In the bustling city of Nairobi, where dreams and opportunities intertwine, Samuel Nguyo, a seasoned bartender with 17 years of experience, carved a remarkable path within the hospitality industry.
Nguyo’s story began not as a bartender, but with aspirations of becoming a priest.
Growing up with a humble and down-to-earth nature, he envisioned a life dedicated to the spiritual realm.
However, fate had other plans for him. After completing high school, Nguyo’s calling shifted, leading him towards the vibrant world of the hospitality industry.
“I realized priesthood was not for me, so I opted for something different,” Nguyo recalled during a previous interview.
Fresh out of school in 2005, he secured a position as a steward at Mercury ABC Place along Waiyaki Way, Nairobi.
It was a modest beginning that involved tasks ranging from washing utensils to scrubbing toilets.
It was during these formative years at Mercury ABC Place that Nguyo’s affinity for mixology bloomed.
In an era predating easy access to online tutorials, he embraced the art of mixology through hands-on experience.
Starting from the kitchen, Nguyo gradually transitioned to the bar, captivated by the elegance of bartenders skillfully pouring drinks and concocting mixtures.
Nguyo’s passion did not go unnoticed.
Caught in the act of mimicking bartenders with water-filled bottles, he expected reprimand from the director.
“The director saw my interest and gave me an opportunity. He asked some of the best mixologists who were there, and are still in the industry, to train me” he recalls.
In a mere three weeks, Nguyo mastered the art of mixing, marking a significant turning point in his journey.
As a training bartender, Nguyo’s first cocktail creation was a strawberry margarita crafted for the director’s wife.
The experience left an indelible mark, prompting her to request Nguyo’s cocktails regularly.
This encouragement, coupled with his modest salary of Ksh 8,000, drove Nguyo to frequent an Internet café to delve deeper into cocktail-making techniques.
Within three months, his dedication bore fruit as he earned a promotion to a full-time bartender.
With a burgeoning career, Nguyo’s next chapter unfolded at the Tribe Hotel, Village Market, where he climbed the ranks from bartender to bar supervisor.
Notably, he declined alluring job offers in Dubai and aboard a cruise ship, opting to remain close to home.
His commitment to his roots and his burgeoning career led him to Mercury Junction Mall, where he rose from bar supervisor to bar manager.
After nearly a decade of accumulating valuable experience, Nguyo’s entrepreneurial spirit ignited.
Collaborating with friends, he embarked on an endeavor to supply ice cubes—an essential ingredient in cocktail making—to parties, hotels, and bars.
Despite challenges and business partner changes, Nguyo’s resilience shone through, ultimately leading him to his true calling: the world of cocktails.
The birth of “The Bar Chef Mojitos Cocktail Lounge” in Roysambu marked Nguyo’s foray into owning and operating a cocktail bar.
He shattered preconceived notions that cocktails were reserved for high-end establishments.
Mojitos prided itself on offering cocktails for as low as Ksh 150, making premium mixology accessible to a wider audience.
The bar’s popularity soared, attracting clientele from Ngong to Thika, and captivating the hearts of Roysambu residents.
Nguyo’s journey, however, wasn’t without its share of trials. Financial difficulties and the disruptive force of the Covid-19 pandemic challenged his resolve.
Nguyo’s expertise and creativity reached a pinnacle when his cocktail triumphed in the Diageo World Class cocktail competition—a distinguished accolade that earned him a spot as a trainer with the Diageo Bar Academy.
Through this platform, he mentors budding bartenders in Nairobi and other major towns, paying forward the knowledge and inspiration that fuelled his own journey.
