At SafiraBlu, Executive Chef Keith Lawrence seamlessly blends innovative culinary techniques with local ingredients, crafting a gastronomic experience that delights the senses. His menus showcase the region's finest produce, including in-house grown ingredients, offering guests a culinary delight tailored to all tastes. Drawing inspiration from the rich culinary history and local ingredients of the region, Chef Keith masterfully combines fresh seafood, traditional cooking techniques, and a global perspective cultivated through extensive travel. With a passion for sustainability, farming, and fostering team engagement, Chef Keith brings craft education and progression to his culinary brigade. Embark on a culinary journey at Safira Blu, where ocean views accompany your morning breakfast, global tapas indulge your palate, and reimagined fresh seafood or steakhouse cuisine awaits at the distinctive Blu Fire and Drunken Monkey Bar. Whether dining in the bush or by the beach, SafiraBlu celebrates Zanzibar's flavors and traditions, using locally sourced ingredients and a dash of innovation to create a memorable dining experience.