Our continued engagement with a community that enjoys food and is curious about art has led us to a more intentional association with what we feed our bodies and minds.
The chef in residence program invites individuals who are passionate about food, (it’s growth, storage, preparation, distribution, politics and its histories) to explore, experiment or create recipes with ingredients found at the local markets, shops and farms around the kitchen.
For a period of 3months plus, the residents are encouraged to propose and develop a scheme that can allow them to develop their culinary skills and critical thought around food in an environment that is constantly interrupted by art, artists and cultural programming. The program encourages collaborations between the chef and artists, writers, food enthusiasts, film makers, local vendors, farmers and members of the community.

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Chef Tuti

​Brendah Bantu also known as Chef Tuti @tuti_chef is an award-winning chef with over 8 years of experience in the culinary world. She is a Private Chef and Partner with The Cooking Twins @cookingtwinz_ug a page that is helping make simple and relatable recipes. She is passionate about developing unique recipes around the local foods that haven’t been unrooted in her immediate environment.

Known for her themed Pop-Up Dining experiences, Chef Tuti has since helped a few restaurants curate menus and environments for their businesses. She is a team lead at Tuti’s Product line; a product based business that envisions making basic food taste better by adding any of the products. From chilli chutneys, salad dressings, dry marinades and many more.

When she’s not in the kitchen, Brendah loves discipling and mentoring young chefs and individuals to help them discover themselves better for the world. She does hope to start travelling the world to challenge her pallet to the variety away from her home city!