Chef Praymore Kugara
Chef At Home In Harare
Get to know me better
I am always up for a good challenge, ever exploring and improving my craft.
A highly innovative Chéf with diverse culinary expertise across multiple kitchen stations. He has honed his skill in some of Zimabwe and South Africa's top kitchens.
He is currently excelling as a Sous Chéf at a prestigious Boutique establishment, where he oversees high standards in kitchen operations, crafting dishes that elevate dining experiences.
More about me
For me, cooking is...
An expression of creativity and passion. It’s a constant learning journey where I explore new flavors, techniques, and cultures.
I learned to cook at...
It all started at home, naturally, before I went on to train professionally under a group of impeccable Chéfs.
A cooking secret...
Cooking with care and intention creates an experience, and people can easily taste the difference.
My menus
Soupe à l’oignon - classic French onion soup
Salade Niçoise - Niçoise-inspired gourmet salad
Escargots de Bourgogne - Burgundy-style garlic butter snails
Oeufs Mimosa - deviled eggs w Dijon mustard
Ceviche de Saint-Jacques - marinated sea scallops with citrus, green apple and coriander
Tarte Tatin aux Tomates - upside-down caramalised tomato tart
Quiche Lorraine - buttery Lorraine tart w crispy bacon and Gruyère
Salade de Chèvre Chaud – warm goat cheese salad with honey
Asperges à la Hollandaise - tender asparagus spears w classic French hollandaise
Rillettes de Saumon – creamy salmon spread w fresh herbs
Crêpes aux Champignons – savory Mushroom Crêpes w creamy herb sauce
Poireaux Vinaigrette - leeks in light mustard vinaigrette
Soufflé au Fromage – light, airy cheese soufflé
Brandade de Morue – silky salt cod purée w olive oil and garlic
Velouté de Potiron - creamy pumpkin soup w nutmeg
Salade de Lentilles du Puy – warm lentil salad w Dijon dressing
Boeuf Bourguignon - slow-cooked beef stew in red wine
Coq au Vin - chicken braised w wine, mushrooms, and lardons
Cassoulet - hearty bean stew w duck, sausage, and pork
Confit de Canard - slow-cooked duck leg w crispy skin
Steak Frites - classic steak w fries and Béarnaise sauce
Ratatouille - traditional Provençal vegetable stew
Lapin à la Moutarde – rabbit in creamy mustard sauce
Chateaubriand Sauce Marchand de Vin - tender beef w wine sauce
Crème Brûlée – custard w caramelised sugar crust
Tarte Tatin – upside-down caramelised apple tart
Île Flottante – poached meringue in vanilla custard
Clafoutis aux Cerises – baked custard w cherries
Moelleux au Chocolat – warm chocolate lava cake
Macarons – delicate almond meringue cookies w ganache
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Spicy butternut and Dovi soup w freshly baked chimodho
Pulled goat salad w tangy baobab dressing
Pan-seared bream, cured in lemon juice w mango salsa and sweep potato crisps
Mupotohayi (traditional cornmeal bread) w tomato and kapenta relish
Herb-crusted guinea fowl w creamy Mupunga Unedovi (peanut butter rice)
Grilled free-range chicken w spiced corn mash and Masau (ber fruit) sauce
Nhopi (pumpkin and sweet potato mash) w Madora (mopane worm) sauce and grilled vegetables
Sadza rezviyo (finger millet porridge) balls w crispy Zondo and Muboora (pumpkin leaf) stew
Spiced Mutakura (mixed grains and beans) w slow-braised beef bones and herb oil drizzle
Baked bream w okra and tomato relish served w Mbambaira (sweet potato) mash
Zumbani (lemon balm) and vanilla custard
Baked plantain w honey and cinnamon
Chilled baobab and coconut parfait
Maheu (fermented maize) pudding
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Seared scallops w lemon butter sauce – served w cauliflower purée, crispy pancetta, and microgreens
Wild mushroom soup – creamy porcini and truffle-infused soup, served w a parmesan crisp
Chicken liver Pâté w red onion marmalade and toasted Brioche
Filet Mignon w Red Wine reduction – prime beef filet, served w truffle mashed potatoes, sautéed asparagus, and a red wine demi-glace
Pan-Seared Salmon w herb butter – served w citrus beurre blanc, roasted fingerling potatoes, and charred broccolini
