{"id":670442,"date":"2025-08-19T00:00:00","date_gmt":"2025-08-19T00:00:00","guid":{"rendered":"https:\/\/enterpriseam.com\/egypt\/2025\/08\/19\/meet-our-founder-of-the-week-baky-hospitalitys-ayman-baky\/"},"modified":"2025-08-19T00:00:00","modified_gmt":"2025-08-19T00:00:00","slug":"meet-our-founder-of-the-week-baky-hospitalitys-ayman-baky","status":"publish","type":"post","link":"https:\/\/enterpriseam.com\/egypt\/2025\/08\/19\/meet-our-founder-of-the-week-baky-hospitalitys-ayman-baky\/","title":{"rendered":"Meet our founder of the week: Baky Hospitality\u2019s Ayman Baky"},"content":{"rendered":"<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>FOUNDER OF THE WEEK<\/strong> \u2014 Every Tuesday, Founder of the Week looks at how a successful member of Egypt\u2019s business or startup community got their big break, asks about their experiences running a company, and gets their advice for budding entrepreneurs. Speaking to us this week is Ayman Baky (<a target=\"_blank\" href=\"https:\/\/www.linkedin.com\/in\/ayman-baky-22330844\/?originalSubdomain=eg\" style=\"\" rel=\"noopener\">Linkedin<\/a>), founder and CEO of Baky Hospitality, the group behind some of Egypt\u2019s most prestigious high-end restaurants, including Sachi, Kazoku, and Shinko.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>My name is Ayman Baky and I\u2019m the founder and CEO of Baky Hospitality<\/strong>, a group specializing in high-end restaurants and hospitality experiences across Egypt. We operate a growing portfolio of brands including Sachi, Reif, Lexie\u2019s, Kazoku, Megumi, and Shinko \u2014 with a presence in Cairo, the North Coast, and beyond. I\u2019ve been in the hospitality business for over 25 years, primarily on the operations side, but eventually transitioned into business development as the company scaled.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>As we expanded, I realized I couldn\u2019t keep my hands in every kitchen<\/strong> \u2014 literally and figuratively \u2014 so I focused on building a structured back office, empowering my longtime employees, and developing a proper internal hierarchy. Many of our team members have grown with us from their early 20s into their late 30s, so part of my responsibility has been ensuring they have long-term career paths. With growing salaries and operational needs, we had to scale \u2014 especially in the face of the devaluation and inflationary pressures of the past few years, which significantly squeezed our margins. Expanding wasn\u2019t a luxury \u2014 it was a necessity.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>I graduated from the American University in Cairo in 1996 with a major in Mass <\/strong><strong>Communications and a minor in Economics<\/strong>. I didn\u2019t know exactly what I wanted back then, but I had a strong gut feeling I was meant to pursue something in hospitality. At the time, there weren\u2019t many chances to formally study hospitality in Egypt, so I learned the hard way \u2014 through trial and error, opening and closing ventures, and learning on the ground.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>Before launching Baky Hospitality, I worked at Orascom Development as a marketing <\/strong><strong>executive for five years<\/strong>, followed by stints at Sony Music International and Virgin Megastore. These roles, while in entertainment and tourism, taught me valuable lessons about brand building and consumer experience. I also freelanced as a corporate events promoter, which helped me carve out a name and reputation that I later leveraged when launching my own venues.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>What really inspired me was a question I kept asking myself whenever I traveled<\/strong>: Why do we need to go to Lebanon or Dubai to enjoy world-class service and experiences? Why not here? Egypt has history, culture, and talent \u2014 but for too long, we\u2019ve been labeled as second-tier. I wanted to change that narrative. I opened my first restaurant in Alexandria in 2002. It didn\u2019t last, but I kept at it. The turning point came in 2014, after the 2011 revolution and a year-long sabbatical to study the market. That\u2019s when we launched Sachi in Sahel, which remains one of our strongest brands today.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>We differentiate ourselves by investing heavily in people \u2014 not just in training, but in <\/strong><strong>cultivating a mindset and sense of pride<\/strong>. When our staff understand the \u201cwhy\u201d behind what they do, it transforms how they greet guests, how they serve, and how they represent the brand. We\u2019ve also stayed remarkably consistent with quality. It\u2019s not uncommon to come back years later and find the food tastes exactly as you remembered \u2014 in the best way.