Cyprian Juma’s passion for cooking began to blossom during his teenage years at Kanyawanga High School in Migori County, Kenya.
A turning point came when he developed a jam paste that gained recognition at the national level during a science congress.
“I remember developing jam paste that made it to the national level in the science congress. Probably that is where I started developing the passion,” he recalled during an interview with the standard.
This achievement fueled his culinary aspirations, setting him on a remarkable journey that would take him from the Kenya Air Force to the hospitality industry and eventually to Dubai, where he would make a name for himself as a distinguished chef.
After completing high school, Juma joined the Kenya Air Force, where he refined his cooking skills as a military chef.
The experience provided him with valuable knowledge and discipline that would prove crucial in shaping his culinary career.
Not one to rest on his laurels, Juma sought to further expand his culinary horizons.
He decided to enroll in culinary studies at the prestigious Kenya Utalii College, where he could bridge his military culinary expertise with civilian practices.
Upon completing his mandatory nine years of service, Juma made the bold decision to leave the military and enter the hospitality industry.
He believed that this move would allow him to fully explore his potential as a chef and offer his culinary talents to a broader audience.
Juma’s dedication and passion for cooking drove him to excel in his new venture.
In pursuit of greater opportunities, Juma embarked on a journey that would take him from Dubai to the United States.
He initially joined the Starwood Group of Hotels as a junior chef, where he showcased his culinary skills and garnered valuable experience.
Although he turned down a job offer at the esteemed Serena Hotel in Kigali, Rwanda, recommended by a former lecturer at Utalii College, Juma’s adventurous spirit led him to seek new challenges and experiences.
In the United States, Juma landed a job at the Royal Caribbean Restaurant in Miami, Florida.
His dedication and talent were recognized, earning him a nine-month contract.
However, the life of a chef on a cruise ship came with its challenges, as Juma had to cope with frequent travel and being away from his young family.
Feeling the need for a change, Juma returned to Dubai on a visitor’s visa in 2015.
Within a short period, he secured a one-year contract with the prestigious Jumeirah Group of Hotels.
During this time, an exciting opportunity presented itself when Etihad Airways advertised positions for experienced chefs. Juma applied casually, but luck was on his side, and he was among the five successful candidates, and the only African selected for the job.
At Etihad Airways, Juma served as a manager for the airline’s first-class section. His responsibilities included overseeing the preparation of meals for important passengers, which required a keen understanding of their preferences and culinary expectations.
Additionally, his military background equipped him to serve as an inflight safety officer, ensuring the well-being of passengers during their journeys.
Despite his achievements at Etihad Airways, Juma’s thirst for new challenges and experiences continued to drive him.
He seized an opportunity to join the TV show Master Chef, which was making waves in the UAE at the time.
Working alongside celebrity chefs like Gordon Ramsay and Anita Harris, Juma contributed to the execution of their menus and the opening of the Dubai Marina Restaurant.
Following his successful stint on Master Chef, Juma took on a role at a prestigious French restaurant located in the upscale area of Dubai known as DIFC.
Collaborating with the head chef, they received accolades and awards for their exemplary work, further solidifying Juma’s reputation as a talented and innovative chef.
Juma’s journey eventually led him to the Alkebulan African Restaurant, where he currently serves as the chief chef.
Headhunted from his LinkedIn profile, he works alongside other skilled chefs from Kenya, Senegal, and Burundi.
Responsible for overseeing the menu across the hotel’s nine outlets in the UAE, Juma showcases the rich and diverse cuisines of various African countries.
Juma procures goat meat and French beans from Kenya as part of his ingredient sourcing.
Among his preferred dishes is chika nyama, an African-style grilled meat, commonly served alongside ugali (a cornmeal-based staple) or mashed potatoes.
