Nicole Ansoni is a name that is quickly making waves in the culinary world, particularly in Rwanda where she is the founder and mastermind behind the popular Inka Steakhouse restaurant. But who exactly is Nicole Ansoni, and how did she come to be the driving force behind one of the most successful restaurants in the country? Find out more from this exclusive interview with Who Owns Africa’s Ericson Mangoli.
Ansoni is a passionate entrepreneur with a rich heritage from both Rwanda and Ethiopia. Having lived in over 10 countries and traveled to 43 countries, she considers herself a citizen of the world with a deep appreciation for global cultures. Her background in Political Science and International Relations from the University of Pennsylvania has also influenced her approach to business, particularly in the realm of sustainable development.
Despite coming from a family of diplomats, Ansoni chose to pursue her childhood dream of becoming a chef and restaurateur. Her love for people and a desire to bring joy through food and service drove her to follow her entrepreneurial instincts. With the support of her family, she has not only achieved success in her ventures but also made a significant impact through her foundation, the ANSONI Foundation, which supports underprivileged children in Rwanda.
When I asked Ansoni about how she came up with such a nice and unique name, she explained that the word “Inka” means cow in Kinyarwanda. However, in their culture, “inka” symbolizes pride, dignity, nobility, and identity. When she was brainstorming names, she knew she wanted a Kinyarwanda name with 2 syllables.
Despite facing backlash from her family, elders, and even people on Twitter, Ansoni stood by her decision. Many were offended that she would name a steakhouse something so precious to their culture, considering the principle that “we drink milk but don’t eat cow.” However, Ansoni saw the name as a tribute to her culture and a way to show support for local farmers and agriculture. Ansoni wanted to showcase the quality of Rwandan produce and livestock to the world.
Over time, everyone came to understand and appreciate the name, realizing that at Inka Steakhouse, they celebrate local farmers and the excellence of Rwandan agriculture. Ansoni is proud of the journey and the message her restaurant sends, from the farm to the table.
Ansoni started her business in 2016 with the goal of turning her passion for food and community into a reality. She wanted to create a space that not only served delicious food but also fostered community engagement and supported local agriculture. Drawing on her love for food, people, and skills, Ansoni saw entrepreneurship as a way to make a positive impact by supporting local agriculture, providing jobs, and offering a cultural experience that elevated traditional African dining.
At Inka Steakhouse, the mission has always been to provide a unique dining experience that celebrates Rwandan produce, supports local farmers, promotes sustainability, and contributes to community prosperity.
With over 32 employees at Inka Steakhouse alone, Ansoni’s dedication to quality and service has been evident in the success of her business ventures, which employ over 60 people in Rwanda. Through a mix of digital marketing, community engagement, and word of mouth, Inka Steakhouse has been able to reach a wide audience and establish itself as a leading culinary destination in Rwanda.
Ansoni shared her insights on the challenges she faces daily in running her business. She highlighted the difficulties of sourcing materials in a landlocked country like Rwanda, especially when it comes to luxury wines and spirits. The additional burden of excise tax on imports, economic fluctuations, currency devaluation, and inflation all add to the challenges she encounters.
In a country where finding skilled human resources can be a challenge, Ansoni emphasized the importance of continuous capacity building to maintain high standards in service delivery. She stressed the significance of consistency in service and quality, which not only differentiates her business but also showcases their commitment to excellence.
When asked how she sets her business apart in the market, Ansoni explained that Inka Steakhouse distinguishes itself by using only local, high-quality ingredients and offering a unique farm-to-table experience. Their dedication to sustainability and promoting local produce through their cuisine have made them stand out. The reputation of having the best service and maintaining consistency in both food quality and service further sets Inka Steakhouse apart from competitors in the market.
As a dedicated member of the Rwanda chamber of tourism and a board member of the hospitality association, Ansoni plays a crucial role in representing all the restaurants in Rwanda. However, her impact goes beyond her role on the board. Ansoni identified a significant need in the market in Kigali for high-end restaurants offering exceptional food and wine. Seeing an opportunity to showcase the best of Rwandan agriculture and provide customers with a diverse selection of high-quality steak options, she took it upon herself to fill this void by establishing her own restaurant.
Through her innovative approach and commitment to excellence, her restaurant has gained global recognition, with the World Tourism Organization featuring it in the Tour of African Gastronomy.
Ansoni’s dedication to promoting the culinary scene in Rwanda and providing customers with a unique dining experience has solidified her reputation as a trailblazer in the hospitality industry.
She was honored to represent Rwanda as a chef and to highlight the significance of gastronomy tourism in promoting sustainable development. Despite her success, she admits that she would gladly give up some of the paperwork and administrative tasks involved in running her businesses in order to focus more on creative and strategic initiatives.
Ansoni said that if she wasn’t running her restaurant, she would likely be involved in international development or diplomacy, utilizing her educational background to influence global policies on sustainable development and food security. She also mentioned having two thriving businesses before opening Inka Steakhouse.
She spends around 50-60 hours a week working on various aspects of her business, from strategic planning and menu development to staff training and customer engagement. When asked about the popularity of her restaurant, Ansoni humbly stated that while they may not be “famous,” they are appreciated by the community. She attributed this appreciation to their dedication to quality, unique culinary concept, vibrant atmosphere reflecting the spirit of Rwanda, as well as their commitment to customer satisfaction and community engagement.
Final thoughts on the journey of Inka Steakhouse involve immense pride in the achievements and community built around a love for African produce. The future looks bright with new opportunities for growth within Rwanda and internationally. The goal is to continue pushing culinary boundaries while upholding core values of sustainability and community support. Gratitude is expressed to all who have joined in the journey, with an invitation for continued support in celebrating and sharing the rich flavors of Africa with the world.
Advice for aspiring entrepreneurs in the hospitality sector includes leveraging unique backgrounds, understanding the macroeconomic environment, integrating sustainability, and embracing community engagement and social responsibility.
Future plans for Inka Steakhouse include exploring the replication of the model internationally and expanding the reach of the ANSONI Foundation to impact more communities globally. Balancing personal and professional life is achieved through effective time management, strategic planning, delegation, and a strong support network to ensure that both business commitments and personal time are respected and nurtured.
Success, to me, goes beyond just the traditional markers of financial wealth and status, said Ansoni. It encompasses a sense of fulfillment and impact, both in my personal life and in the wider community. For me, success means being able to make a positive difference in the world, whether through my business ventures or through my interactions with others.
It means constantly pushing myself to grow and develop, both in terms of my skills and knowledge, but also in terms of my empathy and compassion for others. Success, therefore, is not just about personal gain, but about using my resources and abilities to create a better world for everyone.
It’s about being a leader who is not only successful in a traditional sense, but who also cares deeply about social and environmental issues and works tirelessly to address them. In this way, success becomes not just a goal to reach, but a way of life to embody, said Nicole Ansoni.
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