A cool breeze blows through the large windows of the Atrium Garden Restaurant, overlooking the busy Uhuru Highway and the outskirts of Nairobi’s city centre. Located on the first floor of the well-known Laico Regency Hotel, this exquisite establishment is the hotel’s main restaurant. There’s a relaxed, laidback aura to the place, and, as the name suggests, you almost feel like your dining in a garden.

In this exquisite setting, you can order à la carte, or go for one of the themed lunchtime and dinner buffets, featuring a variety of dishes, including Middle Eastern, Italian, Chinese, Indian and seafood delights. The executive chef, Pius Muigana, was inspired to become a chef by his older brother, now a chef at The Savoy Hotel in London. He started his tasty career 17 years ago at the Hemmingways Beach Resort in Watamu, Malindi, before taking a food production course at Utalii College.

Since then he has worked for The Stanley Hotelin Nairobi, the Burj Al Arab and Emirates Palace Hotels, both seven star hotels in Dubai, the Diani Reef Hotel in Mombasa, and the Paradise Holiday Beach Resort in Dar es Salaam, among other notable hotels. He has been at the Laico Regency Hotel for three years as the executive chef and has loved every minute of it.

What’s the weirdest thing you’ve ever eaten?

I once drank tortoise soup at the Safari Park Hotel. I ordered it at one of their Japanese restaurants.

It was good. Oh, I also once ate frog legs during a visit to China. I didn’t know what they were at the time. I found out after eating them, but they were crispy and actually not too bad.

Where do you go to celebrate your birthday?

I do most of my birthdays at home with my family and friends. I don’t usually cook during my birthday.

Do you whip up gourmet meals at home?

At home, I will just cook ordinary food like ugali and the rest. I particularly like to make mashed matoke with stew. Good presentation still matters to me whenever I serve food, so I still maintain this at home.

What are you famous for?

I can’t say I have a particular specialty. I make anything and everything from the starters all the way to the dessert. Though I’d say that I’m a great saucier (a chef who prepares sauces, stews and appetizers).

What do you cook when no one’s looking?

Just something simple. I’ll do either a pasta or risotto, which can both make full meals and are easy to make.

Who is the chef you most admire in Kenya and also internationally?

In Kenya, Chef Mullan, the consultant chef at the Fairview Hotel in Nairobi, whom I’ve had the pleasure of working with. He is a great chef, very hands-on and disciplined. Globally, I admire the famous chef Gordon Ramsay. That guy can make food out of anything.

If you were on Death Row, what would be your last meal?

Hmmm... I wouldn’t go for starters or main courses. A dessert should do. Just something light and sweet. I would probably choose a sorbet. I’m a big fan of sorbets and a sweet tooth.