Mazaher executive chef Ibrahim Ayoub and general manager Bilal Faour discuss Mazaher, launched by Sunset Hospitality and located within Dubai World Trade Centre.
Mazaher executive chef Ibrahim Ayoub and general manager Bilal Faour discuss the first Mazaher in the UAE, launched by Sunset Hospitality and located within Dubai World Trade Centre.
What makes Mazaher special in comparison to its competitors in the market?
Ayoub: Our products are imported from Lebanon, which is reflected in the flavours of our dishes, and I created our signature dishes using secret spices and sauces.
Faour: We bring the traditional taste of Lebanese food to Dubai — Mazaher is all about authentic Lebanese gastronomy with modern presentation.
How do the front-of-house and back-of-house support each other?
Ayoub: Training, training, training! It is very important to me to ensure that the staff know the dishes, their unique flavours and how this would relate to a customer’s overall experience.
Faour: We are one team working for the best customer experience possible. Everyone is trained in each area of the operations process to create the best possible restaurant experience.
How will you ensure the outlet is profitable?
Ayoub: For a chef, food costs and strong sourcing contacts are vital elements to a successful and profitable kitchen. My contacts have been built up over many years and ensure the consistent quality and value of our authentic products.
Faour: The combination of local interest and international visitor footfall will ensure regular business and a full venue. Our entertainment and regular offerings will also be a key factor.
What are the biggest challenges you face?
Ayoub: Making sure that our dishes cater to the palate of the customers because the Arabic market is very familiar with Lebanese dishes and regularly consumes this type of cuisine.
Faour: Making sure the international and western expats appreciate the true calibre of our cuisine as an authentic experience compared to what they may have experienced in other restaurants or regions.
What does the future of the brand look like?
Ayoub: Our aim is to make Mazaher an award-winning venue and for us to receive recognition for our food and beverage offerings at every possible opportunity.
Faour: UAE expansion for the restaurant and café as a whole concept soon. In the future, it would be fantastic to imagine both concepts individually working globally, such as Mazaher Café in New York and Mazaher Restaurant in London.
| Advertisement |
Search our database of more than 2,700 industry companies
