Chef-preneurs: Athanasios Kargatzidis, Hussein Hadid, Alexis Couquelet, Faisal Al Nashmi
Chefs are no longer hidden behind their food; instead, those with business acumen are using their talent and knowhow to create profitable ventures. Here’s how four established 'chef-preneurs' from the Middle East are adding their own magic ingredients to
With over 20 years of experience in the industry, Chef Athanasios Kargatzidis was behind the culinary creations in several restaurants, brasseries and bistros around the world, from France to China, Greece and Canada. Before venturing into his own restaurant, Baron, he founded his own consulting firm, Tastykitchens.
How did you launch your concept?
We’d had the site for over a year and knew that what was available was boring, so we wanted to launch a livelier concept. We worked with one of the best consulting groups in the Middle East, Hodema, who provided us with a market study, to identify whether what we were doing was completely out of the box. We used our savings and cashflow from our consulting business, together with private money.
I always aimed to have my own concept. Though I'm a team-player, I know I lead better
How do you juggle the responsibilities of a chef and a manager?
In all partnerships, everyone’s role needs to be clear. As chef, I’m something of a ‘diva’. I take all restaurant-related decisions, while the remaining decisions are handled by my partner, A chef, caterer, restaurateur and entrepreneur, Chef Hussein
Hadid has accumulated over 25 years of food passion. Switching from a career in finance, he attended The French Culinary Institute in New York, where he received a Grande Diplome in 1992. He then went on to become Chef de Partie at San Domenico INC. in New York. Hadid has since worked as a food consultant, run his own private catering company and has been involved in Pzza.co, Brgr.co and Deli.co in Beirut. He has exported his burger concept to London, where he has two outlets.
Did you do it alone or with help?
I had financial back-up. They were people who loved the food business, but had no knowledge of running restaurants. Etienne Sabbagh. We have clearly defined roles, which makes our life easier.
Do you prefer a full, backof-house kitchen or open kitchen?
Open - look at Baron! Based on our experience in the industry,
How did you finance your venture?
I had partners who financed the business. They were all involved in some way through their field of expertise.
How do you juggle the responsibilities of a chef and a manager?
To be a great chef, you need to combine many attributes; cook, create, organize and lead, as well as have knowledge of accounting and finance. You are the public relations’ representative for yourself.
What is the added value of a chef/owner in the kitchen?
No one can deceive you, or if they do, they are caught in the act. It’s hard work and very tough. Either you can do it or you can’t. This is what determines success or failure. we are fully aware that a full, open kitchen is what customers can actually see in a restaurant. It requires infrastructure from suppliers, in addition to an upper-scale production kitchen and a superior back office team behind the scenes. An open kitchen is all smoke and mirrors.
Alexis Couquelet, corporate chef and co-founder of Couqley Bistro, Beirut and Dbayeh in Lebanon and Dubai, has over 25 years of culinary engagement and dedication. He began working in a series of restaurants in Paris in 1993, including Plaza Athenee and La Gare, with some A young Kuwaiti food-preneur who has launched his first eatery, Street by Zubabar, and his second, Table Otto, chef
Faisal Al Nashmi is a Le Cordon Bleu graduate specialized in experimental cuisine.
How did you launch your concept?
A thorough study of the successful brands in the Kuwaiti market, complemented by professional training in well-respected restaurants to gain insight into customer demand. We were funded by the government's Kuwait Small Project Development Company. We successfully grew our business and are now an independent company.
Did you do it alone or with help?
I am very lucky to have friends who are partners that add value to my personal production. Bader Al Hasan, Dalal Al Hasan and Aysha Al Nafisi all bring great depth to every aspect of our business, as partners and owners. of the most prominent names in French gastronomy, Alain Ducasse, Jean Georges and Eric Briffard. Couquelet has been living and working in Beirut since 2004. His titles include Maitre Cuisiniers de France since 2015, Académie Culinaire de France since 2017 and Académie National de France since 2016.
How did you assess the market before opening?
After working at many well
How do you juggle the responsibilities of a chef and a manager?
Having partners as key players in our company, we have successfully assigned each person with specific functions within the company operations. As the growth of the company accelerates, more employees are hired for specific roles to invest in the natural elevation of each sector. established restaurants in Beirut, I noticed that there were not any traditional Bistro style outlets in the market. My focus and goal was to open a restaurant serving ‘French comfort food’.
How did you finance your venture?
Our concept came to life through two sources of financing. First, we applied for and were granted a Kafalat loan, which is a very common
What is the added value of a chef/owner in the kitchen?
Making my own decisions on issues is invaluable. In addition, customers feel a sense of care and passion when food is produced by the actual creator. Being a chef is different than being an owner, as the priorities are not the same. Taking on both roles means having less time to invest in the full potential of subsidized bank loan in Lebanon. The second element was personal investments with my business partners.
Did you do it alone or with help?
I was fortunate enough to meet two young entrepreneurs like myself. I partnered with Paddy Cochrane and Ziad Kamel, who both had strengths in areas that were integral in establishing a successful business. We balanced each other out and, in turn, our first business flourished!
What is the added value of a chef/owner in the kitchen?
I have the ability to create a menu and a dining experience that expresses my creativity and passion which gives me a huge sense of accomplishment. I will also be more hands-on, not only with creativity, but with cost as well. Often, taking on both roles can be overwhelming. In the end, it’s all about prioritizing tasks and delivering the best experience to each and every guest. each, especially the creative aspect of cooking. Owning a business requires procedures which slows creation.