The tale of John Kamau, a Kenyan entrepreneur thriving in America by selling Mutura, is a testament to perseverance and passion. As the owner of Lims Nyama Choma, he has transformed his love for cooking into a flourishing business venture, capitalizing on his exceptional culinary skills.
John Kamau’s journey to success was fraught with challenges from the outset. Originally from Limuru, he explored various avenues to make a living, including working as a plumber in South Sudan and selling Curios in Zambia, before eventually settling in Seattle, America.
His breakthrough came in 2013 when he won a green card lottery, providing him with the opportunity to pursue his dreams in the United States. Fueled by a burning ambition to excel in the business world, Kamau wasted no time and established himself in Seattle.
The inception of Lims Nyama Choma stemmed from Kamau’s talent for cooking and his passion for Kenyan cuisine. After impressing guests with his nyama choma at a friend’s gathering, he received numerous requests for his culinary delights, sparking the idea of turning his skills into a business.
Encouraged by the positive feedback, Kamau embarked on a journey to build a food empire. With the unwavering support of his family, particularly his wife Caroline, who assumed the role of head chef, and his sons Simon and Steve, who contributed as a waiter and accountant respectively, Lims Nyama Choma evolved into a family-run enterprise.
Despite encountering the usual challenges of starting a business in the US, including navigating licensing and regulatory requirements, Kamau remained resolute in his pursuit of success. His dedication paid off as Lims Nyama Choma quickly gained popularity, attracting a diverse clientele ranging from Kenyan expatriates to non-Africans.
Operating six days a week, the restaurant has become more than just a dining establishment. It serves as a hub for the Kenyan community in Seattle, fostering a sense of camaraderie and providing a taste of home for its patrons.
For Kamau, Lims Nyama Choma is not just a business; it’s a testament to the resilience of the entrepreneurial spirit. He believes that the restaurant is a place where determined individuals, like himself, can find success, regardless of their background or financial status.
