Our Place Our People

Our welcoming, knowledgeable and passionate team

When our guests recall their experiences of Finch Hattons, one of the first things they comment on is our welcoming, knowledgeable and passionate team.

Finch Hattons is run by a team of Kenyans who call Tsavo – and Finch Hattons within it – home. They know this space intimately, move about it with ease, and delight in sharing its many beautiful characteristics with our guests.

OUR PEOPLE

About 60% of our team have been with us for over 15 years, and about 40% since the camp was established in 1993. The original group joined as construction workers and were trained on site. Many of the others contributed to the camp’s massive renovation in 2013. In very symbolic ways, this camp is theirs – they helped to build it from the ground up.

Our team is here to answer any of your questions about our remarkable corner of the world, and to make your time here exceptional in every way. Please don’t hesitate to speak to us if there’s anything you need.

Meet Jonathan – Our camp manager

Jonathan joined Finch Hattons as an intern in 1991, before we even formally opened, and is today our camp manager. His time at Finch Hattons, he says, has strongly influenced his passion for serving people, has enabled him to build a customer-centric team and to be a source of inspiration for others.

“Ensuring our guests are happy makes me happy.”

Felix Mutinda – Food and beverage supervisor

Felix began his in-house training at Finch Hattons in 1994, and steadily rose through the ranks from waiter to assistant head waiter and finally to food and beverage supervisor. Felix enjoys working here because he is passionate about conservation, and because he loves the camp’s peace and tranquillity, and the opportunity it affords him to meet people from all over the world.

Alex Ngii – Camp guard and guitarist

Alex has been with Finch Hattons since the very beginning in 1993. He works as the camp’s security guard and regularly plays the guitar and sings for our guests.

Yuri, Guest Review, 2011

“My mantra as a chef is I am an artist, and a plate is my canvas.”

Meet Kennedy – Our executive chef

Kennedy describes his style of cooking as soul, simply because he cooks from his heart. His cooking philosophy is based on a farm-to-table concept where he uses fresh local ingredients infused with a variety of flavour profiles to create memorable dishes.

Kennedy gets fulfillment from interacting with our guests and seeing them leave satisfied and longing for the next visit.

Explore our luxury

FACILITIES

Explore our stunning

CAMP

Come dine

WITH US

View our award-winning

TENTED SUITES