Joey Ghazal

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    Restaurateur Joey Ghazal on scaling the homegrown restaurant brand along the Aegean coast

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    Life

    by Camille Macawili
    6 mins ago

    Restaurateur and The MAINE founder Joey Ghazal on scaling the homegrown restaurant brand along the Aegean coast of Türkiye.
    What inspired you to launch The MAINE in Bodrum?
    The Maxx Royal Bodrum is one of the most stunning developments Bodrum has seen in years. Joining such a visionary project was an easy decision to make, to be among such esteemed names as Caviar Kaspia, Wolfgang Puck’s Spago, and the renowned Scorpios from Mykonos. The location and views are truly exceptional.

    While Bodrum offers plenty of beach clubs for daytime relaxation, there are fewer options for dining and late-night entertainment. With The MAINE’s reputation as a top live entertainment venue, its presence at the Maxx Royal Bodrum Resort is the ideal way to elevate Bodrum’s nightlife.

    “Whether it’s the vibrant atmosphere, carefully curated dishes, or attentive service, every MAINE location offers a dining experience that blends global sophistication with local charm.”

    What is the USP of The MAINE Bodrum and what excites you about it?
    Absolutely, no two MAINE locations are alike – each one is distinct. We put a lot of effort into tailoring every location to reflect the unique character of its neighbourhood, adapting our menu and offerings to meet the specific needs of the market. The MAINE Bodrum is no different – everything is crafted to create a lively night-time experience in a destination that has been lacking in this area. However, what remains consistent across all our locations is our signature ambiance, a menu that delights, and a warm, welcoming service culture.

    Our aim is to deliver an unforgettable experience that resonates with the local community while upholding the core values and high standards that define The MAINE brand. Whether it’s the vibrant atmosphere, carefully curated dishes, or attentive service, every MAINE location offers a dining experience that blends global sophistication with local charm.
    What are the natural attributes that have helped you make a success of The MAINE?
    The charm of The MAINE lies in its broad appeal to a diverse range of individuals. Each location is uniquely tailored to its surroundings, attracting different groups of people. Yet, a common thread runs through every MAINE: you can always count on high-quality, comforting meals paired with exceptional service. Those who appreciate great food and a welcoming atmosphere know they’ll find it at The MAINE, which is what draws people in and keeps them coming back.
    What are some of the key dishes to try at the restaurant?
    Fried Chicken & Caviar – it’s a must-try on the Bodrum menu and one of the most interesting flavour combinations you’ll ever have.
    The MAINE is known for its beautifully crafted interiors and a lively atmosphere – can you elaborate on the creative process and design elements chosen for the space?
    My team and I handle the décor for all our venues. Our goal was to design a space that complements rather than competes with the breathtaking beauty of the surroundings. Situated on a hilltop with unobstructed 360-degree views of the Aegean Coast, The MAINE Bodrum draws its stylistic inspiration from our other summer destination, The MAINE Ibiza. It embraces a dark, brutalist, and monastic simplicity, with a candle-lit atmosphere that sets the stage for a memorable night out in Bodrum. We chose dark, muted interiors to create a moody, romantic ambiance, enhanced by warm amber lighting that makes guests feel alluring – and perhaps a little mischievous – as the night unfolds, the music intensifies, and the drinks start flowing.
    What is most important to you when expanding internationally?
    Choosing destinations that our core Dubai clients frequent regularly. By having locations in London, Ibiza and Bodrum, we are able to give our guests a taste of home, while at the same time surprising and delighting them with each different iteration of The MAINE. What is always constant is the quality food and drinks, friendly service, warm ambience and lively atmosphere that they’ve grown to expect.

    “Introducing people to this UAE homegrown brand has been the big highlight of the past five years.”

    What has been the highlight, for you, looking back on the past five years?
    The past five years have been a rollercoaster, when you think we went through COVID, where we had to close all our restaurants, opened four new venues including one in Business Bay and in London and pivot towards seasonal summer outlets in Ibiza and Bodrum. I think the big highlight for me has been introducing MAINE to three new international markets. Introducing people to this UAE homegrown brand has been the big highlight of the past five years.

    Joey Ghazal, The MAINE Founder
     
    As a restaurateur, what do you wish you knew five years ago?
    The restaurant industry has changed dramatically in the past five years. There has been a major shift towards luxury high concept brands and entertainment experiences, especially in Dubai there has been a giant shift towards beach clubs. Most restaurant groups have become branded houses with a collection of multiple brands, whereas we have been largely focused on developing one brand internationally. Hindsight is 20/20 as they say, but when we look back, we have no regrets and are proud of the organic and natural evolution of the brand.
    What does Bodrum offer for the discerning traveller as a destination?
    Bodrum is a captivating blend of rich history and stunning natural beauty, offering something for everyone. The vibrant nightlife, luxurious beach clubs, and world-class dining make it an ideal destination for those seeking both relaxation and excitement. The crystal-clear waters of the Aegean Sea provide perfect conditions for a leisure-based trip. Additionally, Bodrum’s warm Mediterranean climate and charming, whitewashed architecture create an inviting atmosphere that enchants visitors year-round.
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      The MAINE Founder on breaking new ground and venturing to the blissful Balearics

