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The Anatomy of Restaurants
The Anatomy of Restaurants
Over 25 years of global diverse experience in hospitality, and FMCG concentrated in the area of Food and Beverage with a strong focus on Development and Launch of multiple business concepts on an international scale.
Thanks to his vast expertise within the restaurant industry coupled with his passion for the space, Wissam has played a piv
Over 25 years of global diverse experience in hospitality, and FMCG concentrated in the area of Food and Beverage with a strong focus on Development and Launch of multiple business concepts on an international scale.
Thanks to his vast expertise within the restaurant industry coupled with his passion for the space, Wissam has played a pivotal role in the creation, implementation and concept adaptation of several companies that aimed to enter the food and beverage business. His experience helped companies successfully overcome the challenges of newcomers into the space.
Wissam got his start in Sydney, Australia at the Blue Mountains International Hotel Management School back in 1998 where he simultaneously immersed himself within the hospitality industry. From there he relocated to Dubai where he traveled the world with Emirates, one of the world's leading airlines, as a part of its in-flight services team. The burgeoning restaurateur then branched out to create his own restaurant in 2005. Baghdadi then ventured into the corporate world to take on several international brand names such as Galler (Belgium), Fauchon (Paris), Cosi (USA), Ocean Basket (South Africa), Café Nero (United Kingdom), Teayana (KSA), and Del Monte (USA).
Over 21-Years of Professional Experience in Various Culinary Fields for hotels, fine dining, military catering, events-catering services, QSRs & FMCG in (6) countries, for (11) different institutions and currently serving 4 plus years in the United States of America, as Executive Chef & Product Development Manager for a Global Brand.
Acti
Over 21-Years of Professional Experience in Various Culinary Fields for hotels, fine dining, military catering, events-catering services, QSRs & FMCG in (6) countries, for (11) different institutions and currently serving 4 plus years in the United States of America, as Executive Chef & Product Development Manager for a Global Brand.
Active Senior Member of The Emirates Culinary Guild (World Association of Chefs Societies) & ACF.
Certified Food Safety Manager NRFSP and Serve Safe Training Certificate holder.
Specializes in Pan-Asian and Regional Mediterranean Cuisines.
High level of creativity in food styling, food photography, garnishing and ice carving.
Angel Refusé is a highly motivated and accomplished professional with a diverse skill set encompassing community partnerships, restaurant management, the arts, and marketing and branding identity. Angel debuted his journey in the Hospitality industry in 2012, with a passion for innovation and a track record of success, Angel has establis
Angel Refusé is a highly motivated and accomplished professional with a diverse skill set encompassing community partnerships, restaurant management, the arts, and marketing and branding identity. Angel debuted his journey in the Hospitality industry in 2012, with a passion for innovation and a track record of success, Angel has established himself as a versatile leader.
As the Director of Partnerships, Angel has proven his ability to build and nurture strategic relationships while driving positive change in the community. His expertise extends beyond community partnerships, as he has also played a pivotal role in shaping marketing and branding strategies for various organizations. With a keen understanding of market trends and consumer behavior, Angel develops effective strategies to enhance brand recognition and reputation.
Angel's proficiency in restaurant management is showcased through his successful tenures in several organizations. With a strong focus on optimizing daily operations and ensuring exceptional customer experiences, he excels in overseeing staffing, inventory management, and operational efficiency. Additionally, Angel's strategic approach to marketing and branding has contributed to the success of the establishments he has managed, creating distinct brand identities that resonate with customers.
At the core of our existence lies a singular, resounding mission; to empower businesses to not just survive but to thrive, reaching unparalleled heights of success.
In the bustling world of culinary consultancy, RESTAURATOMY stands as a beacon of unwavering values—integrity, excellence, and collaboration. These are not just words but the guiding principles that shape every interaction, strategy, and service we offer.
In the dynamic realm of hospitality, where success is a harmonious blend of vision and precision, RESTAURATOMY emerges as the orchestrator of excellence. Our suite of hospitality consulting services is a symphony of concept creation, strategic planning, meticulous cost analysis, menu engineering, and beyond—crafted to elevate your establishment to unparalleled heights.
We love our customers, so feel free to visit during normal business hours.
Mon | 09:00 am – 05:00 pm | |
Tue | 09:00 am – 05:00 pm | |
Wed | 09:00 am – 05:00 pm | |
Thu | 09:00 am – 05:00 pm | |
Fri | 09:00 am – 05:00 pm | |
Sat | Closed | |
Sun | Closed |
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