For Jessy Brown Chipindo, cooking has always been more than a passion—it’s a calling. She recalls fondly, “I have always loved to cook; it has always been a part of my life.” Growing up, her older sister noticed her knack for experimenting in the kitchen and nurtured it wholeheartedly. “Saturdays were dedicated to buying fresh ingredients from markets to cook and experiment with,” Jessy remembers.
Jessy’s creativity extends beyond the kitchen; with a carefully curated palette of greys, mustards, browns and blues, Jessy’z Fine Dining exudes a sophisticated yet personal atmosphere. “I wanted it to feel like an extension of my personality,” Jessy smiles. The walls are adorned with artwork and mementos inspired by her favourite jazz musicians, blending elegance with warmth.
Jessy’z Fine Dining transforms classic home cooking into an extraordinary culinary experience. Heading the kitchen is Chef Ray Tatenda Juru, a culinary virtuoso whose impressive resume spans over 15 years of culinary excellence. Trained in classic techniques and French cooking at the prestigious Christina Martin Culinary International Hotel School, Chef Ray brings a meticulous and artistic touch to every dish.
The menu is inspired by French, Italian and Asian profiles and features dry-aged steaks and expertly selected wines. Through a meticulous 21 to 42 dry-ageing process, every cut—rump, sirloin, ribeye, or tomahawk— is tender and develops a rich, unique flavour worth every bite. Another highlight is the wine cellar, boasting 1,700 bottles predominantly from South Africa’s Stellenbosch, Elgin and Franschhoek regions. Jessy’s enthusiasm is evident as she describes it: “It’s like a little treasure trove. There’s something for everyone—whether you’re a casual wine drinker or a seasoned connoisseur.”
Our meal began with warm milk bread, its golden crust sprinkled with sesame seeds. The bread was served with velvety garlic butter and creamy hummus; each bite was a perfect combination of warmth and flavour. “This is how we like to welcome our guests,” Jessy explains.
The first course featured a Sous Vide Pork Belly and a 19-day dry-aged duck breast. The pork belly, tender from eight hours of slow cooking in warm aromatics, was paired with a smoked apple five-spice purée and a blueberry demi-glace. A purée of traditional kalembula (sweet potato leaves), cauliflower, and truffle oil added earthy, sweet notes to round out the dish. The pan-seared duck breast, meanwhile, came with a rich duck jus and charred pak choi. A pillowy potato croquette, made extra indulgent with locally sourced Camembert (Zamembert) cheese, added the perfect contrast in texture.
For the main course, the 35-day dry-aged ribeye truly stole the show. Coal-fired to perfection it embodies the menu’s philosophy: a celebration of steaks. It was served alongside a steak tartare made from ribeye offcuts, ensuring nothing goes to waste. The tartare was a delightful blend of gherkins, parsley, shallots, and cured egg yolk, while a beetroot purée added a silky, tangy counterpoint. Polenta fries and wild rocket with vinaigrette completed the dish, cutting through the richness with their fresh, vibrant flavours.
Dessert was equally memorable. The pâte sucrée—a traditional French pastry—was topped with caramelised almond cream, Kahlúa chocolate ganache, and sautéed seasonal berries. It was paired with a homemade passion fruit sorbet, providing a refreshing tang. The Celebration of Chocolate lived up to its name, featuring hazelnut and 70% chocolate mousse alongside chocolate ganache discs and leaves. Drawing inspiration from Zambia, the dish incorporated a nut praline made with caramelised mongongo nuts, finished with a milk chocolate sorbet that was pure decadence, a perfect ending to a meal.
When asked what drives her, Jessy pauses thoughtfully. “It’s about more than just the food—it’s about creating a space where people can connect and celebrate life”.
More about Jessy'z Fine Dining:
From Baker to Restaurateur
Jessy’s journey from baking cakes for corporate clients to opening a fine dining restaurant is as inspiring as her menu. Within nine months of starting her cake business, she transitioned to full-time entrepreneurship. In 2014, she opened her first restaurant, Dulce by Jessie in Long Acres. It served breakfast, lunch and offered catering services. Over the years, Dulce extended to dinner service and bar, operating from notable locations such as 8 Reedbuck Hotel and Dulce by Jessie in Kabulonga.
Rooted in Sustainability
Sustainability is at the heart of Jessy’z Fine Dining. By sourcing fresh ingredients from local farms, the restaurant ensures authenticity and quality while supporting the community and creating employment opportunities for many, over the years. Jessy’s team also minimises waste by repurposing ingredients—turning steak offcuts into tartare and using duck stock in jus and bordelaise sauces.
Where Memories are Born
The restaurant is divided into three sections, each with its charm. The patio, offering views of Lusaka’s skyline, is ideal for relaxed gatherings. The lounge provides a casual atmosphere inviting patrons to sip on cocktails and enjoy small bites. However, the formal dining area, with its open kitchen and live jazz performances, truly captures the essence of fine dining.
Contact Details:
Phone: +260 766994026
Instagram: @jessyz_zm
Facebook: Jessy’z Fine Dining
