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KHALED ALLIBHAI
Khaled joined Cultiva Farm as Head Chef in 2021, growing to manage the kitchen as the Executive Chef two years later. His career in culinary arts started at The International Hotel School in Cape Town in 2017, followed by placements at globally renowned restaurants such asThe Test Kitchen and Chefs Warehouse.
Born and raised in Nairobi, he returned to Kenya with the goal of elevating the local food scene, starting with his role in transforming Chop House at the Radisson Blu Hotel and his own personal project, BaoBar, which gained national recognition during the Covid pandemic.
He is passionate about building a culture of creativity and community at Cultiva, mentoring and training his teams and his ever-changing menus highlight his commitment to environmental sustainability, by focusing on seasonable produce and techniques aimed at reducing food waste.
His food brings together elements from his childhood, mentors and travels, creating flavour and ingredient-driven food designed to ignite a sense of curiosity in all his guests.
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