Ruth Kimani is a Kenyan native who moved to Seattle, WA with her family at a very young age. She is a well-polished chef with over 16years of experience in the culinary arts and hospitality industry.
Kimani started her career at Le Cordon Bleu College of Culinary Arts prior to joining Microsoft where she learned the basic cooking elements. In 2012, she moved to Miami and attended Johnson and Wales University to pursue her degree in travel and tourism. While there, she worked for Makoto a well-praised Japanese chef. It was during that time she put her best foot forward and proved her self in the kitchen and rose to the occasion of becoming a team leader. It was at Makoto where she learned she had an eye for detail and this was more than just a job; it was her passion and her calling. Learning was all she ever wanted to do. Two years later, she decided to take on a new venture and growth opportunity and became the sous chef at the Versace mansion in South Miami, FL. While at the Versace Mansion, she mentored cooks at her job, taught them the right technique and flavor binding. She was later brought to work as a Junior Sous Chef with the James Beard Awarded Chef Michelle Bernstein at her Seagrape restaurant also in Miami, FL.  Kimani assisted with special occasions and decisions as well as training new cooks. She became a great asset to the kitchen. Michelle would say that she was one of the strongest cooks in her restaurant.
In 2015, Kimani graduated with her Bachelors of Science degree and relocated back to Washington. With ideas of building her own company, Kimani started Kimani Aliments, which is her own private chef company. Kimani aliments focuses on Private in home cooking lessons, four week ongoing cooking classes, private chef services, healthy meal prep services.  She enjoys cooking with her guests. This is her true passion. At her own leisure time, Kimani enjoys the outdoors in the Pacific Northwest.