Natasha Sideris: The Greek woman of international gastronomy opens a restaurant in Athens

Homegrown Natasha Sideris is surely a one-of-a-kind personality. Versatile and visionary, the laminitis and CEO of the Tashas Group successful South Africa has made it her extremity for the Tashas Group to beryllium a planetary person by perpetually evolving the precocious standards of hospitality and work that she has acceptable since its inception backmost successful 2005. Today, the radical has 40 eating venues with thirteen antithetic concepts – including Avli by Tashas, Bungalow34, Flamingo Room by Tashas, Galaxy Bar, Le Parc by Tashas – successful South Africa, the United Arab Emirates, Saudi Arabia, Bahrain, and the United Kingdom.

She grew up alongside her father, a restaurateur. Although she studied psychology, her heavy passionateness for hospitality yet brought her backmost to the culinary world, wherever she founded the Tashas Group. Drawing inspiration from her travels crossed the globe and her affluent Greek–South African heritage, she is besides the writer of 2 best-selling cookbooks: Tashas Café Classics, a postulation of her favourite recipes and signature paper dishes, and Tashas Inspired.

Her dedication has earned her planetary recognition. Tashas establishments person been listed successful Gault&Millau, the Michelin Guide, and among the World’s 50 Best Bars. Her unwavering committedness to creating exceptional experiences has secured her presumption arsenic a pioneer successful the hospitality industry, some successful the Middle East and Africa. This twelvemonth marks 2 decades of a singular vocation successful which Natasha Sideris has redefined good eating and boutique cafés done innovative ideas, an insistence connected quality, and a imaginativeness for hospitality’s future.

We had the accidental to conscionable her concisely during her sojourn to Greece, and were struck by her dynamism and planetary perspective.

– You person said your father’s power arsenic a cook was decisive successful your journey. Can you stock moments oregon lessons that shaped your attack and proceed to usher the Tashas Group today?
“My precocious father, a certified chef, played a pivotal relation successful my journey. His power has shaped each facet of our business—from absorption and work to unit and, of course, food. Some of the lessons helium instilled successful maine were: dainty your unit good and they volition instrumentality attraction of your business; the mode you adjacent your edifice determines however you volition unfastened it and sets the code for the adjacent day; judge that this is simply a concern of repetition, truthful you don’t conflict against it; usage lone the champion ingredients and you’ll seldom spell wrong; and finally, emotion your guests—always astonishment and delight them.”

– When you opened your archetypal café successful 2005, however did you recognize you were doing thing revolutionary?
“After the archetypal week, we had queues wrapping astir the block. That’s erstwhile I knew we had created thing special. Also, erstwhile guests started asking if we were an planetary brand, I understood we had the ‘permission’ to expand.”

– You coined the word ‘Franchise Against Franchise.’ What does that doctrine mean to you, and however bash you support a idiosyncratic interaction crossed truthful galore locations?
“This rule guides everything we do. Every 1 of our locations indispensable beryllium wholly unique, yet connected by a aureate thread that defines who we are and shapes the lawsuit experience. We support a idiosyncratic interaction done dedicated grooming and regular checks, ensuring our standards are not lone met but embodied crossed each we do. Each restaurant feels bespoke, but is supported by strict franchising standards to warrant consistency.”

– How bash you equilibrium your regular engagement successful the restaurants with starring a multinational hospitality group?
“Focused, regular meetings and empowering our enactment squad are key. I clasp onto the elements I attraction astir most—interiors, food, and marketing. It requires changeless question to guarantee standards are upheld, and I marque it a precedence to beryllium contiguous astatine each opening.”

– What is the method for creating spaces that execute planetary recognition, accommodate to antithetic cultures, yet clasp the brand’s identity?
“Our attack is simple: relentless absorption connected prime and attraction to detail. Standard operating procedures guarantee consistency, but creatively, it’s important not to over-adapt to each inclination oregon location. Our brands transportation an planetary sensibility that works everywhere. Above all, authenticity is key—our guests admit and worth that.”

– How has your Greek practice inspired your career? Is an opening successful Greece portion of your plans?
“As a Greek, hospitality runs successful my veins. Nowhere other successful the satellite tin you find amended food, warmer hospitality, and much beauteous settings than successful Greece. We volition beryllium opening a Tashas astatine the Ellinikon project, and we besides anticipation to bring Flamingo Room to Athens.”

– Looking ahead, what excites you astir astir the aboriginal of the Tashas Group?
“I’m incredibly excited astir the aboriginal and stay passionate astir everything we do. We are perpetually exploring caller markets. With thirteen antithetic concepts and brands nether our umbrella, determination is tremendous country for growth—from accelerated casual to premium casual to good eating and luxury retail.”

– We erstwhile spoke of nationalist cuisine, past section cuisine. Do you deliberation we’ve present entered the epoch of each chef’s ‘personal cuisine’?
“I deliberation determination volition ever beryllium a hybrid of each three. The much ‘authentic’ dishes an proprietor oregon laminitis tin bring to a menu, the better. Of course, the paper indispensable suit the concept.”

– What makes a eating acquisition invaluable?
“I’m old-fashioned successful this regard. I don’t judge successful gimmicks. For me, it’s astir large food, beauteous ambiance, impeccable service, and the close music.”

– What makes a edifice classic?
“Sticking to the basics—you can’t spell wrong. Don’t crook to each trend, and ne'er hide the rules of timelessness.”

– Is Mediterranean cuisine the beatified grail of modern gastronomy?
“That’s a pugnacious question. It’s highly influential, but different cuisines, similar Asian, person had adjacent impact. Remember, determination was a clip erstwhile radical thought Greeks wouldn’t devour sushi, and present it’s hugely popular.”

– Why are we each truthful obsessed with food? What affectional request does it fulfill?
“Today we are much obsessed with nutrient than ever, mostly due to the fact that of societal media. But the principles astir nutrient haven’t changed for millennia—it’s a connection of love. It brings radical unneurotic and allows america to showcase our cultures.”