Jacaranda Plus issue2

ISSUE TWO I 2013-14 I www.jacarandahotels.com

Day of Day of pampering

SPA TREATMENTS CAN DO WONDERS FOR SELF-ESTEEM

http://www.ndegenews.com

More reasons than eVer to enJoY Your staY With us

FOREWORD

I ISSUE 02 I 1

Welcome to the second edition of

Jacaranda Plus – the corporate

and in-room magazine of the Jacaranda

group.

The Jacaranda group comprises three

hotels: our signature Jacaranda Hotel in

Nairobi with its separate gym and spa; the

delightful Indian Ocean Beach Resort in

Diani on Mombasa’s south coast; and the

colonial-style lake Elementaita lodge in the

great Rift valley.

Our group also has non-hotel, but related,

interests, such as our popular Pizza garden,

opposite the Jacaranda Hotel Nairobi, and

what was Kiambu’s village Inn.

first-rate

I believe we have a reputation for fi rst-rate

service and this is a reputation I want to

retain and enhance. Moreover, we continue

to upgrade our existing

products with new features

and services.

at Jacaranda Hotel Nairobi

we are refurbishing the

lobby, restyling the kitchen

and introducing a new coffee

bar. at the same time we are

upgrading one wing of the hotel, installing

air conditioning, fi tting double-glazed

windows and improving the soft furnishing.

stYLish

across the road at Pizza garden we are

updating the restaurant to make it more

stylish and give it a more contemporary look.

The village Inn closed in mid-2013 in order

to pave the way for construction of a state-

of-the-art four-star hotel – the fi rst of its

kind in Kiambu county.

We are also embarking on a rebranding

exercise for the group.

So, welcome to Jacaranda Hotels. We will

do everything possible to make sure you

enjoy your stay with us.

James Chege Acting Managing Director and Group Sales & Marketing Manager Jacaranda Hotels Kenya

I BElIEvE WE HavE a REPUTaTION FOR FIRST-RaTE SERvICE aND THIS IS a REPUTaTION I WaNT TO RETaIN aND ENHaNCE

2 I www.jacarandahotels.com

Contents

A publication of Jacaranda Hotels and designed by

Land & Marine PubLications (KenYa) LtdSuite A5, 1st floor, Ojijo Plaza Plums Lane, off Ojijo Road, Parklands PO Box 2022, Village Market 00621, Nairobi, Kenya Tel: +254 (0)20 374 1934 E-mail: [email protected] www.landmarine.com

The opinions expressed in this publication are not necessarily those of the editor, or any other organisation associated with this publication. No liability can be accepted for any inaccuracies or omissions.

©2013 Land & Marine Publications (Kenya) Ltd

5

ISSUE TWO

CONTENTS

I ISSUE 02 I 3

7

8

12

16

1 FOREWORD More reasons than ever to enjoy your stay with us

5 SEaFOOD Come on in – the seafood’s lovely

7 PRIvIlEgE CaRD Bargain-priced card opens door to some great hotel deals

8 lOST aND FOUND Forgotten ‘treasure’ that needs to be dealt with

10 HEaD CHEF SaMUEl MaTEKEYa It’s a team effort – but there’s only one master chef

26 JaCaRaNDa HOTEl Five-star service at a four-star price

28 JaCaRaNDa INDIaN OCEaN BEaCH RESORT luxury beach resort with a hint of arab antiquity

30 laKE ElEMENTaITa lODgE Experience the special ambience of Happy valley

32 PIzza gaRDEN Upmarket eatery with an authentic Italian flavour

12 SPa Day of pampering treatment has done wonders for my self-esteem

16 BOOK REvIEW BEYOND EXPECTaTIONS a Kenyan for all seasons

18 JaCaRaNDa BOaRD MEMBERS

20 JaCaRaNDa PROFIlES

22 JaCaRaNDa HOTElS INDEX

24 JaCaRaNDa gYM & SPa Perfect pathway to fitness and well-being

http://www.kenchic.com

After a day on the beach, a safari

in a marine park, or shopping for

perfect souvenirs, it’s time to kick back

with a real coastal treat – seafood!

Bahari Cove at Jacaranda Indian Ocean

Beach Resort can whet the appetite of every

guest with food inspired by africa, India,

the Middle East and Europe.

MeMorabLe

With its prime location overlooking the beach

– Bahari is the Swahili word for ‘sea’ – this

open air, à la carte restaurant prides itself on

serving unique as well as familiar seafood.

This is no small feat in Kenya, where the

seafood consumption per capita is only 3.4

kg. Yet Bahari Cove understands the desire of

its customers to enjoy a memorable meal.

the seafood’s LoVeLYCome on in –

seafood

I ISSUE 02 I 5

at sunset, a table was prepared and dinner

selections made: avocado salad with

seafood, lobster bisque and Swahili-style

fresh fi sh. a glass of regional white wine

sparkled in the glow of the table lantern.

“Nzuri appetite,” said the waiter.

This was not the “same old” seafood

one might fi nd in other countries along

the Mediterranean, Pacifi c or atlantic

coasts. Rather, this truly captured the

polite, civilised yet earthy wilderness

that envelopes Kenya, especially along

its Indian Ocean coast, renowned for its

white sandy beaches.

With abundant avocados and seafood, the

elegantly arranged salad was refreshing

and light after a hot day under the sun.

