52 years of flavour: How a Lebanese chef turned a Ras Al Khaimah restaurant into a local landmark

Ras Al Khaimah: More than half a century ago, Lebanese chef and nutritionist Michel George Shreim opened a restaurant in Ras Al Khaimah that would go on to become part of the emirate's social and culinary fabric. For the past 52 years, Shreim has maintained the restaurant's place in the memories of generations of residents and visitors, building on a family legacy in the culinary profession that spans decades. The recipes inherited from his grandfather and father have helped transform the business into a lasting success story. A family tradition Shreim's journey in the culinary world began at a young age. Having inherited the profession from his grandfather and father more than six decades ago, he became known for his expertise in Lebanese grills and traditional appetisers. Shreim said the success of the restaurant was the result of several factors, including his strong connection to the profession, careful planning, community support and continuous development. "The restaurant's acceptance by the people of Ras Al Khaimah, the emirate's attractiveness as a tourist destination, patience and ongoing development were all important factors in its success," he said. He added that he continues to manage the restaurant personally. "I run the restaurant myself and do not rely entirely on the workforce, because successful management is the foundation of continuity and the secret of true success." Patience over quick profits Shreim believes entrepreneurship requires perseverance and long-term thinking. The owner of Ras Al Khaimah Restaurant and Butchery, established in 1974, advises aspiring business owners not to focus on immediate returns. He encourages young entrepreneurs to be patient, carefully study costs and interact with customers respectfully and professionally. Reflecting on the early years of the business, he credits much of its longevity to the support he received from the people of Ras Al Khaimah and neighbouring areas. "The community's embrace of the restaurant was the biggest reason behind its continuity and success throughout all these years," he said. Listening to customers According to Shreim, success extends beyond preparing good food. He believes listening to customers and acting on their feedback has been one of the most important elements behind the restaurant's longevity. Shreim said members of the Emirati community have highly refined tastes, which encouraged him from the beginning to pay close attention to customer opinions and suggestions. He described customer feedback as a valuable tool for improving both the quality of dishes and overall service. A restaurant rooted in Ras Al Khaimah Shreim revealed that the restaurant was originally established in the Sidroh area before relocating to Al Kharran around two decades ago. Despite its success, he never sought to expand by opening additional branches. "I never thought about opening a second branch because my goal was to focus all ideas and efforts on making the restaurant part of Ras Al Khaimah's memory, more than pursuing expansion or profits," he said. Preserving culinary heritage Beyond operating the restaurant, Shreim has also worked to preserve Lebanese culinary traditions. He authored a book titled 'My Grandfather's Kitchen', which documents recipes for Lebanese dishes, sweets and salads. The title was chosen as a tribute to the grandfather who introduced him to the profession. Michel George Shreim authored a book titled 'My Grandfather's Kitchen', which documents recipes for Lebanese dishes, sweets and salads. The title was chosen as a tribute to the grandfather who introduced him to the profession. Shreim said the book was published to promote culinary knowledge and serve the community rather than generate financial returns. He added that concerns about sharing recipes never influenced his decision. "I considered publishing the recipes a duty towards the community," he said, noting that about 700 copies have been sold so far. Quality above all Over five decades in business, Shreim has faced various challenges, with rising ingredient costs ranking among the most significant. However, he said maintaining quality has always been non-negotiable. According to Shreim, preserving the quality of products—even when costs increase—has helped maintain customer trust and ensure the restaurant's continued success. The first popular dishes Looking back on his early days in the kitchen, Shreim recalled that some of the first dishes to gain popularity among customers were spinach stew, molokhia and okra dishes. He later specialised in Lebanese grills, which became the signature offering of the restaurant and remain closely associated with its identity today. Shreim's 10 tips for entrepreneurs Drawing on decades of experience, Shreim shares the following advice for young people starting their own businesses: Do not rush to achieve profits in the first year. Be patient and persistent. Plan carefully and calculate costs realistically. Manage the busines