Hugh Sato Gardiner, corporate chef, Okku. Hugh Sato Gardiner, corporate chef, Okku.

Future
And it’s certainly risen to the challenge, smashing all expectations. After London, we will witness Okku Casablanca in Morocco and a diffusion concept called ‘O’ by Okku in Jeddah scheduled to open in Q1 2013 followed by Riyadh within 12 months. Plans are already underway for Okku Las Vegas, Mumbai and Singapore in 2014.

But its breathtaking success does not mean Okku will now rest on its laurels.

“Being based in Dubai is not a good enough reason for us to sit back and say we’re good here – we’re going into the lion’s den. It’s very exciting but it’s very scary too,” says Thesleff.

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Training will continue to be an area of focus: “We have to inject the DNA so heavily within our teams so when we start and as our team spreads they have to bring that DNA with them,” says Thesleff.

However, it seems the growing popularity of the brand has foretold of Okku’s success.

“We’re going to hit the big cities and give them a run for their money. If you look at the staff that are interviewing in these places – it is the crème de la crème – you’d never expect them to come to a brand out of here, but they love the idea of combining the food, drink and late nights – the tri factor; it’s interesting,” Thesleff concludes.