The dressing had just a bit of tang, yet was

smooth and helped blend the variety of

seafood together with the avocado.

The fi rst glimpse of the darkly coloured

lobster bisque brought some fears of

a disaster in the kitchen. But the fi rst

spoonful proved this was not the typical

light-coloured, creamy bisque served

elsewhere. Rather, this was hearty with

that bit of spiciness that reminds you that

you’re in Kenya.

faMous

The main entrée, fresh fish smothered

in a regional sauce, allows diners to

discover what the locals already know:

Mombasa brings all its worldly influences

together to create its famous style. The

fleshy fish without bones was served

along with rice and perfectly steamed

vegetables. The curry-infused sauce was

silky, yet with a hot pepper bite – a great

introduction to how coastal chefs blend

the best of regional spices and Kenya’s

diverse foods at Bahari Cove.

THIS OPEN aIR, À la CaRTE RESTaURaNT PRIDES ITSElF ON SERvINg UNIQUE aS WEll aS FaMIlIaR SEaFOOD

BY PaMEla J. KaRg

http://www.jacarandahotels.com

Do you enjoy visiting Jacaranda’s

various properties? Want an even

better deal? Well, the Jacaranda group

has an exceptional offer that shouldn’t be

missed: the Jacaranda Plus Privilege card.

This privilege card has a wealth of

advantages. Card holders can benefi t from

attractive discounts on breakfast, lunch and

dinner in all Jacaranda group restaurants.

It can also be used in the pool area at the

bargain-Priced card oPens door to soMe great hoteL deaLs

PRIvIlEgE CaRD

Jacaranda Hotel in Westlands, across the

road at the Pizza garden and when using

the services of Jacaranda Caterers.

In terms of accommodation and when

booking directly, card holders get a 15 per

cent discount on published resident room

rates at all Jacaranda properties as well as

20 per cent off the published half-board

low season rates at Indian Ocean Beach

Resort and lake Elementaita lodge.

I ISSUE 02 I 7

and there’s More:• a 10 per cent discount on all beverages

when dining with Jacaranda

• 10 per cent off any outside catering bill

• 10 per cent off conference rates at Indian

Ocean Beach Resort and lake Elementaita

lodge.

other benefits:

• Complimentary overnight bed-and-

breakfast accommodation for two at

Jacaranda Hotel, Jacaranda Indian Ocean

Beach Resort and lake Elementaita lodge.

• a complimentary birthday cake when four

or more people dine at the Safari Café at

Jacaranda Hotel, the Bahari Cove at

Jacaranda Indian Ocean Beach Resort or lord

Cole Restaurant (lake Elementaita lodge)

• Complimentary use for one day and up

to 10 delegates of a meeting room at

Jacaranda Hotel, Indian Ocean Beach

Resort or lake Elementaita lodge.

and with a price tag of just KES 7,500

the Jacaranda Plus Privilege Card is a

genuine bargain.

PriViLeges10 per cent beverage discounts

Lost and found

Lost and

found8 I www.jacarandahotels.com

Lost and found

Lost and

found

easy to leave a charger plugged into the wall

socket, but cell phones are such an indispen-

sable part of everyday life that you would

think no guest could walk 50 metres down

a corridor without realising he or she had

no link with the outside world. No doubt,

as technology moves forward, hotels such

as Jacaranda can expect to see iPads and

tablets in their lost property stores.

Says Jacaranda’s Daniel Muchai: “Our

policy requires that lost and found items are

handed over by the room steward, or any

other person who found the item, to the

executive housekeeper or the supervisor.”

securitY

The next stage in the process is explained

by Daniel: “The supervisor then records

the item in their book and hands over

to the security department for

coding and safe keeping. The

items are kept in safe custody

by security as the front-

of-house informs the

guest of having forgotten something.

If there is no response, the items are

disposed of at least one year after they

were found, when staff are allowed to

purchase by auction and the monies

added to the charity funds for CSR.”

PoLicY

So what is Jacaranda’s policy if a guest

realises, once he or she returns home, that

an item has been left behind? Who pays

for any shipment and how is the shipment

made? Says Daniel diplomatically: “Should

the guest recall after departure, we ask

them to advise the best way for us to send

the item. The cost bearer may vary from

case to case.”

are Jacaranda’s cleaning staff ever amazed

by the absent-mindedness of guests? “very

much so,” says Daniel. “Some guests even

conclude the item was stolen, only to fi nd a

mail when they get home informing them

that they had actually forgotten the item in

the safe, bed or bathroom.”

Ever thought about what hotels do

with items left behind by departing

guests? it’s an interesting question and

one that most guests probably never

think about – until they leave something

behind themselves.

The forgetfulness of customers can cause

problems – for a guest, of course, but also

for the hotel, which then has to deal with

the issue, in this case Jacaranda.

guests have a habit of leaving behind the

same few items. Heading the list are cell

phones and chargers, followed closely by

clothes left in drawers and wardrobes,

then shoes and jewellery. Even

binoculars have been left.

Cell phones and chargers

seem to be a partic-

ular problem for

guests. It’s very

I ISSUE 02 I 9

gUESTS HavE a HaBIT OF lEavINg BEHIND THE SaME FEW ITEMS, a lIST EaSIlY TOPPED BY CEllPHONES aND THEIR CHaRgERS

forgotten ‘treasure’ that needs to be deaLt With

Left behindCellphones and chargers are a particular problem

Many people love to cook, but there

is a difference between cooking

for fun and turning your passion into

a career by becoming a chef. We take

a fascinating glimpse at the Jacaranda

hotel restaurant and its executive chef

and share his insights.

