Michael Matera, sous chef at Singita Sasakwa Lodge
You would be correct in assuming that some of the most memorable experiences for guests visiting Singita involve exhilarating wildlife sightings on early morning game drives, the spectacular local cuisine put together by our talented kitchen teams and the breathtaking landscapes in which our lodges and camps are situated. While this is certainly true, what guests remark on most often is the warm and attentive manner of our friendly staff members. The people of Singita are its most valuable asset, as they quietly go about ensuring that each of our visitors experience the most sophisticated luxury safari experience on earth.
Over the coming weeks, we’ll be sharing the stories of some of Singita’s most interesting characters, from field guides and trackers to lodge managers and chefs, many of whom have overcome enormous personal challenges along the way. First up is Michael Matera, who is now a chef at Singita Grumeti:
Michael Matera and Frank Louw
How did you get started at Singita?
As the oldest son, it was always very important to have a career in order to support the rest of the family. I was working at VIP Safari Club when I applied for work at Singita Sabora Tented Camp, where I was accepted as a grounds attendant. Every day I would clean the pool, look after the camp grounds, fill kerosene lanterns and fulfil any other small duties the manager would give me.
The chef there at the time was called Andy Clay, he noticed my hard work and determination and soon I started helping in the kitchen. Initially I was responsible for cooking the staff meals, as I could not speak English and had limited cooking skills. Andy noticed that I would always work in the kitchen after hours and was very keen to learn, so he very kindly sent me to English classes in Arusha. I gave the short two-week course my all, and on my return was told that I could start working in the main guest kitchen. I was so happy and that is how my cheffing career began.
Michael Matera tending the kitchen garden
What inspired you to be a chef?
I was intrigued with all the interesting produce that use to come into the kitchen. I had never seen things like lobster, prawns and other exotic seafood before and I found their shapes, smells and flavours fascinating. That is what inspired me to learn more.
What would be the highlight of your career so far?
Definitely being awarded the title of Tanzanian Chef of the Year last year. Nothing can replace that feeling!
Who is your favourite chef and why?
Gordon Ramsay. He is a very strict chef so when you see him on the TV you know you should always be careful in the kitchen.
What country would you love to travel to for cooking inspiration?
Italy! I love pasta and pizza and all the other Italian food.
The cuisine at Singita Sasakwa Lodge
What is your favourite ingredient to cook with?
Coriander, you either love it or hate it. I LOVE it.
What do you love about Singita?
I love Singita for so many different reasons but I think I love it the most because it made me the person I am today. The training, teaching, opportunities, development and love for the staff is hard to find in any other company.
Michael currently works as Senior Sous Chef at Singita Sasakwa Lodge under Executive Chef, Frank Louw. Frank says: “It’s amazing how you can learn so much from someone you are supposed to be mentor to. Michael has the wonderful talent of making every task seem effortless while still achieving extraordinary results. His calm demeanor and ability to listen has taught me a side of humanity that every person should embrace and carry with them. He has proven to not only be a phenomenal chef, student, teacher and friend but an inspiration to so many other young Tanzanians wanting to make a change in their lives.”