FoodFund International to launch Greek restaurant

Greek reality TV chef Hector Botrini consulting on Eat Greek menu

FoodFund International CEO Johnny Tomazos.
FoodFund International CEO Johnny Tomazos.

FoodFund International CEO Johnny Tomazos has revealed that the company will be launching a new casual dining brand this year: Eat Greek.

Located on the Jumeirah Beach Residences’ (JBR) The Walk, the restaurant will be potentially rolled out to London if it finds success in Dubai.

The menu is being developed in consultation with Hector Botrini, a Greek chef who has his own reality TV show along the lines of Gordon Ramsay’s Hell’s Kitchen.

Did you like this story?
Click here for more

Tomazos said to Caterer Middle East: “We have spent a lot of time trying to find the perfect location to suit the Greek concept. We needed size as the first one needed to be iconic; we needed the location to be quite scenic and we needed there to be footfall. The beach in JBR ticked all the boxes.”

He revealed it will be housed in a double-storey villa with double volume ceilings.

He added: “It’s a welcome change because when you go for a Greek concept, you’re not competing with anyone from a landlord point of view.”

For all the latest hospitality news from UAE, Gulf countries and around the world, follow us on Twitter and Linkedin, like us on Facebook and subscribe to our YouTube page.

Most Popular

Newsletter

Reports

Human Capital Report 2017

Human Capital Report 2017

The second annual Hotelier Middle East Human Capital Report is designed to explore the issues, challenges and opportunities facing hospitality professionals responsible for the hotel industry’s most important asset – its people. The report combines the results of Hotelier Middle East's HR Leaders Survey with exclusive interviews with the region's senior human resources directors.

Hotelier Middle East Housekeeping Report 2016

Hotelier Middle East Housekeeping Report 2016

The Hotelier Middle East Housekeeping Report 2016 provides essential business insight into this critical hotel function, revealing a gradual move towards the use of automated management and a commitment to sustainability, concerns over recruitment, retention and staff outsourcing, and the potential to deliver much more, if only the industry's "image problem" can be reversed.

From the edition

From the magazine