Antonia, is of Kenyan ancestry, however, grew up in England, where she spent a great deal of time in the kitchen with her mother , a talented ‘ad hoc’ cook and successful restauranteur. Antonia went on to train as a chef at Leith’s School of Food and Wine in London. She has a passion for cooking and fusing food that is creative, fresh and organic.
After achieving a BA in English literature at Newcastle University, Antonia moved to Kenya in 2007 and started a community conservation partnership at Tassia Lodge, a renowned boutique property perched on the Mokogodo Escarpment in Nothern Kenya.
It is at Tassia that Antonia put her professional training to practical use, teaching the local Maasai how to porduce first-class cuisine in the bush. Tassia Lodge is now as renowned for its nourishing and imaginative fare as it is for its spectacular views.
While running the lodge at Tassia and hosting her guests, Antonia wrote a cookery book based on all the recipes that she created and community conservation projects at Tassia. The book is called ‘Tastes of Tassia’ and was published in 2011.
Antonia also founded AnTassia, a grass-roots initiative which utilises the traditional beading and jewellery making skills of the Mokogodo Maasai women, thereby creating a sustainable source of income for themselves and their families.
When Antonia is not running courses for Kenya’s budding safari chefs or designing beaded clutch bags with the Maasai women of Tassia in Northern Kenya, she will be found with her husband, Sam taking guests on safari to discover the sights, sounds, and tastes, of Kenya