Issue NO.1

Chef Chintu

They say the kitchen chooses you before you choose it — and for me, nothing could be more true. I’m Chintu Mwichande, known to many as Chef Chintu, Executive Chef at The Quorum, where I’ve spent the past year transforming ingredients into memorable experiences. But my love for food began long before I ever held a chef’s knife.

I grew up in Zambia, spending countless hours in the kitchen with my mother — learning, helping, tasting, and discovering the joy that comes from feeding people. Even when life took me abroad, my heart always found its way back to the kitchen.

Though I studied engineering in the UK, I spent most of my free time working in restaurants, hotels, and cafés. Every shift taught me something new, but one night changed everything. After catering an event, guests walked into the kitchen asking about the food they had just enjoyed. My hands trembled as I explained how I created each dish, yet their excitement sparked a realisation: this was where I belonged.

Engineering taught me precision, experimentation, and problem-solving — skills that became the backbone of my cooking. That foundation carried me into an extraordinary chapter of my career, serving as a contractor and private chef for the British Ministry of Defence and the Crown Estate. I prepared meals for senior officials, top military leaders, and members of the Royal Family, where every dish followed unwavering standards and protocol.

One evening stands out: after catering a dinner where Prince Michael of Kent was a guest, he asked to meet me personally. He stood, shook my hand, and pulled me into a warm embrace, saying, “Thank you, Chef. That was the best crème brûlée I’ve had in years.” Moments like that remind me of food’s power — how it breaks barriers, connects people, and speaks a universal language of joy.

After nearly two decades abroad, I returned home to Zambia. Some called it bold — even crazy. But I came back with a mission: to elevate Zambian cuisine and show the world what our flavours can really be.

Launching The 7th Sense eight-course tasting menu at The Quorum has been one of my greatest achievements. It’s where I’ve fused tradition and innovation, using local ingredients like vinkubala, chikanda, cassava, and more to create dishes that surprise and delight guests from across the world.

One of my favourite creations was an accident. While experimenting with vinkubala in the kitchen, a sauce I was working on transformed into a clarified broth — a bold, unexpected twist that became a standout starter. It reminded me that creativity thrives when you dare to break the rules.

Among Zambia’s hidden treasures, chikanda remains a favourite. Often seen as a simple traditional polony, few realise its versatility or rich potential. I’ve even paired chikanda with avocado to create a butter — a combination that has amazed diners from Africa, Europe, and India.

And yes — even after mastering refined cuisine, I still have my guilty pleasure: Southern fried chicken. There’s nothing quite like the comfort of that perfect, crispy bite after a long day in the kitchen.

Today, I feel privileged to be home, honouring the ingredients I grew up with. My mission is simple: to put Zambian cuisine on the global map. Just as Italy gave the world pasta and Japan gave sushi, Zambia too has flavours worth sharing.

Because food is more than nourishment — it is a story, a memory, a bridge. No matter where we come from, the table is where we find common ground.