52 Years of Culinary Excellence: Lebanese Chef Michel George Shreim Transforms Ras Al Khaimah Dining Scene

Ras Al Khaimah: Lebanese chef and nutritionist Michel George Shreim opened a restaurant over half a century ago, establishing a cornerstone of the emirate’s culinary landscape. For 52 years, Shreim has cultivated a legacy that resonates with generations of residents and visitors, rooted in family recipes passed down through his grandfather and father.

A Family Tradition

Shreim’s culinary journey began early in life, inheriting the profession from his family. Known for his expertise in Lebanese grills and traditional appetizers, he attributes the restaurant’s success to a blend of personal commitment, meticulous planning, community backing, and ongoing development. He emphasized that the restaurant’s acceptance by the local populace, combined with Ras Al Khaimah’s appeal as a tourist destination, has been pivotal to its enduring success.

Shreim continues to manage the restaurant personally, underscoring the importance of hands-on leadership. He stated that effective management is crucial for continuity and long-term success.

Patience Over Quick Profits

Shreim believes that entrepreneurship demands perseverance and a long-term vision. As the owner of Ras Al Khaimah Restaurant and Butchery, founded in 1974, he advises aspiring business owners to resist the temptation of seeking immediate returns. He encourages young entrepreneurs to adopt a patient approach, conduct thorough cost analyses, and engage with customers in a respectful and professional manner.

Reflecting on the restaurant’s early years, Shreim credits its longevity to the unwavering support from the local community. He noted that the community’s embrace has been fundamental to the restaurant’s sustained success.

Listening to Customers

According to Shreim, success transcends merely serving good food. He believes that actively listening to customer feedback has been instrumental in the restaurant’s longevity. Members of the Emirati community possess refined tastes, prompting him to prioritize customer opinions from the outset. He regards customer feedback as a vital resource for enhancing both dish quality and overall service.

A Restaurant Rooted in Ras Al Khaimah

Shreim revealed that the restaurant was initially located in the Sidroh area before relocating to Al Kharran approximately two decades ago. Despite its success, he has never pursued expansion through additional branches. He expressed that his focus has always been on embedding the restaurant into the cultural memory of Ras Al Khaimah rather than chasing profits or growth.

Preserving Culinary Heritage

In addition to running the restaurant, Shreim has dedicated efforts to preserving Lebanese culinary traditions. He authored a book titled My Grandfather’s Kitchen, which documents recipes for Lebanese dishes, sweets, and salads. The title pays homage to the grandfather who introduced him to the culinary arts.

Shreim stated that the book was intended to promote culinary knowledge and serve the community rather than generate financial gain. He emphasized that concerns about sharing recipes did not deter him from publishing. He viewed it as a community obligation, noting that around 700 copies have been sold.

Quality Above All

Throughout his five decades in business, Shreim has encountered numerous challenges, with rising ingredient costs being among the most significant. Nevertheless, he maintains that quality is non-negotiable. He believes that upholding product quality, even amidst rising costs, has been crucial in maintaining customer trust and ensuring the restaurant’s ongoing success.

The First Popular Dishes

Reflecting on his early days in the kitchen, Shreim recalled that some of the initial dishes to gain popularity included spinach stew, molokhia, and okra. He later specialized in Lebanese grills, which have since become the restaurant’s signature offerings and remain integral to its identity.

Shreim’s 10 Tips for Entrepreneurs

Drawing from decades of experience, Shreim offers the following advice for young entrepreneurs 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 business personally whenever possible.
• Listen carefully to customer feedback.
• Turn constructive suggestions into improvements.
• Maintain quality despite rising costs.
• Continuously develop the business.
• Build strong relationships with customers and the community.
• Let passion for the profession come before the pursuit of profit.

As reported by www.emirates247.com, Shreim’s story exemplifies how dedication, consistency, and respect for culinary traditions can transform a small family business into a community institution.

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Published on 2026-07-12 16:32:00 • By FAME Delivered News Desk