Ballito Umhl - NOV 2020

hether you’re
a Simbithi
resident or a
North Coast
local who enjoys
popping in now
and then to enjoy a meal, there is
a very strong chance that, at some
point, you would’ve met the Fig Tree’s
senior sous chef, chef Godfrey. You
can’t miss him ... he always has a big,
welcoming smile and a spotlessly
clean chef’s outfit!
Kenyan-born Godfrey has been
working at Simbithi for 10 years. While
executive chefs have come and gone
over the years, Godfrey has been a
comforting constant for both the
kitchen staff and the loyal patrons
of ‘The Fig’. We sat down for a cup of
coffee with the incredibly humble
42-year-old chef.
Godfrey grew up in Nairobi and
discovered his love for cooking when
he was just a young boy. One of six
children, he spent much of his time
in the kitchen with his mother before
she passed away when he was just 12
years old. Then, he says, it was up to
him to cook for his younger brothers.
Chef Godfrey always
has a beaming smile
Chef Godfrey’s Stuffed Lamb Shoulder stuffed
with Pimento, Dates and rolled in Dukkha Spice
“I started experimenting with my
mother’s recipes and really enjoying
cooking.”
Godfrey loved growing up in the
country’s busy capital city, which
he says is still one of the friendliest
cities he’s ever known. After school,
he completed a two-year travel and
tourism diploma, before starting his
own event and catering business,
which is still running successfully, 20
years later, headed up by his brother.
Losing his mother at a such a young
age was very hard for Godfrey, but
discovering his passion for food and
cooking was, he says, somewhat of a
silver lining.
When a friend of his visited South
Africa and told him about Durban,
Godfrey’s interest was piqued. “I
wanted to come to South Africa and
qualify as a professional chef here.
South Africa is considered the best
country in Africa when it comes to
chef training.”
He came to Durban in 2004 and
started his training at a chef’s college
in West Street. After doing work
November 2020 Get It • Ballito Umhlanga 39