52 Years of Culinary Excellence: Lebanese Chef Michel George Shreim Establishes Ras Al Khaimah Restaurant as a Community Icon

Ras Al Khaimah: Lebanese chef and nutritionist Michel George Shreim opened his restaurant over 50 years ago, establishing it as a cornerstone of the emirate’s social and culinary landscape. Since its inception, Shreim has cultivated a legacy that resonates with generations of residents and visitors, drawing from family recipes passed down through his grandfather and father.

A Family Tradition

Shreim’s culinary journey began early in life, inheriting his family’s profession more than six decades ago. He gained recognition for his mastery of Lebanese grills and traditional appetizers. The restaurant’s enduring success, according to Shreim, is attributed to a combination of factors: a deep connection to his craft, meticulous planning, community support, and a commitment to continuous improvement.

He emphasized the importance of the restaurant’s acceptance by the local community and the emirate’s appeal as a tourist destination. Shreim manages the restaurant personally, asserting that effective management is crucial for sustainability and success.

Patience Over Quick Profits

Shreim advocates for a long-term perspective in entrepreneurship. As the owner of Ras Al Khaimah Restaurant and Butchery, established in 1974, he advises new business owners to prioritize patience over immediate financial returns. He encourages aspiring entrepreneurs to conduct thorough cost analyses and engage with customers professionally.

Reflecting on the restaurant’s early years, Shreim credits its longevity to the unwavering support from the local community. He noted that the restaurant’s success is largely due to the community’s embrace.

Listening to Customers

Success in the culinary industry, according to Shreim, extends beyond simply serving good food. He believes that actively listening to customer feedback has been vital for the restaurant’s longevity. Members of the Emirati community possess refined tastes, prompting Shreim to prioritize customer opinions from the outset.

He regards customer feedback as an essential tool for enhancing both the quality of dishes and overall service.

A Restaurant Rooted in Ras Al Khaimah

Originally located in the Sidroh area, the restaurant relocated to Al Kharran approximately two decades ago. Despite its success, Shreim has never pursued expansion through additional branches. He stated that his focus has always been on making the restaurant an integral part of Ras Al Khaimah’s identity rather than chasing profits.

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 serves as a tribute to the grandfather who introduced him to the culinary arts.

Shreim explained that the book was intended to promote culinary knowledge and benefit the community rather than generate profits. He has sold approximately 700 copies to date, viewing the publication of these recipes as a community obligation.

Quality Above All

Throughout his five decades in the industry, Shreim has faced numerous challenges, particularly rising ingredient costs. However, he maintains that quality is non-negotiable. He believes that upholding product quality, even in the face of increasing costs, has been crucial for maintaining customer trust and ensuring the restaurant’s ongoing success.

The First Popular Dishes

Looking back, Shreim recalls that some of the initial dishes that gained popularity included spinach stew, molokhia, and okra. He later specialized in Lebanese grills, which have become the restaurant’s signature offerings and are closely tied to its identity today.

Shreim’s 10 Tips for Entrepreneurs

Drawing from decades of experience, Shreim offers the following advice for young entrepreneurs:

• 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.

Shreim’s journey exemplifies how dedication, consistency, and respect for culinary traditions can transform a small family business into a community institution.

Source: www.emirates247.com

Read all the latest developments and breaking updates in the Latest News section.

Published on 2026-07-12 16:32:00 • By the Editorial Desk