In 2010, Nick Wiseman and Ronen Tenne met working the fine dining circuit in New York City, where Ronen trained Nick on the fish station. They bonded over their shared values of making delicious food and having fun doing it, becoming fast friends who dreamed of something bigger. Six years later, in Washington, D.C., they turned that dream into Little Sesame, starting with a 500-square-foot pop-up where they perfected their signature freshly-spun hummus after testing over twenty different tahi
In 2010, Nick Wiseman and Ronen Tenne met working the fine dining circuit in New York City, where Ronen trained Nick on the fish station. They bonded over their shared values of making delicious food and having fun doing it, becoming fast friends who dreamed of something bigger. Six years later, in Washington, D.C., they turned that dream into Little Sesame, starting with a 500-square-foot pop-up where they perfected their signature freshly-spun hummus after testing over twenty different tahini samples from around the world.
Their journey took an adventurous turn in 2017 when they discovered a 1976 VW Camper van, which became their mobile kitchen for cross-country road trips. From cooking in surreal settings during a West Coast adventure to their chickpea farm in Montana, Nick and Ronen discovered the motto keeping them going: "learn from the road." Little Sesame's mission is rooted in friendship, adventure, and the simple joy of sharing good food.
