Tachibana Sheikh decided he wanted to open a restaurant when he was five. Living in Kenya, one of 22 siblings, Sheikh grew up in the kitchen, cooking for his family of chefs and merchants: the Sheikh family owned restaurants, a market, and a farm, while his aunt operated a candy shop. It’s been years since his family lived in Kenya, but he still misses the food of his childhood — he missed it enough to open his own cart.
“I wanted Kenyan food, and I couldn’t just go home and have my mom make me Kenyan food,” he says. “I love my mom’s cooking; she’s a great chef.
→ Continue reading at Eater