The story of John Kamau, a Kenyan making millions from selling Mutura in America, is a cocktail of hardwork and enthusiasm. John Kamau, the proprietor of Lims Nyama Choma has turned his passion into business empire, leveraging on his top notch culinary expertise.
Listening to his inspirational story, his path to success was far from easy. John Kamau endured several challenges before his candle began to shine.
Hailing from Limuru, Kamau tried his luck in several areas before setting up a restaurant in the heart of Seattle, America.
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He worked as a plumber in South Sudan and sold Curious in Zambia in a bid to make ends meet.
John Kamau’s path to success opened up in 2013 when he won a green card lottery. Armed with strong desire to thrive in business world, Kamau flew to America and settled in Seattle.
How Lims Nyama Choma was Birthed
Kamau’s remarkable culinary skills and passion for Kenyan dishes quickly gained recognition when he cooked nyama choma (grilled meat) at a friend’s party. On that day, he received several reviews from guets, with some requesting him to cook for them.
“One time at a friend’s party, I cooked for them nyama choma and they were very pleased. Days later, I kept receiving calls from various people asking me to cook for them nyama choma at a fee,” Kamau recounted.
Kamau, who was greatly Inspired by positive feedback, embarked on a mission to create an empire in food business.
He started receiving requests to cook nyama choma for various events, which marked the inception of his journey as a restaurateur.
With the unwavering support of his family, Karanja transformed Lims Nyama Choma into a true family business.
His wife, Caroline Kamau, took on the role of the main chef, ensuring the authenticity of the flavors.
Meanwhile, his sons, Simon Kamau and Steve Kamau, contributed their skills as a waiter and accountant, respectively.
Together, they created a memorable dining experience, incorporating their combined expertise to deliver a taste of home to their customers.
Just like many other states of America, starting a business was not easy. He had had to cruise through complexities of compliance with licences and standards but his spirit for success remained high.
Not long after establishing the Lims Nyama Choma, Kamau’s efforts and commitment to providing an authentic Kenyan experience paid off, attracting customers from diverse backgrounds, including Kenyan expatriates, South Africans, and even non-Africans.
The restaurant quickly gained popularity and became a gathering place for the Kenyan community in Seattle, fostering a sense of community and familiarity.
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Operating from Tuesdays to Sundays, Lims Nyama Choma has become more than just a restaurant.
The mouth-watering flavors of Kenyan cuisine, combined with the warm hospitality and authentic atmosphere, have made it a go-to spot for Kenyan food enthusiasts seeking a taste of their homeland and a place to connect with fellow compatriots.
“Mostly hustlers like me fit here very well as opposed to the wealthy because this is where I got my first Ksh1 million here so I can say it’s a great opportunity for those who are determined” noted Kamau.