Tony Kitous is the owner of Kenza, Levant, Yalla Yalla, Shawa and the Founder and Creative Director of Comptoir Libanais Group.

His journey starts in 1988 when he comes to London with around £70 in his pocket, fast forward to today and he is involved with nearly 37 restaurants.

Websites
www.TonyKitous.com
www.ComptoirLibanais.com
www.Levant.co.uk
www.Kenza-Restaurant.com
www.Yalla-Yalla.co.uk
www.shawa.co.uk

Tony Kitous is the owner of Kenza, Levant, Yalla Yalla, Shawa and the Founder and Creative Director of Comptoir Libanais Group. His journey starts in 1988 when he comes to London with around £70 in his pocket, fast forward to today and he is involved with nearly 37 restaurants. Websites www.TonyKitous.com www.ComptoirLibanais.com www.Levant.co.uk www.Kenza-Restaurant.com www.Yalla-Yalla.co.uk www.shawa.co.uk

#13 - Tony Kitous, Comptoir Libanais

Practical conversations for people who run food businesses.

The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade.

Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry.

We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses.

No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade.

If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

Business

Arts

Food

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Practical conversations for people who run food businesses. The Ceres Podcast is a long-form podcast for people in food, hospitality, and the fish and chip trade. Hosted by Stelios Theocharous of Ceres | Pure Food Innovation, alongside Mark Petrou, Kelly Barnes, David Nicolaou, and David Miller, the podcast brings together operators, chefs, suppliers, producers, and hospitality voices for honest conversations about the realities of the industry. We talk about what is actually happening on the ground: pricing, margins, customer behaviour, menu strategy, marketing, trade pressures, and the decisions that shape real businesses. No rushed soundbites. No glossy nonsense. Just practical experience, hard-won lessons, and proper conversations with people who care about the trade. If you run a food business, work in hospitality, or want to understand where the industry is heading, this podcast is for you.

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#13 - Tony Kitous, Comptoir Libanais

#13 - Tony Kitous, Comptoir Libanais

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