Vicky and Mulu
Co-Owner and Cook, Fikrte Tequame was born and raised in Addis Ababa, Ethiopia. After leaving Addis, Fikrte pursued a career in Hotel & Catering Management in London, England. Fikrte worked as restaurant manager for Johnnie Walker & Distillery Co. now Diageo. Finally deciding to settle down in California, Fikrte worked her way up to senior food & Beverage management with Hyatt Regency San Francisco & then worked as Director of Beverages for Banquet at Hilton Union Square. Fikrte noticed a rise in the popularity of Ethiopian food around the Bay Area. So, with over 15 years of experience in Business Management in the hospitality industry, Fikrte decided to venture out and open a restaurant of her own. She wanted to provide customers both foreign and native to the Ethiopian culture a mouth-watering experience. She wanted Barcote, to become “a fresh blend of traditional and modern style cooking.”
Mulu Reda also born and raised in Addis Ababa, Ethiopia began her love and passion for cooking as a young girl watching her mother and aunts cook a variety of traditional Ethiopian dishes. As she grew older she began helping her mom prepare most of these same dishes and even learned how to make enjera, Ethiopian flat bread. Mulu moved to America with her husband and two daughters in 1996. As the Ethiopian population in the Bay area began to rise she became more involved in the community. Spending most of her time at the local Ethiopian Medhalam Church where she would prepare meals for the priest and the congregation. She initiated monthly fundraising where she and a group of volunteers would prepare meat and veggie dishes to sell to the members to raise funds for the church. This passion of serving people and cooking eventually led Mulu take a risk and open a restaurant of her own.