The Founders
Wissam Baghdadi
Wissam Baghdadi
Wissam Baghdadi
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).
Louie Cruz
Wissam Baghdadi
Wissam Baghdadi
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.
The Team
Angel Refusé
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.
Who We Are at RESTAURATOMY
Our Mission
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.
Our Values
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.
Our Tapestry of Services
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.
Other Business
Concept
At Munch Booth, we believe in redefining the snacking experience—one booth at a time. We are not just a small footprint satellite Booth; we are a movement towards fresh, on-the-go delights, served with diversity and a sustainable touch.
Munch Booth introduces a unique concept in the snacking industry. Our satellite Booths offer an array of mouthwatering products, each crafted with precision and passion. From the savory embrace of Dim Sums to the comforting aroma of Bakery treats, the creativity of Crepes to the convenience of a Bodega, we cater to the varied tastes of our discerning customers.
“Diverse Delights for Every Palate”
Mission
Our mission is to manage every aspect of Munch Booth, from meticulous manufacturing to seamless operations, dynamic marketing, and a robust supply chain, ensuring we deliver not just snacks, but an entire experience. We are dedicated to a sustainable snacking revolution, incorporating eco-friendly practices that extend beyond profit to nurture our planet for future generations. Additionally, through our “Micro to Macro” transformation program, we empower disadvantaged entrepreneurs by providing turnkey opportunities for self-employment, fostering growth, and contributing to a balanced economic landscape.
Vision
Shaping the Future Together
Munch Booth envisions a future where the snacking industry is not just about taste; it's about impact. We are on a mission to redefine the narrative, to bridge the gap between large corporations and individual business owners. Through delicious snacks and empowering opportunities, we are shaping a future that is inclusive, sustainable, and delicious—one booth at a time.