Executive chef Samuel Matekeya has been

in the industry for 25 years. He has come

far in the last couple of decades, moving

from an unseen fi gure in the kitchen to a

culinary leader whose opinion is sought and

followed.

sPotLess

The fi rst sign of Samuel’s profession-

alism can be found in his spotless white

attire. Years of dedication have resulted

in progressive ideas and techniques and a

passion for cooking. With the right frame of

mind, Samuel has been able to attain this

top position.

Do we live to eat or eat to live? Samuel

starts by acknowledging that everyone

deserves good food.

Jacaranda+: What is your favourite dish?

Samuel Matekeya: lake victoria fresh

tilapia is my favourite. Fish has a lot of

nourishment.

J+: How is this fi sh different from the seafood

served at the Indian Ocean Beach Resort?

SM: The fi sh from the lake is fresh, fi rm and

tasty. By comparison, fi sh at the coast is too

salty.

J+: Twenty-fi ve years is some

accomplishment. Do you consider yourself

successful? What steps did you take to

reach where you are today?

SM: I fi rst considered being an engineer

before my brother encouraged me to join

Utalii College. I discovered my passion for

cooking at college and it’s a decision that I

have never regretted. after training I joined the

hospitality industry and realised my love for

the job. as I developed skills and furthered my

education, I advanced up the culinary ladder

and now at the Jacaranda Hotel restaurant I

have been head chef for three years.

it’s a teaM effort –but there’s onLY onemaster chef

head chef SaMUEl MaTEKEYa


J+: How do you express your own cooking

style more clearly and effectively? and

also unleash your creativity, intensify the

fl avours, streamline techniques and still

have fun in the kitchen?

SM: Enormous intelligence and

thoughtfulness about the way food works is

required. These include everything from the

simple stuff, such as fruit and vegetables.

High skills and inventive cooking can turn a

delicious meal into an artistic presentation.

J+: What is it like to be on your feet for long

hours in such a concentrated area?

SM: Restaurant kitchens are fast-paced

and often stressful. Successful chefs have

to be dedicated to their craft. Putting a

meal together quickly and elegantly takes

preparation and organisation. The ability

to plan ahead helps me keep my cool in a

high-pressure kitchen environment. The

kitchen is divided into sections where

line cooks are responsible primarily for

preparing the food, sous chefs, who are the

head chef’s second in command. Sous chefs

cook, help out the head chef whenever

head chef SaMUEl MaTEKEYa

I ISSUE 02 I 11

oceans of taLentDishes are perfectly presented

classic and modern, in order to increase

skills levels. They should also be able to

refi ne individual styles. On-the-job training

is important, but we also send our chefs

to Utalii College for refresher courses. The

more experience you have, the better the

chances of making a good start as a chef.

But an aspiring chef should be prepared to

work hard.

J+: How do you rank yourself in

competition with international standard

cuisines, especially when at food promotion

events around the world?

SM: Meals don’t just feed us; they

are a cultural ritual that civilises us. a

promotional activity at an international

food exhibition is great exposure. Extensive

knowledge on creating menus that focus

on Oriental cuisine around the world is

important. The hotel hosts all nationalities,

so I have developed a taste for Oriental and

have a sophisticated taste.

J+: Your job involves a lot of responsibility

and long hours. How are you able to

combine everything and still maintain your

sanity?

SM: a harmonious meal requires

cooperation in the kitchen. I direct the

whole process and organise staff duties. I

have also established and maintain contacts

with reliable vendors to secure orders.

luckily for the restaurant, we have a farm

where we source most products.

J+: Putting it all in perspective, you have

done such a remarkable job. You are

brilliant, infl uential and famous in fi ve-star

restaurants. What advice do you carry

forward?

SM: You need to look the part, act the part

and have enough knowledge. The client

is the king, so it’s essential to meet their

needs and make a visit to our restaurant

both worthwhile and satisfying.

needed and stand in for the head chef

during absence.

J+: good food is meant to be consumed

and appreciated with multiple senses. I

believe with mastery of food and fl avour

you evoke a variety of reactions. What is

your take on healthy living?

SM: I believe heartily in healthy cooking.

a good chef should be able to nourish the

body.

J+: You’re such an inspiration with so

much talent, knowledge and experience to

aspiring chefs. What would you recommend

in regard to on-the-job training?

SM: First and foremost, one should

specialise in sharing techniques, both

YEaRS OF DEDICaTION HavE RESUlTED IN PROgRESSIvE IDEaS aND TECHNIQUES aND a PaSSION FOR COOKINg

It’s a friday morning in early

december, and this day is going to be

different from my normal routine.

Every once in a while we need to escape –

but who has the time? a day at the spa is a

perfect getaway. Sneak off for a day, or even

for a few hours, and allow yourself to be

pampered and soothed from head to toe.

Tension, stress and weariness have been

building up in my body. I need to call a halt

if I’m going to avoid a burnout.

enticing

Today, I have chosen to relax and refl ect on

the year’s achievements and shortcomings.

and my recovery plan has taken me to one

of the best treatment centres: the Jacaranda

Spa in Westlands.

In reception I meet Charity, head of

therapy, who takes me through the spa

menu.