Wild Mushroom & Truffle Risotto – creamy Arborio rice infused with white truffle oil, topped w shaved parmesan
Spotted Dick - classic British steamed suet pudding studded with dried currants, served w vanilla custard
Apple Crumble - stewed apples, topped with a buttery crumble, and served w a side of vanilla ice cream
Lemon Posset served w shortbread biscuits
Victoria sponge cake
Bakewell tart
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Bruschetta al Pomodoro – grilled sourdough w fresh tomatoes, basil, garlic, and extra virgin olive oil
Arancini di Riso – crispy risotto balls filled with mozzarella and served w a rich marinara sauce
Carpaccio di Manzo – thinly sliced beef w arugula, capers, parmesan shavings, and truffle oil
Insalata Caprese – buffalo mozzarella, vine-ripened tomatoes, fresh basil, balsamic reduction
Tagliatelle al Tartufo – handmade tagliatelle with a luxurious truffle cream sauce and parmesan
Risotto ai Frutti di Mare – Creamy saffron risotto w shrimp, mussels, and calamari
Ravioli di Ricotta e Spinaci – homemade ravioli filled w ricotta and spinach in a sage butter sauce
Penne alla Vodka – classic creamy tomato sauce with a touch of vodka and chili flakes, finished w pancetta
Branzino al Limone – oven-roasted Mediterranean sea bass w lemon, white wine, and capers
Filetto di Manzo con Funghi Porcini – grilled beef tenderloin w porcini mushroom sauce
Pollo alla Parmigiana – breaded chicken breast w marinara, melted mozzarella, and basil
Agnello Scottadito – grilled lamb chops w rosemary and garlic, served w balsamic glaze
Tiramisu – classic coffee-soaked ladyfingers with mascarpone and cocoa dusting
Panna Cotta al Frutti di Bosco – vanilla bean panna cotta w mixed berry compote
Cannoli Siciliani – crisp pastry shells filled with sweet ricotta, chocolate chips, and orange zest
Affogato al Caffè – vanilla gelato drowned in a shot of espresso
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Jollof Arancini – West African Jollof rice rolled into crispy Italian-style arancini, stuffed w goat cheese, served w a scotch bonnet aioli
Char Siu Pork Bao w pickled apples
Korean barbecue meatballs
Sweet corn and truffle samosas
Chimichurri grilled prawns w spiced sweet potato purée – juicy grilled prawns brushed w Argentine chimichurri, served w silky spiced sweet potato mash and charred corn salsa
Lemon-herb roasted chicken w warm Quinoa salad – Oven-roasted chicken with a citrusy herb marinade, served w a warm quinoa, butternut, and chickpea salad
Braised dhort rib w potato Fondant – Slow-braised beef short rib infused w a red wine and rosemary reduction, served over a smooth, elevated potato fondant w garlic butter greens
Dark chocolate tart w Amarula cream – silky dark chocolate ganache tart, topped w Amarula-infused whipped cream and toasted macadamia nuts
Mango & Passionfruit Cheesecake – tropical cheesecake w a biscuit base, topped with mango-passionfruit coulis and coconut flakes
Chai Spiced Crème Brûlée – classic French crème brûlée infused w chai spices, served w a cardamom shortbread
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Soupe à l’oignon - classic French onion soup
Salade Niçoise - Niçoise-inspired gourmet salad
Escargots de Bourgogne - Burgundy-style garlic butter snails
Oeufs Mimosa - deviled eggs w Dijon mustard
Ceviche de Saint-Jacques - marinated sea scallops with citrus, green apple and coriander
Tarte Tatin aux Tomates - upside-down caramalised tomato tart
Quiche Lorraine - buttery Lorraine tart w crispy bacon and Gruyère
Salade de Chèvre Chaud – warm goat cheese salad with honey
Asperges à la Hollandaise - tender asparagus spears w classic French hollandaise
Rillettes de Saumon – creamy salmon spread w fresh herbs
Crêpes aux Champignons – savory Mushroom Crêpes w creamy herb sauce
Poireaux Vinaigrette - leeks in light mustard vinaigrette
Soufflé au Fromage – light, airy cheese soufflé
Brandade de Morue – silky salt cod purée w olive oil and garlic
Velouté de Potiron - creamy pumpkin soup w nutmeg
Salade de Lentilles du Puy – warm lentil salad w Dijon dressing
