1. What has it been like managing such a high-profile and fast-paced restaurant like SteakBar Sushi?
It’s exciting and nonstop. Every day brings something new. It’s a lot of pressure, but I truly enjoy it.
2. What initially attracted you to SteakBar Sushi, and how would you describe your journey with the brand so far?
The mix of steak and sushi really stood out to me. Since I joined, it’s been a great ride lots of learning, growing, and pushing the brand forward.
3. In your opinion, what makes SteakBar Sushi stand out in Lebanon’s competitive Asian fusion scene?
We’re different. You don’t often see a place that blends high-quality meats with sushi this well. The flavor, the vibe it just works.
4. Can you tell us more about the Naccache location—why was it chosen, and how does it reflect the brand’s character?
Naccache has a nice balance it’s central but calm. It fits our style: elegant, modern, and welcoming.
5. The restaurant’s design is quite eye-catching. Who was behind it, and what kind of atmosphere were you aiming to create?
We worked with a great design team. We wanted the place to feel stylish but still cozy. A space where people can relax and enjoy.
6. Is the menu regularly updated, or do you prefer to stick to a consistent offering? What’s the process behind introducing new dishes?
We keep our top dishes but love trying new ideas. We test them, get feedback, and if people love them they stay.
7. Who is your typical clientele, and how do you tailor your service approach to meet their expectations?
We see everyone couples, families, young groups. We focus on making everyone feel welcome and cared for, no matter who they are.
8. Teamwork plays a big role in the hospitality industry. How do you keep your team aligned, motivated, and performing at their best?
By staying close to them. We talk a lot, support each other, and always try to grow together.
9. Lebanon is renowned for its hospitality. How do you see SteakBar Sushi contributing to maintaining and enhancing this reputation?
We take service seriously. From the food to the way we treat guests, we aim to represent Lebanese hospitality in the best way.
10. Despite the challenges in the F&B sector, SteakBar Sushi has maintained a strong presence. What’s the secret to its sustained success?
Staying consistent, listening to our customers, and always trying to improve. That’s been our focus.
11. Do you or your team participate in industry events or workshops to stay updated with global hospitality trends?
Yes, absolutely. We make it a point to attend Horeca every year—it’s a great way to stay connected, discover new ideas, and see what’s happening in the industry. It keeps us inspired and up to date.
12. What are some of the challenges you’ve faced as a manager in this industry, and how have they shaped your leadership style?
It’s a tough field staffing, pressure, changing trends. But it’s made me more patient, focused, and people-first.
13. How involved are you in shaping the restaurant’s vision and strategy?
Very involved. I love being part of every detail from big ideas to daily improvements.
14. What are your long-term goals or dream for the Lebanese hospitality and for you personally?
I’d love to see Lebanese hospitality shine globally. Personally, I hope to create more fresh concepts that people love.
