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  • 1. RESTAURANT FAMILIAL - KEMIA BAR - MO’CAFE 1
  • 2. « My success in both Paris and London led to many partnership offers from entrepreneurs and investors. I always resisted the temptation of an easy expansion, instead focusing on developing my places and expertise with discernment and no sense of urgency. I need to feel and experience the spaces I create as they come to life. I’m not a chef and I’m not a businessman with a multitude of chain restaurant brands either. I’m a restaurant owner, food is the central element, and what I care about is the heart and soul of each and every restaurant I create. I wouldn’t be content with just replicating a certain style like a formula.» Mourad Mazouz 2
  • 3. MOURAD MAZOUZ Mourad Mazouz was born in Algeria in 1962; he moved to Paris in 1977 and has been living in London since 1995. Mourad opened his first bistro Au Bascou in Paris in 1988. Since then, he has launched the 404 restaurant in Paris and the phenomenally successful Momo Restaurant Familial in London in 1997, which won the Evening Standard ‘Bar of the Year’ award in its first year of trading. In 1999, Mourad expanded Momo by opening the Mo’Cafe next door, an innovative venue concept of Bazaar and Kemia (Arabic Tapas). He also financially supported and the launch of Michelin Starred restaurant Club Gascon in Smithfield Market. In 2002 Mourad opened his most visionary project to date, Sketch, with three Michelin starred chef Pierre Gagnaire. A tribute to superb gastronomy and cutting edge art, Sketch is now a London institution having won a host of major awards including its first Michelin star in 2005 In 2006 Mourad opened Almaz by Momo restaurant in Harvey Nichols Dubai, a superb amalgamation of modernist North African design and food. In 2008 thePrada Foundation has asked Momo’s team to operate the Double Club “Pop up Restaurant & Bar”, an installation of a Congolese and Western bar and Restaurant by world renowned artist Carsten Holler. At the Mourad opened Derrière in Paris. Mourad has published a culinary journey through North Africa, The Momo Cook Book (2000) which has subsequently been translated into five other languages, French Spanish, English, Dutch and German. Mourad is also the founder of Mo’Zik record label, which aims to create a diverse musical universe that crosses the boundaries of Eastern, Western, contemporary and traditional music. The latest CDs produced by the label include ‘Sketch 02 day’, ‘Latinesque’ and ‘Arabesque 4’. 3
  • 4. BUSINESS STRUCTURE SKETCH 51% CLUB GASCON 25% MOMO 100% Mourad Mazouz ` 404 - ANDY WAHLOO - DERRIÈRE 50% AlmAz by momo MOMO 100% FRANCHISE INTERNATIONAL PROJECT LTD momo At the Souk beirut PARTNERSHIP / LICENSE 4
  • 5. BRAND & TRADE HISTORY RESTAURANT OPERATIONS MANAGEMENT CREDENTIALS / EXPERIENCE RESTAURANTS 1988 Au Bascou paris 1990 404 paris 1997 Momo london 1998 Club Gascon london partner 1999 Mo Tearoom london 2002 Sketch london 2002 Andy Whaloo paris 2006 Almaz by momo dubaï franchise 2008 Double Club london operate on behalf of prada foundation 2008 Derrière paris AWARDS Momo best restaurant of the year in 1997 Momo cookbook gourmand world awards in 2002 Club Gascon one michelin star in 2002 Sketch one michelin star in 2005 aa 5 rosettes in 2009 aa wine award for england in 2008 Almaz by MOMO best new restaurant, time out dubai best north african restaurant, time out dubai in 2008 HIGH PROFILE EVENTS ascot polo tournament – cartier polo tournament - madonna’s birthday – nelson mandela 90th birthday – 300 premiere – australia premiere - lVmh … FASHION/BEAUTY cartier - chanel - naomi campbell for stella mc cartney - oZwald boateng - antiK - batiK - puma - l’oreal … CORPORATE EVENTS financial serVices: barclays - ubs – Jp morgan - deutsche banK - bnp paribas … consulting firms: deloitte - pwc – goldman sachs - accenture… MEDIA channel 4 - bbc - sony – apple - disney - itunes sony music – bmg island records … 5
  • 6. KEY PERSONNEL PROFILES MOMO INTERNATIONAL Samir Kerchiched General Manager and Head of Business Development Since the completion of his hospitality management degree, Samir has gained 21 years of experience in the hospitality industry worldwide. Starting out in the hotel world, before moving on to restaurants and bars, Samir has spent the last 15 years of his career managing and opening several of the world’s major venue concepts such as Momo and Club Gascon in London; Nobu and Barrio Latino (part of the Buddha Bar Group) in Paris; and recently Almaz by Momo in Dubai. Samir now concentrates his attentions on business development and has established valuable relationships worldwide for the expansion of various concepts. Mohamed Ourad Executive Head Chef Mohamed trained at the national Cookery and Hospitality College in Algiers. After further