A simple childhood memory of her father making githeri mixed with avocado and sweet bananas became the foundation for what would evolve into one of Kenya’s most compelling food stories.

For Stephanie Kiragu, that moment of watching unconventional cooking techniques at home sparked a passion that would eventually reshape how the world views Kenyan food.

Today, Kiragu stands as one of Kenya’s youngest restaurant owners, having transformed her early love for food into a globally informed cooking style. Her journey took her far from her family’s kitchen, with formal cooking education spanning Spain, Switzerland and Chicago, where she perfected her culinary skills.

The international experience didn’t stop with her studies. Kiragu developed her skills across diverse food scenes, working in professional kitchens from Tenerife to Dubai, San Francisco to Crans-Montana. Each destination added layers to her understanding of food, technique and hospitality that she would later bring back to Kenya.

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

This vision came to life at Como, her Nairobi restaurant that has become synonymous with Kenya’s food evolution. Rather than operating as a regular restaurant, Kiragu has created what she describes as “an educational tool” aimed at changing global views about Kenyan food.

“We are all about changing perceptions,” she says, reflecting the broader transformation happening within Kenya’s food industry.

The Como experience seamlessly blends familiar favorites with sophisticated interpretations. Traditional nyama choma features on the menu alongside carefully prepared dishes like eight hour slow cooked Molo lamb shank.

Kiragu’s innovative approach extends to drink pairings, particularly her work with whisky integration. “Kenyans are becoming more adventurous with their palates,” she observes. “They’re embracing the idea of elevating our food with pairings and whisky fits naturally into that.”

Her recent collaboration featuring The Singleton’s aged single malts 12, 15 and 18 years showed how spirits can complement rather than compete with food flavors. The three course experience represents the sophisticated direction Nairobi’s dining scene is taking, with restaurants increasingly exploring complex flavor combinations.

Reflecting on her achievements, Kiragu identifies Como’s opening as her career’s defining moment. “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.”

Her vision extends beyond Kenya’s borders, with plans for international collaborations that would connect chefs across Africa. These partnerships would use shared cultural heritage while continuing to push boundaries with innovative ingredients and techniques.

Kiragu’s mission remains unchanged from those early days watching her father cook: creating food that builds connections, honors culture and creates unforgettable experiences. The curiosity that first drew her to the kitchen continues to drive her forward, now on a much larger stage.