Our team is composed of seasoned professionals with a longstanding history of achievements in the food and beverage industry, and backed by leading Middle Eastern groups with strong networks across the platform’s key markets.
We benefit from extensive restaurant operations experience, complemented by a deep understanding of the F&B industry and our analytical approach is the key to our success. After identifying a niche segment, we search for new and exciting outlets to fill that gap, ensuring they already have a proven track record. The customer is at the heart of everything we do and consumer research is always undertaken to understand their needs.
We mainly focus on quick service restaurants (QSR) and full-service restaurants (FSR), including casual and fast casual concepts that are inventive, scalable and easily adapted to suit the local market. In order to guarantee excellence, we have strict selection criteria so that our guests can enjoy the very best.
With a bold and ambitious development plan in mind, our ultimate goal is to exceed expectations with superb quality, on-trend outlets and achieve healthy profits for investors and partners with a detail-oriented approach.
Andy has over 35 years of International restaurant expertise across 30+ countries having held Senior Director roles in Operations, Marketing & Business Development. Before joining eathos, Andy oversaw the development of food concepts to new market as a part of Minor International with specific responsibility for entering the UK. This followed seven years as the General Manager & Vice President of International Franchising for The Pizza Company, Thailand’s biggest pizza & pasta restaurant chain. Between 1995 & 2006 Andy was responsible for leading the growth of Pizza Hut in the MENAPAKT region from around 100 stores to over 400. Andy completed a QSR Management Development Program at Cornell University.
Nadim is one of the founding members of Eathos. He spent 9 years with the global firm Quilvest Private Equity, with a concentration on deal sourcing, execution and post-acquisition support in the F&B restaurant sector. During his tenure, Nadim worked closely with a number of portfolio companies, including YO! Sushi to support them in a range of strategic, financial and operational activities. Nadim holds an MBA from Harvard Business School, MS from Stanford University and BE(Hons) from the American University of Beirut..
Rodolph’s career started with Azadea Group as a financial analyst focused on the F&B sector in the MENA region. He then switched to financial advisory where he spent 4 years advising clients in the MENA region on capital raising, mergers & acquisitions and restructuring assignments.
Subsequently, Rodolph headed the financial division of a large-scale startup focused on agriculture and food production where he was responsible for establishing the finance department from scratch. Rodolph is a CFA charter holder.
With more than 9 years’ experience, Dalia started her career working on the agency side; with multinational advertising agencies such as Impact BBDO and Face to Face. The portfolio of clients handled included various FMCG clients; Unilever and Aujan Coca Cola, F&B and hospitality brands such as AppleBee’s, Aswaaq and Hilton Hotels.
Dalia’s interest in the F&B sector shaped her career path when she started working at Al Khayyat Group handling various franchised brands, including London’s famous upmarket department store in its first franchised unit globally Fortnum & Mason, BurgerFuel, Il Caffe Di Roma, Fournil De Pierre, Lavazza Coffee and homegrown concepts such as Cafe Nar, followed by working for Just Falafel and their rebranded concept: JF Streetfood with their multiple units globally and opening their units in Texas and New Jersey.
Moving to AWJ Investments, Dalia’s role as a marketing director saw her work and build a portfolio of 8 homegrown concepts that included Operation: Falafel, Awani, Catch22, Smoky Beach and others. Developing brand strategies, brand guidelines, promotional activities, digital, social, PR, conceptualizing and launching various successful openings in the UAE and KSA markets. Dalia has both online and offline experience with extended focus on social media and digital applications.
Dalia completed her BA degree in Mass Communication with a concentration in advertising and marketing from the American University of Sharjah. Dalia also holds a Digital Marketing certificate in Digital Analytics course provided by Columbia Business School.
After finishing college education, Heather decided to travel the world and obtained a job on the QE2 Ocean liner where she started a strong career in hospitality. After 4 contracts at sea, she settled back in the UK and took roles within Michelin Star restaurants and when she moved to London she joined the Heston Blumenthal team and opened their famous Dinner restaurant at The Mandarin Oriental Hotel in Knightsbridge. A few years later, she wanted to travel again and headed to the Middle East where she took a GM role for the opening of La Serre with Chef Izu Ani and since then she have been apart of multiple new brand developments in Dubai and new restaurant concepts. Throughout her time in the Middle East she has acquired her Professional Marketing Diploma and gained strong experiences as a senior manager in the hospitality and retail sectors. Her key skills include concept development, brand management, business development, marketing, sales & operations.
Garo has over 10 years’ experience in restaurant operations and brand management, graduating with a business degree specialising in hospitality management from Notre Dame University (NDU). He has worked with the leading lifestyle group Azadea to develop their F&B franchise portfolio in Lebanon, Dubai and Kuwait.
Lucien is passionate about Italian food, especially Northern dishes, and enjoys the finest things in life. For him, the “Truth is in the Details”, and the key to successfully delivering projects of high quality on time. Lucien has over 15 years of experience in Architectural Design and Project Management. Throughout his career, he gathered a vast experience working for major groups of the Region, namely in both the UAE and KSA.
Focusing on all phases of construction, from design, to planning & execution, Lucien has managed to consistently complete dozens of projects for reputable brands in various sectors; Hospitality, Retail and Food & Beverages. Never shying away from a challenge, Lucien has become a reference in all technical and operational aspects related to setting up F&B establishments in the Gulf.
Elie has over 10 years of experience in creating and operating Fine Dining, Fast Casual and International Franchises concepts in the Middle East, such as Buddha Bar, Le Sushi Bar, MarioeMario and Junkyard. Elie has an MBA in Public Relations & Advertising from the Lebanese University. Before joining Eathos, as a Brand Manager for SushiArt, Elie was managing 4 different brands in Beirut as the Director of Operations.
John has over 15 years’ experience in the food industry, gaining experience in all areas of the hospitality industry from luxury hotels, Michelin Starred restaurants in the UK and being a private chef in St Tropez. Having worked with some of the industry’s top talent, John teamed up with Celebrity Chef Rosemary Shrager to develop her flagship independent cookery school as Executive Chef and Operations Director. Having successfully launched the cookery school and patisserie, John was headhunted to be part of a new hospitality group based in Qatar to develop and launch casual and fast casual brands into the market. Before joining Eathos John was Head of NPD for YYT Food Corporation, overseeing all aspects of food related activities across UAE, Bahrain and Qatar for international brands and developing a number of in house QSR Brands