ATICO Fakhreldin Group’s regional/international projects

November 08,2018 0 Rita Ghantous

Established in 1991, the ATICO Fakhreldin Group is a Jordanian holding company operating in multi-service hospitality management. Since inception, it has expanded its reach and core business to encompass over 10 leading restaurants, cafés and pubs, offering international cuisines, a catering service and an events management company, in Jordan. HN talked with the company’s Vice Chairman and CEO Essam Fakhriddin about the latest innovations currently in progress

ATICO Fakhreldin Group seized the opportunity to buy Italian restaurant brand ‘La Cucina’ designed by Claude Missir partly due to its superb location in affluent Abdoun in 2016. The villa, prior to the acquisition, used to be an extremely much sought out destination for West Ammanites. The new project aims to fully renovate and introduce an international all day dining concept that would attract families, business people, expatriates and diplomatic dignitaries who reside, work or commute to this vibrant part of the capital. Upon completion, expected in the summer of 2019, the restaurant will have a 125 indoor person seating capacity and 175 outdoor area.

Another project scheduled to open in February of 2019 in Abu Dhabi, will be called Diwan Fakhreldin and developed as a subsidiary for Fakhreldin restaurant at The Royal Meridien in the UAE currently under renovation. Aside from its strategic location in the city’s commercial district, which is considered to be a long-standing landmark, it will offer its guests a new eating-out concept in line with Diwan Fakhreldin in Amman. Its offering and distinguished services include a variety of the most delicious Lebanese food, developed from the Levantine cuisine. The outlet boasts an indoor seating capacity for 140 guests and 120 outdoor.

The third project, which should open this month, will be in one of Berlin’s quiet affluent residential areas. The restaurant, SIMSIM, is a homegrown Levantine eatery serving authentic dishes, both traditional and with a twist, in a contemporary setting. It draws its inspiration from the Fakhreldin Restaurant concept by highlighting the region’s rich and delicious cuisine using the freshest available ingredients. It will seat 70 guest in its indoor area and 100 outdoor.

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About author

Rita Ghantous

Publication Executive

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.