Simon Wanjau: It took five years of 18-hour days to rise up the food chain

Intercontinental hotel Executive Chef Simon Wanjau during an interview with the standard on 21/5/18 [Beverlyne Musili,Standard] 

Food is life, so food will always be good business. But beyond that, it’s an expression of art and prowess, particularly when it involves running a complex operation of multiple restaurants, with nearly 70 employees in your team.

This is the life Simon Wanjau, the executive chef at the InterContinental Hotel in Nairobi, lives. He’s served presidents, princes, influential leaders, and catered events for more than 3,000 guests and 700 plated menus. But he’ll still put together a signature tart for a walk-in customer.