Kigali Marriott Hotel is not just another fine-dining Hotel; you can count on taking a culinary tour of most parts of the world, from the Pacific Coast to the very depths of Africa with each of your 4-course meal representing unique tastes, creativity, safety and an enriched dining experience especially at Soko Restaurant. A sous-chef at the Hotel, Innocent Rutayisire says each dish at the hotel is seasoned with unique ingredients, garnished to fit the very culture from which it is derived.
Chef Rutayisire’s nurturing and execution of culinary finesse has been far from conventional. Started his journey in Hospitality when he went to Nairobi, Kenya to hone his skills in the industry, by learning from the most accomplished chefs from around the World. Rutayisire is a success. His knack for creating delectable dishes is widely recognized by his peers.
IGIHE caught up with him, and he is now taking us through the journey of his passion for culinary practices and aspirations.
When did you first start cooking and how did you get at Kigali Marriott Hotel?
I am a chef by profession. I started this profession in 1998 from a Kenyan College, where I did a two-year diploma course in culinary arts. From there, I came to Rwanda in 2000, where I became a chef in the Senior Officers’ Mess. Later I joined the Intercontinental Hotel- now the Serena Hotel Kigali, as the Sous-Chef, where I worked for three years. From there, I joined the UN offices in Khartoum, Sudan as a Catering Manager for a period of one year. I came back and re-joined Serena Hotel, then later joined King Faisal Hospital as a Catering Manager. Given a scholarship by the government of Rwanda went to Singapore for training in Hospitality Sciences where I returned as a deputy Chef in the Workforce Development Authority (WDA).
A few years later, I became the Group Executive Chef at Bourbon Coffee, where I opened two restaurants. To upgrade my skills, I enrolled at former Rwanda Tourism University College, current University of Tourism, Technology and Business Studies [UTB], teaching at the college on completion of my studies. In 2008, with a scholarship by the Chinese embassy, I went for further studies in Beijing for a course in Catering Food Service Development. Later on, Marriott International recruited me in 2016 as a Sous-chef and here we are!
During my time here at the hotel, I have had the opportunity to train under experienced chefs and get the chance to work with them on many events and signature dishes, which inspires me. Being part of this renowned international brand has been very important for my career.
You have been all over the World, and in a few decades, became one of the best chefs in the country. What is the secret to your success?
The key to success is the attitude. Cooking is a blend of science and art, and there are techniques and skills that need to be learned; but without the right attitude, a chef cannot get anywhere. In addition, a chef must always be willing to try something new, creativity and authenticity in the work we do is very important. Attention to detail is also a big part of the art. A missing garnish, or a dish left for a minute too long, can all ruin an otherwise perfect meal. The goal at Kigali Marriott Hotel is offering guests unforgettable meals and special moments to remember with pleasure.
How would you describe your style of cooking?
I would describe my style of cooking as a mix of traditional and modern elements to make a simple and high-quality meal that people will appreciate. A merge of African and Intercontinental. I use local ingredients, and then use them to transform their products into modern stylish dishes.
What is a signature dish you are particularly proud of?
Chicken with Peanut Sauce and Matoke. I love playing with ingredients, transforming recipes and this is by far my proudest dish, which you are welcome to try at Soko Restaurant. It takes only 15 minutes and does not require many ingredients. You can take the chicken with a side dish of Matoke or Ugali depending on your preference. The dish reminds me of my local cuisine and I am proud to keep the local streak in my dishes.
Does your wife share your love for cuisine? Do you work together?
Oh! (He gives a chuckle of delight). Now, that you mention it, my wife worked with me when I worked at Serena Hotel, not as a chef, but in the Housekeeping department. She cooks at home often, and her culinary talent and her way of welcoming people would charm you too. Of course, I am happy to eat her great food, too, but I get a special joy out of making her smile with my food. (He lets out another round of throaty chuckles). I love her Ugali served with peanut sauce. Earth-shatteringly delicious!
What are your plans for the future?
I dream of having my own little place in my old days, where I will be able to train Rwanda’s Top Chefs. I have opened many hotels & restaurants such as the Intercontinental, Bourbon Coffee, and part of the pre-opening team here at Kigali Marriott Hotel and many more. I have enough experience for my future ventures. My own restaurant? You should definitely be ready for it!
With an all-day dining Buffet, palatable Weekend Brunch, as well as a range of Theme nights, which feature Asian, Indian and African foods, Kigali Marriott’s Soko Restaurant offers guests an opportunity to enjoy good food and a lively atmosphere.
Coming up soon at the restaurant is an exciting concept, in addition to the International items offered daily on the Soko a la carte menu, guests get the opportunity to experience monthly themed menus based on different international cuisines. Hint: You might have the chance to relish the best of Mexican food sooner than you thought!
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