Chef behind Onami’s new menu

• The redevelopment to public eyes is subtle. When it comes to food, there has been a focus on fresher, lighter and more colourful dishes inspired by the East but with a distinctive global flare.
• Behind the scenes, we’re told, it’s been an intense year of experimenting, planning and executing. Eat Out jumped at the opportunity to quiz, Chef Avi, who has been spearheading the kitchen and menu re-launch.

When Onami opened its doors back in 2009, it was like a breath of fresh air to the buzzing Nairobi metropolis. Three years on, Onami has undergone a re-launch of their kitchen and more importantly to us, their menu.

The redevelopment to public eyes is subtle. When it comes to food, there has been a focus on fresher, lighter and more colourful dishes inspired by the East but with a distinctive global flare.

Behind the scenes, we’re told, it’s been an intense year of experimenting, planning and executing. Eat Out jumped at the opportunity to quiz, Chef Avi, who has been spearheading the kitchen and menu re-launch.

How long have you been in the industry?

16 years

When did your relationship with food begin?

I was 19 when I first entered a restaurant kitchen and 21 when I was exposed to working in a ‘professional’ kitchen. I almost quit after a week but was convinced to work over the weekend and then make up my mind. I was sold after that.

What happened those last two days that changed your mind?

The intensity, the buzz, the pressure and creativity. It was a heady mix, which you have to be mentally and physically prepared for.

What do you do to relax?

I’m exhausted by the time I’ve finished a shift. I normally get home, switch on the TV, put it on mute, and sit for about an hour in silence, to reflect on the day.

Three words you would you use to describe the new menu at Onami?

Fresh, simple, and colourful.

What has been your greatest challenge since joining Onami?

Getting my team to truly understand what I expect of them and deliver that day in and day out. It’s the same management challenge in every kitchen, in every part of the world, and when it comes to a restaurant, it impacts on consistency and quality.