      by

      Life

      by Camille Macawili
      3 hours ago

      The MAINE’s Founder, Joey Ghazal, parses a new demographic and ventures to the blissful Balearics as he opens MAINE Ibiza.
      Set on the verdant landscape of a restored 18th-century finca, this homegrown concept is at the forefront of F&B with a thoughtful and customer-centric approach.
      What was the catalyst that inspired you to enter the F&B industry?
      I started as a busboy in a restaurant in Montreal when I was 17 years old, so it feels like I’ve always been in the industry. I would say my big Aha! moment was in 2005 when I was hired as Director of Marketing and Development for a large Canadian restaurant company – selecting locations, designing spaces, doing concept, menu development, and branding, I really started to understand F&B as a business. I started to enjoy being part of the creative process a lot more. It took another five years before I had the confidence to start opening my own restaurants, but there’s a lot to learn and you have to pay your dues.
      Aside from your ventures in Dubai, MAINE also opened in Mayfair, London. What sets MAINE Ibiza apart from your other concepts?
      Every MAINE is designed to be a reflection of the neighbourhood it finds itself in. The MAINE Ibiza is totally unique because of its location in a UNESCO-protected Natural Reserve. It’s the only restaurant in the group that is entirely outdoors and designed in a way that embodies the beauty and tranquility of its surroundings. The MAINE Ibiza is located in an 18th-century parish belonging to the church of Sant Francesc and we wanted that monastic and brutalist aesthetic to play into the design, the furniture, the uniforms, the branding, the ambiance, the cocktails, the crockery, and the flatware.
      What is key when launching in an international location?
      It’s very important that each MAINE is tailored to suit the location, instead of trying to force a pre-determined aesthetic into a space or a place that doesn’t want it and where it doesn’t belong.

      Iglesia Sant Francesc, Sant Josep, Ibiza, Spain

      What have been the biggest challenges you’ve encountered and how did you overcome them?
      The challenge with scaling any business is resources and more importantly how you transfer that knowledge and passion to the new recruits. We have our own online training and development platform which allows our 400+ team from all over the world to access the same information and this levels the playing field.
      The MAINE offers an unrivalled menu with thoughtfully sourced ingredients. How challenging was it to source these?
      Ibiza has an abundance of locally grown products and ingredients, so it was a lot of fun creating the menu from what we were able to find on the island. The tomatoes, the root vegetables, the wild greens, the herbs, and the salt from the salt pans in Salinas make every dish sing.
      What are the must-try hero dishes at MAINE Ibiza?
      There are a few dishes that are unique to MAINE Ibiza, such as the chargrilled artichokes, the fatty tuna belly, the sticky short rib, and the already infamous tomato carpaccio made from local tomatoes and herbs.
      You’re very hands-on and built everything yourself from the outset. What did this teach you?
      It’s all about creating a complete experience that is rich in detail and originality and resonates with a sense of authenticity and timelessness. I’ve learned over the years that achieving this comes from practicing restraint and embracing the natural and raw imperfections as part of the beauty.

      What do you like most about Ibiza?
      Ibiza attracts a wide spectrum of people and the island is the energy that the people bring to it. You can have many experiences here, from wild parties to long lazy lunches, and romantic escapes to spiritual enlightenment.
      What other spots would you recommend to friends when visiting Ibiza?
      Now that I’ve had the opportunity to spend a few months here, I’ve discovered so many hidden foodie spots like Nudo, Es Torrens, Juntos House, Cala Llahsa, to name a few.
      This is The Trailblazers Issue – as a restaurateur, how do you hope to change the way we dine in future?
      It feels like the restaurant business is going through a ‘more is more’ phase and I crave simpler pleasures, so I see myself charting a course back to a more classic approach of dining when everything is designed in favour of the guest.

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      in lifestyle and culture

      Exclusive: In the office with Joey Ghazal, Founder of Canary Club

      by

      Emirates Man

      by Dan Robinson
      2 hours ago

      How long have you worked in this space?
      I have worked here every day since we opened last April. I rarely go to my administrative office and much prefer to work at my restaurants. Canary Club is so bright, fresh and comfortable that it makes for a very inspiring space to work. The lunch bowls are super healthy which is a big plus. We also just added a car wash for lunch time guests, so my car is always shiny.
      Did you have a clear concept from the outset, and which key pieces are your favourite?
      We did a lot of research into 70s West Coast Californian aesthetic when designing Canary Club and tried to stay as true as we could with the earth tone colour palette, shag carpets, terracotta tiles, rattan and wicker furniture, terrazzo and creamy popcorn paint. I have a great love for chandeliers and the lotus ones at Canary all lined up are definitely my favourite.
      Have you custom-built any bespoke pieces?
      Yes, all the booths, service stations and tables were bespoke. We even custom-made our own floor lamps from wooden cake standsand lamp shades made from agave fibres.
      How do you think your interior reflects you/your brand?
      The most important thing to me is that a place feels storied, timeless and authentic. Using natural materials that age well also make the space feel warm and lived in.
      Describe your taste in three words.
      Classic, bold and playful.
      Swipe through for a tour inside the office of Joey Ghazal, Founder of Canary Club.

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      Photography by Mark Mathew More