Food & Drinks

Perfect BBQ with master of the grill

Mbukaki Restaurant proprietor Tony Onyango injecting meat with alcohol. PHOTO | SALATON NJAU | NMG
Mbukaki Restaurant proprietor Tony Onyango injecting meat with alcohol. PHOTO | SALATON NJAU | NMG 

Barbequed meat is certainly one of the key features of Kenya’s culinary culture, easily evidenced by the thousands of establishments that serve the highly popular delicacy.

With the ever stiffening competition, many of the best chefs are always working to improve their servings to attract more patrons. But for some, like Tony Onyango, meat preparation comes almost like second nature.

The 42-year-old banker, often referred to by his fans as the “grill father”, has in just three years made a name for himself as one of the best in the country.

Tony is the reigning champion of the Jack Daniels Brothers of the Grill contest held in 2015 and 2016, both of which he was declared the winner.