London


<p>If chef <a href="https://www.instagram.com/douceursdivoire" target="_blank" rel="noreferrer noopener">Paule Béké</a> isn&#8217;t on your radar she should be. Not only is she creating a buzz about Afrofusion cooking, but she&#8217;s also owner of<a href="https://www.instagram.com/kassavaparis/?hl=en" target="_blank" rel="noreferrer noopener"> Kassava</a> restaurant in Paris, head chef at <a href="https://kato.co.uk">KATO Kitchen</a> in Peckham and was recently a contestant on <em>MasterChef The Professionals</em>. </p>



<p>That would be enough for most people, however Paule&#8217;s also found time to set up catering company <a href="https://www.instagram.com/douceursdivoire/?hl=en" target="_blank" rel="noreferrer noopener">Douceurs D’Ivoire</a>, which specialises in private chef services, consulting, and offers an Afrofusion dinner concept to showcase Ivorian and West African cuisine. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="682" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045036-682x1024.jpg" alt="Paule Beke " class="wp-image-11943" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045036-682x1024.jpg 682w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045036-200x300.jpg 200w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045036-768x1153.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045036-1024x1536.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045036-1365x2048.jpg 1365w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045036.jpg 1500w" sizes="(max-width: 682px) 100vw, 682px" /></figure>



<p>Currently London-based, she was born and raised in the Ivory Coast before moving to France aged 14. Despite gaining a business degree and enjoying a stint in the corporate world, cooking was always Paule&#8217;s passion so she eventually retrained as a chef which took her all over the world, including restaurants in Paris, Abidjan, Accra and London. </p>



<p>Her international experience means her cooking skills and knowledge are next level, though her particularly passion is African gastronomy. Muddy pulled up a chair and tucked in our napkin to find out what makes her cooking so special. </p>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen"><strong>Your first job in a kitchen?</strong> </h2>



<p>It was an apprenticeship at a restaurant I worked in after switching my corporate career for the food industry. Thankfully I had a great chef and mentor who established my desire to enter the kitchen world. It was a quiet, very well-oiled and disciplined kitchen with a nice team and inspired my passion for things to be done properly. I have always been involved in hospitality as my dad was in it. Even before starting professionally, I was doing private chef work and catering for colleagues and family, so all fell into place naturally after that.</p>



<h2 class="wp-block-heading" id="h-career-highlight"><strong>Career highlight?</strong> </h2>



<p>I think the day I had a call from the BBC telling me that I would be participating in the <em>Masterchef the Professionals</em> show. Also, when I opened my restaurant, <a href="https://www.instagram.com/kassavaparis/?hl=en" target="_blank" rel="noreferrer noopener">Kassava</a>, in Paris.</p>



<h2 class="wp-block-heading" id="h-did-you-do-a-lot-of-cooking-for-the-rich-and-famous"><strong>Did you do a lot of cooking for the rich and famous?</strong> </h2>



<p>I have cooked for UHNW individuals, French government politicians, famous people like Didier Drogba, John Cena, Nollywood actors like Dakore Egbuson, members of the Royal Family of Thailand and, recently, actress Aimee Lou Wood (<em>The White Lotus</em>, <em>Sex Education</em>). </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="638" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045040-1024x638.jpg" alt="Paule biki dish " class="wp-image-11944" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045040-1024x638.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045040-300x187.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045040-768x479.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045040.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-impressive-any-goss"><strong>Impressive! Any goss?</strong> </h2>



<p>I am afraid I don’t have any to share. Privacy matters!</p>



<h2 class="wp-block-heading" id="h-how-would-you-sum-up-your-cooking-style-and-food-philosophy"><strong>How would you sum up your cooking style and food philosophy? </strong></h2>



<p>Having a good understanding of flavours. I cook with my senses and the appreciation of flavours from the products and the spices that I collect on my travels. I like to mix African cuisine with other influences, depending on where I am. Being sustainable is a must at the moment, but has always been something dear to me. I am born Ivorian so this is something I have inside me. Also being French on my mother&#8217;s side means French cuisine has always been in our kitchen. For me, the balance comes very naturally. I simply go with my knowledge and experiences gained in the kitchens I have worked in with my grandmas and my mum, but also with renowned chefs.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work"><strong>Most memorable moment at work?</strong> </h2>



