Where do you begin when five chefs from Greece, Indonesia, Kenya, and Switzerland come together? With place. With the idea that every dish they’ll prepare will be different, and yet guided by the same instinct: to cook with generosity and a deep sense of where it belongs. 

Meet Chef Kanam of Somewhere Lombok, who distills two decades of the Indonesian archipelago into plates that bridge Lombok and Bali. At Ekies All Senses Resort, Chef Dimitris Pamporis expresses Greece through seasonal produce and coastal simplicity. Tribe Hotel’s Chef Mohamed Yakat, known as Chef Moha, brings contemporary Kenyan cuisine into the spotlight through bold, spice-led cooking. Joining them are Bogdan Bega of Madre Nostra and Max Vetter of Bazaar, both at CERVO Mountain Resort—the weekend’s host—where sustainability is less a philosophy than a way of life.

Can you tell us about your culinary journeys and missions?

Dimitris: I’ve spent the past 25 years dedicated to gastronomy, including 11 at Ekies All Senses Resort, where I shape its culinary identity. My philosophy is rooted in showcasing Greek cuisine through the exceptional produce of our land, the rhythm of the seasons, and the authenticity of flavor. For me, contemporary Greek gastronomy should stay deeply connected to tradition while continuing to evolve through creativity and a modern perspective.

Kanam: My life in kitchens began in Lombok in 1998, with a tourism diploma and a curiosity that has never left me. I moved through hotels and resorts across Indonesia and beyond, until the kitchen became not just a place I worked in, but one I truly understood. Today, at Somewhere Lombok, I oversee the kitchen—from menus and sourcing to training and maintaining standards—but what matters most is simple: the belief that an honest plate of food can tell you exactly where you are in the world.

Moha: Born and raised in Nairobi, I began my culinary journey as a steward, learning through experience rather than formal training. Years spent cooking along Kenya’s coast, particularly in Lamu and Malindi, deepened my appreciation for African cuisine. Today, as Executive Chef at Jiko, I create bold, spice-led dishes that celebrate the continent’s culinary heritage through a contemporary lens.

Max: I've led the kitchen at Bazaar for X years, building a culture of respect and giving the team room to grow. I think that care carries through to the experience we create for our guests. The menu is largely plant-based, with ingredients sourced locally and through sustainable agriculture. For our footprint to be as small as possible, our whole team works to minimize waste, proving that small habits can make a lasting impact.

Bogdan: I lead the team and culinary vision at Madre Nostra with a focus on seasonal ingredients, refined technique, and authentic Italian flavors. My aim is to create memorable dining experiences that honor Italian tradition through contemporary techniques. Every dish reflects a respect for craftsmanship, heritage, and Mother Nature.

What story are you trying to tell through food?

Kanam: At Somewhere Lombok, it means taking the culinary traditions of Nusantara—the Indonesian archipelago, and a word that carries the idea of islands between islands—and carrying them forward without losing what made them meaningful in the first place. Everything begins with respect for the land and sea that provide what we need.

Moha: Classically trained, I’m passionate about applying these skills to Kenyan and East African cuisine, drawing on the flavors of my childhood and giving them the spotlight they deserve. Kenyan cuisine has long been overlooked internationally, and I hope to bring those flavors back into focus.

Dimitris: At Ekies All Senses Resort, that story is told across three restaurants: Bubo, Treehouse, and Skouliki. Each has its own identity, but they share my philosophy. My goal is simple: to create food that is honest about where it comes from, and meals that stay with you long after you’ve left the table.

What defines the food culture where you cook?

Kanam: Lombok is still finding its place on the international culinary map, and that’s what makes it exciting. The food is rooted in everyday life: markets piled high with fresh seafood, farmers bringing in chili and turmeric, and roadside warungs serving Ayam Taliwang and Plecing Kangkung as they have for generations. It doesn’t perform for anyone. Here, for example, spice isn’t decoration; it’s the foundation.

Moha: Nairobi’s food scene is a genuinely cosmopolitan mix that punches above its weight for an East African capital. You’ll find everything from nyama choma joints (grilled meats) and Swahili-coastal spots serving pilau and coconut curries to influences from India’s long-established community, as well as Ethiopian, West African, Japanese, and Italian kitchens.

The city has a growing crop of chef-led, farm-to-table restaurants and rooftop bars in areas like Westlands, Karen, and Kilimani. Plus, a lively specialty coffee culture sits comfortably beside vibandas and street food markets. Here, it’s all about breadth and quality of choice.

