48 November 2016 www.bahrainthismonth.com interview Robert Nakfour Young Robert Nakfour dons many hats and can whip out three different business cards when you meet him; as managing director of the Nova Group’s trading and construction businesses, Think Tank (a brand consulting firm) and The Comfort Food Company. But it is for the last business that he has a distinct soft spot, enjoying the opportunity to bring his novel, gourmet ideas to life. The company’s two restaurants, The Grub Shack and El Gringo, are operational in Hamala and also set to open at The Walk in Riffa. “Choox Chicken Coop and Wang’s Funky Chinese Eatery are two new restaurants that will run at El Mercado in Janabiya,” Robert informs us. Grub Shack is a fun American diner experience; comic book characters make up its decor and reflect a lot of Rob’s own personality. El Gringo is all about Mexican street food, but with top quality ingredients. “I was waiting my turn at LA’s most famous taco stand one day, and the vendor referred to me as ‘gringo’ which is a commonly accepted colloquial term. I knew I had the perfect name for the concept that was already budding in my mind,” he says. Likewise, each of his brands are ideas conceived and planned from scratch, born out of his travels and experiences. Talking of the new Choox Chicken Coop, he says: “I feel that there is a lack of that moreish chicken here in Bahrain, barring junk food, which is no good for anyone. So I thought of taking it to the next level and serving something healthy, with either organic or free-range chicken that can be made on a charcoal rotisserie or fried, as per the customer’s liking.” MADE IN BAHRAIN Robert wanted Wangs Funky Chinese Eatery to live up to its name, and not be the quintessential Chinese staple, with a typical ambiance. “I’ve tried to break that mould, and infuse a lot of funk vibes for an amusing experience. Guests can read funny things on the walls and the music won’t match the theme. But we’re going to give them really good Chinese food,” he says. The aim is to keep his restaurants at par with international benchmarks. “We maintain very high standards and want each of our brands to look like a foreign franchise. In fact, we have already been approached to take El Gringo and Grub Shack to London,” he says. “I focus a lot on quality. If I don’t eat it, I don’t serve it. The quality of the ingredients is of utmost importance. Most of our meats are brought in chilled, not frozen. That’s the only BEHNAZ SANJANA BTM caught up with Bahraini-GreekLebanese Robert Nakfour to get the inside story on his home-grown restaurant brands. way we retain the original quality, texture and flavour of the food, and this shows in the wholesomeness of the end product.” He also observes that the customer has become a lot more demanding than before. “Customers have better exposure and know, for instance, what’s good American or Mexican food. I have to ensure that my food is authentic enough for the well-travelled customer to appreciate it,” he explains. Robert is currently stirring up plans for a Greek concept and a smokehouse in Zinj. He says: “My mother is Greek, so I must do something to represent my Grecian side!” With so much on his plate, does he get a chance to go home at all? “My mother cooks the best food ever, so I wouldn’t want to miss out on a home-cooked meal!” he laughs.
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