I have not really looked after my body

since the year started. I put my trust in the

expert, Charity, who advises me to go for

a de-stress package consisting of sea salt

scrub, massage, pedicure and manicure.

already, I feel like a queen who knows she is

going to be spoilt.

The professionalism of the staff is seen in

Charity, who is helpful and knowledgeable.

The lounge where I’m waiting for my

fi rst treatment is stylish and elegant, with

tranquil colours to put you in a calm and

peaceful mood.

TREaTMENT HaS DONE WONDERS FOR MY SElF-ESTEEM

sPa


reLaX and unWindThe perfect treatment for the renewal of mind, body and soul

Day of pampering

sPa

I ISSUE 02 I 13

WaY to heaLthSpa’s impressive entrance

I also notice the Kiswahili names given to

each therapy room: Tulia, meaning ‘relax’,

and Pambo, meaning ‘beauty’. I’m led to

the Tulia Room, with dimmed lights and

subtly changing colours.

as I embark on this spa adventure, I

know my skin is not in top condition.

Environmental toxins and pore-clogging

impurities are just some of the day-to-day

enemies that attack healthy skin.

Charity recommends a scrub with sea

salt glow that helps the skin stay healthy,

glowing and blemish-free. She says the

aggressive sea salt glow is perfect for a true

spa enthusiast like me.

losing myself in a white oversized robe,

I go to the comfortable bed and lie face

down. The background music is soothing

and I surrender my mind to the desire to

indulge my body.

a spell of relaxation can be a delight to

the senses. It’s amazing what a difference

an hour can make to the renewal of mind,

body and soul.

gLoWing

We start with a 30-minute sea salt glow

scrub as part of the de-stress package.

The scrub is rubbed gently all over my

back, hands and feet. The exfoliating body

treatments remove dead surface skin cells

to leave the skin glowing. a variety of

aromatherapy including lavender is used to

help detoxify the body.

This treatment is recommended for those

with sensitive skin. It helps the body to

a SPEll OF RElaXaTION CaN BE a DElIgHT TO THE SENSES. IT’S aMazINg WHaT a DIFFERENCE aN HOUR CaN MaKE TO THE RENEWal OF MIND, BODY aND SOUl

Day of

http://www.fly540.com

eliminate toxins and restore a natural

balance. after the wonderful scrub

treatment I take a shower to wash off the

sea salt particles.

Next, I head for the steam bath, putting a

towel down before I sit, which is important.

a scent of eucalyptus is infused with the

steam to assist with relaxation.

By this time I feel divine. It’s like stepping

away from life’s havoc to find restoration.

after the steam my body feels incredibly

smooth and silky.

Waiting quietly to be ushered to the next

session, I am not just stress-free but in a

joyous mood.

stress

Next comes a targeted massage for

relieving the kind of stress and muscle

tension we all develop working at a

computer. The main focus is the neck,

shoulders, arms, hands, wrists and upper

body. Cathy, an expert in massage therapy,

says this experience will revive my energy

and improve my blood circulation.

The massage begins with a blend of essential

oils on my back to relax the muscles. It

is rubbed into my skin, focusing on the

forearms, feet and back. a special blend of

essential oils creates a signature aroma.

Few experiences in life can compare to the

benefits of a professional massage. My day

has been transformed by this wonderful

stimulation of all my systems.

The last treatment is a pedicure and

manicure designed to enhance one’s

natural beauty. In Jacaranda Spa, this

treatment has been elevated into a

delightful ‘escape’.

sPa

I sit back in the customised chair as my nails

receive the utmost care. I’m given a soothing

massage on my hand, legs and feet using

essential lavender oil. My cuticles are cured

and polished. With my treatment complete,

I almost float out of the door, relaxed and

with my nails gorgeously painted.

Over a cup of herbal tea in the lounge

afterwards, I have a moment to

contemplate the day. My tensions have

been melted away and my whole being

restored. The transformation of my skin is

evident; now it is smooth, radiant, brilliant

and a picture of youthful glow.

serenitY

Jacaranda spa has been an inspiration to

change my life by embracing a spiritual and

emotional transformation. Promoting rest

and restoration, these treatments are highly

recommended to achieve true serenity.

It has made me celebrate my worth by

improving my self-image and my attitude

to everything. This kind of pure indulgence

is surely worth its weight in gold.

PROMOTINg REST aND RESTORaTION, THESE TREaTMENTS aRE HIgHlY RECOMMENDED TO aCHIEvE TRUE SERENITY

rocK harMonYMelting tensions away

I ISSUE 02 I 15

Njenga Karume is a survivor. in one

knife-edge situation after another,

his resourcefulness and ability to stay

on good terms with tough people have

carried him through.

One example from 1951, in the build-up

to the Mau Mau Rebellion, illustrates his

extraordinary gifts. When the Mau Mau

decided to target a Nairobi councillor,

Muchohi gikonyo, who they thought was

showing too much loyalty to the colonial

powers, the assassination attempt was

bungled.

Soon afterwards, Karume, by now a

successful young entrepreneur, was visited

at home in Elburgon by two Mau Mau

leaders, who asked him to hide John

Wamuti Muhongi. Having already taken an

oath of support for the Mau Mau cause,

Karume readily agreed to help. It was only

later he discovered that Wamuti had been

one of the would-be assassins.

With typical resourcefulness, Karume

housed the fugitive in an abandoned

bungalow deep in the forest near his home.

