Faith and Flavour: How Chef Emmanuel Aluda Built a Culinary Legacy  

Some chefs create meals. Others create moments. Chef Emmanuel Aluda, Head Chef at Park Inn by Radisson Nairobi, is one of the latter.   

With over 20 years in the kitchen, he has turned culinary excellence into both a profession and a purpose. We sat down with him to explore how a passion born in a home kitchen led him to one of the most respected hotel kitchens in Nairobi today.  

Let’s start at the beginning. Who is Chef Emmanuel?  

I’m Emmanuel Aluda, currently the Head Chef at Park Inn by Radisson in Westlands. I’ve been in this role for three years now, but I’ve been in the industry for two decades. My culinary journey began early, helping my mother, aunties, and siblings prepare meals back home. I fell in love with cooking as a child and made up my mind by high school that I’d pursue hospitality.  

When did your journey in professional kitchens begin?  

After finishing high school in 2003, I joined Norfolk Hotel as an apprentice the following year. That’s where I met- or rather taken in by – Chef Eamon Mullan, who mentored me and set me on the path I’m still walking today. He introduced me to French and British cuisine and the art of fine dining teaching me the discipline required to survive in a professional kitchen. His influence still shapes the way I cook and lead.  

What has your experience at Park Inn been like? What makes it special?  

I joined Park Inn just after the COVID-19 pandemic. The industry was shaken, and the hotel was rebuilding its team. From day one, what stood out was the collaboration. The bond between the kitchen and service teams was strong. I worked closely with the F&B Manager, Roy, we were aligned like brothers –joined at the hip, he would always remark.  

That chemistry helped us achieve incredible milestones, like catering for 1,200 guests at the German Embassy. It opened the door to events for the EU, Netherlands Embassy, and more. For a hotel of our size, that was a huge leap.  

How would you describe your approach to cooking and team leadership?  

My days begin with prayer. Before anything else, I align myself spiritually with my team in mind and have frequent briefs where this is echoed. Cooking, for me, is about more than ingredients, it’s about intention and energy. I also draw strength from my family. My wife and kids are my biggest supporters. Despite the long hours and demanding schedule, they’ve always stood by me. That support fuels my creativity and commitment in the kitchen.  

What’s your culinary style, and what kind of food do you enjoy creating?  

I gravitate toward fine dining, with strong French influences. That’s a result of my training and personal taste. I love taking local ingredients and transforming them into something elegant and unexpected. I focus on presentation, texture, and flavour balance. Cooking is like storytelling, you want to take the guest on a culinary journey, not just fill their stomach.  

Do you have a go-to signature dish that reflects your style?  

Absolutely. For a starter, I like preparing a salmon tartare, it’s fresh, vibrant, and refined. My main course is usually duck confit, which I love pairing with sweet sauces. And dessert? Always chocolate fondant. It’s rich, comforting, and brings a smile to everyone’s face. These dishes carry memories. Duck reminds me of village life, and salmon was the first exotic ingredient I fell in love with as a young chef. The fondant is simple, but it wins hearts every time.  

What moments from your career at Park Inn stand out the most?  

The catering for 1,200 guests at the German Embassy is definitely one of the most memorable. It was the first time we pushed ourselves to that scale, and it turned out to be a defining moment. Another highlight was our wine pairing event with Viva Global. Each course was matched with a different wine, and the feedback we got from guests was amazing. It was the kind of experience that makes all the hard work feel worth it.  

Do guest reactions play a big role in how you measure success?  

They do. Guest satisfaction is the ultimate validation. When someone loves what you’ve made, it lifts you. You can put hours into a dish, but if it doesn’t land with the guest, it hurts. On the other hand, when someone compliments a dish, or comes back for more, it tells you you’re doing something right. I always want to know how they felt about the taste, the look, the texture. It helps me grow and refine my craft.  

Every journey has challenges. What have been some of yours?  

Time has always been the biggest hurdle. During peak seasons, I spend more time at work than at home. Early in my career, I didn’t know how to handle that. But over the years, I’ve learned to create space for family. When I’m off, I’m really present. I’ve also leaned into my faith—prayer helps keep me grounded through the pressures and demands.  

The culinary world is constantly evolving. How do you stay ahead of trends?  

Travel and exposure have been key. I’ve worked, trained or been in places like Dubai, the U.S., Ghana and Uganda. Every new place teaches you something, from techniques to plating to how guests interact with food. Technology helps too. These days, you can learn anything online. We also keep our menus fresh by changing them every six months, and we introduce weekly chef’s specials to stay creative and engaged.  

Do culinary trends shift like fashion?  

Yes, very much. Styles come and go, whether it’s how we plate, what cooking methods are popular, or what ingredients are in demand. Sous-vide cooking is huge right now. And then there’s seasonality: menus have to adapt based on what’s available. Being flexible, responsive, and open to change is part of being a modern chef.  

What trends are you noticing in terms of what guests are asking for?  

Healthy eating is big. We now see far more vegan and vegetarian requests than we did even two years ago. That has pushed us to explore new ingredients and methods. Making plant-based dishes taste just as good—and look just as appealing—as anything else on the menu is a challenge I enjoy. You can’t rely on cream or butter anymore, so you get more creative with herbs, oils, and vegetables.  

Sustainability is a major focus in hospitality today. How do you approach it in your kitchen?  

We take sustainability seriously. Park Inn is Green Key certified, which means we commit to responsible practices. For instance, our eggs come from free-range farms, and we label them so guests know. We trace our produce from farm to fork, actually visiting our suppliers, verifying their processes, and keeping full records. If something ever goes wrong, we know exactly where it came from.  

Food waste is also managed carefully. We plan menus based on seasonal ingredients, control portions, and find smart ways to repurpose ingredients. Sustainability isn’t a trend for us, it’s part of how we operate every day.  

After 20 years in the kitchen, what keeps you going?  

Purpose. I cook for my family, for my team, and for every guest who trusts me with their meal. Cooking is an act of love, it’s about connection, comfort, and creativity. As long as there are people willing to sit at the table, I’ll keep showing up in the kitchen to spread the joy that’s deep in my heart.