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: Wrapped Spicy Salmon With Spinach
The Spinach Base
Ingredients:
• A handful of fresh spinach leaves
• 1 spoonful garlic, finely chopped
• ½ spoonful ginger, finely grated
• 3 hot chillies, finely chopped
• 2 cubes butter
• Salt – to taste
• Black pepper – to taste
The Salmon
Ingredients:
• 400 g salmon fillet, neatly sliced
• 2 cubes butter (for searing)
Preparation: The Spinach Base
Cut the spinach into chunk-sized pieces. In a medium-heated pan, melt butter, then add garlic and ginger. Sauté briefly until fragrant, then add spinach and chillies. Cook for just 1 minute, seasoning with salt and pepper. Remove from heat and allow to cool slightly.
Preparation: The Salmon
Take the sliced salmon fillet and wrap it carefully with the cooked spinach mixture. In the same pan, add the remaining butter over low heat. Gently place the spinach-wrapped salmon into the pan and sear for about 1 minute on each side until just cooked and golden.
Plating
Place the wrapped salmon at the centre of the plate, allowing the vibrant spinach to peek through. Garnish with a sprinkle of fresh herbs or an extra slice of chilli for a touch of colour and heat. Serve immediately while hot, paired with your favourite accompaniment — rice, mashed potatoes, or a light salad all make perfect partners.