Marcus Maingi is a chef who, for the last couple of years, has built an amazing brand as a personal chef with a growing list of clientele. His journey was not easy, but thanks to his resilience and passion for cooking, he made a name for himself. Chef Marcus talks to MURUGI GICHOVI about his experiences with food and sheer hard work in the highly competitive culinary world.
From the vibrant town of Eastleigh, a 27-year-old culinary maestro named Marcus Maingi Muindu has emerged, captivating taste buds and creating unforgettable dining experiences. With a fiery passion for good food, good cooking, and good relationships, Marcus has transformed his childhood fascination with food into a rich and flavorful ambition. Guided by the belief that cooking with love feeds the soul, Marcus has dedicated close to a decade to honing his craft, specialising in the tantalising realm of barbecue and comforting homemade meals.
Marcus was born on May 21, 1996, in Pumwani and later raised in Eastleigh. He is the firstborn in a family of two.
He is not just an ordinary chef; he is an adrenaline junkie who loves outdoor activities like zip-lining, skydiving, and hiking. He also loves playing basketball and ping pong. He is a poet, a spoken word artist, and an instrumentalist who plays the acoustic guitar, a proud Arsenal supporter, and a devout follower of Christ.
Marcus fondly recalls his upbringing when food was synonymous with love. From a young age, he began to see the importance of sharing a meal around the table, no matter how small or little it was.
His mother’s words, “When you cook with love, you feed the soul,” left an indelible mark on his culinary journey.
Like a perfect slow-cooked stew, this belief simmered within him, shaping his fascination with food and cooking. He recognised that food transcended mere sustenance – it was a language of love, creativity, and care.
Cesar Chavez’s words, “The people who give you their food give you their heart,” resonated deeply with Marcus and became the driving force behind his culinary aspirations.
In his teenage years, Marcus found himself irresistibly drawn to the kitchen, where he explored and recreated meals inspired by his favourite restaurants. The joy and delight his culinary creations brought to the dinner table fueled his passion further. Marcus realised that cooking was not just about following recipes; it was an art form that allowed him to express his love, creativity, and care. As he experimented with flavours and techniques, he discovered that food had the power to connect people and create memorable experiences.
During his high school days, Marcus’ love for food and passion for cooking were met with naysayers, and his peers often made fun of him, saying that he would gain weight from all the eating in the kitchen, but this did not deter him it only fueled his vigour to succeed and achieve his dreams.
“I remember back in high school during educational career days, we would be asked what we wanted to be, and most of the students said doctors, pilots, engineers, accountants, but I always said I wanted to be a chef and I kid you not, everybody burst into laughter. I didn’t always get the joke,” recalled Marcus.
“Also, on the contrary, an eight – or nine-hour shift can pass by with the chef not eating anything substantial because of the business of the kitchen. I didn’t try to fit in or bend into what the narrative of the society – ‘get good grades and you’ll get the best jobs’ – all I wanted to do was cook!” he added.
Marcus went on to enroll for a Diploma course at Moi University in Hotel and Restaurant Management and graduated with distinction in June of 2017. Later that year, his culinary journey began in Naivasha at Enashipai Resort and Spa.
“Thanks to a man I have so much gratitude and respect for, Chef Dickson Arita, my culinary dreams came true. Though I didn’t move straight to the kitchen, I believed it was important to acquire more practical knowledge on how to manage and run a hotel before moving to the kitchen,” said Marcus.
Marcus has been able to get his work and talents noticed despite his early age. He worked at Muthaiga Golf Club and managed a few restaurants in Nairobi’s Central Business District before deciding to eventually delve into the burgeoning trend of food entrepreneurship and become a personal Chef and branding Business Consultant with the support of Kenyan Grafik.
He offers personalised cooking classes, personal chef services, and intimate event catering. He aims to provide an immersive culinary experience where clients can learn the art of cuisine or have a personal chef crafting tailored meal plans. In a fast-paced world, having a personal chef provides the luxury of enjoying restaurant-quality meals in the comfort of one’s home. Marcus envisions a future where more people can experience the delight of having their own personal chef, bringing joy and culinary expertise to their everyday lives.
He has been privileged to work for outstanding people in our country through his new career as a personal chef, including Senator Aaron Cheruiyot and media star Georgina Mbira, among many others. He has also been on Clara Karatu’s Pishi Bomba show, which airs on NTV every Sunday at 6.30 p.m.
Among his many accomplishments is that he was a runner-up at a cook-off in Westgate Mall earlier this year, where I was also privileged to meet, interact with, and work with Chef Rafael and other amazing competitors.
Marcus’s favourite cuisine to make is Kenyan barbecue (Nyama Choma). He delves into the allure of the grill and the smoky, savoury flavours it imparts.
Barbecue is a deeply satisfying culinary experience that brings people together. Marcus’s passion for barbecue has become a signature offering, turning any event into an unforgettable feast. He understands that being a professional chef requires not only culinary skills but also creativity, organisation, and composure in the kitchen.
Sharing his culinary secrets, he reveals the most underrated spice, in his humble opinion, is cumin. He highlights its earthy, warm flavour that can elevate a simple dish to extraordinary heights. Cumin adds that indescribable touch that enhances the overall taste and aroma of a meal.
Before every culinary adventure, this hardworking food lover ensures three things: a squeaky-clean workspace, organised ingredients, and a good tune playing in the background, adding that extra spice to the cooking process and creating a rhythm that sets the stage for culinary magic.
In the words of Louis Parrish, Marcus affirms these cardinal rules in his kitchen: “If you can organise your kitchen, you can organise your life.”
Marcus emphasises the importance of creativity and innovation in the culinary world. He compares the kitchen to an orchestra, where ingredients and kitchen tools become the musicians, and the chef orchestrates a symphony of flavours.
Remarkable organisational skills are vital to maintaining a smoothly running kitchen, while composure in the face of sizzling pans and boiling pots ensures a harmonious cooking process.
Over the years, the principle of doing something you love as opposed to doing it for material gain has evolved into his greatest lesson: never stop learning. He reckons that the world of food is vast and diverse, and there’s always something new to discover.
Marcus’s culinary journey has been marked by challenges and learning opportunities. Finding my unique voice in a highly competitive industry was an uphill task, but he embraced these challenges, turning up the heat to transform them into opportunities for growth. He encourages aspiring chefs and food enthusiasts to pursue their passion, fearlessly experiment, and learn from their mistakes. Cooking should bring joy, and simplicity can inspire greatness.
In the future, Marcus plans on expanding his services to reach more food lovers and build a community that celebrates the joy of good cooking, good food, and good relationships. His journey has only just begun, and he envisions a spicier path ahead.
Speaking to ParentsAfrica Magazine, Marcus intimated that he has yet to find a female life partner and settle down with; he believes it’s the one decision in your life that either makes you or breaks you.
The world eagerly awaits the flavours and experiences Marcus will create as he continues to construct his culinary magic. His upbringing, the joy he brings to the table, and his persistent devotion to learning have all sculpted him into the chef he is today. He has spent nearly a decade honing his trade, specialising in the tantalising realm of BBQ and comforting domestic cuisine.
Marcus ended with the words of Paul Prudhomme, “You don’t need a silver fork to eat good food.”
This article was originally published in Issue 438. Click HERE to read the full issue.
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