One of the most exciting things about Unthinkable is the eclectic mix of professionals and entrepreneurs that form our membership. Simon Wanjau, Chefpreneur and Co-counder of Kobbis Group Limited, a family run bakery with a rich history is a joy to be around. A lover of all things sweet, Simon and his lovely wife have turned a family baking tradition into a thriving business with grand growth ambitions. You just need to taste one of their cakes and you will have no doubt that they are indeed headed for the stars.

We caught up with Simon in our 5-question rapid quick fire. We hope you enjoy it as much as we did.Who is Simon Wanjau in a few short words?

1st and foremost a loving husband and a dotting dad. I am ambitious and a driven serial entrepreneur, food being my 1st love. I thrive on challenges and constantly set daily goals for myself, so I have something to strive towards daily. I’m not comfortable with settling, and I’m always looking for an opportunity to do better and achieve greatness.

What motivates you to get out of bed every morning?

My life has found itself in somewhat of a transitional period. Where others my age may be in the peak of their careers! I left mine to see what else is out there for me. So, my motivation in many ways changes based current situation, what project am tackling (from setting up the farm and running the two bakeries and running a consulting firm )

If money was not a factor, what would you be doing with your life?

I would travel to all countries in the world to sample their cuisine and culture

What do you love most about what you do for a living?
Previously when I was a chef, it’s the smile from the guest, and the accolades for successfully tackling big events. Currently is the freedom to pursue what’s dear and personal to me, my own companies which are all somehow related.

What are the 3 things you are professionally amazing at?
1. I can draw and mold which is a God given talent and I have been able to fuse both into my cakes
2. I am a creative problem solver, I thrive in crisis.
3. I love passing on my knowledge, having my protégés running several 5-star kitchens in Kenya and the countries I have worked

Bonus: What do you love most about being a member of Unthinkable?

Being a relatively new member, the best thing that has happened is getting a mentor after my roast and the new contacts I have made so far.