A MICHELIN ENCOUNTER WITH DANNY KATTAR, GENERAL MANAGER OF MBT RESTAURANT MANAGEMENT

MICHELIN Guide Abu Dhabi honored MBT Restaurant Management’s Beirut Sur Mer brand with a BIB award in its inaugural edition.

We sat with general manager Danny Kattar to discover its formula for success and what he has planned for the future.

In your opinion, what makes an F&B concept successful?

We opened Beirut Sur Mer Abu Dhabi just over two years ago, and it's been just over a year since we launched Grand Beirut Abu Dhabi. We wanted both concepts to have a European feel, so we incorporated floral and modern touches rather than classical Lebanese tablecloths and décor. We also wanted to offer great food and an array of side dishes. At Beirut Sur Mer, the crab moutabbal, halawet el jibin with pistachio baklawa and amarena cherry are all created in front of our guests, at their table. Grand Beirut has a fully open kitchen with live cooking stations; in fact, our kunafa station is trending on social media.

What inspires you when gearing up to launch a new concept?

It is difficult to claim that a concept is created from nothing; most concepts stem from others, but each has a unique twist. I personally look out for what’s trending and take it to the next level. We are in the business of creating experiences. It is not enough to have a beautiful venue only or simply delicious food; the concept must blend with the food to create an exceptional experience. We try to pivot from what is traditional and present things in a new way.

What’s coming up next?

We are planning to open Grand Beirut in Al Qana, Abu Dhabi, in April 2023.