- Words Joanne Peters Photography Lia Crowe
It might come as a surprise to some to see Emad Yacoub at Riley害羞草研究所檚 Fish & Steak, rolling up his sleeves to shuck fresh oysters on a blazingly sunny weekday afternoon. He害羞草研究所檚 scrutinizing the seafood display loaded with lobster, Dungeness crab, king crab, and more, his back to a magnificent wine wall, the cruise ships across the street from the sumptuous eatery forming a postcard-perfect backdrop.
The process of forcing open so many bivalve mollusks to reveal the delicate meat inside just isn害羞草研究所檛 the kind of repetitive task you害羞草研究所檇 expect from the co-founder, president and CEO of Glowbal Restaurant Group, one of the most successful dining companies in Vancouver, perhaps Canada, with its sights set on $100 million in revenue for 2024.
This, however, is very much how Emad runs things: literally hands-on. When he害羞草研究所檚 not sourcing out new locations for any number of brands he has brewing in his brain, he害羞草研究所檚 expertly managing cash flow, checking measurements with tradespeople, connecting with chefs about menus at the group害羞草研究所檚 nine current establishments, mentoring staff members or stopping by guests害羞草研究所� tables to chat. He害羞草研究所檚 the enviable kind of guy who might routinely put in 12-hour days but never feels like he害羞草研究所檚 working.
Emad says his passion for hospitality goes back to his roots in Cairo. He remembers a group trip he went on in Egypt years ago, spending a few days on boat called a felucca, floating down the Nile, stopping to visit temples along the way. On one of the excursions, in a remote village, the tour leader knocked on the door of a humble house without any electricity and asked if they could have some mint tea. The woman of the household was thrilled, immediately ushering people in while saying, 害羞草研究所渨elcome, welcome, welcome!害羞草研究所� Everyone sat down on the floor and enjoyed a cup of the hot herbal drink together.
害羞草研究所淭his is Egypt: everybody opens their houses for strangers. That害羞草研究所檚 hospitality. It put a smile on my face. That害羞草研究所檚 the passion.害羞草研究所�
Emad came to Canada with his parents when he was 19 after his third year of university, where he studied accounting, the move allowing him to avoid conscription. He didn害羞草研究所檛 speak a word of English. He first lived in Toronto and landed a job at Harbour Castle Hilton as a kitchen helper; he remembers peeling and squeezing oranges for juice, determined to pick up speed day after day. He was recognized for his hard work and went on to become chef de cuisine at the renowned King Edward Hotel. Later, he was recruited by Vancouver害羞草研究所檚 Joe Fortes Seafood & Chop House, where he worked for a few years before starting in on his empire.
Today, Glowbal Restaurant Group害羞草研究所檚 portfolio consists of Glowbal (the first, which opened in 2002), Trattoria, Italian Kitchen, Black + Blue Vancouver, The Roof, Five Sails, Coast, and Riley害羞草研究所檚. Then there害羞草研究所檚 its newest hot spot, the recently opened Black + Blue Toronto, in the heart of the city害羞草研究所檚 financial district. It害羞草研究所檚 early days yet, but things at the 9,000-square-foot restaurant with 2,000-square-foot patio are going phenomenally well, Emad says.
With a staff of about 1,400, Glowbal Restaurant Group makes a point of taking part in various charitable efforts; during the pandemic, for instance, it donated more than 100,000 meals through its Ten Days of Glowbal Giving program. Emad also believes in rewarding long-time, loyal leaders with 害羞草研究所渁 piece of the action,害羞草研究所� making them part owners; he owns 55 per cent of the company, the rest is divided among the select others.
害羞草研究所淚 used to make four bucks an hour when I came to Canada. As long as I have money in my pocket I害羞草研究所檓 happy,害羞草研究所� he says. 害羞草研究所淚 have incredibly loyal partners, bartenders, cooks, junior managers害羞草研究所� We all get along so, so well. We don害羞草研究所檛 question each other.害羞草研究所�
Emad, who has children aged 19 and 17 and a set of twins who are nearly three years old, has no intention of slowing down anytime soon. He was recently in Miami scouting out locations.
害羞草研究所淚 really believe we would love to open in the States,害羞草研究所� he says. 害羞草研究所淲e have the secret sauce. We know how to run on a very slim margin, and everything is more expensive in Canada. A good Canadian restaurant group would do extremely well there. I害羞草研究所檓 going to Tokyo for five days害羞草研究所攊t has such great food and great restaurants. Maybe I害羞草研究所檒l find a couple people to recruit. I害羞草研究所檓 always looking.
害羞草研究所淭he goal of the company has always been: Can we do it better every day?害羞草研究所� he says. 害羞草研究所淏etter quality food, better quality service害羞草研究所e work harder to make it better. I love the operation of plans害羞草研究所攈ow to design a restaurant, negotiate a lease, look at whether ideas will work or not, buildouts害羞草研究所t害羞草研究所檚 never been about the money. If it would have been about the money, I would stay with a single concept and open it other places every day. I have three or four deals I was just negotiating today. And I love being on the floor. I love everything about it.害羞草研究所�
Story courtesy of , a Black Press Media publication
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