The authorities closed in fast, however, and

both Wamuti and Karume were arrested

and held in Nairobi. In the ensuing trial,

Karume argued so persuasively that

Wamuti, a long-time family friend, had

come to him looking for work rather than a

hiding place, that Karume was released at

once and Wamuti was later given a lenient

sentence of six months in prison or a stiff

fine. The fine was quickly paid by friends,

including Karume, and Wamuti was freed.

generous

The outstanding aspect of this episode,

however, is that Karume became a good

friend of Muchohi and his family ever

afterwards as well as remaining a good

friend of Wamuti. That says much for the

generous nature of Karume.

I think Karume must have been born

with that rare quality known as charm.

It would certainly explain how he has

managed to hold together the many

contradictory sides of his life. Here is a

man who grew up in comparative poverty

and with an understandably jaundiced

view of the wazungu (white settlers) and

their treatment of african people, yet who

was clearly drawn to many aspects of the

colonial way of life, including comfortable

a KenYan for aLL seasons

booK reVieW BEYOND EXPECTaTIONS


BEYOND EXPECTATIONSFrom Charcoal to GoldBy Njenga Karume (with Prof. Mutu wa Gethoi)

Review by John Tavner

booK reVieW BEYOND EXPECTaTIONS

I ISSUE 02 I 17

houses, good food and stylish clothes;

a man who actively supported the Mau

Mau and became a personal friend and

parliamentary colleague of Jomo Kenyatta,

yet continued to run a successful business

empire and was on good terms with

many important wazungu, some of whom

cooperated with him on commercial

ventures; above all, a man with a rich sense

of humour who would be the first to share

a laugh with a friend after using his talent

for bluff to escape from a tight corner.

any vague notions about the idyllic ways

of colonial life in Kenya in the 1950s will

be abruptly challenged by this book. For

example, Karume recalls how, as a child, he

was appalled by the revelation that whites,

and the african supervisors under them,

were allowed to cane any native for any

offence. “I had always believed that my

father, uncles and adult neighbours were

fearless and were the protectors

of the community,” writes Karume. “Just

the thought of them being whipped was

horrible.”

The simple truth of this statement is very

moving. It leads to some radical thoughts

about just what the colonial powers of that

time thought they were up to. Karume

doesn’t lecture the reader, however. He just

lays out the facts. and the gleam of hope

for the future is that he didn’t turn into a

hate-driven terrorist as a result of his early

experiences; instead, he used the positive

qualities of friendship and support for

honest enterprise, driven along by a big,

cheerful, streetwise personality, to improve

the lot of his fellow Kenyans. Not a bad

legacy.

THE aUTHORITIES ClOSED IN FaST, HOWEvER, aND BOTH WaMUTI aND KaRUME WERE aRRESTED aND HElD IN NaIROBI

BEYOND EXPECTATIONSFrom Charcoal to GoldBy Njenga Karume (with Prof. Mutu wa Gethoi)

Mary KiMotho M’MuKindia

Mary is a dynamic international public servant with 30 years of working experi-ence in both the public and private sectors.

She worked with ExxonMobil in Kenya and abroad for 17 years before founding the Petroleum Institute of East Africa and becoming its fi rst general manager for four years from 1999 to 2003. She also served as managing director of the National Oil Corporation of Kenya from 2003 to 2007 before joining the United Nations Environ-mental Programme (UNEP), where she served as a diplomat until the end of 2012. Her career has seen her in top leadership positions in the energy sector, civil society, government and, most recently, with the United Nations.

Mary has served as a board member in various organisations, both private and charitable, including the Housing Finance Company, Kenya Petroleum Refi neries, Kenya School of Professional Studies and the Red Court Hotel.

board MeMbers

List of

board MeMbers and biographies


Jacaranda hotels board MeMbersStanding from left to right: Eng. Geoffrey Kamau, Albert Kigera, J.R. Njenga, James Kimondo.Seated from left to right: Kung’u Gatabaki, M. M’Mukindia (chairman) and Grace Njenga.

Geoffrey MbuGua KaMau

Eng Geoffrey Mbugua Kamau is executive director and technical consultant with a leading East African project management company, Pinnacle Projects Ltd. He has been a civil engineer for 26 years and has wide experience in the construction industry, both locally and internationally.

Eng Kamau serves as a board member with Pinnacle Projects Ltd, Home Africa Ltd (where he is chairman), Liberty Homes Ltd and Karume Holdings Ltd, among others.

His core areas of interest include execu-tive management, business development, project management, strategic planning and real estate development.

KunG’u GatabaKi

Kung’u Gatabaki is a retired banker, having worked for 30 years for Actis/CDC (formerly the Commonwealth Develop-ment Corporation), where he acquired experience in project finance, portfolio management and corporate board business.

Kung’u is chairman of the Capital Market Authority (CMA). He also serves on various company boards including chairman of Micro Kenya, Karume Holdings and Cianda Holdings. He has been a director with several companies including the Housing Finance Company, Mumias Sugar and the Serena Group of Hotels. He also served as chairman of the Karume Group of Companies for seven years from 2006 to 2012 when the group was restructured.

albert KiGera

Albert is a qualified information tech-nology specialist and has held the positions of IT manager and group procurement manager at Jacaranda Hotels Kenya. He has business interests in the hotel and telecommunications industry.

Albert is also a director with Pelican Insurance Brokers Ltd and Enterprise Data Freedom.

