As the GCC dining sector evolves rapidly, Naveed Dowlatshahi, COO of Gastronomica, discusses how local restaurant groups such as his are shaping dining culture through regional tastes, flexible formats and locally driven hospitality approaches.
How has Gastronomica evolved as a homegrown concept since its early days in Kuwait?
Gastronomica began in 2005, with Burger Boutique opening at Araya Center in Kuwait City during a period of rapid restaurant growth. Since then, the company expanded gradually across several GCC countries, reflecting broader regional growth in casual dining and hospitality. Today, the group operates more than 60 restaurants representing around 15 brands across multiple markets throughout the Gulf region. Moreover, this expansion mirrors wider trends where regional operators scale concepts while adapting menus, experiences and formats to diverse audiences. Consequently, the journey from a single restaurant illustrates how locally founded operators helped shape the evolving restaurant landscape across the GCC.
How does being a homegrown restaurant group influence the way the company operates compared with international brands?
Being locally founded influences how the company approaches restaurant development, concept testing and operational decisions across different GCC markets. Because teams operate within the region, they maintain close understanding of cultural expectations, dining habits and evolving consumer preferences. As a result, restaurants can adjust menus, service styles and concept ideas to remain aligned with local tastes. Furthermore, regional companies often maintain more flexible structures, allowing faster decisions when testing new restaurant formats or dining experiences. Therefore, adaptability remains important as competition intensifies across the Gulf restaurant market and diners increasingly seek variety, innovation and authenticity.
What recent development reflects the company’s current direction toward locally driven concepts?
Not long ago, the group introduced John in Kuwait City, a venue bringing several dining concepts together within one destination. Inside the venue, visitors find restaurants including OFK Republic and Brew, each offering distinct culinary styles within a shared environment. This format reflects a wider hospitality trend where operators combine multiple restaurant concepts to create vibrant social dining hubs. Additionally, such venues allow guests greater choice while encouraging longer visits and more flexible dining experiences throughout the day. Ultimately, projects like this demonstrate how restaurant operators continue exploring new formats, responding to changing expectations within the Gulf dining market.
