Some businesses begin with big investments and detailed plans.
Others begin quietly—at home, with family, curiosity, and a deep love for doing something well.
This is the story of Luke, founder of Mikkame, and how a childhood filled with music, food, family, and service slowly shaped a purpose-driven food business in Singapore.
At My Little Big Boss, we believe the best way for children to learn about entrepreneurship is through real stories—stories that show that success is not only about profit, but about heart, purpose, and people.
Growing Up with Curiosity
Luke grew up as the youngest child in his family, with a brother five years older than him. Like many younger siblings, he looked up to his brother and often followed his lead. The family shared a close bond, enjoying overseas holidays together and long late-night suppers—moments that strengthened their relationships and created lasting memories.
Those simple family routines mattered more than Luke realized at the time. Sitting together over food, talking about the day, and sharing laughter taught him something important early on: meals are not just about eating—they are about connection.
Luke grew up close to his parents and brother, learning from their examples and drawing comfort from their presence. That sense of closeness would later become a foundation for how he viewed service, hospitality, and care for others.
Music, Rhythm, and a Young Creative Spirit
Music played a big role in Luke’s childhood. At around nine years old, he picked up the guitar—but it was the drums that truly captured his heart.
Without a proper drum set, Luke improvised. He lined up three empty plastic ice-cream containers, grabbed wooden chopsticks from the kitchen, and created his own makeshift drum kit. Playing along to songs, he lost himself in rhythm and sound, spending hours immersed in music.
“I remember lining up empty ice-cream containers and using chopsticks as drumsticks. It wasn’t perfect, but I loved every moment of it.”
As Luke grew older, his passion for drums deepened. He played in rock bands, performed at gigs and concerts, and continued honing his skills. Even today, he serves as a drummer in his church—still finding joy, purpose, and expression through music.
That love for rhythm, timing, and practice quietly shaped his discipline and creativity—skills that would later find a home in the kitchen.
A Curious Child With a Love for Food
Alongside music, Luke had another growing passion: food.
From a young age, he was fascinated by ingredients and cooking methods. During family meals, he would experiment with condiments, spices, and sauces—adjusting flavors and discovering how small changes could transform a dish.
One of his earliest cooking challenges was learning how to cook a sunny-side-up egg. It wasn’t easy. It took many eggs—and even resulted in a small burn on his hand—but Luke didn’t give up.
Instead, he felt proud serving his creations to family and friends.
His favorite toys growing up were cooking toys. He loved setting up a pretend kitchen, creating recipes, taking “orders,” and serving meals. Those hours of play weren’t just fun—they were early signs of a young mind drawn to service, creativity, and hospitality.
Learning Responsibility at an Aquarium Shop
When Luke was just ten years old, he took a bold step that surprised many adults.
During school holidays, his love for animals led him to ask the owner of a neighborhood aquarium shop if he could work there—for free. He told the owner he was willing to help with anything that needed to be done.
To Luke’s delight, the owner agreed.
Working at the aquarium shop felt like paradise. Luke observed how the shop was run, how systems and procedures mattered, and how staff interacted with customers. He learned how recommendations could influence buying decisions—and how good it felt to contribute positively to customers and the business.
“That was where I learned the importance of systems, details, and service,” Luke reflected.
Those lessons stayed with him, quietly shaping how he would later approach his own business.
When Life Gets Busy—and Passion Waits
As Luke grew older, life became busier. Work and responsibilities slowly limited the time and energy he had for cooking. For years, his passion stayed in the background.
But passions have a way of waiting patiently.
The Two Weeks That Changed Everything
In April 2016, Luke’s wife, Francesca, and their children traveled overseas for two weeks to visit her parents, while Luke remained in Singapore due to work commitments.
Although he missed his family deeply, those fourteen days unexpectedly gave him space—space to slow down, reflect, and care for himself. For the first time in a long while, Luke found himself planning and preparing every meal on his own, from breakfast to dinner.
What could have felt like a chore instead became something meaningful, as a long-forgotten excitement quietly returned. The first dish he cooked was a ribeye steak with rosemary roasted potatoes, and that single meal changed everything.
“Once I started cooking again, I couldn’t stop thinking about what I would make next,” Luke shared, realizing that the kitchen enthusiast from his childhood had never truly left—it had simply been waiting to be rediscovered.
Cooking With Love, One Meal at a Time
When his family returned, Luke didn’t stop cooking.
He found joy in preparing meals for his wife and children—listening to what they wanted, cooking thoughtfully, and filling not just their stomachs, but their hearts.
