✨ My Journey Through Hospitality (and Beyond)
I borrowed money to go to hotel school — all heart, no backup plan. That decision set me on a wild ride through the world of hospitality, one night shift and one grand opening at a time.
My first job was behind the bar, where I worked from midnight to 8 a.m. as both a bartender and night supervisor. Long nights, tough banquets, and $20 for long 12-14 hrs shifts — but I loved it. That’s where I learned the real meaning of service, teamwork, and showing up even when you’re running on zero sleep.
Then came Abu Dhabi — opening the world’s first seven-star hotel. Glamorous on the outside, madness behind the scenes, but it taught me how to lead under pressure and stay calm in chaos. Dubai followed, with all-day dining and lobby operations that never stopped. We served VIPs, ran around like it was an Olympic sport, and built unforgettable memories.
Working in hotels was like being in the army — discipline, “just do it” attitude, no excuses. Tired? Too bad. You smile, you serve, and you deliver. And honestly, I wouldn’t trade those years for anything.
I moved on to open a boutique hotel downtown Dubai, where I discovered the power of small details and genuine connection. Then came the Yas Hotel in Abu Dhabi — Formula 1 energy, sleepless nights, and the thrill of being part of something iconic.
After years in hotels, I jumped into the world of restaurant franchises — managing brands across the Middle East, opening, relocating, and sometimes closing concepts (each one a story of its own). Kuwait became my culinary classroom — the “capital of cuisines.” I worked with brands like Fauchon, running a busy chocolate retail and B2B business, and learned how to create concepts from scratch.
Next stop: Doha. I took over a restaurant group that hadn’t made a profit in six years. Eight months later, we turned it around. The secret? The right people and a clear strategy. We doubled our shawarma chain, revived The French Olive, and launched Rolls & Sliders, a new brand that made ROI in its first year with 30%+ GOP — and a lobster roll that got everyone talking.
Then COVID hit — the world stopped, and so did hospitality. That’s when I pivoted into food service sales, a new side of the industry that helped me see food from a whole new angle.
Today, hospitality lives in my home — in the meals I cook, the coffee I brew, and the way I connect with people. I’ve learned that success isn’t just about long hours or big openings; it’s about passion, resilience, and knowing when to pause and appreciate how far you’ve come.
Because at the end of the day, there’s a time to hustle — and a time to look back and say, “Wow, I really did all that.”
#Hospitality #Hotels #Restaurants #Lifestory
Cafe de Vie 