JaMes rayMond nJenGa

James Njenga, known to friends, colleagues and associates as JR, has a long and distinguished record as a senior career civil servant, ranging from Assistant Director of Agriculture, Rift Valley Province, just after independence in 1967 to Commissioner of Lands for many years. JR also served as a Commis-sioner of the Kenya Electoral Commission of Kenya.

JR is chairman of Pelican Insurance Brokers (K) Ltd as well as chairman of Managu Ltd, which owns and manages properties. He is also a board member of the Kiambu Institute of Science and Technology (KIST), Karume Holdings Ltd and Cianda Holdings Ltd.

JR has had a long association with the Njenga Karume Trust group of companies and has served as a director with all the Karume Group of Companies since their inception in mid 1974.

the rev. Grace nJoKi nJenGa

The Rev. Grace Njenga is the widow of the late Hon. Dr James Njenga Karume. An ordained pastor of the Anglican Church of Kenya, Grace is also a business-woman, farmer and mother. She has keen interests in large-scale farming an active member of the Kiambu community, participating in various charity activities.

Grace is also a director of Karume Holdings Ltd and Cianda Holdings Ltd.

JaMes KiMondo nGata

James is a seasoned, versatile and respected leader in the hospitality industry. He has over 12 years experi-ence as a successful entrepreneur, having established Gazebo Hospitality and Hornbill Enterprises, whose suite of estab-lishments includes Fish Eagle Inn, Club Sylk and Hornbill pubs.

Before that, he had an illustrious 14-year career with the Sarova Group, working in all their major establishments. He is the managing director of Gazebo Hospitality Ltd.

board MeMbers

I ISSUE 02 I 19

JacarandaJacarandaprofilesJacaranda PROFILES


With over 25 years’ experience as an engineer,

registered with the Engineers Registration

Board, Geoffrey Mbugua Kamau brings a

diverse range of talents and skills to the board

of directors of Jacaranda Hotels Kenya. They

include project and executive management;

business development; strategic planning and

management; and corporate governance.

Geoffrey’s high quality academic qualifi cations

from the Eastern &

Southern African

Management Institute

and his directorships

in various companies

including Home Afrika Ltd (developer of Migaa)

and Pinnacle Projects Ltd, affi rm the pedigree

and wide experience he brings to Jacaranda

Hotels Kenya.

Among the many construction development

projects in which Geoffrey has played a pivotal

role, the new KCB Headquarters Building in

Upperhill, Nairobi, stands out as one of his

greatest achievements.

GEOFFREY BRINGS A WIDE RANGE OF TALENTS TO JACARANDA HOTELS KENYA

Geoffrey MbuGua KaMau

Jacaranda PROFILES

I ISSUE 02 I 21

Mary’s dynamism, thirst for creating new ideas

and ability to motivate others to higher levels

of achievement are among the skills she brings

to the board of directors of Jacaranda Hotels

Kenya.

She has demonstrated her expertise in

transformational leadership, management for

change and public administration. Mary was

awarded the Moran of the Burning Spear for her

role in reviving the fortunes of the National Oil

Corporation of Kenya.

Mary has served as a board member in various

organisations including the Housing Finance

Company, Kenya Petroleum Refi neries Ltd, the

Kenya School of Professional Studies and the

Red Court Hotel, an affi liate of the Kenya Red

Cross.

Her talent for organisation, innovative practice

and effective execution will be of immense

value to Jacaranda Hotels Kenya.

As a seasoned and respected leader in Kenya’s

hospitality industry, James brings his dedication

to professionalism, world-class best practices,

good governance and corporate citizenship

to the board of directors of Jacaranda Hotels

Kenya.

During a 25-year career, James has worked

at the The Stanley Hotel and the Panafric

Hotel and founded Gazebo Hospitality Ltd,

which owns and manages the Fish Eagle Inn

in Naivasha, Club Sylk in Nairobi and three

Hornbill Pubs in Nairobi and Machakos.

As an alumnus of Kenya Utalii College, James

has also been trained in the fi ner points of

hospitality management at various international

education institutions including the Executive

Management Hotel School in the Netherlands.

MARY WAS AWARDED THE MORAN OF THE BURNING SPEAR

JAMES BRINGS HIS DEDICATION TO PROFESSIONALISM TO THE BOARD OF DIRECTORS OF JACARANDA HOTELS KENYA

Mary KiMotho M’MuKindia

JaMes KiMondo nGata


KENYA

JACARANDA HOTEL NAIROBIincluding Jacaranda Gym & SpaPIZZA GARDEN

JACARANDA INDIAN OCEANBEACH RESORT

LAKE ELEMENTAITA LODGE

head office & central reservationsJacaranda House, 56 Muthithi Road PO Box 14287 – 00800 Nairobi, Kenya

Tel: +254 (0)20 444 8713/4/5/6/7Fax: +254 (0)20 444 5818/6159/8977Cell: +254 (0)722 205 486/7; (0)711 089500

Email: [email protected]: [email protected]

JACARANDA HOTELS INDEX

Jacaranda hotel nairobiPO Box 14827-00800, Nairobi, Kenya

Tel: +254 (0)20 444 8713/4Fax: +254 (0)20 444 46159/444 8977Cell: (0)711 089000

Email: [email protected]

