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Meet the chef behind delicious chilli and fruit fusion sauces.

Rumba Lemon, British Mint and Tropical Guava

Aimé Lombaya begun creating nouvelle cuisine at the 2 Michelin Star Maraboe Hotel in Belgium from 1990-1995.

He has been working in London since 1996 where he has provided French, European, Modern British, Fusion and Continental Food to a number of West End and City of London establishments and eateries.

In 2007, Aimé was awarded ‘Best Head Chef’ at Young’s Brewery (The Duke’s Head Hotel Wallington) and later helped to launch Yader Bar (formally Mustard Bar) in the heart of the City of London. It was here he created incredibly popular fusion cuisines which resulted in the Yager Bar being rated one of the ‘Top Tables Restaurants’ in 2008.

In 2013, he was offered the role of ‘Executive Head Chef’ for the Shoreditch Bar Group where he launched a new private members restaurant at the King’s Head in East London, serving his esteemed new fusion creations. Aime then proceed to successfully manage 5 more of their restaurants serving exceptionally well received menus across the UK.

It was during this time, the demand and inspiration behind developing sauces for this fusion range began that diners could replicate with family and friends at home.

A decade later, Aimé is delighted to bring this vision of successfully perfected fusion sauces and marinades that have been enjoyed by hundreds of patrons over the years.

Now in 3 delectable sauces Rumba Lemon, British Mint and Tropical Guava will allow everyone to enjoy restaurant styled meals easily and quickly at home.

Two minutes in the busy kitchen with Aime…

Fusion cuisine combines elements of different culinary traditions, not categorized according to any one particular cuisine style and has played crucial role in the innovations of many contemporary restaurants worldwide since the 1970s…. I cant wait for diners to try these sauces and marinades with dishes at home with friends and family.

Being a head chef is an exciting career, but it is not without its own set of unique challenges. Keep your wits about you and pay attention to the finer details of food presentation and flavour and you could be the next top chef in your town, turning a mediocre meal in to an exclusive one.

In the Press

Our Chef behind the delicious sauces Aimé Lombaya was interviewed by Londonist. Check out the snippet of the interview below and click the READ MORE button below to view the full interview.

What’s your background and how long have you been cooking as a professional? Are you from the Caribbean?

I grew up in Belgium, but my family come from Kinshasa in the Democratic Republic of the Congo. I started doing nouvelle French cuisine in Brugge 20 years ago. I’ve been living in London since 1996 where I’ve provided French, Creole and Continental cuisine to a number of establishments including in the West End and the City.

Often in the UK, when people hear the term “Caribbean food” they assume Jamaican. But there’s much more to it than that, right? What are the differences and similarities between the styles of cooking in the various islands and countries of the Caribbean?

The cuisine of French Caribbean islands, such as Martinique and Guadeloupe is very highly regarded internationally. It’s an amalgamation of French cuisine with the focus on marinating and spices that is a carry-over from the African population and even the earlier West Indian peoples. The combination is called Creole cooking.

Cajun cooking is also Creole cooking. Cajun cooking came from French settlers who were ejected from Canada and ended up in parts of southern states of the US…

Meet the chef behind delicious chilli and fruit fusion sauces.

Rumba Lemon, British Mint and Tropical Guava

Two minutes in the busy kitchen with Aime…

In the Press

Our Chef behind the delicious sauces Aimé Lombaya was interviewed by Londonist. Check out the snippet of the interview below and click the READ MORE button below to view the full interview.

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