When we talked with Roaya Saleh, she told us exactly how she created the smashing success that is Villa Mamas. Hard work and drive definitely played a major role…but it runs deeper than that. Read on to find out what it takes to achieve greatness—in her own words.
For many entrepreneurs, getting support from family and friends is a must. Do you think an entrepreneur should be dependent on it, or can they start on their own?
In my own personal experience with Villa Mamas, I relied entirely on myself and my own perseverance. It is very important for entrepreneurs to believe in themselves. You can have all the support in the world, but if you don’t have the determination and self-belief, support won’t get you anywhere. The reverse is also true: you can have the world against you, but if you believe in yourself and work hard, that determination and strength is what will make you succeed and allow you to overcome obstacles. I had huge obstacles and roadblocks constantly come my way when I was trying to start Villa Mamas, and if not for the passion and drive, I would have easily given up. It all boils down to how badly you want it. 
Opening a restaurant can be very tricky. What are a few things you learned while figuring out permits, inspection, kitchen requirements, and other regulations?
I was a banker, and had no experience in the F&B industry whatsoever. It started as a dream, right after the financial crisis in Bahrain. That period was a very volatile time to start any sort of business, and a lot of people thought I was crazy—but I had a vision, and stuck to it. When it came down to restaurant requirements, permits, kitchen layouts, heavy duty equipment, etc., it was all a huge challenge for me to start from scratch with zero background. I literally had to learn as I went along, and that experience of learning it all from nothing was a learning curve that I am proud I was able to get through.
What is the hardest part about opening up a restaurant?
The hardest part about opening a restaurant is finding the capital—and the right chefs and staff. They are the center of the business, and this was the most challenging thing to put together. Everyone knows that when Villa Mamas opened, I was the main head chef for a few years, as I couldn’t hand that over to just anyone who didn’t fulfill my requirements. It’s taken long time to build a strong team, and, by the grace of God, I can finally say we have that.
AS FAR AS VILLA MAMAS IS CONCERNED, OUR PLANS HAVE ALWAYS BEEN ABOUT EXPANSION—CAUTIOUS AND CALCULATED EXPANSION.
Some people say you’re more passionate about the food you make than anyone they’ve ever met. Is this true? Why?
Yes, I am extremely passionate about food. I always try to make sure my message to people is not about how complicated your dish is or how fancy it is; it’s about putting all of your love and passion into even the most basic of dishes, because that is what you taste! The reason I’m so passionate about food is because I was brought up in the kitchen with my mother and late father, where it was all about putting love into your food. I spent summers on my family’s farms, and I got to see where my food came from and how best to use it. That is also where my love of farming came from, and why I am so passionate about supporting local Bahraini farmers and encouraging everyone to buy local.
It must feel great working along other renowned chefs in the Qatar International Food Festival. Can you tell us more about that?
It was an amazing experience to be put on the same platform with some of the biggest names in the industry. We all share the same passions and ideology when it comes to food and excitement. I’m so proud to see where my little restaurant, which was built on passion and is all about spreading passion for food, has led me. I got to do live cooking sessions in front of large audiences, and meet many of the amazing people who follow me on social media. Meeting them was the highlight of my trip. 
Coco’s never expanded beyond the one branch in Adliya, and some say that works well for it. Do you think the same could work for Villa Mamas, or do you have expansion plans?
Everyone has their own goals, visions, and plans that work for them. As far as Villa Mamas is concerned, our plans have always been about expansion—cautious and calculated expansion. Villa Mamas’ principle is to present Bahraini Gulf cuisine to the world. Villa Mamas is currently undergoing expansion to our premises and opening up a new section called Mama Gourmet. It will be an extension of Villa Mamas that will also sell VM products and gourmet items. Opening up VMs across the region and in London, Istanbul, and New York is the part of the bigger plan we are working toward.
When it comes to marketing, what do you think is working for Villa Mamas?
We understand that a lot of people from all over the GCC visit Bahrain for our restaurant. What brings them here? Social media has been a huge part of VM’s success in telling people about the restaurant, but what brings people across the GCC to Villa Mamas—and keeps them spreading the word—is the good food we provide. A lot of people now also come to meet with Chef Roaya Saleh. Social media has allowed me to interact with a vast number of people around the world on different platforms. I share everything with them: tips on how to handle food, recipes, answers to their questions, and so much more. I have become the face of Villa Mamas, and a lot of people visit the restaurant to meet me. It is such an honor and a privilege to be able to interact with them.