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Loyce Acom

Loyce joined Volcanoes Safaris in 2019 as a trainee chef at Kyambura Gorge Lodge. She became Head Chef there in 2021, and at Kibale Lodge in 2024.

Her culinary journey began at home with her grandmother, preparing local dishes using ingredients from their garden and baking cakes in a saucepan over a three-stone stove. This foundation in traditional cooking inspired Loyce to pursue a career in the culinary arts at Jimmy Sekasi Business Institute in Uganda, where she obtained a diploma.

One of her favorite dishes to prepare for guests is ‘Filinda’, a delicacy served at marriage ceremonies. It is made with slow cooked beans and eaten with steamed kalo (millet bread) or matooke (bananas) and served with groundnut sauce and dodo (steamed greens).  

Outside of work, Loyce enjoys going on nature walks, and traveling to discover and taste different cuisines.