As his confidence grew, he began hosting friends and extended family. Meals became moments of connection, laughter, and shared joy.
From 2016 to 2019, cooking slowly became part of Luke’s rhythm of life again—not as a business, but as a way of serving others.
A Moment in Tokyo That Sparked a Mission
In 2019, while traveling in Tokyo, Luke visited a small standing sushi bar that would leave a lasting impression on him. Among the dishes he ordered, one stood out above the rest—the seared salmon sushi. The salmon melted gently in his mouth, carrying a subtle smokiness from the torching and resting perfectly on carefully prepared sushi rice. It was simple, yet unforgettable.
“That dish stayed with me. I knew I wanted to learn how to make it back home,”
Luke shared. At 38 years old, he felt a renewed sense of purpose—to learn the craft behind that dish, to replicate it with care, and eventually to share that same experience with others.
Learning From Failure—and Family Support
Back home in Singapore, Luke’s wife Francesca—who had always loved good-quality salmon sashimi—encouraged him to take the first step. She asked him to buy whole slabs of sashimi-grade salmon and learn how to prepare them properly at home. Luke turned to online videos, tutorials, and endless practice. He made many mistakes along the way, feeling tired and frustrated at times.
Yet through every failed attempt, his family never stopped believing in him. They tasted every version, encouraged every small improvement, and celebrated each step forward. Eventually, Luke served a plate of salmon sashimi that his family truly enjoyed—and that small success gave him confidence.
Soon after, he mastered aburi salmon donburi, coming remarkably close to the dish that first inspired him in Tokyo.
Selling the First Meal—From Home
After months of preparation, Luke finalized the menu, built a website, and announced Mikkame’s opening on social media—right in the middle of Singapore’s COVID-19 circuit breaker.
Not long after, the very first order came in. It was for a family celebrating Mother’s Day. That meal was prepared in Luke’s own home kitchen, with care and intention. That first sale marked the beginning of something meaningful—not just a business, but a calling rooted in service.
Growing Pains and Honest Learning
As orders increased, it became clear that cooking from home was no longer sustainable. Luke needed to move into a commercial kitchen—something he had no experience setting up. Instead of pretending to know everything, Luke chose honesty. He asked questions, sought advice, and openly shared that he was new to the food business. He learned from restaurant owners, commercial kitchen experts, chefs, suppliers, and even retail assistants.
“I learned that being honest about what you don’t know opens doors for people to help you,” Luke reflected.
That humility saved time, reduced costly mistakes, and led to strong relationships that supported Mikkame’s growth.
Moving Forward With Purpose
Along the journey, Luke learned lessons that shaped Mikkame’s identity. He learned that purpose must always come first—knowing why he does what he does helps guide every decision, big or small.
He learned that people matter most, because no product will ever be more important than the value of a person. And he learned that leadership is not about control, but empowerment—trusting others and giving them responsibility to grow.
Achievements Along the Way
Over time, Mikkame’s story began to reach more people. Luke was invited to speak about Mikkame’s purpose at companies and learning camps. The brand was featured on international food vlogging channels and in local design magazines. Yet for Luke, success has never been measured by recognition alone, but by the opportunity to serve others well through food and care.
Mikkame’s Future
Mikkame’s purpose remains simple and steady: service unto people. Luke hopes the brand will always be known for good food, genuine care, and thoughtful service—meeting real human needs and creating spaces where relationships can grow stronger.
Words to Future Dreamers
Luke believes that earning money is the result of doing business well, not the purpose of it. The true purpose of business, he shares, is to solve problems, add value to society, and serve people and community.
“You are gifted with talents the world needs,” Luke says. “Discover them, nurture them, and use them to bless others.”
He believes that the more we give our lives away in service to others, the more meaningful and fulfilling our journey becomes.
Learn More About Mikkame
Mikkame is a Singapore-based Japanese donburi brand founded by Luke, built on purpose, service, and thoughtful cooking. Known for its carefully prepared rice bowls and genuine hospitality, Mikkame shows how food can nourish both body and heart.
Mikkame Business Details:
Curious to see how Mikkame brings care and purpose into every bowl? Follow Mikkame on their official social media accounts to discover their food, stories, and heart for service.
Visit them at their official business address: 2 Havelock Road,,#B1-26, Havelock II, Singapore 059763 situated in the basement opposite the Furama Hotel.
Discover 100 Inspirational Entrepreneurship Success Stories
Luke’s journey is one of many shared through My Little Big Boss’ 100 Inspirational Entrepreneurship Success Stories—created to inspire children to discover their gifts and build with purpose.
