In this episode, Ashish Tulsian sits down with Chef Khaled Albaker, co-founder of Ventri Group, for a candid conversation on what it takes to build restaurant brands that last. Khaled shares how he left a career in finance, moved to Miami to study Culinary Arts, and learned the discipline of world-class kitchens where execution comes down to relentless attention to detail.

He breaks down why credibility matters before raising capital, why he spent years learning every layer of restaurant operations, and how Ventri Group approaches multi-brand growth across dine-in concepts and cloud kitchens. 

The episode also dives into his strong views on hospitality: why dining out is about experience while delivery is about convenience, why QR menus can reduce discovery to a transaction, and why leadership must stay visible on the floor.

Khaled reflects on adapting through COVID, the rise of homegrown brands in Kuwait, and the non-negotiables he believes every aspiring restaurateur must understand, especially cash flow.

Find us online: 

Ashish Tulsian- LinkedIn 

Chef Khaled Albaker- LinkedIn 

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