We caught up with the brilliant and insightful Buki Akanbi a few weeks ago and have shared our conversation below.

Hi Buki, thanks for joining us today. So let’s jump to your mission – what’s the backstory behind how you developed the mission that drives your brand?

The heart of delicious food lies in its preparation.
Crafting a meal by hand requires both care and patience; qualities my team and I greatly value. We firmly believe in the importance of fresh ingredients over canned options; shortcuts simply don’t align with our philosophy.

We take the necessary time to ensure every dish is cooked to perfection, as a ‘slow roast’ simply cannot be rushed. With over 15 years of experience in some of the finest restaurants on the West Coast…

I sought to expand my passion for classic comfort foods by creating dishes and menus inspired by treasured recipes handed down through generations; enriching our family traditions.

We specialize in merging traditional comfort foods by enhancing them with a modern luxurious twist in both recipe and presentation.
With a love for exquisite cuisine, We are committed to thoughtfully designing a menu that caters to the preferences of you and your guests.

“It was all a dream…”

What began as a modest ‘Meals on Wheels’ delivery service during the 2020 pandemic has evolved into this groundbreaking company. Initially launched under the name ‘Love Bites Eatery’; We aimed to support individuals and families in need of assistance with grocery shopping and meal preparation. Despite facing challenges during the years of the pandemic, we safely expanded into on-site catering for small-scale events.

As the Brunch scene is consistently flourishing throughout the Bay Area,
we recognized the need to elevate our offerings and refresh our menu.
In 2023, Boujee ‘Grand Brunch Affair’ came to life.

Summer of 2024 our company continued to conquer the brunch and party scene by introducing ‘Little Blue Box’ Tea Parties for children; as well as ‘Bouzee Brunch’ for our older audience.

In Celebration of Five Years of Service to the Bay Area; We are thrilled to commemorate this milestone by introducing our latest ventures:
‘Chic.’ Luxury Lunchboxes.

Additionally this Fall, we proudly present ‘The Market’, our online store; and will officially launch ‘The Rustic Table’, our Southern Patisserie and culinary magazine.

San Francisco Bay Area is home to a rich tapestry of ethnicities, creating a melting pot of incredible flavors. Our goal at Boujee is to introduce beloved comfort food dishes from diverse cultures to our local communities.

We aim to elevate the catering experience by introducing clients across California to a delectable menu.

Boujee Kitchen + Lifestyle, along with all its associated companies, are rooted in the values of family. From our inception, it has been the traditions and wisdom of our families that have sustained this company and, most importantly, made it a cherished part of the community. Not only do we flourish thanks to our families’ support, but the majority of the recipes featured on the Boujee Menus are memorable family recipes handed down through generations.

Buki, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

From my earliest recollections, food has consistently been at the center of my life. As the granddaughter of farmers, I developed a unique perspective on food preparation. I vividly remember watering the plants and witnessing the seedlings emerge from the soil, as well as the experience of harvesting and washing the crops before diving into the cooking process.

The life skills and lessons I acquired on my grandparents’ farm; and in their kitchens have not been invaluable to me, they have greatly contributed to my journey to starting my own catering business.

My life has been spent in the kitchen. In our family food is used not just for the nourishment of our bodies, but for fellowship around the dinner table. Sundays are my favorite days, my Grandmother would come home from church and go straight to the kitchen. She spent the next several hours cooking a feast made for royals. When you ate her dishes, you could taste the moil that went into her cooking. Everything just tastes better from scratch.

To me, cooking is an art. From designing a menu to creating recipes, every aspect is a meticulous piece of the puzzle.

Starting a catering company in the Bay Area was not going to be an easy endeavor. I knew if I was going to be successful, I needed to stand out. I spent 3 years in the “trial and error” period. I had more people encouraging me to give up than I did believing that I could accomplish this dream. Giving up wasn’t an option as I wanted to share my craft with my community. If I wanted to stand out, I had to introduce the world.. to my world. I wanted my community to taste the same homestyle comfort meals I had growing up. Using nothing but the freshest ingredients in my recipes.

Born and raised in Sunnyvale, California; I was fortunate to have been introduce to food and cultures from around the world. While I was able to introduce Nigerian and Southern cooking to my friends, they were able to introduce recipes to me from Guatemala, Mexico, Sri Lanka, Italy, the Philippines, Greece, Japan, Peru, and so many more.

Learning how to cook these recipes from their families were priceless memories and lessons that have helped elevate my cooking skills.

Expanding my taste palate over the years has helped me connect with clients from all different backgrounds. They enjoy how I add a Southern flair to their traditional recipes, creating a bold new spin.

What am I most proud about? I persevered. Following your dream isn’t easy. I had more doors shut in my face before I had a chance to introduce myself. My son and I experienced homelessness during the pandemic and my small business was barley keeping us a float. I gave up a lot of things in my life to get to where I am, but giving up my dream was never part of my plans.

How about pivoting – can you share the story of a time you’ve had to pivot?

for 15 years I worked in the restaurant hospitality industry. As much as I enjoyed serving food and interacting with my regulars, I wanted more… so I became a Facilities Coordinator. Talk about living life on the wild side. There was nothing glamorous about this position. I felt I was just going through the motions of life. There are people who enjoy working in an office, and there are people who needs to be more interactive with people. I missed the one-on-one time I got with my customers. Never thought in my wildest dreams did I actually miss getting someone a refill.

I started to spend more time at my desk planning my fictional restaurant than I did my actual work. I would get frustrated if a client called my phone and interrupted me plan my fake menu. Eventually I knew I needed to get back in the hospitality industry, but this time – on my own terms.

When my office closed during the pandemic I applied to the San Francisco Cooking School. I knew this was the right direction for me. Unfortunately, SFCS had to close their doors and I saw my only change for culinary school go down the drain.

I knew I could still get up and running. I took a job as a part time assistant manager for a Williams-Sonoma Inc. company. It was a major pay cut, and it definitely was a negative work environment; but I was able to have that flexible time to work on building my new company. The employee discount also was instrumental in helping me buy what I needed for my business.

Can you tell us about what’s worked well for you in terms of growing your clientele?

In my line of work… any chance to offer a free meal or tasting has helped me gain the new clientele. When my close friends have events, I’m usually one of the first people they call to help them plan and organize their big day. I appreciate how they keep me in mind and use their events to spread the word about my company.

Contact Info:

• Website: https://www.eatboujee.com
• Instagram: @gotboujee
• Facebook: @Boujee Kitchen