Njathi Kabui

Njathi is an organic chef based in Durham, NC, with a unique combination of history, education and experience that have resulted in a unique perspective on food. Born in Kenya, where his family has been involved in food for many generations, his most direct connection to food is through his father, who owned a restaurant in the city of Nairobi. His mother was a coffee farmer and also grew some of the family’s food. It is from her that Kabui learned the true cost of good food as well as the valuable skill of growing it. He is committed to continuing this rich legacy by sharing his experience and recipes as he travels across the country and beyond. After high school, Kabui attended LeMoyne-Owen College in Memphis, TN, where he studied Political Science and Philosophy. He then proceeded to the University of Memphis, earning a dual master’s degree in Medical Anthropology and Urban Anthropology. He worked in the field of food activism for several years before enrolling in culinary school at the Center of Green Studies in Pittsboro, NC. He then formed the group Organics & Sounds (www.organicsandsounds.com) that works to empower people with the skills necessary to improve the food system, health and the environment. He speaks and hosts dinners across the country to raise funds for his work in both the U.S. and Kenya, preparing his famous and eclectic dinners for a diverse array of guests and venues. He was also recently invited to be a guest chef at the Kenyan Embassy in Washington, DC, and at some of the best wineries east of Mississippi. His work has attracted interest for workshops on college campuses including Duke, University of California, Berkeley, Appalachian State University and North Carolina A&T State University. His work has taken him to a variety of festivals, summits and conferences that address health, food justice and the politics of food, and he was honored to give a panel presentation at the Smithsonian Museum in Washington, DC. In addition, Kabui has appeared in some of the largest food publications in North Carolina. He is an avid gardener, growing a variety of organic food, and uses his skills to conduct fundraisers for different organizations and causes. He is a highly sought-after speaker and sustainable-food consultant in the U.S and abroad.