Chef's Pick
Coal-Fired Ribeye
Thirty-day dry aged ribeye over white coals, finished with rosemary butter and sea salt.
UGX 120,000
22 years
Behind the pass
Executive Chef
Kitchen lead
“A tasting menu is not a performance. It is eight chances to give someone exactly what the ingredient deserves, in the right order, at the right temperature.”
Open fire cooking
Kampala Road kitchen
9 awards
Biography
Kitchen lead opened the first Matooke Table counter on Kampala Road in 1998 with a single grill, twelve stools and a chalkboard menu rewritten every morning.
The training came first: four years on the fish section of a harbour hotel, two more running the grill at a steak room that never turned its coals off, and a season in Naples that taught more about dough than any book could. What survived all of it was a stubborn belief that the ingredient should lead the plate.
Good service starts before the first plate leaves the kitchen. Tell the team about allergies, your group size and your preferred time; menu choices, availability and the final bill are confirmed before your booking is accepted.
Experience
1998 – now
Founder & Executive Chef, Matooke Table
Built the kitchen, the brigade and the sourcing network from a twelve seat counter.
1996 – 1998
Grill Chef, The Coal Room
Ran a permanently lit coal grill across three services a day.
1992 – 1996
Fish Section, Harbour Hotel
Learned to buy, break down and cook everything the boats landed.
On the menu
Signature dishes
Three plates that have stayed on the menu through every seasonal rewrite.
Chef's Pick
Lake Victoria Fish Platter
Day boat prawns, oysters, dressed crab and smoked mussels with lemon and sea herbs.
UGX 180,000
Sale
Herb Roast Half Chicken
Free range chicken brined for a day, roasted over thyme and finished with pan gravy.
UGX 120,000UGX 120,000
The rest of the brigade
More of our chefs
Pastry & baking
Kitchen inspiration
Ugandan dishes
Kitchen inspiration
Live cooking
Kitchen inspiration
Preparation & service
Kitchen inspiration
Come and eat with us
A table at Matooke Table is always worth the trip
Book a seat in the dining room, or order the same food to your door from the express kitchen.