studies in France, he spent two years cooking in France and the UK before returning to Algiers. Here he opened the Hilton Algiers as Executive Sous-Chef and the Saint George Hotel as Head Chef. Mohammed Ourad was appointed Executive Head Chef at Momo, in 1999 and has continued to elevate the standard and variety of North African cuisine offered at Momo Restaurant Familial. In 2000, he played an integral part in compiling the award winning Momo Cookery Book, which has achieved a worldwide reputation. Meriem Talbi Head of Corporate Events and Marketing A native French Algerian, Meriem holds a Masters Degree in Commerce. Her earlier experience includes eight years of market research, PR and communications across various industries with consultancies in London, as well as seven years working for the UN in West Africa. She joined Momo in December 2007 as Head of Corporate Events and Marketing, bringing her substantial network of contacts within large corporations. Her international business experience combined with her strong multicultural understanding, enable her to reach a diverse range of target clients. 6
  • 7. PARTNERS Ich&Kar Ich&Kar has been our creative agency since 2000. The company created the famous Kemia Bar calendar, the Sketch look book (Winner of the “D&AD Award in 2006”) and is currently working on Momo’s new visual identity and website. Ich&Kar has become an essential partner in the Momo success story. www.ichetkar.com Bacchus PR Bacchus has been our PR agency since Momo opened in 1997. Through great press relationships, the Bacchus team has built and maintained a strong media presence for Momo, both nationally and internationally. www.bacchus-pr.com Enchanted Tunes Since 1999, Enchanted Tunes has been the music booker behind the live concerts at Momo’s Kemia Bar. Every Tuesday night they help create magical and unforgettable evenings! www.enchantedtunes.com Annaka fzco / Annabel Karim Kassar & associés Annabel Karim Kassar works closely with Mourad Mazouz to design the look and feel of our establishments. She has influenced the interior design and architecture of Momo, Andy Wahloo and Sketch. In 2005, Annabel and her agency delivered the Almaz by Momo concept in Dubai. www.annabelkassar.com Eureka Executive Eureka Executive Search started working with us in 2002 and continues to play a critical role in our success by sourcing the right candidates for key management roles. They have sourced the majority of our senior front of house and kitchen staff for Momo, Sketch and Almaz. www.eurekaexecutive.org SeftonHornWinnch Creative Kitchen&Restaurant concepts Since 1997, SHW ahs worked with us to create each of our kitchen and bar designs. We have developed several projects, which work to reflect our dream interiors whilst responding to each site’s operational needs, creating the best design and workflow. www.shw-ckrc.com 7
  • 8. RESTAURANTS OWNED, CREATED AND OPERATED BY MOURAD MAZOUZ 8
  • 9. PARIS « 404 » 50 seats Specialises in popular North African food 404, Mourad’s first business in Paris, is based at 69 rue des Gravilliers in one of the oldest private houses in the capital, close to the districts of le Marais and Beaubourg. 404 has maintained its reputation as one of Paris’ top bars and restaurants since it first opened its doors 19 years ago. When designing the unique look of 404, Mr Mazouz took great care in ‘orientalising’ the decor whilst respecting the original historic 16th century structure. 9
  • 10. LONDON « MOMO » In 1997, Mourad launched Momo – London’s first North African restau- rant. Based in the very centre of the capital between Soho and Mayfair at 25 Heddon Street. It became an immediate success, symbolising the heart of cosmopolitan London, where everyone comes to eat, meet and dance. « MOMO RESTAURANT » 90 seats Offers a full menu of both traditional North African and modern Mediterranean food. « KEMIA BAR » 80 standing 40 seats North African tapas bar regularly hosting world music concerts, DJ sets and poetry readings. « MO’CAFÉ » 40 indoor seats, 70 terrace seats Oriental boutique / cafe. Since its opening, Mo’Cafe has been a great success, satisfying Londoners’ curiosity and appetite for teas and tastes of the world. 10
  • 11. LONDON « MOMO » 11
  • 12. LONDON « CLUB GASCON » 45 seats Aimed at a clientele of local business people, Club Gascon was awarded a Michelin star in 2002. A restaurant specialising in the cuisine of the South West of France, Club Gas- con was opened in 1999 in partnership with Vincent LABEYRIE and chef Pascal AUSSIGNAC. Mr MAZOUZ owns 25 per cent of Club Gascon which is based at 57, West Smithfield 12
