At the helm of Seagrass Boutique Hospitality Group Middle East, MD Kamil Bouloot shares how culinary identity drives operations expansion and consistency. Across this interview, he discusses leadership priorities, upcoming openings, regional growth challenges and why protecting food quality remains central to long-term brand success
How do you balance culinary identity with operations?
Although my responsibilities now cover the full business, the culinary pillar remains essential. Consequently, I constantly ensure exceptional food quality and consistent guest experiences. Furthermore, Seagrass brands focus on being food destinations first, so operational strategies and expansion only succeed when the product meets high expectations. I remain closely involved in culinary direction, guaranteeing that each concept has a strong foundation for long-term success. Moreover, protecting creativity and food quality is inseparable from leadership. Thus, I safeguard the brand’s identity and maintain its competitive market position effectively.
What are your priorities for culinary performance?
Our main focus is on quality, relevance and leadership. We prioritize sourcing premium meat from trusted farms globally. Additionally, we monitor international culinary trends, adopting innovations that suit Seagrass’s identity while also setting new directions for menus. Innovation plays a key role through creating new dishes with exceptional ingredients, which keeps our offerings contemporary, exciting and brand-aligned consistently. Equally important is investing in culinary talent, ensuring head chefs and kitchen leaders uphold philosophy, mentor teams and maintain operational consistency.
Which openings are most significant this year?
This year marks a milestone for the Middle East, with three new Hunter & Barrel restaurant openings planned strategically. The first location will open at Bahrain Harbor, followed by Mina Al Arab in Ras al Khaimah before the end of 2026. Moreover, Dubai Creek Harbor will launch in early 2027, delivering three openings within a short timeframe. Collectively, they represent a significant regional turning point. Meanwhile, Australia’s expansion continues with a new restaurant opening every three months. Thus, we are strengthening Seagrass’s position as a premium steakhouse group.
How do you ensure consistency across markets?
Consistency begins with a unified core menu and brand philosophy. However, 15-20 percent flexibility allows us to accommodate local preferences effectively across regions. All teams undergo foundational training initially, then participate in specialized sessions for regional adaptations and new menu introductions successfully. Operational standards rely on strict SOPs, continuous training and performance assessments, which guarantee alignment across multiple locations and countries reliably. Additionally, our long-standing leadership team provides expertise, allowing seamless adaptation while maintaining the brand’s integrity and culinary identity efficiently.
What challenges do you foresee with expansion?
A primary challenge is securing appropriate locations, especially for premium concepts such as 6HEADS, which must align with brand positioning and visibility. We address this through market monitoring, early engagement with developers and assigning experienced teams to identify and secure flagship locations. This strategy ensures sustainable growth, strengthens brand leadership and maintains operational and culinary excellence while expanding across diverse Middle Eastern markets.
