The Food Chain The risk takers
Feb 19, 2026
Keith Bearden, CEO of Alta Eco Foods, shares his experience scaling a mission-driven chocolate and granola business. Adonis Norouznia, restaurateur of No Mask Gastrobar, talks about opening during COVID and later adding meat to a vegan-origin menu. Kim Kiarie, chef-owner of Five Senses Nairobi, describes building a fine-dining spot and pivoting to attract local diners. They discuss risky decisions, pivots and surviving shocks.
AI Snips
Chapters
Transcript
Episode notes
Returning Home To Build Fine Dining
- Kim Kiarie quit her job abroad and returned to Nairobi to open a fine-dining restaurant at age 28 backed by her parents.
- She underestimated operational realities and faced stiff local competition and early months with no sales.
Cooking Skill Alone Isn’t Enough
- Opening a restaurant requires more than culinary skill; operational and market knowledge are critical.
- Kim learned that initial business plans diverge from on-the-ground realities and required pivoting.
Menu Pivot To Local Stories
- Kim describes pivoting her menu from European French classics to dishes using local ingredients and stories.
- She reframed dining as an experience and introduced dishes like 'banana textures' using local plantain.