May 19, 2025 | By Anurima Das
When a globally celebrated Michelin-starred chef partners with a fast-casual sushi brand, expectations soar—and with the new Omakase-style menu at Sushi Art, they’re met with elegance and precision. In a first-of-its-kind collaboration, Chef Grégoire Berger joins forces with Nadim Majdalani, CEO of Eathos, to deliver a limited-edition menu that blends haute cuisine sensibility with everyday accessibility. In this exclusive interview, they share the philosophy, challenges, and triumphs behind the partnership—and how it’s reshaping the future of casual dining in the region. In conversation with Chef Grégoire Berger and Nadim Majdalani, CEO of Eathos, to understand more about the collaboration, the consumer, and what the future awaits.
INSPIRING NEW TRENDS
This isn’t just another chef collaboration. It’s a meeting of minds and philosophies—one that bridges fine dining technique with the ethos of accessible luxury. For Berger, the partnership was rooted in something deeply personal. “Sushi Art has been part of my life for 13 years—as a customer first,” he shares. “When they approached me, it wasn’t just a business proposition. Their integrity and ambition to evolve made it a meaningful opportunity to bring craftsmanship to a broader audience, without compromise.”
The result is a menu that respects the DNA of Sushi Art while infusing it with Berger’s refined touch. But the goal was never to force fine dining onto a casual platform. “I didn’t want to ‘fine-dine-ify’ Sushi Art,” Berger says. “I wanted to amplify their core essence with subtle elevation. This was about co-creation, not imposition.” Among the menu’s highlights is the Obsiblue Roll, a dish that fuses Obsiblue shrimp, tom kha paste, Menton lemon, and Brittany blue spirulina—a nod to the chef’s roots, travels, and the spirit of the collaboration.
“It’s a deeply personal dish,” Berger explains. “It carries memory, technique, and emotion. Every bite tells a story.”