Five minutes with Kamp Catering’s Richard Seidel

Five minutes with Kamp Catering’s Richard Seidel

Richard Seidel, Kamp Catering’s development chef, tells us everything we need to know about the group’s portfolio of trendy restaurants.

What can you tell us about your journey with Kamp Catering?
I started my journey in Lebanon in 2017 as the development chef of Kamp Catering. My goal was to focus on consistency and give Gavi and Kampai’s menus a new touch, with modern cooking techniques and flavors that were simple and straight to the point.

What changes did you introduce?
In 2017, we launched Ni Café (Japanese Italian), which opened in ABC malls and expanded across the region. Ni has four locations across Lebanon, from ABC Verdun to Oakrigde Faraya.
Last year was a significant one for us in Egypt. We opened two restaurants in the famous Park St. in Sheik Zayed and at the Waterway 5A Shopping Mall in New Cairo. This summer, Ni Café will open its seventh location in the heart of Marassi on the north coast. Ni is known for its modern Italian cuisine, from pizza to pasta and risottos with meat and seafood, as well as Japanese robata. Guests can also enjoy a rich sushi menu and a variety of sweet dishes.

How would you describe each of the brands?
Kampai Beirut is a real trendsetter: a popular spot for foodies and sushi lovers across Lebanon. The opening of Kampai in Riyadh has also elevated Saudi Arabia’s culinary offering.
Gavi is deeply rooted in Lebanon’s society as the leading Italian restaurant in Beirut and brings authentic cuisine to the table. It is a complete Italian experience in the heart of the capital.
September 2021 marked the launching of a new star in Beirut’s restaurant scene: Ai. Featuring innovative Asian cuisine, Ai hopes to put Beirut back on the international fine-dining map. The new style of sashimi and sushi bar dishes, as well as hot dishes, deliver a unique dining experience.
We don’t compromise on food quality at Kamp Catering but continuously work on new trends which we cater to the Lebanese market.

What are your plans for the future?
I plan to grow with Kamp Catering and continue creating new restaurants with passion and love.

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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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