Boeuf Bourguignon - slow-cooked beef stew in red wine
Coq au Vin - chicken braised w wine, mushrooms, and lardons
Cassoulet - hearty bean stew w duck, sausage, and pork
Confit de Canard - slow-cooked duck leg w crispy skin
Steak Frites - classic steak w fries and Béarnaise sauce
Ratatouille - traditional Provençal vegetable stew
Lapin à la Moutarde – rabbit in creamy mustard sauce
Chateaubriand Sauce Marchand de Vin - tender beef w wine sauce
Crème Brûlée – custard w caramelised sugar crust
Tarte Tatin – upside-down caramelised apple tart
Île Flottante – poached meringue in vanilla custard
Clafoutis aux Cerises – baked custard w cherries
Moelleux au Chocolat – warm chocolate lava cake
Macarons – delicate almond meringue cookies w ganache
View full menu
Spicy butternut and Dovi soup w freshly baked chimodho
Pulled goat salad w tangy baobab dressing
Pan-seared bream, cured in lemon juice w mango salsa and sweep potato crisps
Mupotohayi (traditional cornmeal bread) w tomato and kapenta relish
Herb-crusted guinea fowl w creamy Mupunga Unedovi (peanut butter rice)
Grilled free-range chicken w spiced corn mash and Masau (ber fruit) sauce
Nhopi (pumpkin and sweet potato mash) w Madora (mopane worm) sauce and grilled vegetables
Sadza rezviyo (finger millet porridge) balls w crispy Zondo and Muboora (pumpkin leaf) stew
Spiced Mutakura (mixed grains and beans) w slow-braised beef bones and herb oil drizzle
Baked bream w okra and tomato relish served w Mbambaira (sweet potato) mash
Zumbani (lemon balm) and vanilla custard
Baked plantain w honey and cinnamon
Chilled baobab and coconut parfait
Maheu (fermented maize) pudding
View full menu
Seared scallops w lemon butter sauce – served w cauliflower purée, crispy pancetta, and microgreens
Wild mushroom soup – creamy porcini and truffle-infused soup, served w a parmesan crisp
Chicken liver Pâté w red onion marmalade and toasted Brioche
Filet Mignon w Red Wine reduction – prime beef filet, served w truffle mashed potatoes, sautéed asparagus, and a red wine demi-glace
Pan-Seared Salmon w herb butter – served w citrus beurre blanc, roasted fingerling potatoes, and charred broccolini
Wild Mushroom & Truffle Risotto – creamy Arborio rice infused with white truffle oil, topped w shaved parmesan
Spotted Dick - classic British steamed suet pudding studded with dried currants, served w vanilla custard
Apple Crumble - stewed apples, topped with a buttery crumble, and served w a side of vanilla ice cream
Lemon Posset served w shortbread biscuits
Victoria sponge cake
Bakewell tart
View full menu
Bruschetta al Pomodoro – grilled sourdough w fresh tomatoes, basil, garlic, and extra virgin olive oil
Arancini di Riso – crispy risotto balls filled with mozzarella and served w a rich marinara sauce
Carpaccio di Manzo – thinly sliced beef w arugula, capers, parmesan shavings, and truffle oil
Insalata Caprese – buffalo mozzarella, vine-ripened tomatoes, fresh basil, balsamic reduction
Tagliatelle al Tartufo – handmade tagliatelle with a luxurious truffle cream sauce and parmesan
Risotto ai Frutti di Mare – Creamy saffron risotto w shrimp, mussels, and calamari
Ravioli di Ricotta e Spinaci – homemade ravioli filled w ricotta and spinach in a sage butter sauce
Penne alla Vodka – classic creamy tomato sauce with a touch of vodka and chili flakes, finished w pancetta
Branzino al Limone – oven-roasted Mediterranean sea bass w lemon, white wine, and capers
Filetto di Manzo con Funghi Porcini – grilled beef tenderloin w porcini mushroom sauce
Pollo alla Parmigiana – breaded chicken breast w marinara, melted mozzarella, and basil
Agnello Scottadito – grilled lamb chops w rosemary and garlic, served w balsamic glaze
Tiramisu – classic coffee-soaked ladyfingers with mascarpone and cocoa dusting
Panna Cotta al Frutti di Bosco – vanilla bean panna cotta w mixed berry compote
Cannoli Siciliani – crisp pastry shells filled with sweet ricotta, chocolate chips, and orange zest
Affogato al Caffè – vanilla gelato drowned in a shot of espresso
View full menu
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