Close your eyes and picture a vibrant Kenyan buffet: fresh chapatis, fragrant pilau, and artfully arranged desserts, each dish telling a story. Now meet the storyteller, Esmeralda De Souza-Obwaka, the force behind Spez, a business born from a single home kitchen experiment and grown into a culinary brand delivering magic to corporate boardrooms and beyond.
In this episode, we uncover how Esmeralda learned the art of building a dream team through competence and character, why focusing on profit over vanity metrics changed her game, and how a pandemic pause helped her return stronger, wiser, and ready to conquer new frontiers.
Whether you’re hungry for entrepreneurial insights, curious about scaling a niche food business, or just love hearing how creativity and resilience come together, this conversation invites you into the heart of what makes food experiences truly unforgettable.
Tune in for a blend of inspiration, hard-earned lessons, and the gentle rustle of chapatis being rolled out in the background (at least, in your imagination).
IG: https://www.instagram.com/spezcatering?utm_source=ig_web_button_share_sheet&igsh=ZDNlZDc0MzIxNw==
Website: https://spez.co.ke/
00:00 – Meet the Founder
A brief introduction to Esmeralda and how the host first got to know her journey.
02:20 – Early Experiments in the Kitchen
From baking cakes at home to discovering the first hints of a bigger culinary vision.
05:00 – The First Big Catering Challenge
An unexpected opportunity pushes Esmeralda beyond cakes and into full-service catering, with her family stepping in to help.
07:10 – Finding the Right Name and Niche
How “Customized Catering Services” evolved into “Spez,” and the importance of focusing on a specific type of client.
10:00 – People and Principles: Competence, Consistency, Character
Esmeralda’s hard-won lessons on building a team that can uphold her standards and vision.
11:30 – More Than Just Revenue
Realizing that profit matters more than big logos on the client list, and learning to track the numbers that really count.
14:00 – Standing Out in a Crowded Market
Turning ordinary catering into experiences that clients actually look forward to—on-time service, beautiful presentations, and memorable food setups.
19:30 – Setting a Vision, Finding a Mission
The role of continuous learning, reading, and mentorship in refining the company’s direction and identity.
21:30 – Beyond Events: Cafeterias and Daily Dining
Offering consistent value through corporate cafeterias, thematic food days, and imaginative menus.
24:00 – Crafting a Supply Chain Strategy
Working with seasonal ingredients, small-scale farmers, and trusted suppliers to keep quality and creativity high.
27:30 – Governance, Advisors, and Scaling the Business
Putting structures in place, seeking out mentors, and preparing the company to thrive—no matter who’s at the helm.
30:00 – The COVID Reset
How the pandemic forced a pause, leading to tough decisions, a leaner team, and a more focused plan for the future.
33:00 – Returning with Purpose and High Standards
Esmeralda’s comeback to Kenya and the “no-nonsense” approach to hiring and improving operations.
35:00 – Decoupling Identity from the Business
Realizing that Spez can and should exist beyond its founder, setting the stage for a lasting legacy.
39:00 – Expanding the Horizon
Dreams of taking Spez beyond Kenya, delivering intimate and creative food experiences across Africa.
44:00 – Key Takeaways and Entrepreneurial Wisdom
Reflecting on trust, competence, profit, and resilience—lessons any founder can learn from.
50:00 – Closing Thoughts
Parting reflections, gratitude, and an invitation to keep exploring how good food, strong values, and thoughtful leadership build lasting success.