Bernice Kariuki’s Path to Becoming Arsenal’s First Kenyan Chef

Bernice Kariuki, a Kenyan chef from Nairobi, has built an international career in elite sport, working with Arsenal Football Club and contributing to Formula One at the Silverstone Grand Prix.

Kariuki was born and raised in Jericho Estate in Nairobi, where she developed her early interest in cooking through family meals. Dishes such as sukuma wiki and matoke shaped her understanding of food as both nourishment and a form of care. She later moved to London to study at Westminster Kingsway College, where she combined formal European culinary training with the flavours of her Kenyan background.

She began her professional career in leading London hotels, including The Lanesborough, The Dorchester and The Waldorf Hilton. These roles exposed her to the standards and discipline required in high-end kitchens. In 2020, her Kenyan-inspired pilau attracted the attention of Arsenal’s executive chef. The following year, she was appointed private chef to Arsenal’s first team, becoming the first Kenyan to hold the role.

At Arsenal, Kariuki worked closely with dieticians and performance staff to design meals that supported athletic performance. Her menus balanced nutritional requirements with elements of her cultural heritage. Her work showed that traditional flavours could be adapted to meet the demands of elite sport.

After leaving Arsenal in 2023, Kariuki moved into consultancy and advocacy. She has focused on promoting Kenyan ingredients and supporting their use in international kitchens.

In 2025, she worked with Scuderia Ferrari’s nutrition team at the Silverstone Grand Prix, preparing a pre-race meal for Lewis Hamilton. This marked her entry into Formula One, where nutrition plays a critical role in performance.