A passion for hospitality with Marc Antoine Ghazal, GM of Baky Hospitality Group        

A passion for hospitality with Marc Antoine Ghazal, GM of Baky Hospitality Group        

Coming from a long line of hoteliers, Marc Antoine Ghazal, general manager of Baky Hospitality Group, is no stranger to the industry. Here, he comments on the Egyptian hospitality scene and the firm’s exciting plans.

How does Baky Hospitality create authentic and unique F&B and lifestyle concepts?
Thanks to our team’s continuous efforts, Baky Hospitality creates unique and authentic F&B concepts by listening to clients’ demands, the market’s needs and upcoming trends. We aspire to disrupt and modernize the food and beverage industry in Egypt. We believe that there is always a way to do better.

Your manifesto states: “We think it’s cool to care!” What is the importance of listening to the consumer?
In our line of business, listening to customers’ demands and genuinely caring are essential to success. Our team is always building trustworthy and honest relationships with our clients, which is truly appreciated by our clientele.

Egypt’s F&B market is booming. Many people are interested in entering the market, and a great number of new places are opening. I believe that in the past few years, the market has evolved a great deal; it has become more attractive, and local talents with bags of potential have emerged. Although sourcing quality ingredients is challenging in Egypt, we have been able to provide the market with a great end product.

What are Baky Hospitality’s latest projects and what’s in the pipeline?
We have two new summer outlets coming up in Almaza Bay, one of the most beautiful beach destinations in the region. In July, we opened Megumi, a Japanese-inspired cocktail bar, where we serve bite-sized appetizers and sushi with a cocktail menu of classics and creative summery drinks concocted by our friend and beverage director, Walid Merhi.

A few days ago, we opened SACHI ALMAZA in the same area. Serving breakfast, lunch and dinner, it is a beach restaurant that was inspired by beach destinations where we have vacationed over the years. Our kitchen director, Tarek Alameddine, created a summery version of our original Sachi, focusing more on seafood and fresh flavors

As for the future, we are in the process of launching of our new hotel division. It’s a long-awaited dream that is starting to come to life. Although we are still in the early stages, we are very excited about introducing this new arm.


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About author

Rita Ghantous

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.

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