foodHQ conducted an interview with Charles Boghos of Chez Charles Restaurant in Dubai. The restaurant takes his passions and inspirations to the next level. The philosophy of the c...
foodHQ: What inspired you to start this business?
Charles Boghos: Passion for food and quality ingredients specifically. I am a quality addict.
foodHQ: Who would you say is a typical customer at Chez Charles and how do you cater to that customer?
Boghos: Dubai has a lot of foodies, people that do appreciate good tastes and share our passion for quality. We provide them with those ingredients simply cooked or prepared to give them a culinary pleasure
foodHQ: Are there any customer appreciation things you do that are helpful in not only retaining customers but enhancing the image of your business?
Boghos: We have a personalized kind of approach with each and every customer. We believe in Human relationship and are far away from the mass market approach.
foodHQ: In your opinion what are three tips for running a successful restaurant?
Boghos: Be Passionate about what you do, host your guests as if it was your own house, get into every single details.
foodHQ: In today’s stressful economy, what steps would you take in order to lure in more customers?
Boghos: We have a personalized approach where we treat every customer as a patron and not just a paying client. We also work a lot on the experience side of the business rather than the ‘food selling’ approach.
foodHQ: How important is the harmony between décor and cuisine served? Does that apply to the contemporary design and French cuisine?
Boghos: Décor is part of the experience itself. It has to reflect the overall image and what you are trying to convey to the guests as a message. It gives them a clear reflection of the spirit of the place.