Executive Chef Kimani Kiarie’s passion is to serve Five Senses Restaurant’s guests delightful, tasty, nutritious, and beautifully crafted dishes using the French style of cooking. His love for cooking started early and grew right from his mother’s kitchen through education in Culinary Arts in Kenya, Switzerland, and France. He studied for a Diploma in Culinary Arts at Top Chefs Culinary Institute in Nairobi. He went on to study for a Bachelor’s Degree in Culinary Arts from Culinary Arts Academy (César Ritz Colleges) in Switzerland and later studied at Ecole de Cuisine Alain Ducasse (Alain Ducasse Education) situated in Argenteuil, France where he attained a Superior Culinary Arts Diploma.  He gained his chef practical training in the Norfolk and Serena hotels’ kitchens in Nairobi, in the Culinary Arts Academy’s Fine Dining restaurant in Switzerland and at Le Meurice, a Dorchester Collection establishment in Paris and later while in the Ecole de Cuisine Alain Ducasse took his practical training in the then 2 Michelin star Alain Ducasse run the restaurant, Plaza Athenee. Later, Chef Kim worked as a chef at IDAM restaurant in Doha, Qatar another Alain Ducasse establishment situated at the Museum of Islamic Arts where he learned how to infuse French Mediterranean gastronomy with an Arabian flair. Chef Kim’s passion at Alain Ducasse Education endeared him to Chef Xavier Bouriot of Cooking/Training & Consulting, then an instructor at the school who in March 2019 visited the Five Senses Restaurant in Nairobi for a week’s training of the Five Senses Restaurant team and jointly with Chef Kim offered guests a ‘once in a lifetime’ superb “Four Hands Dinner” experience.

Chef Kim expresses himself through food by using locally sourced ingredients and French-style cooking to elevate the taste of food, giving each dish its own twist and making it fresh and contemporary so that it can appeal to diners with modern tastes.