Feisal Husein

Kenyan hospitality entrepreneur Husein Feisal turned an overlooked Lavington lot into Pallet Café, a leafy retreat where reclaimed-wood décor, slow-roast coffee, and Nairobi’s soft afternoon light meet. Since opening in 2019, the venue has become a destination for creatives, remote workers, and weekend families seeking quiet conversation beneath bougainvillea canopies. Feisal’s farm-to-table menu champions local produce, while his waste-minimisation ethos, tables built from shipping pallets, composting in the back garden, has made Pallet a case study for sustainable urban dining and earned shout-outs in regional travel guides.

Feisal now leads a 40-person team and consults emerging restaurateurs on green design, insisting that “ambience and impact should share the same bill.” A second branch in Westlands is under construction, complete with a rooftop herb farm and community cooking studio aimed at training at-risk youth. Long-term, he plans to franchise the brand across East Africa, using each outlet to model closed-loop resource management. From a single plot to a growing platform, Feisal’s journey shows how culinary spaces can serve as both sanctuaries and catalysts for greener city living.