Uganda’s dining culture is entering a new chapter. What was once simply about meals is now about experiences and curated evenings, where food becomes art, conversation, and connection.
At the forefront of this evolution is The Chef’s Table, an exclusive dining concept that returns on October 18 at Kaddamon and Coffee, in partnership with The Singleton.
Leading the kitchen is Chef Sholto, a culinary innovator whose French training and Ugandan heritage have shaped a style that blends elegance with authenticity. His journey is more than a personal success story; it reflects the wider growth of Uganda’s gastronomy industry and its potential to redefine how people experience food.
A Journey from Family Kitchens to Culinary Craft
For Sholto, cooking has always been more than a career. “Cooking was my safe space, a place where creativity came alive,” he recalls. Inspired by his mother, grandmother, and extended family, he discovered the power of food to connect people. Over the years, that spark grew into a craft grounded in classical French technique, but deeply flavoured by Ugandan traditions.
“My foundation is French cuisine, but my roots give my food its soul,” he says. The result is a French-Ugandan fusion that is both refined and comforting, precision meeting culture on every plate.
The Birth of Chef’s Table
Chef’s Table began as an idea shared between Sholto and his three partners: Messi, Bersi, and Jarren. Together, they wanted to create more than another restaurant offering; they envisioned a space where Ugandans could experience gastronomy in its truest form- intimate, creative, and communal.
“Chef’s Table isn’t just about me, it’s about the team,” Sholto emphasises. “They handle everything from procurement to front-of-house, so I can focus on the food. None of this would be possible without them.”
At its heart, Chef’s Table was built to give Ugandans an experience where dining is not just about eating, but about connecting, meeting new people, sharing stories, and celebrating culture.
Companies Rise or Fall on How Well They Renew Their LeadersA Philosophy of Simplicity and Innovation
Despite his classical background, Sholto’s culinary philosophy is surprisingly simple: let ingredients speak. “The best dishes are the ones that don’t try too hard,” he says. Yet simplicity doesn’t mean plain. Inspired by molecular gastronomy, he experiments with textures and forms to keep his creations fresh, modern, and unexpected.
Local produce remains central to his work. By using seasonal Ugandan ingredients, Sholto not only highlights the richness of local agriculture but also keeps his menus dynamic and relevant.
Whisky and Fine Dining: A Natural Pairing
This edition of Chef’s Table is presented in partnership with The Singleton, a whisky known for its smooth, layered flavours. Sholto sees this as a natural pairing. “Whisky and fine dining share the same philosophy; they are both about savouring and paying attention to detail,” he says. Designing the menu around The Singleton’s deep fruity notes has been both a challenge and a joy, allowing him to craft dishes that harmonise with the whisky’s character.
Beyond the Plate: A Culinary Movement
As Uganda’s food culture evolves, Chef’s Table is positioning itself not just as a dinner series but as part of a larger movement to put Uganda on the global culinary map. “People are beginning to see what’s possible here, and that excites me,” Sholto says. “Through food, we’re building community, and that’s what this is all about.”
Come Saturday, October 18th, guests will have the chance to experience this philosophy first-hand at Kaddamon and Coffee; an evening of carefully crafted food, paired whisky, live entertainment, and conversation. For Sholto and his partners, it’s not just another dinner; it’s a vision for Uganda’s culinary future.
