A look inside Dubai’s hottest food concept with owner Ziad Kamel

A look inside Dubai’s hottest food concept with owner Ziad Kamel

Ziad Kamel

Ziad Kamel, founder and CEO of Couqley is on a mission to spread good mood and great vibes through his F&B concepts. In this exclusive interview, he tells us all about his latest venture in Downtown Dubai, which encapsulates the sultry spirit of a buzzing brasserie while remaining true to the Parisian charm of Couqley JLT.

What can guests look forward to experiencing at the new Couqley Brasserie in Downtown Dubai?
From the moment guests enter Couqley French Brasserie, they’ll be greeted by the magnificence of the new upbeat vibe that is inspired by the dining scene of the Downtown location. The Brasserie radiates Parisian charm and promises an unparalleled dining experience. We wanted to offer the same culinary consistency and experience as our outpost in JLT, and we’re glad to have succeeded in maintaining the same offering that’s loved by our guests.

How do you evaluate Dubai’s F&B scene and its fierce competition? How are you keeping your restaurant ahead of the game?
Dubai’s F&B landscape is undoubtedly dense, with many food concepts trying to carve out a niche in the industry. However, it’s not something we focus on because we believe that those who put in the hard work and dedication will reap the benefits that this market has to offer. Every restaurant has a unique story to tell and a special culinary experience to offer. That said, instead of trying to stay ahead of the game, we focus solely on keeping diners happy; it’s as simple as that. We focus on just two things: food and experience. It’s these two factors that can make or break any restaurant. At Couqley, we strive to amplify guests’ experiences with our warm, personalized service. This is, of course, complemented by our value-led dining. By opening a new Downtown location, we’re finding a new way to make our customers satisfied and keep them coming back for more.

What are your future plans? Are you considering franchising?
Since we opened our new Couqley Brasserie, our priority is to perfect it. Before we choose to expand, our plan is to ensure our service and our culinary offering operate smoothly and remain consistent with our high standards. Even for the Downtown restaurant, we took our time: six-and-a-half years to be exact. While growth is coveted, it shouldn’t come at the expense of losing brand identity and compromising standards. Having said this, we are exploring further expansion plans to execute in the near future.


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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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