The Sunday Mail
Veronica Gwaze
TOBIAS Samanyara’s family is one of a kind.
It shares a unique gift and ability in the kitchen. The husband, wife and their three kids are all professional chefs.
The family draws its inspiration from their father, who is Zimpapers’ head chef.
All family members have had the privilege of working under the 57-year-old veteran chef in a professional setup.
Samanyara, or simply known as Mukoma Tobby or Mudha, is proud to have been a supportive husband and father.
“I did not give them fish, but fishing rods,” he says of his family with a face full of pride.
In the past, he has worked with his wife of 37 years at a local hotel.
She has, however, since retired.
His three children are still active and working for different organisations in the catering department.
“I have surrounded myself with skilled chefs, so we do not have a challenge in that department at home. The children together with their mother are innovative such that I am guaranteed the best dishes at home. I enjoy their meals,” said Samanyara.
“I never forced any one of them into this path. They just fell in love with my trade after noticing my good work. I am glad to have worked with each and every one of them. It is a rare experience that most fathers would love and cherish.”
He is particular about his personal hygiene and general kitchen etiquette.
“I doubt he still enjoys meals cooked by other people. Even at home, he does not look like the type that can relax and let his wife cook. He appears too strict and particular about food,” said one of his workmates.
But, he does not fancy being in the kitchen at home.
“I don’t even recall the last time he cooked at home. You cannot get him into the kitchen. He loves to relax and enjoy himself with the family. But when he is in a jovial mood, he can do specials like braai for us,” his wife said.
As head chef of the country’s leading integrated media organisation, Samanyara has a huge responsibility on his shoulders.
“When you are a head chef, everything becomes your responsibility in the kitchen. If someone gets a stomach bug, you are accountable. So, generally, you need to always be on your feet overseeing everything. Perfection should be a priority all the time,” he told The Sunday Mail Society.
“Most of the time we are under pressure, but it is my responsibility as the leader to ensure my team copes. Also, I never neglect my duties as a father and husband back home because of work pressure. Every now and then, I treat them to some of my special dishes.”
Born in Mt Darwin as the second-born in a family of nine, the veteran chef’s childhood dream was to become a mechanic.
Everything changed when his family relocated to Braeside in Harare just after completing primary school.
He enrolled at Morgan High School and befriended a neighbour he only identified as Mr Khareem.
The gentleman would periodically ask the then young lad to assist him to cook.
“I always helped him without thinking much about it. But sometime in 1980, he asked me to consider venturing into catering after noticing some great potential in me,” he recalls.
“Mr Khareem talked me into taking up a job as a kitchen porter after a vacancy had arisen at Meikles Hotel. I took the post for a year before I was promoted to be a waiter. I started enjoying the profession such that I completely forgot about my love for cars.”
Samanyara’s parents supported their son from the onset.
They even bragged about his achievements.
As opportunities opened up, in 1982 he left the hospitality company and joined Ashes, a catering company that was based in Borrowdale, as a chef.
But, he still did not have qualifications then.
In 1984, he got married and immediately started mentoring his wife on how he preferred his meals to be cooked.
“I personally trained her and in a short time she had mastered the art and even nagged that she wanted to be a professional chef too.”
The following year, Samanyara enrolled for his first catering qualification at a local college and graduated six months later.
Shortly after, he proceeded to Harare Polytechnic for an upgrade.
In 1990, he relocated to Mutare and worked under Montclair Hotel as head chef before moving to Christmas Pass Hotel in 1992.
After a short stint there, he moved to Bronze Bay Hotel where he worked together with his wife before the couple returned to Harare.
Upon his return, he joined Sunshine Restaurant in the Central Business District, but shortly after, the couple decided to open their own catering company.
Tobias with his family
“Our family was growing and she had to spend more time at home, so we decided to start our own thing,” he said.
“Based in Hatfield, we would cook and supply food to several established companies and some Government offices.”
However, in 2007 as the economy went through a rough patch, the family business collapsed.
He got employed as a head chef by Marvick, a catering company that offered its services companies, among them Zesa, Zupco and Zimpapers.
The company also hit hard times in 2008, forcing it to terminate some of its contracts.
Fortunately, Samanyara had left a lasting impression at Zimpapers.
“They engaged me after the contract was terminated and I agreed to work with them after some negotiations. The place has become my home. I am happy here as I count down to my retirement.”
