Who we are
About
About
KOME
KOME is a premium food business built around quality, sustainability, and sourcing that is traceable from farm to table.
We cater events, deliver to homes and offices, and produce pantry goods. Everything from the same kitchen, the same farms, the same standard.
Where ingredients come from and how food is made are not afterthoughts here. They are how we make decisions every day.
Three things guide how we operate: Nourishment, Community, and Stability
“We started KOME because we wanted to show that good sourcing and good food are not in conflict. In Nairobi, the ingredients are there. The question is whether you are willing to do the work.”
KOME — Nairobi, 2024Nairobi has extraordinary local produce. A lot of it never reaches its potential because supply chains are fragmented and most kitchens do not prioritise where things come from.
We buy directly from farms we know. We cook everything fresh. We track waste and use no single-use packaging. These are practical choices that also happen to be the right ones.
These are not add-ons or marketing claims. They are built into how the kitchen runs.
ISO-certified and regenerative Kenyan farmers. Every ingredient traceable. Every purchase strengthens local supply chains and improves market access for smallholders.
No single-use waste leaves our kitchen. All platters, jars, and vessels are returnable and reusable.
FIFO discipline, cooking-to-spec, and weekly food waste tracking built into every session. Industry average catering waste runs 20–30%. We measure ours and cut it.
Cost discipline built into every purchase and every session. A business that loses money cannot uphold any of this, so financial sustainability is part of the model from the start.
We buy directly from farms we work with regularly. No commodity markets. Every ingredient is traceable to its source.
Menus are built around what is in season. We prep to spec, cook fresh, and track waste from delivery to plate.
Nothing is held over or reheated. Everything is made for the day it is served.
“Good sourcing, honest cooking, no waste. That is the whole idea.”
KOME — Nairobi