Dimitris: Greek cuisine begins with the land. Extra virgin olive oil is at the heart of everything, alongside fresh seafood, local honey, seasonal vegetables and aromatic herbs.

Bogdan: My style is deeply rooted in the food culture of Piedmont, its landscapes, traditions, and the rhythm of the seasons. At Madre Nostra—Italian for “our mother”—we reinterpret the cooking of the nonna for today, while keeping the ingredients and techniques as clean and authentic as possible. Think eggs, Parmesan, olive oil, garlic, onions, and aged beef.

Max: The food scene in Zermatt is very vibrant. You can of course have a lot of typical Swiss restaurants, but we also have very cool modern concepts with food styles from around the world.

How do you make that your own?

Dimitris: It starts in our garden, where vegetables and herbs go straight from the soil to the kitchen. I let the ingredients lead, finding new ways to reveal familiar flavors.

Kanam: At Somewhere Lombok, I cook with what this island gives us: local seafood, poultry, meat, and farmed vegetables, brought together with the spices that have defined the region for centuries. My cooking draws from Lombok, shaped by time spent in Bali, and that conversation between the two islands is always present on the plate.

Bodgan: It begins with close relationships with local farmers, artisans, and producers, whose work defines every menu. My goal is to let each plate tell the story of where it comes from, and the people behind it.

Max: At Bazaar, we draw inspiration from the Silk Road, the ancient trade route linking East Asia and Europe, where cultures and cuisines have crossed for centuries. Our plant-based dishes are designed to be shared and create a relaxed vibe around the table. Many are baked in our stone oven or cooked over an open fire, giving them a deep, smoky flavor.

What will you be serving at A Love Beyond—and why these dishes?

Moha: First, Prawns Pilipili with Fried Cassava: Indian Ocean prawns tossed in a bold garlic and bird’s eye chili sauce, served with crisp fried cassava, green onion sauce, and papaya and hibiscus onion achari. Inspired by the flavors of Lamu and the Indian Ocean spice trade, it’s a true staple of Swahili cuisine that perfectly balances heat, freshness, and a comforting texture.

Then, Kuku wa Kupaka: charcoal-grilled chicken in a fragrant coconut and tamarind broth, served with herb-buttered amaranth, jute mallow, pumpkin purée, and a raw papaya and hibiscus onion achari. A Swahili classic from Kenya’s coast, it reflects centuries of cultural exchange, bringing together indigenous ingredients with Arabic and Indian influences in a dish that’s smoky, creamy, and deeply comforting.

Kanam: Galungan is a Balinese celebration marking the victory of good over evil, when families come together to prepare offerings before the festivities begin. My dish brings me back to the night before it, when smoke rises from every family compound and fish is worked with chili, garlic, and ginger, then pressed by hand around a bamboo skewer.

It sits right at the heart of both Bali and Lombok. It’s an offering first, a meal second, and that’s the technique and soul I carry with me from my time there. Alongside the sate and turmeric rice, I’ve brought in beberuk from Lombok: raw, bright, and unafraid to cut through the richness of everything else. For me, it’s a way of putting two homes on one plate.

Dimitris: I’m bringing a modern interpretation of Smyrna-style soutzoukakia: beef tartar inspired by the classic recipe, served in a caramelized tart with a spicy mustard foam. The dish traces its roots to Smyrna—today’s Izmir in Turkiye—and arrived in Greece with refugees during WWI.

From refugee homes in Thessaloniki, Piraeus, and Athens, it became part of our country’s culinary identity, carrying memories of displacement, alongside the warm spices of its birthplace. My version keeps that story intact while giving the dish a new expression: the tart brings texture and a touch of sweetness, while a light mustard foam adds brightness and lift.

Max: I'm excited to bring Gobi, a dish that’s been on our menu for some time and continues to evolve. It perfectly captures Bazaar's DNA: plant-based, cooked over fire, layered with spices, and finished with tahina.

Bogdan: Coniglio in Prigione is a ravioli filled with slowly braised rabbit, served with a rich rabbit jus, and a light Pecorino foam. Rabbit has long been a staple of rural Italian cooking, particularly in Piedmont, Tuscany, Umbria, and Emilia-Romagna, where it was once considered the poor man’s meat.

I chose it because it reflects my belief that the greatest luxury comes from respecting Mother Nature. By slowly braising it and using every part, I honor both the ingredient and the values of sustainable cooking. The rabbit jus captures its true essence, while the light Pecorino foam celebrates the connection between the land, the shepherd, and the animal.