At Food Forward, we don’t just follow trends, we create them. As F&B consultants, we blend culinary strategy, creativity, and operational expertise to build concepts that stand out, work seamlessly, and drive success.
From bold new restaurant brands to cloud kitchens, food halls, and large-scale hospitality projects, we turn ideas into thriving realities. Whether you need a concept built from scratch or an existing operation fine-tuned, we’ve got the know-how to make it happen.
Based in Dubai, we serve clients across the region, including Saudi Arabia, Kuwait, Qatar, Oman, Egypt, and Lebanon, bringing global F&B trends into local markets with cultural and operational relevance.
No matter the challenge, we keep pushing forward, because great restaurants are meant to break boundaries.
We are a team of experienced consultants, chefs, brand strategists, and operational experts united by a passion for hospitality and innovation. Each project we take on, whether it’s a single café or a restaurant or food halls and malls, is approached with creativity, strategic thinking and deep industry insights.
Food Forward provides end-to-end F&B consulting services, from early-stage concept development to full operational launch and beyond. Our work spans across concept creation, branding, turnarounds, menu development, restaurants, cloud kitchens, training, manuals, and full operational advisory for restaurant brands.
Whether you’re a startup, an established operator, or an investor group, we tailor our approach to suit your goals and your market.
Elie brings extensive regional experience in consulting, having worked on diverse F&B concepts across Lebanon, the UAE, KSA, Kuwait, and Egypt. Prior to co-founding Food Forward, he held senior roles at Hodema, Crown Concepts, and Relish Consultancy. Holding a Master’s in Foodservice and Management from ESCP Paris and Cornell University, Elie specializes in brand strategy, concept development, team mentorship, and elevating customer experiences through innovative culinary design and thinking.
With over 20 years of experience in restaurant openings, franchising, and kitchen operations across the UAE and abroad, Ahmad has led successful projects for major brands and groups. His vast expertise lies in developing new culinary concepts, optimizing kitchen operations, and scaling brands through both organic growth and franchising. At Food Forward, Ahmad heads culinary development, combining strategic oversight with deep knowledge of foodservice execution.
Nathalie is a concept-driven designer with a passion for creating thoughtful, beautiful, and brand-specific solutions. With a background in design and branding, she brings a unique creative perspective to every project by crafting visual narratives that connect meaningfully with audiences. Her work is inspired by a love for food and purposeful design that elevates each brand’s identity.
With a background in restaurant management and culinary training, Mylene brings both operational insight and creative flair to her role. She has extensive experience in foodservice development, training, quality control, and kitchen operations supporting clients from concept creation to pre-opening and launch. Mylene has led a wide range of F&B projects, managing timelines, kitchen setups, team training, and execution with precision. Her modern, hands-on approach ensures every concept is both innovative and operationally sound.
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