October 27, 2024
WoEgypt

Chef Amira Elhamy, founder of Bongoyo Restaurant , brings her love of fusion and a passion for exploring flavors beyond the traditional to her culinary craft. She is especially inspired by the rich, undiscovered flavors of sub-Saharan African cuisine, particularly South African. Through Bongoyo, her first restaurant, which opened in October 2020 in El Gouna, Amira creates a unique culinary experience that honors tradition while elevating it to a modern dining experience.

Amira Elhamy didn’t initially envision a career in the culinary world. She followed a traditional path, aiming for a corporate career. However, after getting married, she discovered a passion for cooking, sparked by her persistence in mastering classic dishes. Experimenting with cookbooks and ingredients, her love for food blossomed. Her journey into hospitality began with hosting friends for meals and experiencing the joy of serving others.

In 2013, she launched her first culinary venture in Qatar where she lived; with a line of natural jams, butters, and chutneys, featuring unique flavors like pomegranate, rhubarb and ginger, and kiwi and lime. Later, in Qatar, she brought her creative touch to Egyptian classics like kunafa, experimenting with new flavors such as mango and Nutella, and envisioning even more unique options for future Ramadan celebrations.

In 2018, after five years of running a home catering business in Qatar, Amira Elhamy decided to go professional. She traveled to London to study at Leiths School of Food & Wine and took additional courses at the Jamie Oliver Cookery School. Returning with her passion transformed into an obsession, she was certain she wanted to become a chef. Although she considered online recipes, she realized that her true dream lay in the demanding world of the restaurant business.

During a trip to Cape Town, Amira Elhamy visited a small, rustic farm shop that sparked her vision. With goats and chickens at the entrance, the shop offered everything homegrown—from a rotisserie and grill to a market selling locally made products. Craftspeople in small huts around a garden created handmade items, which inspired her to dream, “I want a place like this.”

Opening Bongoyo in El Gouna in 2020 was a dream come true for Amira Elhamy. While it isn’t a replica of that Cape Town barn, it embodies elements of it, from handmade details to the use of natural materials and ingredients, capturing a sense of raw nature. She knew her unique flavors and techniques would challenge the culinary market, yet she fully believed in the concept. 

Bongoyo was inspired by her visit to Bongoyo Island off Tanzania’s coast—a place of untouched beauty and a personal connection, as it was there she and her husband decided to open a restaurant. The island’s essence embodies everything she strives to deliver as a chef.

Amira Elhamy faces daily challenges as a woman chef in a male-dominated culinary industry. Managing a team of mostly male chefs, some older or more experienced, often brings resistance and a mindset of “we know better.” Through self-discipline, she turns these moments into coaching opportunities, demonstrating why consistency matters over shortcuts. Early on, she struggled to retain talent due to male entitlement, but over four years, her leadership has attracted chefs eager to learn in an inclusive kitchen environment. Amira also faces skepticism from guests who doubt a woman runs the kitchen.

Bongoyo’s success, she believes, is rooted in customer-first service, a positive work environment, and teamwork. To strengthen bonds, Amira implemented a rotation program where service staff work in the kitchen and vice versa, building mutual respect. Staying hands-on with operations, she actively engages with guests, listens to feedback, and maintains high standards, even amid supply challenges over the past two years.

Bongoyo’s menu is designed to offer a variety of unique fusion dishes that push traditional boundaries. One of the standout successes has been changing Egyptians’ perception of lamb, now a top seller. Amira’s handcrafted spice blends are key to Bongoyo’s bold flavors and consistency, using familiar spices like cumin and paprika but in unique ratios. She has also created secret spice blends and handcrafted mixes.

Seasonality plays a big role, with ingredients featured at their peak, respecting nature’s rhythms—no pomegranate in summer, for instance, or fresh fish during the Red Sea’s no-fishing season.

She also values guest feedback as a source of inspiration, constantly adapting to meet diners’ evolving tastes. Despite a busy schedule, she prioritizes staying informed on culinary trends and innovations, inspired by international chefs and events.

She advises aspiring chefs and women entering the culinary field to do every job hands-on, stay humble, and learn from everyone. She emphasizes prioritizing customers and putting ego aside to listen. For women, she notes the need to work twice as hard, face judgment, and stay focused despite challenges. Above all, she encourages staying true to one’s values, as every day in this field is a fresh beginning.

Amira Elhamy is excited about her recent participation in Cairo Food Week’s downtown market in May 2024, which marked a significant milestone in her career. She is currently collaborating with partners to expand pop-up dinner experiences in El Gouna and Cairo. Additionally, there are plans for Bongoyo’s expansion within Egypt and beyond, and she is eager for what the future holds.

All photos credited to Bongoyo Restaurant and Amira Elhamy