Stephanie Kiragu’s culinary story doesn’t begin in a Michelin-starred kitchen or under the bright lights of a television studio, it begins at home, watching her father prepare Githeri, mixed with avocado and sweet bananas. What many found odd, she found inspiring. That spark of curiosity, ignited in a Kenyan kitchen, evolved into a passion.

By the age of 29, Stephanie had already made her mark, becoming one of the youngest restaurant owners in Kenya, a milestone built on relentless passion, vision and an unwavering commitment to her roots. Her love for food, influenced by her father, led her to pursue Culinary Arts and Hotel Management in world-class institutions across Spain, Switzerland and Chicago.

Her career journey has taken her from Tenerife (Spain), Dubai, San Francisco, Crans-Montana and back home to Kenya, each stop adding new layers to her culinary craft and precision while expanding her understanding of food.

Today, Stephanie is many things, entrepreneur, chef, mentor, wife and mother. And each title sparks her mission. As a chef, she creates through creativity; as an entrepreneur, she builds for meaning; as a mentor, she lifts the next generation; and as a wife and mother, she brings warmth and compassion into all she does.

“I like to see myself as an advocate for culinary innovation and education,” she says. “Bringing local flavours such as homegrown coriander, green pepper and root vegetables, to the forefront.”

Her restaurant, Como, is a manifestation of this philosophy. It’s not just a place to eat, it’s a place to learn, explore and celebrate. “I see my restaurant as an educational tool,” she says. “We are all about changing perceptions.” In a country where the food industry is experiencing a vibrant renaissance, Stephanie stands at the centre of this movement, challenging Kenyans to reconnect with their culinary heritage.

At Como, traditional favourites like nyama choma sit beside innovations such as an eight-hour slow-cooked Molo lamb shank. Chef Stephanie’s menus reflect her international culinary experience. One of her most distinctive contributions to the local dining scene is the use of whisky, both through infusion and carefully crafted food pairings.

“Kenyans are becoming more adventurous with their palates,” she explains. “They’re embracing the idea of elevating our food with pairings, and whisky fits naturally into that.”

Stephanie recently curated a three-course dining experience featuring The Singleton’s range of aged single malts to demonstrate the versatility of whisky in gastronomy. The fruity notes of The Singleton 12-Year-Old brought freshness and balance to the starter, enhancing delicate flavours. The 15-Year-Old, with its rich, nutty undertones and subtle spice, complemented the savoury depth of the main course. Finally, the velvety character of The Singleton 18-Year-Old added indulgence and warmth to the dessert, rounding off the experience with elegance.

For Stephanie, whisky is more than an accompaniment, it’s an ingredient that, when skilfully applied, weaves a multi-sensorial narrative through the meal. Her work with The Singleton showcases how Kenyan cuisine can be elevated with global inspirations.

Reflecting on her proudest moment, Stephanie doesn’t hesitate: the opening of Como. “It was the moment I had dreamed of for most of my life,” she recalls. “Seeing it come to life, after years of hard work and vision, still gives me chills.” That moment wasn’t just a business milestone; it was a homecoming. A return to the passion sparked by a simple childhood meal, now reimagined on a national and global stage.

Looking ahead, Stephanie’s ambitions extend beyond Kenya. She’s setting her sights on international collaborations, especially with chefs across Africa, where shared cultural ties and bold ingredients like whisky will continue to play starring roles. But wherever her journey takes her, her focus remains clear: to craft food that connects people, celebrates culture and creates lasting memories.