From a dishwasher: How Cyprian Ajevi turned leftovers into a thriving cooking business in the US

When Cyprian Ajevi first set foot in the US a decade ago, he didn’t come with a business plan, capital to start a business, or connections. What he had was a passion for cooking, an observant mind, and an unshakeable belief that he could build something from nothing.

Today, the 41-year-old is the founder and managing director of Himaya Hospitality International, a growing catering business based in Seattle, Washington.

But his story begins humbly—in the back of a restaurant, standing over a sink full of dirty dishes.

“I started out as a dishwasher,” Cyprian says. “Every day I watched perfectly good ingredients being thrown away—just because the restaurant didn’t want to repeat meals.”

For many, that would just be a frustrating observation. But for Cyprian, it was an opportunity.

He approached the restaurant owner with a bold request: let him use the discarded ingredients to prepare meals for sale. To his surprise, the owner agreed.

“I would cook in the mornings before my shift started, and then resume dishwashing in the afternoon. That side hustle brought in $800 (Sh104,000) a day—and that was just the beginning.”

Soon, referrals poured in from friends, gym-goers, hospital staff, and health-conscious clients across Texas, where he was based at the time.

“At first, I started with eight clients who eventually grew to 40 clients in a day,” he tells Nation Lifestyle.

Also Read: Working abroad to be made easier for Kenyans

The restaurant owner, impressed by the momentum, offered to partner with him, splitting the profits and introducing him to a broader network.

With no overhead costs—ingredients, kitchen space, and equipment were all provided—Cyprian’s little idea quickly became a flourishing venture. But even as he cooked for more people, Cyprian was absorbing more than just recipes. He was learning how businesses worked—front to back.

“Being a dishwasher gave me a front-row seat to the operations of a restaurant. I watched how staff were managed, how orders were handled, how money moved. I was learning without realising it.”

Rug was pulled out

Things took a sharp turn in 2018. A dispute with the landlord forced the restaurant to relocate, and like many relocations, it came at a cost—loyal clients didn’t follow. The business couldn’t sustain itself, and eventually closed. The closure didn’t just affect the restaurant—it pulled the plug on Cyprian’s growing empire too.

“My business was deeply tied to that restaurant and its networks,” he explains. “When it closed, I lost access to the clients and communities I was serving.”

But rather than give up, Cyprian did what many immigrants in the diaspora do so well—he pivoted.

After encouragement from a friend, he moved from Texas to Indiana, a state known for its vibrant Kenyan community. While the warm welcome was heartening, the demand for catering was low.

Also Read: Lobby demands protection, equal treatment of all Kenyans abroad

“The main challenge in Indiana was that most Kenyans prefer to cook their meals at home. I started venturing into cooking for weddings, birthdays, and graduation ceremonies. Indiana also faces disruptive impacts of climate change, this affected my business and I would only do two to three functions in a year,” he says.

Party that changed everything

One day, his wife’s friend in Washington State had a party and his wife suggested to her “my husband really cooks good food, why can't you hire him and I’m sure you will enjoy his services.”

“I got the job and that one job paved the way for other jobs that I would cook for two parties in a week,” he says.

By 2024, the demand became too high to ignore. Cyprian and his family relocated permanently to Seattle, where his business has truly taken off.

Today, he caters up to three events a week—everything from intimate birthday parties to grand weddings and seminars. Some clients prefer on-site cooking, while others opt for pre-prepared meals. He now manages a team of eight employees, and his client list grows steadily through word-of-mouth referrals, including from prominent diaspora groups like Kenyan Women in The United States (KWITU).

Lessons for aspiring diaspora entrepreneurs

To fellow Kenyans abroad looking to venture into catering or any business, Cyprian offers candid advice:

“Just because you can cook at home doesn’t mean you’re ready for the catering world here. The US is competitive—you need skills, training, and knowledge about things like food safety, tax laws, and business management,” he says

“Education is key as it gives you the skills and expertise needed to make different meals. It is also key to learn about taxes to avoid issues with the IRS. Lastly, be prepared with funds because most kitchen equipment is expensive,” he adds.

He credits his success to both practical experience and formal education—holding an MBA from the University of Texas at Tyler and a Hospitality Management degree from Kenyatta University.

He emphasizes the importance of patience, starting small, and embracing every opportunity to learn—even if it means washing dishes to begin with.

Beyond financial gains, Cyprian finds deep meaning in what he does. Cooking, for him, is not just about food—it’s about connection, creativity, and culture.

“I get to travel a lot, and this helps to build networks. I enjoy the privilege of meeting people from different cultures. My business has given me the chance to cook for prominent people like mayors, coaches, and other entrepreneurs. Looking back, I am grateful to my wife. It was her suggestion that opened doors for me in Washington. Her belief in me changed everything,” he says.

Cyprian’s story is more than a personal success—it’s a reminder to Kenyans in the diaspora that every job, no matter how small, can be a stepping stone.

Looking ahead, Cyprian dreams of giving back—especially to the Kenyan community back home. His long-term goal is to establish a catering school in Kenya, providing young people with the practical and business skills they need to succeed in the hospitality industry.

“I want to create more jobs—not just here, but in Kenya too. There’s so much untapped talent, and I believe with the right training, we can build a generation of hospitality leaders.”