot of water with a pinch of salt and parboil for 3–4 minutes. Drain using a sieve. Deep-fry until golden and crispy. Set aside.
Preparation: The Sauté Base
In a heated pan, melt the butter. Add onions and garlic, sautéing until soft and fragrant.
Preparation: The Flavouring & Finish
Toss the fried potatoes into the pan, coating them in the buttery onion mix. Sprinkle mozzarella cheese, oregano, black pepper, and a little extra salt if needed. Allow the cheese to melt gently over the potatoes. Serve hot with mayonnaise drizzled on top, and finish with your choice of garnish for added freshness.
Plating
For an inviting look, serve the cheesy onion toasted potatoes in a shallow dish, scatter with herbs, and let the melted cheese ooze temptingly. A little extra drizzle of mayonnaise makes it even more indulgent.