Running the first IKO affiliated kite-surfing school on Bofa beach is no easy feat. On top of that Salty’s Kite-surf Village offers some of the best accommodation options and great food supplied by our organic garden all on our expansive beachfront property. This is our first post in a series where you get to meet the team that worked and are working to make all this possible!
Jack!
Jack Bell worked at Salty’s for our first 3 months as a restaurant consultant.
Salty’s Kitesurfing Village Restaurant Chef | Kilifi, Kenya
Where did you grow up? I’m from Yorkshire, England and I’ve been working in the kitchen since I was 15. I’m a professional chef trained in Biarritz France, and now run my own bar in my hometown.
Why did you decide to accept the consultancy at Salty’s Kitesurf Village? Ivan (one of the directors) and I met as teenagers, and when he asked me to come and help with Saltys, I needed a little convincing. However, after seeing pictures of beautiful Kilifi and the bar as it was being built, I didn’t really have a choice other than to book my flight.
What’s your best dish from the Salty’s Kitchen? Mohammed’s Chilli Ginger Crab Claws, he’s a phenomenal chef and I learned a great deal working with someone so knowledgeable and talented.
What did you love most about working with the Salty’s team? The kitchen team at Salty’s is amazing, the hard work and joviality made it the best thing I’ve done in my career.
What were your most memorable experiences while working in Kenya? So much to chose from, my whole time in Kenya was a magical blur of fun and hard graft. Going to the Kenya Cup kite surfing competition, to promote the Salty’s and take some time off after the high season was great fun. I also went on a mountain safari in the Aberdare National park with some new friends which was a special weekend I’ll never forget as well.
The Kick-Ass Bar Crew, Doris and Steve
The Salty’s Beach Bar Crew | Kilifi, Kenya
Doris:
Where are you from? I’m from Mombasa so I take the long commute to Kilifi every day, but it’s worth it.
What do you do at Salty’s? I work behind the bar with Steve and I love it. I get to meet new faces every day and make new friends
What’s your best cocktail and how do you make it? I think my best cocktail is the mojito, my best cocktail is the mojito, but I guess this is everyone's drink. My secret for a little extra flavour is that sometimes I add a little lemon zest with the mint.
What do you love about working with the Salty’s team? I’ve always wanted to be part of a team where there's communication and opportunities for learning. I mean, now I’m great at making cocktails and it wasn't something I thought I could do before!
Steve:
Where are you from? I grew up mainly in Kilifi but I’ve been working for different hotels around East Africa; Kampala, Zanzibar, Malindi and Nairobi
What do you do for Saltys and why do you love it? I’m a bartender and mixologist and the best thing is how a lot of the guests sometimes feel like their part of the Salty’s family. We have great conversations at the bar and have fun!
What’s your best cocktail and how do you make it? The Passion Mojito. I muddle mint and add it to 2 shots of white rum and sugar then let it sit allowing the rum to infuse with the mint. Then I add lime juice, shake it with ice and pour in sugar free fresh passion juice.
What did you love about working with the Salty’s team? Tim from the maintenance crew always pops by the bar to tell the most hilarious jokes while he’s working. He does the same when we’re all having lunch. It’s very hard to keep a straight face with him around!
The Kitchen Heros | Chef Moha and Dismus
Chef Moha and Dismus | Salty’s Kitesurfing Village Beach Restaurant | Kilifi, Kenya
Chef Moha:
Where are you from? I am from Lamu island.
What do you do for Saltys and why do love it? I’m the Head Chef - I cook as well as do menu planning. It’s not just work. Being a chef is life and everything else for me!
Best dish in the kitchen: Piripiri Grilled King Prawns, I make sure that every time we make this dish the prawns have been fresh out of the ocean for not more than four hours!
What did you love about working with the Salty’s team? Definitely the teamwork!
Favourite memory? My best memory from working here is from the height of the peak season close to New Years Eve. We were so busy we had to ask clients to hold off on ordering and we worked nonstop with no breaks till the end of the day. That’s the kind of kitchen experience I LOVE!
Dismus:
Where are you from? I live in Kilifi but I’m a Pokomo from Tana River area. I’m single, make sure you add that, and studied F&B in Malindi.
What do you do for Saltys and why do you love it? I’m a Sous Chef and get to take over when Chef Moha isn't around. I love working here because it motivates me to do better and feels like home.
Best dish in the kitchen:The Mediterranean platter with baba ganoush and apple wedges. I love that it’s loaded with healthy veggies and the apples give a nice touch of crunchy flavour.
What did you love about working with the Salty’s team? Teamwork! The way the bar and the kitchen coordinate (especially during busy hours) to make sure the clients are comfortable and are having a great time.
Later on, we’ll be profiling more of our staff here at Salty’s Kitesurf Village. Nothing we do here would be possible without each and every one of them. Book your stay with us, meet the crew and be part of the “Salty” experience.