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>Looking ahead, we have several openings slated for 2026-27<\/strong>. We\u2019re planning to launch an 80-room urban boutique hotel in Swan Lake West, catering to a growing demand for city-based, luxury hospitality experiences. The design includes private water features, shared pools, and resort-style amenities \u2014 all within Cairo. Our goal is to create an immersive experience that mirrors the ambiance of our restaurants, but on a larger hospitality scale. Later this year, we\u2019re also opening Little Lexie\u2019s in Swan Lake New Cairo, Reif Kushiyaki Seasons in New Cairo, and Madame Yu, a Chinese concept restaurant, in New Cairo\u2019s One Ninety in Q1 2026. <\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>The biggest challenge we\u2019ve faced in recent years is the supply chain<\/strong>. We operate in a high-end niche, and sourcing quality ingredients while navigating import restrictions and currency fluctuations has been a constant hurdle. But constraints often spark creativity \u2014 and we\u2019ve had to improvise without compromising on quality.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>If I could change anything about our industry, it would be the lack of structure and <\/strong><strong>certification in hospitality training<\/strong>. International brands are hesitant to enter the market because the talent pipeline isn\u2019t standardized. There\u2019s no consistent education system for culinary and hospitality professionals \u2014 but that\u2019s starting to change. I believe Egypt is entering a turning point, and I hope to see more institutions stepping in to bridge this gap.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>The most rewarding part of my job?<\/strong> Three things: seeing a guest delighted with their experience, walking into a packed venue, and being recognized with awards on an international level. On the flip side, the hardest part is translating a dream into reality \u2014 and then maintaining that quality consistently over the years.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>Balancing work and life is only possible through delegation<\/strong>. I\u2019ve built a leadership team that carries our DNA. Many of them have equity in the business and have grown with me \u2014 they\u2019re family now.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>If I weren\u2019t running my own company, I\u2019d still be in this industry, but working abroad<\/strong>. I\u2019d want to learn properly and eventually launch my own concept again, better equipped. To my younger self, I\u2019d say: Focus early. Figure out what you love and commit to learning it deeply. Don\u2019t let money be the sole motivator \u2014 if you chase money without passion, you\u2019ll bounce from job to job and never feel fulfilled.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>To new entrepreneurs, especially in F&amp;B, I\u2019d say: <\/strong>Know your market. Find your edge. Be patient. Don\u2019t rush to scale \u2014 you\u2019ll make better decisions with time and reflection. And if you can find a mentor, that\u2019s gold.<\/p>\n<p style=\"padding:0;margin:0;line-height:1.15;orphans:2;widows:2;text-align:left\"><strong>Marketing has evolved massively. I\u2019m traditional at heart, but even I can\u2019t ignore the <\/strong><strong>power of social <\/strong><strong>media<\/strong>. Our marketing department has grown significantly \u2014 we now have designers, videographers, and photographers in-house. We work hard to keep our voice authentic and connect with our audience in real time. Social media \u2014 handled by our own Baky Studio \u2014 is the fastest and most effective way to reach our customers, whether we\u2019re launching a new dish or opening a new location.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baky Hospitality is the group behind some of Egypt\u2019s most prestigious high-end restaurants including Sachi, Kazoku, and Shinko<\/p>\n","protected":false},"author":1,"featured_media":670443,"comment_status":"closed","ping_status":"open","sticky":false,"template":"single-feature.php","format":"standard","meta":{"_acf_changed":false,"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":false,"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","ep_exclude_from_search":false,"_primary_brand":0,"newspack_featured_image_position":"","newspack_post_subtitle":"","newspack_article_summary_title":"Overview:","newspack_article_summary":"","newspack_hide_updated_date":false,"newspack_show_updated_date":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[7357],"tags":[633,1530,955],"brand":[],"newspack_spnsrs_tax":[],"class_list":["post-670442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-founder-of-the-week","tag-enterprisepm","tag-founder-of-the-week","tag-hospitality","wpautop","entry"],"acf":{"mongo_id":"705a4e5f-eabc-45f5-bdd1-f61d5fcf70d5","order":"9","is_powered_by":false,"story_type":"1","photo_url":"https:\/\/ent.news\/2025\/8\/1187.jpg","photo_position":"above","homepage_title":"","full_issue_title":"Meet our founder of the week: Baky Hospitality\u2019s Ayman Baky","related_issue":[670426],"teaser":"Baky Hospitality is the group behind some of Egypt\u2019s most prestigious high-end restaurants including Sachi, Kazoku, and Shinko","voice_url":"https:\/\/s3.us-east-1.amazonaws.com\/ent.news\/audio\/2025\/8\/.1c2fca35-d0bf-4ada-9599-8cac0b70186e.mp3"},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.1 (Yoast SEO v27.1.1) - 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