From Uganda to Riyadh, Jonathan Walinda and his baking remain inseparable

JONATHAN WALINDA, 24, is a rising Ugandan chef and baker. He integrates African flavours and techniques into modern cuisine.

He has gained prominence in Saudi Arabia, and recently joined the prestigious global team of French master chef Alain Ducasse in Riyadh.

He is also the first Ugandan chef (baking and pastry) to be verified on TikTok with a badge, signalling authenticity in his craft. Quick Talk recently had a chat with him to learn about his background, inspirations and insights, among others.

Who is Jonathan Walinda?

I am a Ugandan chef, born in 2001 to Francis Walinda and Norah Namuddu. I am passionate about baking and pastry arts. I love blending traditional Ugandan flavours with modern techniques, and I currently work with Alain Ducasse in Riyadh, Saudi Arabia [a professional, global chef by 24? Impressive!]

What is the first dish you remember cooking as a child in Uganda?

[Sighs] Growing up, I loved helping my mum with simple dishes like rice and soup. My mum would let me mix ingredients and watch as she would cook. Such are some of the moments that sparked my love for cooking.

Talking about what sparked your love and passion for cooking, what broadly influenced you?

I think my family’s love for food and cooking greatly nurtured me. My mum’s love for traditional Ugandan recipes and my dad’s encouragement got me hooked to start off. I would later humbly start experimenting with flavours and a few techniques, and it just took off from there.

When did you realize that baking was your true calling?

Uhmmmm… It wasn’t a single moment, but, rather, a series of experiences that solidified my passion. As I explored different culinary paths, I found that baking resonated with me. This was because baking is a combination of creativity, precision and joy.

Did moving to Saudi Arabia shape your culinary style and creativity?

Honestly, Saudi Arabia’s rich culinary heritage and diverse ingredients have been a game-changer for me. I have also learned to appreciate new flavours and techniques, which has broadened my culinary perspective

What’s your favourite Ugandan or African dish to re-invent with modern pastry techniques?

They are many. Notably, I love reimagining traditional Ugandan dishes like matooke [steamed and/or mashed green bananas] into sweet pastries, or incorporating local ingredients like cardamom and saffron into modern desserts [has anyone tasted cream of matooke soup? You don’t know what you’re missing!]

Working under Alain Ducasse must be intense. What’s the biggest lesson you have learned from him?

Well, working with Chef Ducasse has been an incredible journey [the 69-year-old internationally acclaimed chef operates several Michelin-star restaurants across the world, where guests always return for his haute cuisine].

One of the biggest lessons I have learned is the critical role of attention to detail and respect for ingredients. Chef Ducasse emphasizes use of high quality and local ingredients, which has greatly elevated my cooking.

If you could invite three culinary icons to your kitchen, who would they be and why?

[Laughs] I would love to invite Thomas Keller, Pierre Herme, and Yotam Ottolenghi. In Uganda, I would definitely invite Chef Godwin [popularly known as Omufumbi w’okumikolo on TikTok] and Aron from Seven-Star Culinary Institute.

These chefs have expertise in pastry, baking and innovative cuisine, which would be inspiring to learn from. Is there any suprising ingredient or flavour you have discovered in Saudi Arabia? Yeah. Discovering the versatility of dates has been amazing [the naturally sweet fruit strangely exclusively thrives in arid climates].

They are not only eaten raw, but also used in savoury dishes, desserts, and even teas. Their flavours are also incredible. Outside the kitchen, how do you unwind and keep your creativity flowing?

I enjoy exploring new places, trying new foods, and connecting with people. I also love photography and capturing moments. These help me relax, stay alert and creative.

What kind of advice would you give young African chefs aiming to break onto the international scene?

The paths may be many but the idea is the same. Be true to your roots and culinary heritage. Experiment with local ingredients and techniques, and don’t be afraid to innovate.

Additionally, you must network, learn from others, and stay passionate about your craft.

Looking ahead, what’s one goal you hope to achieve in your culinary career?

I envision opening my own bakery to showcase Ugandan flavours and modern pastry techniques. It is a dream I’m working towards, and I hope to inspire others along the way.

atwinetal93@gmail.com