PASSION for food, people, & design

NATASHA SIDERIS, FOUNDER AND CEO OF TASHAS GROUP, DISCUSSES RESTAURANT DESIGN, THE MOST DIFFICULT ASPECT OF OWNING A BUSINESS, AND FUTURE EXPANSION PLANS.

Aside from your family connections, what has attracted you to the restaurant business?

Aside from growing up alongside my restaurateur father and my Greek heritage, there are numerous factors that drew me to the restaurant industry. Being a restaurateur allows me to combine my passions for food, people, and design. I get to be involved in every aspect of the business, from concept development to menu design and interior design. I also enjoy being on the restaurant floor, serving our customers and collaborating with the team.

My biggest draw to this business is the opportunity to make our guests feel special by serving delicious food in beautiful settings with exceptional service.

How did you come up with the name for your restaurant?

The name is inspired by my hidden haven in the Greek Riviera that I have been going to for many years. I always get the same bungalow which happens to be number 34 - thus the name Bungalo34.

I wanted to bring the same essence to this venue and create an escape for my guests when I created this restaurant. A place where they can spend long afternoons with their family and friends, sharing delicious food and creating memorable moments in a peaceful, secluded setting with breathtaking views.

How would you describe your menu and ambience?

With the ambience, I wanted to create a proper beach restaurant experience that pays tribute to the iconic era of the Italian, Greek and French Rivieras, when the mood was chic, carefree and relaxed. It is a sensory experience that has ticked all the boxes and captured that sense of nostalgia in a truly authentic way taking advantage of the magnificent, unobstructed sea views over the beach where guests would enjoy beachside dining for breakfast, lunch and dinner.

The menu pays homage to European coastal regions >>> focusing on true Mediterranean cuisine bringing a touch of Greece, France and Italy, onto each plate. In creating the menu, we wanted to mirror this sense of nostalgia and glamour of the Golden Era of the Rivieras offering uncomplicated and authentic dishes.

What’s been the most fun and challenging thing about running your own restaurant?

The most enjoyable and the most difficult things are nearly identical. I feel like the conductor of an orchestra as a restaurateur. I've always believed that attention to detail creates the overall experience - that every little thing counts. It's both fun and challenging to get every detail just right, from the design of the space to the food we serve and the service we provide.

But when we do, we create a magical experience for our guests, which makes it all worthwhile. I've also found it difficult to delegate responsibility, but I've realised that I can't manage everything myself. That is where my amazing and talented team comes in, and they are critical to us realising our group vision.

What sets the Tashas Group apart, and where are they located?

Hailing from South Africa, the Group is now based in Dubai.

I think what sets us apart is that we have taken a formula of “Beautiful food in stunning environments with engaging service” and have applied it to a number of very different concepts. It is the recipe that informed the creation of tashas and is still relevant to our other concepts of Avli by tashas, Flamingo Room by tashas and now, Bungalo34. At the heart of what makes the Group special is our people and their unwavering dedication to make our guests happy.

What changes have been made to the region's dining culture over time?

When we opened our first location in Dubai, there was an influx of famous chefs and international concepts coming to the region. Over time, there are many more “home grown” concepts that are opening which is wonderful to see. As well, customers have become much more discerning given the abundance of choices that they have.

What do you hope people take home with them after experiencing in the evening at one of your restaurants?

What I hope our guests take away from an evening at one of our restaurants is that they are extremely satisfied, that every aspect of their experience was flawless, and that they can't wait to return.

Could you elaborate on your joint venture partnerships with Collective Africa and 1701?

1701 and Collective Africa are both concepts that originated in South Africa.

We have been working with 1701 since 2015, when they began supplying their nougat to our stores in South Africa. The product is of exceptional quality, and we feel that there is a great opportunity to expand their distribution internationally so we are working with them closely to do this. Collective Africa, founded by Nicky Grieg, is an incredible, luxury retail concept that is “inspired by Africa” where the products are curated from around the world. When we opened Flamingo Room in Al Naseem in 2017, it seemed a natural opportunity to include a retail element to the offering and it was the perfect fit. There is now a Collective at Bungalo34 and we will be opening locations inside both of our soon to open Flamingo Rooms in Riyadh and Abu Dhabi.

What has been the key to your success in building a successful restaurant in the face of intense competition?

I believe that our commitment to continuous improvement is the key to our success. We are constantly upgrading our interiors, innovating our menus, and training our employees.

To remain competitive, we must remain relevant in the eyes of our customers, keep them at the centre of everything we do, and continue to meet their high expectations.

I think what sets us apart is that we have taken a formula of “Beautiful food in stunning environments with engaging service” and have applied it to a number of very different concepts.

What can we look forward to, are there new plans for greater expansion?

We have a lot of very exciting things in the pipeline. We will be opening Flamingo Room by tashas in Diriyah Gate in Riyadh in May which will incorporate a new concept called African Lounge, an exclusive new concept that draws inspiration from the beautiful, tented Safari camps set in the wilds of Africa, serving a decadent high tea, elegant afro-fusion bites and delicious non-alcoholic cocktails as well as Collective Africa, an extraordinary retail store that celebrates a glamorous, sensual and stylish continent. In July, we will also be opening these concepts, all under one roof in Abu Dhabi. Our first tashas location will open in London in August this year and Avli by tashas will be opening in Bahrain in 2024.

I am very excited about our new offices, which will be located in Al Serkal this year, as well as a training academy. We will also be opening a new "luxury fast food concept" called Nala there at the same time.