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: Pretzel Bun With Herb Brown Butter
The Pretzel Buns
Ingredients:
• 2 cups (250g) all-purpose flour
• ½ Tbsp brown sugar
• ½ tsp fine salt
• 1 tsp (4g) yeast
• ⅔ cup (150ml) warm water
• 1½ Tbsp (20g) butter, melted
The Poaching Liquid
Ingredients:
• 4 cups (1l) water
• 2 Tbsp (30g) baking soda
The Finishing
Ingredients:
• 1 egg for egg wash
• Coarse sea salt
The Herb Brown Butter
Ingredients:
• 6 Tbsp (80g) butter, unsalted
• 1 Tbsp fresh dill, finely chopped
• 1 Tbsp parsley, finely chopped
• 1 tsp thyme leaves
• Zest of ½ a lemon
• Pinch of flaky salt
Preparation: The Pretzel Buns
In a bowl, combine the flour, brown sugar, salt, and yeast. Gradually add warm water and melted butter, mixing until a soft dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and allow it to rise for 45–60 minutes, or until doubled in size.
Once risen, punch down the dough and divide it into four equal pieces. Roll each piece into a tight ball and let rest for 10 minutes. Preheat your oven to 220°C.
Preparation: The Poaching Liquid
Bring 4 cups of water to a simmer in a wide pan and slowly add the baking soda. Carefully lower each dough ball into the simmering water and poach for 30 seconds on each side. Remove the buns with a slotted spoon and transfer to a parchment-lined tray. Brush each bun with egg wash and sprinkle with coarse salt before baking for 12–15 minutes until deep golden and shiny.
Preparation: The Herb Brown Butter
While the buns bake, melt the butter in a small pan over medium heat. Allow it to foam and cook until the milk solids turn golden brown and give a nutty aroma. Remove from heat and stir in the dill, parsley, thyme, lemon zest, and a pinch of flaky salt. Let it cool slightly until thickened to a spreadable texture.
Plating
Place a warm pretzel bun on a plate, add a spoonful of herb brown butter on top, garnish with a fresh dill sprig, and serve immediately.