One- on- one with the Grill Guru- Steve Gitu. Meet him on his busy days and see the smile on his face as he gives people new taste of barbecued meat. Coming from a background well versed in the trade, Steve is not only a master at his craft but also a CEO for his chain of branches across Kenya.

How did your Hospitality career get started? Where did you learn the ropes?

Well, I grew up where nyama choma was part of our lives. I grew up in Dagoretti where there were so many slaughters. Most of my family members are in that business.

Brief on the birth of the restaurant?

I started alone. I was doing almost everything from roasting to serving my clients. Then I employed someone then finally I now have several employees.

 Was it always a dream job for you? If so, what’s the driving force behind it?

I had always wanted to work in an industry that serves humanity. I have always wanted to serve people in all ways I can.

What’s it like working in rib racks? What’s your job like?

Well, its’ fun working with my employees. They are always part of me. It is always a fun working where your passion is. Sometimes its tiresome but I can’t give up.

Most of your work seems fun and interesting. What do you like about working with food as your subject?

I love nyama choma. I grew up taking it and it has always be my favourite dish.

Food is one of the basic wants on any human. We cannot do without food.

What type of equipment do you use? And which one cost an arm and a leg?

I call it smoker. But right now, am working towards getting the best so my work can be much easier.

Food perfection is hard work. I’ve tried to cook ribs, and it always ends up looking inedible. Do you have any suggestions for mere mortals like myself – what can I do to improve the quality of my food?

I would say take your time. Always try new things. Don’t be afraid of failing at the beginning. Then, consistency is everything. Always try to be consistent in what you’re doing and be ready to learn new techniques. You can learn from professionals

What do you like most about your work?

Serving different people and putting a smile on their faces. Giving people new taste of barbecued meat and getting them new experiences in all kinds of food.

Do you have any last tips for budding hotelier trying to break into food business?

We all started from a humble beginning. Don’t give up.  Five years ago, I was not at a place where I am right now. Then, always be unique. Try to be different from all the other people in the food industry.

Away from work, do you also cook at home?

(laughing) Well, most of the time. I do cook at home. I love cooking

 Tell us about business and managing it into the digital world?

I believe information is power. Well, it is much easier nowadays. Through the social media platform, businesses have really transformed and there are so many clients who can get to learn about your business online in this era.

There is also a lot of competition and one negative thing is that online platforms can be misleading. What can be advertised can be different with what is really on the ground.