Jacaranda GyM & spaPO Box 14827-00800, Nairobi, Kenya

Tel: +254 (0)20 444 8713/4/5/6/7Fax: +254 (0)20 444 46159/444 8977


Jacaranda indian ocean beach resortPO Box 73-80400, Ukunda, Diani Beach, Kenya

Tel: +254 (0)40 320 3730Fax: +254 (0)40 320 3557


laKe eleMentaita lodGePO Box 66, Gilgil, Kenya

Tel: +254 (0)50 50 836/50 648Fax: +254 (0)50 50 836


piZZa GardenPO Box 14827-00800, Nairobi, Kenya

Tel: +254 (0)20 444 8713/4Fax: +254 (0)20 444 46159/444 8977


I ISSUE 02 I 23

KENYA

JACARANDA HOTEL NAIROBIincluding Jacaranda Gym & SpaPIZZA GARDEN

JACARANDA INDIAN OCEANBEACH RESORT

LAKE ELEMENTAITA LODGE

KENYA

AFRICA

JACARANDAGYM & SPA

Body fitness and wellness are the two

hallmarks of Jacaranda Gym & spa.

the pressures of life and the fast-paced

corporate scene have led to an increased

focus on body fitness and general well-

being.

The Jacaranda Hotel in Nairobi has come

up with the perfect answer by creating

Jacaranda Gym & Spa, one of the best

health clubs in Nairobi. This spacious and

ultra-modern health club, attached to the

hotel, offers something different for the

fitness and wellness seeker.

beautiful Gardens

There is a large heated swimming pool as

well as beautiful gardens and well-kept

lawns, all helping to create an inviting

and relaxing atmosphere. Designed and

equipped to meet the most discerning

expectations of its customers, Jacaranda

Gym & Spa compares very favourably with

other similar facilities in and around the

Kenyan capital.

There is free underground parking for

members and the health club has its own

entrance separate from the hotel.

the spa

The spa is devoted to enhancing the overall

well-being of its customers by offering a

variety of body treatments to encourage and

enhance the renewal of mind, body and soul.

The spa offers personalised services and

professional treatments designed to achieve

a head-to-toe sensory revival as well as

cultivating inner and body strength and

creating a healthier, more balanced lifestyle.

Spa services:• Massages

• Body treatments

• Facials and foot spas

• Manicure and pedicure

• Body treatments.

the GyM

The well-equipped gym features the latest

Life Fitness equipment. Professional fitness

trainers and gym instructors are on hand

to assist the guests and help them to meet

their fitness and wellness targets, whether

these consist of total fitness, controlled

weight loss, body toning or any other

special need.

perfect pathway to fitness and well-beinG


JACARANDAGYM & SPA

The gym also has steam room and sauna

facilities in the women’s and men’s

changing rooms as well as a clean and

spacious rest area.

Personal trainingThis combines high-density workouts and

nutritional counselling with the motivation

needed to reach and maintain long-term

personal goals.

Every lesson is structured to build

cardiovascular endurance, improve strength

and increase flexibility.

Class exercise• Introductory classes, aerobics

• Sport conditioning, traditional

cardio training

• Dance fitness

• Spinning

• Step and athletic training.

For the mind and body• Stretch and relaxation

• Yoga

• T’ai chi (an ancient mind-body exercise).

I ISSUE 02 I 25

relaX Guests can enjoy a range of professional treatments, or simply unwind in the heated swimming pool

Located in the heart of prime west-

lands business district, the Jacaranda

hotel is the perfect property for business

and leisure guests in search of fi ve-star

service at an affordable four-star price.

One of the longest-established and best-

known hotels in Nairobi, Jacaranda began

life in the late 1950s as a training base for

staff of the Italian oil company Agip and

by the early 1960s was also doubling as a

42-room motel.

The property was subsequently acquired by

the late Hon. Njenga Karume in 1963 and

he continued to be involved in the hotel

right up to his death in 2012.

In subsequent years, the hotel was trans-

formed as it was leased to various local and

foreign hotel operators such as Alliance

Hotels when its name changed to Quality

Inns. It was later leased to Block Hotels in

1995 and its name changed to Landmark

Hotel.

It was during this period that the hotel

brought new quality standards and proce-

dures to its operations. This led to the

adoption of enhanced training programmes

for staff and a gradual improvement in

services and product standards at the hotel.

Between 1999 and 2001 the hotel changed

its name to Sheraton Four Points Hotel

after Block Hotels sub-leased it to the

internationally recognised hospitality brand

Sheraton Hotels.

Unfortunately, Block Hotels went into

receivership in 2003 and the property

changed its name to the current Jacaranda

Hotel.

Between the leaseholds, the hotel under-

went continuous upgrades and expansion

and today the accommodation comprises

128 rooms.

In order to meet the accommodation

requirements of its many business guests,

the hotel has installed 48 new business

executive suites and converted one wing of

the hotel to cater for business travellers.

In addition, the hotel has one of the best

equipped and most impressive health club

and spa facilities in Nairobi.

conferencinG

The hotel has various conference facilities to

cater for the needs of its business clientele.

These include the Wariara Conference

Centre, which can accommodate up to 250

delegates in theatre style, and the Palm,

Acacia and Jacaranda rooms, each of which

can hold 40 people. There are also two

boardrooms, each with a capacity of 18

people.

five-star service at a four-star price


swiMMinG pool The tranquil pool is ideal for cooling off

I ISSUE 02 I 27

Guest rooM Modern furnishings and crisp white linen come as standard

at a GlanceChoice of 128 tastefully furnished en-suite rooms suitable for all guests.

