Our Executive Chef, Chef Kim, gained his education in Culinary Arts in Kenya, Switzerland and France after attaining a Chef’s Diploma in Culinary Arts from the Top Chefs Culinary Institute in Westlands, Nairobi, a Bachelor’s Degree in Culinary Arts from Culinary Arts Academy (César Ritz Colleges) Le Bouveret Campus in Switzerland and a Superior Culinary Arts Diploma from Alain Ducasse Education situated in Argenteuil, France.  He gained his Chef experience in the Norfolk and the Serena Hotel Kitchens in Nairobi, in the school’s Fine Dining restaurant in Luzern Switzerland and at Le Meurice, a Dorchester Collection establishment in Paris and later in the then 2 Michelin star Alain Ducasse run restaurant, Plaza Athenee under Chef Romiane Mediere. Chef Kim then moved to Doha in Qatar where he worked at IDAM restaurant, another of Alain Ducasse’s establishments situated at the Museum of Islamic Arts where he took charge of various work stations and learnt how to infuse French Mediternean gastronomy with an Arabian flair. While studying at Alain Ducasse Education, Chef Kim’s passion endeared him to his now friend and mentor Chef Xavier Bouriot of Cooking/Training & Consulting who visited the Five Senses Restaurant in Nairobi in March 2019 and jointly with Chef Kim offered guests a ‘once in a lifetime’ superb “Four Hands Dinner” experience.