<p>Every moment is memorable, but starting the Afrofusion dinner concept is a great memory! </p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-for-dinner"><strong>You’re tired, starving and impatient: what do you cook for dinner?</strong> </h2>



<p>I always have a bunch of attiéké (cassava couscous) in my fridge. It <em>is</em> the Ivory Coast. I steam some attiéké and top it with some fried egg. Delicious, very filling and packed with flavours.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date"><strong>What would you cook to impress a date?</strong> </h2>



<p>A cheese soufflé, where I can add some ham and sprinkle it with suya powder. Beautiful dish!</p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="670" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045037-1024x670.jpg" alt="Paule beke dish " class="wp-image-11945" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045037-1024x670.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045037-300x196.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045037-768x502.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045037.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-who-is-your-favourite-chef"><strong>Who is your favourite chef?</strong> </h2>



<p>I admire a few classic French chefs, but at the moment my heart goes with Atadika Selasie who is a wonderful cook and showcases the future of food with ancient grain and sustainability. She reflects all I have always worked for and her cooking really resonates with me.  </p>



<h2 class="wp-block-heading" id="h-do-you-have-a-favourite-cookbook"><strong>Do you have a favourite cookbook?</strong> </h2>



<p>May I say my mother’s recipes notes? She always inspired me and whenever I needed inspiration I called her and the answer unfolded. So, every time I open her cooking notes, it gives me inspiration to create new dishes or explore something new from the old. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="1024" height="576" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045039-1024x576.jpg" alt="value Beke dish " class="wp-image-11947" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045039-1024x576.jpg 1024w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045039-300x169.jpg 300w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045039-768x432.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045039.jpg 1500w" sizes="(max-width: 1024px) 100vw, 1024px" /></figure>



<h2 class="wp-block-heading" id="h-what-s-your-favourite-type-of-cuisine"><strong>What’s your favourite type of cuisine?</strong></h2>



<p>I am in love with Ivorian cuisine and will put it on the map. French cuisine too. I always liked the finesse and the complexity of both cuisines. Thai cuisine is also one that amazes me. I suppose I love everywhere you can find deep, bold flavours.  </p>



<h2 class="wp-block-heading" id="h-favourite-things-to-eat-when-you-re-on-holiday"><strong>Favourite things to eat when you’re on holiday?</strong> </h2>



<p>I love seafood! My dad came from a fisherman’s city, so I grew up with beautiful and fresh seafood. Every time I&#8217;m on holiday, especially near the sea, I can&#8217;t resist simple grilled fresh fish or crustaceans. </p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget"><strong>Favourite kitchen gadget?</strong> </h2>



<p>I&#8217;m not really a gadget person, but I would say a knife sharpener for sure. It&#8217;s your best ally in the kitchen. </p>



<figure class="wp-block-image size-large"><img decoding="async" loading="lazy" width="768" height="1024" src="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045043-768x1024.jpg" alt="Paule Beke dish " class="wp-image-11948" srcset="https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045043-768x1024.jpg 768w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045043-225x300.jpg 225w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045043-1152x1536.jpg 1152w, https://dev.muddystilettos.co.uk/london/wp-content/uploads/sites/24/2025/06/1000045043.jpg 1500w" sizes="(max-width: 768px) 100vw, 768px" /></figure>



<h2 class="wp-block-heading" id="h-favourite-ingredient-and-why"><strong>Favourite ingredient and why?</strong> </h2>



<p>I have a bunch of faves, but I will go with the versatile cassava. It can be used in so many different ways, from the roots to the tuber to the skin. It’s a great plant. Another favourite is hibiscus which I use as a beverage; as spice to aromatize my salts and sugar when dried and grounded; as a vinegar and many other ways. Its flavour is deep and can pair with almost everything, a proper umami.</p>



<h2 class="wp-block-heading" id="h-most-overrated-ingredient"><strong>Most overrated ingredient?</strong> </h2>



<p>For me there shouldn&#8217;t be any overrated ingredient as each is great, depending on where you are located in the world. We need, as chefs, to enhance our local products and use them the best we can to promote the diversity and beauty of each. &nbsp;</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip"><strong>Tell us your best ever cooking tip?</strong> </h2>



<p>Cook with your heart and almost everything will unfold by itself when the time is right. Cooking is never to be rushed but must follow the correct timing needed to create bold flavours.</p>


What’s cooking? Afrofusion TV chef & entrepreneur Paule Béké

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