Each room has:• Central ceiling fan• Direct-dial telephone• Satellite TV• Minibar• Electronic safe deposit• Work station area• Mosquito net on request• Tea/coffee-making facilities• 24-hour room service.• Private bathroom and toilet en-suite• Hairdryer

Facilities & activities: • Gym and spa• Heated swimming pool

The Jacaranda indian ocean beach

resort (Jiobr) offers guests a

perfect holiday getaway. the resort

covers 29 acres and sits on one of africa’s

fi nest stretches of beach with wonderful

ocean views.

arabic influence

The resort opened in 1992 and is built

on the site of a 16th-century mosque.

This exclusive and luxurious property was

known originally as the Indian Ocean

Beach Club. Like the Nairobi-based Hotel

Jacaranda, it was at that time under the

management of the now-defunct Block

Hotels group.

The architectural style of the beach resort

has an obvious Arabic theme, underlining

the rich infl uence of the Swahili culture

that was especially strong under the

former rule of the Sultan of Zanzibar and

is still apparent on the Kenyan coast. The

property contains various antiques and

relics from the sultan’s palace. The main

reception area, for instance, features an

antique chandelier that was given to the

sultan by British traders in exchange for

landing rights.

The JIOBR has a tastefully designed room

suitable for physically challenged guests.

In addition to the amenities found in other

rooms, it has a walk-in shower and both

shower and toilet are fi tted with hand

supports.

There is a four-bedroomed villa suitable for

families.

conferencinG

The Wariara Convention Centre is one of

the largest conference facilities on the south

coast, with a capacity of about 300 people.

luXury beach resort with a hint of arab antiQuity


service Hotel guests receive

attentive service

I ISSUE 02 I 29

sea breeZe Guest relax by the pool, which overlooks the Indian Ocean

at a GlanceThe resort has 100 deluxe rooms (including 25 ocean-facing rooms), all handsomely designed and delightfully furnished in Swahili style.

Each room has:• En-suite bathroom with bath/shower and separate toilet• Minibar and tea/coffee-making facilities• Air conditioning and ceiling fan• Safes• Hairdryer• Own veranda• Smoke detectors• Room attendance and evening turndown.

Facilities & activities: • Kids’ club• Water sports • Diving • Massage & salon• Tennis • Volleyball

The spectacular lake elementaita

lodge is situated in over 100

delightful acres on the banks of lake

elementaita. the lodge’s main building,

which contains the principal restaurant,

is a relic of the colonial era. built as a

farmhouse in 1916, it was originally

owned by the pioneer settler Galbraith

lowry egerton cole.

The lodge is located just off the Nakuru-

Nairobi highway about 170 km from the

Kenyan capital.

spectacular

In front of the main house is a terrace over-

looking neat lawns in the foreground and

shimmering Lake Elementaita beyond. The

lodge is in an area known somewhat infa-

mously in colonial times as Happy Valley.

The name came from the monthly social

meetings that brought together colonial

farmers and leaders from across the Rift

Valley, Nairobi and Central regions.

conferencinG

The lodge has an ideal excellent conference

setting in a relaxed country atmosphere.

The conference room is fully equipped to

meet the needs of conference groups and

can accommodate 50 people. A secretariat

and conference amenities are available on

request

eXperience the special aMbience of happy valley


perfect settinG Breakfast ‘al fresco’

with a beautiful view

I ISSUE 02 I 31

shady retreatThe terrace overlooks well-kept lawns

at a GlanceThe lodge has 33 rooms (11 triples and 22 twins).

Each room has:• A fi replace• Bath and shower• Own veranda

Facilities & activities: • Large swimming pool• Horse riding• Nature walks• Birdwatching• Visits to Kariandusi prehistoric site

header HEADER


Nairobi’s pizza Garden is a popular

meeting spot for local people

and visitors who appreciate good food

and warm hospitality in an easy-going

setting.

Built in the 1950s, Pizza Garden was origi-

nally an eating place that provided Italian

meals for trainees of the Italian oil company

Agip at the former Agip Motel, now the

Jacaranda Hotel.

traditional

Since its acquisition by Jacaranda Hotels

Group, Pizza Garden has maintained its

Italian tradition and is perhaps the only

place in Nairobi where a truly authentic

Italian pizza is made the traditional way in a

coal-fi red oven.

This tradition has been maintained over the

years thanks to constant training and the

handing down of culinary skills from the

former Italian pizza cooks to the restau-

rant’s modern-day chefs. This explains why

the pizzas at this restaurant have a superior

taste and colour.

Today, the Pizza Garden is a vibrant and

informal restaurant, open seven days a

week. It has a children’s playground that

makes it a popular weekend venue for

families. Pizza Garden also has a lively

nightclub with theme nights to cater for

fans of contemporary African music (Rumba

Afrique) as well as rock, soul, jazz and the

latest hits and wide-screen coverage of

major sports events.

Apart from pizzas, other dishes can be

ordered à la carte. The menu includes

burgers, grilled items, vegetarian dishes

and snacks.

eatery with an authentic italian flavour

italian styleMouth-watering pizzas

http://www.landmarine.org

http://kenya.uchumicorporate.co.ke/

Jacaranda Plus issue2

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Transcript of Jacaranda Plus issue2