We meet two of Singita’s dynamic head chefs based at lodges in Tanzania and Rwanda. While the local ingredients and menus are entirely different, they have a lot in common.



Mia Neethling, Singita’s Executive Chef in Tanzania, and Vanie Padayachee, Head Chef In Rwanda, chat with two lodge managers in Tanzania about the food served at Singita Grumeti (Tanzania) and Singita Volcanoes National Park (Rwanda). Mia and Vanie head up the teams producing exceptional and sustainable food at these award-winning lodges. Irene Diu and Betty Mollel are both lodge managers in Tanzania where they witness the impact our food has on guests every day.



In a lively and entertaining conversation, they discuss how common plant-based menus are, sourcing new ingredients from local female farmers, harvesting fresh produce in the kitchen gardens, and what it’s like to inspire a new era of chefs through the Singita Community Culinary School in each region. They also explore how Singita’s food has evolved over thirty years, in a rhythm that is true to our brand.



The chefs discuss what it takes to produce exceptional food in remote areas, with limited, seasonal ingredients. It takes passion, agility, creativity, innovation, and thinking on your feet. Learn what Vanie does with the 185kg of mushrooms she harvests at Akarabo Nursery! We learn how sustainability is deeply ingrained in all kitchen staff and what this entails, for example, sending all food waste to the local pig farmer (in Rwanda) to make compost.



In this episode, Mia, Vanie, Irene, and Betty also talk about traditional dishes and food trends and tell some hilarious stories along the way. Singita Community Culinary School partners with Prue Leith Culinary Institute · The Singita Community Culinary School Kwitonda · The Singita Community Culinary School Serengeti · Sustainability at Singita · Local and Sustainable Food · On-site Akarabo Nursery at Singita Kwitonda Lodge · Explore all lodges mentioned in this episode