Équipe BBQ & Broth Chicken is currently led by Michael Owino, a Nairobi-based chef, culinary consultant and food entrepreneur with experience in menu development, food production, hospitality operations and early-stage food venture building. The startup is supported by a lean founding team structure covering culinary development, production execution, customer handling, sales support and basic operations. The team’s key strengths are practical food execution, flavour development, customer feedback, disciplined small-batch production and the ability to build the brand progressively from direct sales into catering, partnerships and future kitchen operations. At this stage, the team is intentionally lean, allowing the business to control costs, test demand, refine products and grow based on real customer response before adding more permanent roles.