From spending her childhood in the kitchen with her aunts to founding Satiate Luxe, Tadiwa Tendayi’s passion for cooking has been a constant throughout her life. What started as a love for food blossomed into a career defined by creativity, quality, and a deep respect for ingredients.
But what is Satiate Luxe? Satiate Luxe is an exclusive culinary service that provides personalised fine dining experiences and expert food and beverage consulting. From ready-made meal preps to at-home cooking experiences, Satiate luxe does it all.
We sat down with the visionary for an exclusive interview and spoke about all things food!
ZENITH: What inspired you to pursue a career in the culinary arts, and how did you end up founding Satiate Luxe?
Tadiwa: As a young girl, I always knew that cooking was my path. At family events, I’d be helping my aunts in the kitchen instead of playing outside, and in school plays, I’d always gravitate toward chef or cook roles. My passion for cooking has never wavered. Post-COVID, I realized that while people couldn’t go to restaurants, that shouldn’t stop the dining scene. I also wanted the freedom to express myself and be in control of my culinary creativity. That’s why I founded Satiate Luxe.
How do you define luxury in food, and how do you incorporate that into your dishes at Satiate Luxe?
In the simplest terms, luxury can be something that one truly enjoys. There are rare ingredients unique to every culture, and with the UAE being home to many expats, luxury can sometimes mean sourcing a specific ingredient that a client wouldn’t typically find here. This is something we do—we once sourced produce from Kazakhstan for a client because they really liked the quality of the produce there. To me, that’s what luxury is.
What is the philosophy behind the menus you create, and how do you balance creativity with consistency?
I think for me, it’s all about flavor. I’m not heavily into gastronomy, but I do appreciate it. I love creating dishes where one ingredient stands out and shines, and I treat all the components of my dishes as individuals before bringing them together. Making recipes that are adjustable is key because ingredients don’t always taste the same. For example, when tomatoes are not in season, they can be very acidic and may need to be cooked differently. That’s why recipes that allow for tweaks and adjustments are crucial in my kitchen.
Can you share a signature dish of yours that you’re particularly proud of, and what makes it unique?
I would say it’s the Mayura—the chocolate-fed Wagyu beef—served with leek purée, yuzu kosho, and bone marrow crumb. I absolutely love the unique, deep flavor of the Mayura and how the bone marrow melts into the steak. I really, really love how the flavors come together.
How has your cultural background influenced your culinary style and the types of dishes you like to create?
I would say it’s definitely our style of cooking in Zimbabwe—it’s very simple. We’re not big on mixing too many ingredients or creating overly complicated meals, and that has really influenced my cooking style. I love simple flavors that allow the quality of the ingredients to shine. There’s a certain honesty in that kind of cooking, and it teaches you to respect each element on the plate. It’s about doing less, but doing it exceptionally well.
Sustainability is a growing concern in the food industry—how do you incorporate sustainability and ethical sourcing into your cooking and sourcing of ingredients?
We’re focused on repurposing ingredients and making as much as possible from scratch to reduce waste and stay true to our craft. Leftover fruits are frozen for smoothie bowls, herb stems go into stocks and sauces, and citrus peels are turned into infused oils or zest powders. We also use sustainable packaging and proper storage to keep ingredients fresh longer and minimize spoilage. We are also collaborating with more farms and suppliers that focus on sustainable ways of producing the ingredients that we use.
What has been the most memorable milestone in your career so far, and why does it stand out to you?
I would say representing Zimbabwe at the Young Chef Olympiad was a truly humbling experience. To stand on an international stage and represent my country, especially as the youngest participant at the time, was an incredible honor. It wasn’t just about showcasing my skills—it was about proudly carrying
my culture and culinary heritage with me. It was an amazing opportunity that helped put Zimbabwe on the map in the global culinary scene, and it’s a moment I’ll always be proud of.
What advice would you give to aspiring chefs looking to break into the high-end restaurant scene and eventually start their own ventures?
Every single day is an opportunity to express your craft. People can feel your emotions, energy, and soul through the food you create—so pour your heart into it. This career path is challenging and can take a lot out of you, but never lose yourself. Let your passion be your guide, and remember, perfection comes from doing it over and over again. Consistency, heart, and resilience are what truly set you apart.
Having worked in five-star hotels and award-winning restaurants, what’s one lesson you learned from those environments that shaped your approach to cooking?
Having worked in five-star hotels and award-winning restaurants, one lesson I learned is that everyone can cook and, in many cases, they can produce most dishes when given the steps. But what sets restaurants apart is their focus on consistency—can you do the same thing over and over again and consistently make it great? Above all, always treat every ingredient with respect. Using high-quality ingredients is essential and, in some cases, often underestimated—but it truly makes a difference. It’s always quality over quantity.
