With traditional American fare (think mini-cheeseburgers) and desserts like Sticky Date Toffee also on the menu, Nader Qannati’s Manama restaurant is definitely the place to be. Find out how Qannati broke with the corporate world to make his real dreams come true.
- Could you give us a brief background about yourself and what you currently do?
I’m the family-oriented father of a son and three daughters. I like to travel the world to meet different people from other cultures. I love food and décor. I started my career in 1993 by joining Gulf Air as a sales representative for five years. I did my BSc part-time at Bahrain University, majoring in banking and finance, then shifted to the international banking sector.
- What made you decide to shift your career from the corporate world to the restaurant business?
Shifting careers is all part of “university of life” education. It was very effective. I learned that if you have something in you, bring it out. I always want to run the show when it comes to the things I’m good at. Cooking is the best way to keep me busy, relaxed, and happy. Becoming a boss hasn’t changed me. We are all part of one team. I work the same number of hours as my staff, and sometimes more.
- When did you realize that your passion was in cooking? What gave you the push to open NQ’s Cookery?
I was always in charge of the cooking when it came to beach or camping gatherings with friends and family, and loved testing out new flavors—and making traditional dishes even better. I had one thing in mind with NQ’s Cookery: to show that I have created my own dishes, and to teach young Bahrainis to cook with passion.
- What cuisine would you say that NQ’s Cookery specializes in?
I’ve always loved Mediterranean and Spanish cuisine. I feel that there is rhythm and melody when preparing the ingredients. It’s also quite light—most of the dishes focus on seafood, and in Bahrain, we are rich in so many different varieties of seafood.
- You’re both an entrepreneur and a chef. Do you face any challenges in juggling between the two?
It’s really hard to stay focused on both. I try to speed up my cooking so I can face other customer needs and handle the finances. My office is in the restaurant itself. I always try to get in early, do the paperwork, and make sure everything is in order. In the future, I would like for someone from my family to handle the management aspects so I can be more focused on creating new dishes.
- Did you get any support from organizations such as Tamkeen when setting up your restaurant?
In my case, when I tried to apply to Tamkeen, the rules of financing had changed to 50/50, and there was a requirement of five years of financial planning plus marketing. I didn’t have the time to look at or predict my requirements, because this was a new business—especially the kitchen side. How could marketing take place when I was facing so many challenges? I was putting the full setup together: décor, kitchen equipment, building a menu, hiring the right team.
- We don’t see a lot of Bahraini chefs who’ve opened their own restaurants. Why do you think that is?
In my opinion, financial support and location are the biggest issues. Some take it seriously as a job; others do it for fun or trendiness. It requires consistency and hard work on daily basis, dedicating your full time to it. It’s like raising a baby, and watching him or her grow tall enough to stand on their own two feet!