We caught up with the brilliant and insightful Sinclair David a few weeks ago and have shared our conversation below.

Sinclair, appreciate you joining us today. What did your parents do right and how has that impacted you in your life and career?

Being raised by a single mother, I can confidently say that my mother did many things right, shaping the person I am today in a profoundly positive way.

Growing up, I didn’t get to see or spend as much time with her as I wanted. She was a businesswoman, managing her rental units and running a cafeteria as the head chef. I often tried to connect with her, but she was always busy. However, she offered to take me to work with her at the cafeteria. She would leave the house at 4 a.m., and I would eagerly pack my bag the night before, excited to spend time with her.

Once we got there, we’d start the fire and quickly prepare for the morning rush. It was then that I realized how passionate she was about food—and how incredible it tasted! My curiosity was sparked. In the following days, I began bringing a notebook and pen to jot down everything she made, from chicken pilau to spicy chai masala. I even started estimating ingredient measurements by eye.

I became so invested that I started accompanying her to the market, paying close attention to how she selected products and spices. That experience laid the foundation for my own journey with food after I moved to Canada.

My mother’s decision to involve me in her work not only helped me understand her better but also gave me a skill I fell in love with. More importantly, it taught me the value of sacrifice and dedication. Waking up at 4 a.m. now to prepare a client’s order feels natural to me because of her example.

Sinclair, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I am a proud Tanzanian, born and raised, and the daughter of a single parent. I am a student, a fashion model, and an entrepreneur running a small food business called Zanzibar Snacks. I specialize in Tanzanian (East African) coastal dishes and snacks, fueled by my love for cooking and sharing flavors from home.

I got into this industry thanks to the encouragement of my friends and family here in Vancouver. Hosting friends and making meals has always been my second nature—you can’t come to my house and leave without eating; I wasn’t raised that way! My friends would enjoy my food and urge me to start a business. One day, I decided to sell food downtown, outside the Granville Room, and that’s where it all began.

What you see now is a reflection of how my mother raised me. She molded me into the chef I am today, and I owe it all to her. I specialize in East African dishes, mainly Tanzanian, including pilau, biriani, samaki wa nazi, samosas, vitumbua, and so much more. I strive to bring the authentic flavors of East Africa closer to your door, even though we’re far from home.

What truly sets me apart is my passion. I don’t just cook to make a living—I cook because I genuinely love it. Every dish I prepare, whether for a client’s order or a simple dinner for my partner, is made with care, attention, and pride. Additionally, all my spices come straight from Tanzania, including black pepper, red pepper, cardamom, pilau masala, and Simba. My family helps package and ship them to me in Vancouver, ensuring that every bite is as authentic as possible. Anyone who tastes my food can immediately tell the difference.
I also would like people to know that I learned cooking from my mother, I use my mother’s cookbook and I call her every day before making that meal not because I don’t know what to do but because it has become a tradition that we go through every recipe together over and over again and best believe she will have me repeating myself until she is satisfied. Whether be it 2 plates or 70 she is always there..

I want people to experience the comfort of a home-cooked meal, whether they’re at work or home. With every bite, I aim to evoke nostalgia, taking you back to fond memories of East African cuisine. And if you’re new to Tanzanian food, Karibu sana!

My core values in cooking are rooted in:

Cleanliness: Preparing food in a spotless environment, making sure that I am clean too.
Presentation: Serving food that delights the eyes before it reaches the taste buds.
Passion: Enjoy every moment of making each dish, most of the time I cook with my friends who support me immensely making this journey very enjoyable.
Freshness: my meals are always fresh i make everything from scratch, and I am very mindful of where I buy my products.
Cooking is my way of sharing love and tradition, one plate at a time.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

Showing up. When you commit to something, follow through—no matter the circumstances. Even if you feel you have nothing to give or think it won’t be profitable, just show up.

I’ll never forget one evening when I was preparing food for a night of sales at Lounge Sixty. Out of nowhere, my electric stove caught fire. The alarm blared, and I had to break the fire extinguisher case to put out the flames. The powder from the extinguisher spread everywhere, completely ruining the food I had worked so hard to prepare.

I could have given up, but I didn’t. I cleaned the entire kitchen, grabbed my bike, and rode to Safeway to buy more groceries. Once I got home, I started cooking all over again. While I couldn’t prepare the variety I normally offer, I still managed to show up at the lounge with 100 samosas instead of my usual wide selection of meals.

That night wasn’t perfect, but it reinforced an important lesson: reliability matters. I secured my partnership with Lounge Sixty because Navy knew I could always be counted on—whether it was during a busy peak season or a slow one, I would always show up

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

I had to unlearn the idea that I could do everything myself. As a perfectionist, I have a specific way of doing things in the kitchen—the way I cut my vegetables, handle meat, and prepare meals. However, it’s nearly impossible to maintain that level of control when you have a team. Working with others means dealing with different approaches and ideas, which can be challenging but also beneficial for the business.

From the start of my business, I’ve always followed my mum’s recipes. They were my foundation and guiding light. But over time, I realized that people have different preferences, and clients began giving me feedback. Initially, I was resistant—I wanted to stick to my mum’s recipes no matter what. However, I had to make adjustments to meet market demand, which was a significant challenge for me.

Contact Info:

• Instagram: Zanzibar_snacks and clair_cruiz

Image Credits

Pictures taken by @michael.oyaro

hair Style by @ martha_beauty_bar and hair.bymona

Assistance Manager @ jasmine kitine