Learn more about Masuwe Chef Mark Rimmer – in his own words!
I was born on a tobacco farm in a little town in the north east of Zimbabwe called Centenary, where I grew up loving fishing hunting and farm freedom.
This is where my love for food started, as a child I remember bags of fresh cheese dripping, the sweet sticky smell of all sorts of jams being stirred endlessly by my Grandmother and the unmistakable smell of baking that filled the air almost every day.
All these fun things were interrupted rudely every Monday when I had to go to school, but Mum always made sure I had a little something in my bag for break time.
At the age of 17, after leaving school, I joined the British Army where I became a Challenger 2 tank driver and learned how to maintain, drive and service the tanks. I then moved up to the gunner’s seat where I learned how to shoot the massive armament, and what a thrill that was to have such great fire power at the push of a button. I left the army 6 years later.
I married in late 2008 when I moved to South Africa and for a while I worked as a plastic technician. When a friend asked for help in the opening of a restaurant in the Natal midlands I jumped at the chance to do something I could be passionate about and I quickly rediscovered my love for food. The idea of being a chef was hatched and I soon enrolled at the Silwood School of Cookery in Cape Town.
I finished my three-year course where I graduated with my Grande Diploma. During my time at Silwood I worked in some amazing restaurants in the Cape, which has such a vibrant and exciting ‘foodie’ scene, and I learned a huge amount about food but also about myself.
I moved back home to Zimbabwe in February of this year and am really enjoying being home after so many years away. I am determined to make my culinary mark in Victoria Falls at Masuwe Lodge and I have a great team around me … we are destined for great things. We look forward to feeding you!