  • 13. PARIS « Andy Wahloo » 70 capacity A place to meet friends and chill out, Andy Wahloo transports its clientele to trendy 70s Morocco in a stunning environment which could easily have been the watering hole of choice for the stars of the time. It was designed purely and simply to allow « 404 » customers to wait for their table in a comfortable environment, but has evolved naturally into a popular local bar with a dedicated and loyal customer base of its own! 13
  • 14. LONDON « SKETCH » This thoroughly unique space opened in 2002 at 9, Conduit Street in Lon¬don’s chic and stylish Mayfair. It had previously been fashion icon Christian Dior’s London head office for 40 years. Sketch consists of five distinct spaces hosted in an 18th century town house. The greatest challenge was to transform an historic listed building into a very sophisticated, contemporary space. Many British entrepreneurs were put off by the magnitude of the task: it took us more than four years to restore and design the stunning venue you find today. Pierre GAGNAIRE joined Mourad MAZOUZ to develop the culinary con¬cept of the different spaces within this prestigious site. « LECTURE ROOM and LIBRARY » 48 seats A gastronomic restaurant, which was awarded its first Michelin star in 2004. « THE PARLOUR » 40 seats By day: A French style patisserie. By night: A trendy, edgy bar with live DJ « THE GALLERY » 125 seats By day: A contemporary art space equipped with a system allowing 360 degree video projections. By night: A very contemporary brasserie. « GLADE » 40 seats A comfort food restaurant and bar open to the public for dinner and dedicated to private events. « EAST BAR » capacity 30 The smallest bar in London, great for intimate conversation over stunning cocktails 14
  • 15. LONDON « SKETCH » 15
  • 16. LONDON « SKETCH » 16
  • 17. DUBAÏ « ALMAZ by Momo » 280 seats A patisserie and restaurant/boutique on the top floor of the prestigious department store of the same name . The « ALMAZ » was awarded both by Time Out Dubai the best new restaurant in 2007 and best North African restaurant in 2008. This is Momo’s first experience acting on behalf of Harvey Nichols in Dubai as both creator and operator. In the local context, he chose to develop a new and untapped niche with an upmarket restaurant aimed at a clientele of Persian Gulf Arab families, and to prove that a restaurant that doesn’t sell alcohol can still be profitable. It opened in June 2006 and has been yet another great success for Mourad Mazouz. 17
  • 18. PARIS « Derrière » 100 seated Entertainment: table tennis - Relaxing: smoking-room in the attic The “home away from home” restaurant opened in November 2008. The idea for this family apartment-style venue was to be able to entertain friends “at home” every night. The name comes from its location, right at the back of the 404 and Andy Wahloo. Customers can choose where they want to sit, whether it’s in the lounge, dining room, bedroom or boudoir. The décor and furniture are an eclectic mix of styles. The food is French, simple and wholesome, made with the finest quality produce. 18
  • 19. LONDON « THE DOUBLE CLUB » A CARSTEN HÖLLER PROJECT BY FONDAZIONE PRADA 90 Seated for Restaurant - 450 for all Venues The club consists of three spaces: Bar, Restaurant and Discotheque. Each space is divided into equally sized Western and Congolese parts, generating an inspiring perspective on double identity and cultural coexistence. The different sections have beenconceived and designed to represent the most challenging elements of both cultures, encompassing music, food and visual aesthetics. The Double Club is a temporary art project, profits will be donated to the City of Joy charity that funds projects to help abused women and children in the Congo. Carsten Holler and Fondazione Prada approached Mourad Mazouz in late 2007 to operate The Double Club, a temporary art project where people could drinks, dine and dance. The Double Club is not only a vibrant new public space in London but an alliance of Western and Congolese cultures, representing both ways of life without attempting to fuse them. 19
  • 20. CUISINE & COCKTAIL 20
  • 21. MOMO’S CUISINE The cuisine at Momo Restaurant Familial sparked British interest in every element of North African & Middle Eastern food and culture. Our menus are created to represent traditional North African & Middle Eastern cuisine, alongside more contemporary dishes using the region’s local ingredients and spices. The result is a collection of North African food fit for a king, which makes a statement without being overly exotic. 21
  • 22. MOMO’S COCKTAILS Momo’s award winning Kemia bar continues to stun and delight London’s luminaries and regulars alike. Kemia’s highly skilled mixologists serve up unrivalled signature cocktails including the famous ‘Momo Special’, a refreshing blend of vodka, fresh mint, gum syrup and soda water as well as the exotic ‘Marrakech O’ Marrakech’ a combination of Bacardi rum, fresh mint, gum syrup and Pommery champagne. 22