Koko: Kenyan entrepreneur with an international touch

Growing up was a roller coaster for Antony Owich as he describes it. From living in Nairobi West to schooling in Cario to coming back and attending government schools and moving to Eastlands and having to “fit in”.

A lot of these experiences have been critical to shaping the man he is today, he says, as he forges a path in high end entertainment and delivery business in a challenging Kenyan business environment.

The Star spoke to the city entrepreneur whose first actual business was selling chewing gums and pin pops in high school and now runs two top city entertainment outlets (The Bar Next Door or BND) and a beverage delivery company.

Who is Antony Owich and how old is he?

I am a son, brother, uncle and friend. I also happen to be a serial entrepreneur and I am 33.

Do you have a nickname? If yes, how did it come up?

Yes. Back in the day when D’banj was popular, someone called me Koko Master and it stuck but now it’s just Koko.

Tell us about your early life, were you born in the city? Where did you go to school Kenya or abroad?

My early life was quite interesting with a mix of life in Kenya and life in Cairo Egypt.

I was born in Nairobi Kenya and went to school here up until 1998 where we relocated to Cairo as part of foreign service duty my late father was called for.

Cairo which is predominatly a muslim country and going to a muslim school I got to be in touch with different religions and culture which was eye opening.

What time do you wake up?

At about 4am to 4:30am.

What is the first thing you do when you wake up?

Pray, check on my dog and head to the gym.

How was it growing up?

Growing up was a roller coaster if I could say so but one that I look back and enjoy and I’m grateful for. From living in Nairobi west to schooling in cario to coming back and attending government schools and moving to eastlands and having to “fit in”.

A lot of these experiences have been critical to shaping the man I am today and the ability to show up in difference situations life throws your way.

What is that one thing you did as a kid that got you into so much trouble?

Lol! Coming back to Nairobi from Cairo where we were allowed to talk back to teachers, that was something.

I think that’s the most beating I received from teachers and after that I had to understand how things work here.

Tell us about your education, career and experience?

I’ll start from high school, I went to Aquinas High School and after that was accepted at the University of Nairobi where I did my Bachelor of Economics and Statistics degree while undertaking my certification in investments and securities analysis course.

Post university, I worked for Trueblaq, Chase Bank(now SBM bank) in their customer service and later treasury department.

I was later appointed as Jameson brand ambassador for East Africa which was and still is a very sought after job. Carlsberg poached me to build on their sales and marketing team for Kenya to grow their Carlsberg and Tuborg brands here.

My last job was with DIAGEO(EABL) as a reserve account manager in charge of managing significant trade partners for EABL.

As I was transitioning from employment to entrepreneurship I had some time to undertake a masters degree (MBA) at United Stated International University.

The education and work experience overtime equipped me with knowledge to set up the Bar Next Door businesses and now Front Door, an ecommerce B2C (Business-to-consumer) and B2B (business-to-business) distribution business.

What was the first business you ever did?

First actual business was when I was in high school and I would sell chewing gums and pin pops from my desk to other students. Buy them in wholesale and sell them for a profit.

Do you now consider yourself an entrepreneur or a C-suit executive?

I see myself as a hybrid—an entrepreneurial C-suite executive. I bring the visionary mindset and agility of an entrepreneur, always seeking innovation and growth opportunities, while also embracing the strategic leadership and operational excellence required at the executive level.

This unique blend allows me to drive bold ideas forward while ensuring they align with the organisation’s longterm goals and deliver measurable impact.

You are behind one of the top clubs in Kenya tell us about it, why the line of business?

Having been in the industry for so long, I believed it was important to create a brand based on quality, community and proximity and so BND (The Bar Next Door ) was born.

We started during Covid when everyone was cautious about the restaurants business with some having to shut down over the strict operating rules at the time.

We believed in ourselves and The Bar Next Door has now claimed its spot on the global arena. This is by 50Best-the World’s 50 Best Restaurants list produced by UK media company William Reed, which recognised us as among the top outlets in the globe.

We were also named the best night club in Kenya at this year’s Kenya Tourism Board awards.

What does it take to be the best?

It takes a lot of work and consistency and understanding your line of business. It has taken a lot of work and focus from all of us at BND and so I am proud of the recognition that our work and brand have received.

Apart from BND, any other business you are in?

I also own FrontDoor. A beverage delivery company rooted in consumer-friendly pricing, eco friendly solutions and the use of AI to create a friendly, efficient and personalised customer experience.

Check us out on Instagram and website www. frontdoorke.com

Are you dating, married, kids?

I am single and enjoying it.

What do you do on your free time?

I enjoy travelling, eating good food and exploring experiences both locally and around the world.

As a bar owner, do you drink yourself?

Yes. I enjoy Glenlivet and occasional tequila. I drink responsibly.

What is your ideal weekend?

My weekends are slow, filled with books, relaxing and time with friends and family.

What country gave you the most memorable moments and why?

I’d say Egypt, the cultural and religion differences were an eye opener and also lead to an appreciation of different people and cultures which lead me to be more open minded.

How has it been starting and running a business in Kenya?

It has been a great learning experience. There’s some things that you can only see and learn once you are in the process. It has given me a deep appreciation for my community and for an efficient team, once you find it.

What are some of the challenges you have faced?

As an entrepreneur in Nairobi’s hospitality industry, I have faced several challenges while growing my business.

One of the biggest hurdles is the high cost of operations, including rent, utilities and labour, which eats into profit margins.

Additionally, inconsistent power and water supply often disrupt operations, forcing me to rely on expensive alternatives like generators.

Access to affordable financing has also been a struggle, as high-interest rates and strict collateral requirements make it difficult to expand or upgrade facilities.

Competition is fierce and standing out requires constant innovation and marketing, which can be costly.

Lastly, navigating regulatory requirements and licensing processes is time-consuming and often frustrating.

Despite these challenges, Nairobi’s growing middle class and tourism potential keep me motivated to push forward and find creative solutions to grow my business.

What advise would you give someone who wants to invest in the same line of business?

Take the time to build and invest in relationships with partners and customers. This line of business is an ecosystem of people both vertically and lateral.

What is the dumbest thing you ever did in your life?

This happened quite recently actually…lol! On one of my travels last year, I convinced myself to take a nap at 1am and I had a flight to catch at 6am.

The nap turned out being more than that and I woke up to the airline app with the flight being almost half way to the destination.

How do you perceive the Kenyan business environment and maybe what needs to change or improve to support entrepreneurs?

The Kenyan business environment is full of potential, especially in the hospitality and beverage industry, but it needs improvements to better support young entrepreneurs.

Access to affordable financing remains a major hurdle, with high-interest rates and stringent collateral requirements stifling startups.

Additionally, bureaucratic red tape and complex regulations make it difficult to start and run businesses smoothly. To foster growth, there should be more focus on simplifying regulatory processes, providing mentorship and training programmes and improving infrastructure, especially in rural areas.

A stable policy environment and support for innovation and technology adoption would also go a long way in helping young entrepreneurs thrive.