Life can be tough and unforgiving, especially for those who are born into disadvantaged circumstances. However, every now and then, a story comes along that reminds us of the power of hard work, determination, and perseverance.
One such story is that of Joab Okeya, an individuals who started out hawking kunde in Muthurwa market and owned a Sh30 million restaurant.
In a past interview, Okeya revealed that his journey to success began at a young age when he discovered his passion for cooking while performing household chores.
“I used to cook, clean and wash clothes just like my sisters did,” he recalls during a past interview, noting this is what ignited in him the dream of being a chef.
Okeya’s passion for cooking was further fueled when he excelled in a Home Science class at school, and he knew then that he wanted to pursue culinary arts. He enrolled in Jinja College in Uganda, where he obtained a diploma in Hotel Management and Catering.
After completing his studies, he returned to Kenya and landed a job as a chef at Ranalo Foods in Nairobi’s bustling Kimathi Street. During this time, he not only earned a steady income but also observed the eating habits of Nairobians, which ultimately helped him in starting his own business.
Ranalo Foods, also known as Kosewe, specializes in traditional dishes, which has earned it a loyal following among Nairobi residents, including former Prime Minister Raila Odinga.
Okeya spent nine years working at Ranalo Foods, where he honed his cooking skills and learned about Nairobians’ eating habits. He interacted with customers regularly, nurturing friendships and building trust that would eventually lead to a business partnership.
It was during his time at Ranalo Foods that Okeya met his business partner, who approached him with the idea of opening a restaurant. Okeya was already contemplating leaving Ranalo Foods to pursue a career at a high-end restaurant, so the timing was perfect.
“As other restaurants closed doors because of the street demos, we kept ours open in order to capture the clientele who at the time was looking for well-prepared African dishes,” he explained about his decision to set up a restaurant in the thick of 2017 political turmoil.
Together, they raised approximately Sh30 million to start The Branch Restaurant, which opened its doors in September 2017.
The Branch Restaurant, like Ranalo Foods, specializes in traditional dishes such as roasted beef stew (Athola), fish, chicken, and ugali.
Okeya’s experience at Ranalo Foods had given him valuable insights into Nairobians’ eating habits, and he had carefully crafted the menu to cater to their tastes. In addition to traditional dishes, The Branch also serves fast food such as chips, sausages, and samosas.
One of the key factors that set The Branch apart from its competitors is its commitment to using natural ingredients.
We do not put artificial additives in our dishes, which has helped to grow the popularity of The Branch,” said Okeya.
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The Branch had also gained a reputation for being ever on time, with its food always fresh.
The restaurant’s interior décor is designed to create a homely ambiance, with guests enjoying the view of tree branches while listening to rhumba music. The Branch can accommodate up to 500 guests, and its popular orders include coconut, wet and dry fish, and Athola.
The fish is sourced from Lake Victoria, while kienyeji chicken is sourced from Ukambani and Western Kenya. Traditional vegetables such as saga, mrenda, and managu are sourced from Western Kenya, Nyanza, and Central Kenya.
Three years ago, at the the time he held did an interview with Business Daily, The Branch had 28 employees, including three chefs and two cooks, and it hosts group meetings at no extra cost, provided the guests buy food and drinks.
