Interviews & Profiles - Exclusive Interview

Chez Charles: A French Cuisine with Selective Out of Border Flavors

May 2018

Interviews & Profiles - Exclusive Interview

Chez Charles: A French Cuisine with Selective Out of Border Flavors

May 2018

foodHQ conducted an interview with Charles Boghos of Chez Charles Restaurant in Dubai. The restaurant takes his passions and inspirations to the next level. The philosophy of the cuisine is simple and in tune with the highest standard of the Michelin dining worldwide. Through the grand reception, guests are invited to unwind in a bright and spacious restaurant and discover the chic Parisian elements that make the atmosphere at Chez Charles Restaurant so unique.

foodHQ: What inspired you to start this business?

Charles Boghos: Passion for food and quality ingredients specifically. I am a quality addict.

foodHQ: Who would you say is a typical customer at Chez Charles and how do you cater to that customer?

Boghos: Dubai has a lot of foodies, people that do appreciate good tastes and share our passion for quality.  We provide them with those ingredients simply cooked or prepared to give them a culinary pleasure

foodHQ: Are there any customer appreciation things you do that are helpful in not only retaining customers but enhancing the image of your business?

Boghos: We have a personalized kind of approach with each and every customer.  We believe in Human relationship and are far away from the mass market approach. 

foodHQ: In your opinion what are three tips for running a successful restaurant?

Boghos: Be Passionate about what you do, host your guests as if it was your own house, get into every single details.

foodHQ: In today’s stressful economy, what steps would you take in order to lure in more customers?

Boghos: We have a personalized approach where we treat every customer as a patron and not just a paying client.  We also work a lot on the experience side of the business rather than the ‘food selling’ approach.

foodHQ: How important is the harmony between décor and cuisine served? Does that apply to the contemporary design and French cuisine?

Boghos: Décor is part of the experience itself. It has to reflect the overall image and what you are trying to convey to the guests as a message.  It gives them a clear reflection of the spirit of the place.