Ceviche, Charcoal and the Joy of Feeding People

The Social House|Executive Chef Profile

Chef Anibal Torres says he never planned to become a chef. "I just loved eating," he says with a smile. It is a wonderfully honest beginning for someone who now leads the kitchens of The Social House Nairobi, where timing, fire, flavour and discipline shape every service. Behind the precision, however, is something much simpler: the joy of feeding people good food.

A Table, Not Just a Plate

For Chef Anibal, food has always been about the table, the laughter, the conversation, and the people who gather around a meal and leave feeling a little more connected than when they arrived. That story begins in Peru. "In Peru, food is like politics or religion," he says. "People argue about it. They defend it. They are proud of it."

Big Tables, Loud Laughter

Growing up, meals were always communal. Celebrations meant full tables, busy kitchens, long conversations and people gathered for hours. "I remember big tables," he says. "A lot of food, a lot of people around, everyone laughing." That memory still shapes the way he cooks today.

From Potatoes to the Pass

Chef Anibal's professional journey began in culinary school, where he quickly learned that kitchens are not only creative spaces. They are disciplined systems. "The kitchen is very structured," he explains. "Almost like the military."

At 18, he entered his first professional kitchen as an intern. For two months, he peeled potatoes and tomatoes. It was simple, repetitive work, but from where he stood, he could see the rhythm of the kitchen: chefs moving fast, teams organising, plates leaving the pass. "I remember thinking, one day I will be there."

Nearly twenty years later, he is there and far beyond. Today, his role is less about cooking every dish and more about leading the team, protecting standards and making sure guests are happy. "My job now is organisation," he says. "Delegating, making sure the team works well and making sure the guests are happy."

A Flag on the Plate

Ask Chef Anibal which dish best represents him, and the answer is immediate: ceviche. "As a Peruvian, ceviche is our flag." For him, ceviche is not just fish and lime. It is memory, identity and home on a plate. At The Social House, he keeps the dish as close to its Peruvian roots as possible, even importing some ingredients from Peru, including the toasted corn traditionally served alongside it. Because details matter, especially when flavour is carrying memory.

Food Reunites People

For all the discipline of the kitchen, the heart of Chef Anibal's work remains simple. "I love when people sit together and enjoy the food," he says. "When someone tells you, 'Chef, I love your cooking.'"

Food, he believes, marks life's important moments. Birthdays, celebrations, business deals, family lunches and quiet dinners all have one thing in common: people eat. "Food reunites people," he says.

And at The Social House, that idea feels right at home. The food is not there to simply fill a plate. It is there to create a moment.

Growing Something New

Recently, Chef Anibal has found another passion: plants. Across The Social House, herbs and greens are slowly becoming part of the culinary landscape, connecting the kitchen more closely to the property and reminding guests that food begins somewhere real.

"I love planting things in the House," he says.

It is a small sentence, but it says a lot. The same chef who leads the pass is also thinking about soil, herbs and growth. For him, food does not begin on a plate. It begins in the ground, with care.

Final Truths from the Chef

After nearly two decades in kitchens around the world, three things remain non-negotiable for Chef Anibal: quality, timing and identity. "You need to have your own voice," he says. His voice carries discipline, memory, fire, flavour and the unmistakable joy of feeding people well. Before he returns to the kitchen, a few final truths: savoury over sweet, butter over olive oil, saffron over truffles, charcoal over gas flame, experimental over classic, and morning prep over late-night service.

Back to Stories