In the scenic region of Kericho, Kenya, surrounded by the lush, undulating tea plantations, you’ll find Sunshine Hotel Limited.
This establishment has been graced by the presence of dignitaries, politicians, and notable figures, among them former President Uhuru Kenyatta, President William Ruto, and Raila Odinga.
Nonetheless, the true essence of Sunshine Hotel lies not in its illustrious patrons or stringent reservation policies but in the extraordinary journey of its founder, James Mwangi, a man who defied formidable odds to construct an empire from the ground up.
James Mwangi’s odyssey commenced in the 1960s in Nakuru Bahati, when his formal education came to an abrupt halt. His educational path was curtailed when his teacher sent him back home to secure a substantial school fee of Sh 20, a sum beyond his family’s means. Consequently, Mwangi was thrust into the realm of manual labor at a tender age, earning a modest wage of 50 cents per month while tending to neighborhood goats.
Notwithstanding these early setbacks, Mwangi’s passion for the hospitality industry persisted, burning fervently within him. In 1989, he embarked on a modest entrepreneurial expedition by inaugurating a small eatery in Kericho. The startup capital was meager, pooled together through the collaboration of two friends, but the venture encountered a multitude of challenges. Customers were scarce, and Mwangi’s comrades abandoned the enterprise, disheartened by the dearth of profits.
Nevertheless, Mwangi remained undeterred. He diligently honed his culinary prowess, surmounted myriad obstacles, and gradually endeared himself to his patrons. His journey was punctuated by challenges such as mastering culinary techniques and navigating the labyrinth of unscrupulous suppliers. Despite each hurdle, Mwangi persevered.
His entrepreneurial odyssey commenced with a kilo of meat and a bag of flour, and his inaugural customer was a local mechanic. Regrettably, the initial feedback was far from glowing, with the food being deemed inedible. Undaunted, Mwangi persistently persuaded other potential patrons to give his cuisine a chance. Over the course of weeks, he honed his skills, ultimately achieving culinary prowess, which he humorously likened to being “as skilled a cook as his father, Mr. Joseph Kuria.”
Although he initially grappled with preparing chapatis and mandazis, Mwangi sought guidance from a friend named Juma. Juma imparted the fundamental knowledge of making the dough, leaving Mwangi to grapple with the intricacies through self-discovery and diligent practice.
As his enterprise burgeoned, Mwangi encountered new challenges, such as non-paying customers and the necessity to employ a cook named Kennedy. The addition of Kennedy to the team heralded success, propelling the business into a period of growth.
In a pivotal juncture, patrons from Nairobi made their way to Sunshine Hotel and requested omelets. In his naivety, Mwangi served them scrambled eggs, incurring the ire of his guests, who chastised him for his lack of culinary education and understanding.
By 1991, Mwangi had generated enough revenue to recruit more staff and acquire his first vehicle, a pickup, from the Town Mayor, John Kauria. An astute investor named Benjamin Tirop recognized Mwangi’s achievements and invited him to lease commercial apartments at Tengecha Lane. Recognizing the potential for growth, Mwangi accepted the offer, relaunching Sunshine Hotel with an enhanced menu and guest room services.
Over the years, the hotel has burgeoned into a dominant force in Kericho’s hospitality industry.
