Diana Mutuku is a woman who never says no to challenges. 15 years ago, she said yes to an apprenticeship as a stewardess in a hotel in Nairobi after a referral. This is even though as a girl from rural Machakos she had never thought or imagined of a career in the hotel industry.
"I came from a poor background. My father died when I was young, leaving my mum to care for me and my younger sister. As the first born, I had to rescue our family from financial hardships. So when my uncle suggested I join Landmark Hotel as a trainee, I didn't think twice. I packed my bags and left for Nairobi," says the 43-year-old, mother-of-one.
Diana would go on to be an apprentice for two years before again saying yes to a new opportunity at Ole-Sereni Hotels as a trainee chef. That was 13 years ago, and today, the woman who believes it's time for a 'Female President' in Kenya has climbed the ladder to be a Junior Sous Chef at Ole-Sereni Hotel.
"As a Sous Chef, I don't now cook as much. I manage the kitchen with the Executive Chef, handling tasks like budgeting, stock control, and managing the team," Diana, who is currently busy setting the Iftar dishes for guests in one of the hotel's restaurants, says.
Born in rural Machakos County, Diana's path to the kitchen wasn't planned. "I never thought I would be a chef, first of all," she admits. "But due to the challenges of life, I found myself in the kitchen. I got used to it, and I loved it."
"Because of the hardship in the family after our father passed away, my mother wasn't working," Diana explains. Her mother's guidance and her uncle's connection led her to the kitchen, where she discovered her passion.
After her training, Diana moved to work in a standard restaurant in Nairobi City. There, she chose to specialise in the hot kitchen—where meats and sauces are prepared—despite the challenges it presented.
"I loved the main challenge, so I chose to work in the hot kitchen," she says, showing her natural tendency to embrace difficult tasks rather than avoid them.
Chef Diana Mutuku from Ole-Sereni Hotel says she actively mentors female interns to strengthen representation in professional kitchens. She notes a promising shift from her early days when kitchens were male-dominated to recent intern entries being 90 percent female.
This determination led her to Ole-Sereni Hotel 13 years ago, where she has since worked in almost every kitchen. Her journey from trainee to Junior Sous Chef stands as a testament to her perseverance and skill in an industry often dominated by men.
Diana doesn't shy away from discussing the challenges of being a woman in kitchen leadership. "I've encountered challenges where men don't acknowledge you as a woman in leadership. You have to find ways to manoeuvre in a kitchen with more men than women," she shares.
She applies a practical and thoughtful strategy. "You look for a friendly way of working and do more reading on leadership so that you know how to tackle issues when they arise."
She recalls instances where her authority was tested: "Sometimes, you do a work plan, and then people come and say, 'I'm not supposed to work in this section' or 'I'm not doing this task.' They challenge you like they want to command you just because you're a woman."
Rather than responding with anger or frustration, Diana uses leadership skills to remind her team that "it's just work, not about being a woman."
As Ramadhan approaches, Diana and her team have been busy creating a special Iftar menu that reflects both tradition and innovation. Unlike last year, they've added more variety and flavours, including chicken Pakhora (a middle-eastern dish) and a family Iftar option.
A Middle-Eastern inspired Iftar serving containing Chicken Pakhora, Coriander Chutney, Mango Kachumbari, Chicken Biryani, Raita, Pappadum, pickles and fresh fruits served at Ole-Sereni Hotel restaurant.
Photo credit: Photo| Pool
"We wanted to create a motherly and friendly environment for our guests," Diana who has been handling the Ramadhan menu for the last three years, explains. "As a hotel on the park and also on the highway, we aim to accommodate all kinds of guests."
The family Iftar includes lamb, dal, biryani, naan, and pappadum. "It's a meal you can book for 72 hours and enjoy as a family, creating that sense of community," she adds, highlighting how the menu brings together the reflective and communal aspects of Ramadhan.
This year's offerings also stand out for their service style. "We are not doing a buffet, which makes it unique. We plate the meals and can also deliver them to the rooms," Diana explains. They've incorporated more Indian and Middle Eastern ingredients to accommodate diverse tastes.
Preparing for Ramadhan requires careful planning and execution. "We prepare well in advance," Diana explains. "We do the mission plus prep and have one chef in charge of it every day. We renew the prep daily to accommodate the guests without struggle."
For those unfamiliar with kitchen terminology, Diana explains that "prep" is the preparation done during the day before guests arrive in the evening, ensuring everything is ready without rushing.
Their cooking techniques are also tailored specifically for Ramadhan dishes. "We marinate the food for longer hours to ensure the flavours are deeper and richer," she notes.
An Indian-inspired Iftar meal made of Lamb Keema Masala, Rice, Chapatti, Kachumbari, mango fruit juice and fruits at Ole-Sereni Hotel restaurant, Nairobi.
Photo credit: Pool| Nation
From the first bite of dates that "smoothen your mouth" while waiting for the starter, Diana aims to create a memorable journey through each course.
Throughout her career, Diana has benefited from strong mentors, including Chef Kevin Baron, whom she describes as "very strict but one of the greatest mentors in my life."
Now, she pays it forward by mentoring new interns, with special attention to women. "I'm mentoring new interns, especially the women, to help make the girl child stronger," she says.
She's observed a changing attitude toward women in professional kitchens: "Employers have seen that women are hardworking, faithful, energetic, and can bring new ideas."
Diana is also ecstatic that many women are showing interest in becoming chefs. “In our last intern intakes 90 percent were females, while only 10 percent were males. It was the opposite scenario when I joined the kitchen. This is great development,” she shares.
Yet, stereotypes persist. Diana notes that sometimes when things go wrong, men attribute it to "a woman thing" or blame mood swings or periods. "I don't like when issues are generalised as a woman's problem," she says firmly. "It's just a challenge that can happen to anyone."
The demands of kitchen work, particularly during busy seasons like Christmas, can mean long hours. "When it's busy, we work long hours. But when the pressure is low, we get time off to relax. It's part of the job, and you learn to enjoy it."
Diana's ambitions continue to grow. "I hope to grow from Junior Sous Chef to Executive Sous Chef," she shares. "I want to continue learning and growing in the industry."
For home cooks, she offers creative advice: "They should experiment with what's in the market; like right now, mangoes are in plenty. Use them to create unique dishes, such as a mango lassi."
Diana carries a special message: "I encourage women to focus ahead, not look back, and work hard. They should not see themselves as housewives but as individuals capable of achieving great things."
Diana says that with determination, adaptability, and a willingness to embrace challenges, women can thrive in any industry.
This Ramadhan, as guests at Ole-Sereni Hotel break and open their fast with Iftar and Suhur meals, they'll be tasting not just the rich flavours Diana and her team have prepared but also the fruits of a journey that began with a young woman saying yes to an unexpected opportunity.
“Working in a hotel’s kitchen is not just about the cooking, it’s an opportunity to explore and learn about the world,” Diana chimes.
