Mohamed Medi Mardassi has worked hard to reach where he is today. He recently launched the fine-dining Moroccan restaurant Salama in Doha — the brand already has two ventures in Cannes and Saint Tropez. We learn more about his journey from Marseille to the Middle East and the concepts that he’s bringing to the region’s F&B scene.
How has your Tunisian-French heritage influenced your journey in the F&B industry?
The warmth of Tunisian hospitality and the sunny etiquette of the South of France’s F&B landscape have definitely shaped me as a person and a professional. Moreover, as much as attention to detail and protocol are important, both on the floor and in the kitchen, these are nothing without genuine care for the work and our guests. Additionally, I feel this multicultural background blends the best of both worlds, so that every restaurant we create feels truly welcoming, with a savvy approach to service and food, yet a feeling of belonging, which creates long-lasting memories.
What inspired you to establish Holdmar and what are your aspirations for the company’s future in F&B brand development?
This dream to embark on a journey of my own was inspired by two mentors: Mohammed Jawa (MJS) and Rizwan Kassim (Rikas Group). MJS is an extraordinary visionary, who brought renowned concepts to Saudi and shaped its culinary scene, while Rizwan is a master at creating homegrown concepts. Holdmar exists to realize the acquisition and creation of outstanding brands, ensuring their development and sustainability in the long run and offering out-of-the-ordinary experiences to food enthusiasts around the world.
What can you tell us about the concept behind Salama Doha and how it reflects your personal journey and aspirations?
Salama Doha offers a unique blend of traditional Moroccan dishes and contemporary culinary innovations, curated by executive chef Ramdane Djebarri. Moreover, the restaurant’s ambience is a testament to the elegance of the French Riviera, featuring intricate decor, a warm and inviting atmosphere, and stunning views of the island’s serene surroundings. Additionally, on a more personal note, Salama mirrors my life, from the early days working at iconic Momo’s in London to my upbringing in the South of France.
With Holdmar owning four F&B brands and developments in various regions, do you have any expansion plans?
Without solid grounds, there can be no space for expansion. Therefore, our first ambition is to consolidate Salama as a recognized brand in Doha before expanding to Dubai and Western Europe. Moreover, we have also created an Asian concept that’s set to launch in Q2 2025 in three different locations. We look forward to sharing more information about that very soon.
