Getting everyone together, we use creative exercises to establish the vision for your brand.
To build the foundation for a successful concept, you must know its roots in order to know which direction to take, therefore we immerse ourselves deep into the culture.
Identify and define the concept from the design elements, the menu, ingredients and differentiation in the marketplace.
From sourcing superior quality ingredients and unusual requests through to negotiating contracts with suppliers.
We determine who you are, what you’re about and why you do what you do to make you stand out from the rest!
The best brands are always breathing, living and constantly innovating.
Highly regarded in the industry and credited for
bringing a new style and type of cuisine to the
UAE through award-winning restaurants, La
Petite Maison and La Serre.
Izu lives by the ethos that life is not about ownership,
everything is learned and
borrowed and when you learn that nothing
belongs to us, you can consider that you
have learned only a small proportion of
what there is to learn in life.
The Swiss army knife of YSeventy7, Sara left France after her studies, setting her sights on Dubai to fulfill her dream of becoming an ‘urban food planner’. Sara graduated from Aix en Provence with a BA (Hons) in Geography and a Master’s in Globalization and Development.
Sara uses her intellectual background and instinctive nature to provide a balance to all decision-making processes and concepts.
Though his parents desired him to become an
engineer, the only engineering on Waddah’s
mind involved spectacular, artistic éclairs.
With a Bachelor of Science in Electrical
Engineering, and a devout passion and
talent for French baking, Waddah brings an
unparalleled mastery in traditional French
baking. He bakes every pastry with unique flair
adding his own creative twist that makes each
Carine comes from a small seaside resort in France called Deauville, often referred to as the Parisian Riviera and also home to Coco Chanel’s first fashion boutique.
A lover of cheese and bread, Carine grew up on local specialties produced in the region, from Pont L’Evêque cheese to Canard a la Rouennaise which gave her a deep appreciation of food and the importance of knowing the source of where food comes from. You’ll find Carine’s nose in a book in between managing HR at YSeventy7 HQ.
Orestis was born and raised in Amaliada, a small town in Greece with not a restaurant in sight, only traditional tavernas and farmers trading their produce.
With both parents in the culinary arts and always cooking at home with his chef mother, Orestis’s love for cooking started at a young age. Preferring kitchen utensils over power tools, he abandoned his studies to become an electrician to train at Chef D’oeuvre.
Adam was born in Poland in a small town named Dabrowa Gornicza. He attended music school where he played the accordion.
He travelled to London and stayed for 10 years, in order to gain experience in the food and beverage industry.
Adam’s self-motivating and hard working attitude is his recipe for success.
His reputation, as a trustworthy and friendly person, compliments his outstanding leadership and customer skills.
For him, creating a tasteful experience for guests is like writing a symphony; memorable and should excite the tastebuds.
Panagiotis grew up in Douneika Amaliadas, Greece.
Since he was a child, the cooking seed was planted as he hails from a family who farms with vegetables.
Patience is something that lies close to his heart and Panagiotis strives to commit to quality when it comes to his work.
He studied Culinary Art at the Organisation of Tourism, Education and Training in Corfu, Greece.
Panagiotis is eager to learn, and although he struggles with his English at times he speaks food fluently.