Serving Heritage: In this exclusive interview, Nico Abote (NA) ‘shares a meal‘ with the exceptional Gracia Bvute (GB), the creative force behind Pabvute Gourmet. With her culinary artistry, Gracia is redefining Zimbabwean cuisine by drawing inspiration from Shona flavors and traditions, while blending them with a modern flair.

From feeding children in Mt Hampden with GirlUp Zimbabwe and the Young African Transformation Trust, to cooking for Emmy Award-winning host Mike Corey of Fearless & Far, Gracia’s journey blends purpose with passion. She is a 2023 Forbes Under 30 Summit participant, winner of the UN Tourism Regional Gastronomy Pitch Challenge, and a growing force in Zimbabwe’s wedding and event catering industry, employing aspiring chefs and building opportunities for others along with her unique brand.

“This year has been a journey of profound discovery. I’ve realized that triumph isn’t solely about winning, but about embracing the assignments life bestows. The “no’s” have cleared the path for the “yes’s” that align with my destiny. Each day has been a precious gift, teaching me the art of entrepreneurial leadership and the delicate balance of personal growth and social life. What a year of transformation.” ~ Gracia Bvute, CEO at PaBvute Gourmet.

Her story is one of heritage, innovation, and empowerment, she shares the roots of her mission, her aspirations for Zimbabwean cuisine on the global stage, and the values that guide her entrepreneurial journey.

Exclusive With Nico Abote:

NA: Gracia, your mission to elevate Zimbabwean cuisine is both inspiring and ambitious. Can you take us back to the personal experiences or family memories that first sparked your passion for food and storytelling through cuisine?
GB: I grew up surrounded by the warmth of family gatherings where food was at the heart of every celebration. Our kitchen was always alive with the aromas of sadza, muboora, dried vegetables, and clay-pot stews that carried stories from generations before us. Those moments made me realize that food is more than just nourishment, it’s a vessel of memory, identity, and pride. That’s where my passion for cultural storytelling through cuisine began.

NA: Your collaboration with Sonny on the ‘Best Ever Food Review Show‘ gave Zimbabwean food a global spotlight. Looking back, what was the biggest highlight or lesson from that experience?
GB: The biggest highlight was seeing how our humble dishes resonated with people across the world. It reinforced that Zimbabwean cuisine doesn’t need to be “modified” to be appreciated, it already has depth and soul. The lesson was that if we tell our stories authentically, the world is eager to listen, taste, and celebrate with us.

NA: Pabvute Gourmet beautifully blends tradition with modern catering artistry. What made you want to reimagine classic Zimbabwean dishes for today’s buffet scene, and how do you strike the balance between keeping them authentic while also innovative?
GB: I wanted to show that Zimbabwean food can stand proudly on any buffet table, alongside global cuisines, without losing its roots. The inspiration came from seeing how our everyday dishes, often overlooked, could be reimagined into something visually stunning and sophisticated, yet still familiar in taste. The balance comes from respecting the original flavors and methods, while presenting them in ways that excite modern diners.

NA: I must say, your content creation style feels so authentic and wholesome, it makes you want to be part of the process, and eat that food too! Can you share a bit about your creative process and the spaces where you bring these dishes to life?
GB: Thank you, that means a lot! My process is rooted in capturing food in its most natural form, in real Zimbabwean settings. Many of my creations are filmed in rural spaces where clay pots, open fires, and fresh homegrown produce bring out the true essence of our cuisine. I focus on keeping the storytelling simple, warm, and relatable, just like sitting in a Zimbabwean home kitchen.

NA: From working with big brands like NetOne and Deloitte to leading your own brand, what have been the most rewarding parts of your journey with Pabvute Gourmet, and what challenges have you had to overcome as a self-taught chef?
GB: Gourmet as a self-trained chef and entrepreneur? The most rewarding part is knowing that I’m opening doors for Zimbabwean food to be seen, valued, and celebrated on bigger platforms. The challenge, however, has been navigating the business side without formal culinary training, learning as I go, balancing creativity with structure, and building a brand from the ground up. But every challenge has been a lesson that shaped me into the chef and entrepreneur I am today.

NA: Culinary entrepreneurship can be tough. What advice would you share with young Zimbabwean women who dream of building their own food brands or empires?
GB: Start with what you have, where you are. Don’t wait for perfect conditions, they may never come. Believe in the value of your culture, your recipes, your creativity, and be consistent even when progress feels slow. Surround yourself with supportive people and never underestimate the power of storytelling in food. Above all, stay authentic, because authenticity is your strongest brand.

NA: Looking ahead, what’s your long-term vision for Pabvute Gourmet? Do you see it expanding across the region or even reaching international markets?
GB: Yes. Our long-term vision is to grow Pabvute Gourmet into a brand that not only caters but also packages Zimbabwean heritage for the world. From expanding regionally with catering services, to introducing dried vegetables, spice blends, and clay pots internationally, the goal is to make Zimbabwean cuisine accessible, celebrated, and part of global gastronomy.

NA: Food is often called a universal language. What message do you hope people, both at home in Zimbabwe and abroad, take away when they experience your culinary creations?
GB: That Zimbabwean food is a story of resilience, love, and heritage. Every dish carries with it a piece of our history and our future. I want people to feel connected, to realize that while food may look or taste different across the world, its power to bring people together is universal.

About Nico Abote:

Nico is an award winning filmmaker, media professional, creative strategist, lead consultant at Abote Media and co-founder of 263 Africa Media. With over 20 years of experience spanning Africa and North America, he specializes in digital storytelling, content strategy, and film production.
Nico currently serves on several boards including LOUD Art Society (Calgary, CA), TEF (Nigeria), Chengeto Africa (Southern Africa), Blackstar Int. Film Festival (Ghana), Zimbabwe Fashion Week, and Hunhu Council of Fashion (Zimbabwe). He advocates for positive & uplifting narratives through media and the arts.