A kitchen in Nairobi, built around good food, thoughtful sourcing, and the joy of gathering.
We're only getting started. In time, we'll share more about the farmers we source from, the people behind our food, and what happens each day inside our kitchen.
KOMÉ is a premium food business creating meals, platters, events, and pantry goods from a single philosophy: food should be made with care, shared generously, and rooted in ingredients worth celebrating.
Everything we make comes from the same kitchen, the same sourcing standards, and the same commitment to quality.
We started KOMÉ because we believe food is one of the most meaningful ways people connect.
A shared meal can turn colleagues into collaborators, strangers into friends, and ordinary moments into lasting memories. We wanted to create a food business built around that experience: generous food, thoughtful hospitality, and ingredients we are proud to serve.
KOMÉ — Nairobi, 2024
Food worth gathering around.
Kenya produces an incredible diversity of grains, vegetables, herbs, and traditional crops, yet many of them rarely appear on modern tables. We wanted to build a kitchen that celebrates what grows here while creating food people genuinely look forward to eating.
Our menus are inspired by seasonality, abundance, and the pleasure of sharing a meal. Along the way, we support local farmers, reduce unnecessary waste, and contribute to a more resilient food system.
Not because sustainability is a trend, but because taking care of ingredients is simply part of taking care of food.
How our kitchen operates.
Our philosophy is simple: good sourcing, honest cooking, and thoughtful hospitality.
Responsible sourcing
We work with farmers and producers who care deeply about what they grow. Whenever possible, we source locally and seasonally, building relationships that strengthen regional food systems.
Cooking with intention
We use ingredients fully and thoughtfully. Stocks, pickles, preserves, and ferments help us capture flavour while reducing waste throughout the kitchen.
Quality without compromise
Whether we're catering an event, delivering lunch to an office, or producing pantry goods, we hold ourselves to the same standard of care and consistency.
Investing in people
Through our connection to Ngara Food Projects, we support opportunities for learning, employment, and participation within the food industry. A portion of the value created through KOMÉ also contributes to community food assistance programmes that improve access to food and strengthen livelihoods.
The ingredients we use tell the story of where we are.
Murere, managu, cowpeas, sorghum, teff, amaranth, and many other traditional crops continue to inspire our cooking. They bring flavour, texture, history, and nutritional richness to the table.
Many of these crops have been grown and eaten here for generations. They thrive in our climate, support resilient farming systems, and deserve a place on modern tables.
We use them not because they are unusual, but because they are exceptional.
KOMÉ is part of a wider ecosystem of food initiatives connected through Ngara Food Projects.
A portion of the revenue generated through KOMÉ helps support community food assistance programmes and opportunities that improve access to food and livelihoods. While KOMÉ exists to create exceptional food experiences, we believe those experiences can also have a positive impact beyond our kitchen.
Food has always been about more than what is on the plate. It is also about community, dignity, and care.
Menus begin with the season.
We cook fresh, prepare thoughtfully, and make food for the day it is meant to be enjoyed. Every menu is designed around flavour, generosity, and the experience of gathering around a table.
“Good sourcing, honest cooking, and thoughtful hospitality. That is the whole idea.”
Work With Us
We’re always interested in meeting thoughtful people who care deeply about food, hospitality, farming, and the craft of feeding people well.
As KOMÉ grows, we occasionally recruit chefs, bakers, event staff, kitchen assistants, operations professionals, and collaborators who share our values around good sourcing, honest cooking, and thoughtful hospitality.
We are particularly interested in people who enjoy building systems, teaching others, and helping create kitchens that run with consistency and care.
Executive Chef
We’re currently seeking an experienced Executive Chef to lead culinary operations across events, delivered dining, and provisions. This role combines menu development, kitchen leadership, operational systems, and team development.
Don’t see the right role?
We’re always happy to hear from talented people who believe in what we’re building. Send your CV and a short introduction to:
hello@kome.co.ke