Restaurateur Michael Zelman: biography, family and work

Ambitious manager, who managed to build a restaurant business on sincerity and consistency in management, Michael Zelman has already two years left to live on foggy Albion, selling all Russian assets to colleagues. In London, he successfully manages a network of restaurants and conducts trainings on the culture of doing business in England. Love of meat, its preparation, and then of earnings - these are the priority components of the success of this accomplished entrepreneur. Mikhail was one of the first to enter the Western market, offered to sell lunch boxes in trains and came up with the concept of "one dish" in the menu.

Michael Zelman: Biography

A future innovator in public catering issues was born in 1977 in Moscow. At the age of 15 he graduated from the school externally and immediately went to work at the brokerage office for the commodity exchange. He was engaged in supplying food to the state reserve. At the same time he began to take a great interest in restaurant issues and, if possible, visited cattle farms, beef production centers, where he studied meat.

To the young worker of the exchange, the comrades were not serious. But still took him to the business of selling trips to the Sochi hotel "Pearl". Michael in the interview said that his first business partner was 10 years older, and the desire to learn the nuances of business made Zelman often remain silent and not contradict colleagues in matters of commerce.

However, this did not last long. Already at 22, the young man opened the first at that time fashionable restaurant for the capital bohemia "San Michel". Four years later (in 2003) he founded the whole holding company Arpikom and became the winner of the Best Restaurateur Award.

By education, Mikhail Zelman is a lawyer. He also mastered the work of a waiter, a cook, a sommelier and an accountant on the courses.

Father influence

Pope Michael, Vitaly Yakovlevich, a Soviet scientist, once worked in the field of instrumentation at the Institute of Space Medicine. Before the Olympics-68, a team of Soviet riders was trained in the North Caucasus. There was invited a junior researcher Vitaly Yakovlevich, who developed a program for adapting athletes to high altitude conditions, which experienced the same sensations, loads and oxygen starvation as the cosmonauts. In the training camp of his thirty-year-old father, Mikhail was appointed a senior in cooking. The guy who tried the sausage for the first time after canceling the coupons had to get lamb carcasses themselves, cut them, and then cook the dishes.

The Caucasians are a hospitable people, they quickly introduced the beginner's cook, and upon his return to Moscow, Mikhail Yakovlevich left the scientific works and started creating a cooperative for the production of mustard, horse-radish and meat.

Then the father instilled a love for cooking meat and son. Michael Zelman - restaurateur, who developed a unique menu concept from monoblood, learned to choose and prepare a delicious barbecue, being a boy. And this is the merit of his father.

The first restaurant opening experience

In 1999, near the theater. Stanislavsky opened the French restaurant "San Michel". As the rocky island of the same name with a fortress in Normandy, unapproachable for the Vikings, the Moscow restaurant with French cuisine opened at that time was inaccessible to people of medium affluence. The fashionable place was not cheap and was intended for meetings of the capital's bohemia. For example, a duck-barberry cost $ 95, and a bottle of wine - $ 400. At the same time, the interior is furnished with furniture from IKEA, and the cost of the whole project cost the beginning businessman $ 1 million.

Michael Zelman later recalled his first experience of opening a restaurant as a "classic of mistakes." The main omission is the creation of a catering place with dishes from French cuisine, when the country lacked food, characteristic of it.

Good man - well-fed person

In 2004 the mono-product steak house Goodman came to replace the bohemian place. The main concept of the restaurant was cooking dishes exclusively from meat. The author of the idea was Zelman Mikhail. Goodman restaurants not only successfully acquainted Russian people with the culture of steak, but also were the bearers of creative advertising. The task of marketers was to emphasize the team's professionalism in the preparation of meat. Soon the slogan "We know how to make minions" on advertising banners flaunted. Public resonance was a success - by the end of 2004, Goodman's managers began to create a corporate network.

Restaurants of this network began to open in shopping centers, which at the time of 2006 was a non-standard phenomenon, awarded international diplomas and enter regional markets. The most important project of 2008 was the entrance of Goodman restaurants to the western market. There was a opening of a steakhouse in London, and in 2010 - in Switzerland.

Arpicom

"Arpikom" was founded by Michael in 2003, the company united four restaurant businesses and the factory "Comfis". In 2010, the holding entered the group company Food Service Capital. What other ideas, in addition to the opening of steakhouse, embodied in business Michael Zelman? The restaurateur, whose family is the harmony of relationships and the world, continued the concept of a non-alternative menu in the business, in the good sense of the word. In an interview, he said that family members, choosing dishes from the menu of a Japanese restaurant, often can not find a common language, since the choice is a nervous affair. That's why Michael Zelman's team makes the choice for the guests of their restaurants.

Visitors to its incredible places of catering can only choose the product that they want to try.

Monodicceptions

Two years after the furore, produced by the opening of the steak house, Michael is introducing a business of cooking fish dishes in restaurants called Filimonova and Yankel. Guests are invited to taste lobsters, oysters, trout, salmon, turbot, and the freshness of the products is guaranteed by the ice showcase in the hall where the best fish products are cooled.

Continuing the gastronomic traditions of the unique restaurant format, Michael opens the beer factory "Kolbasoff", where the menu presents world beers and branded sausages. The family restaurant with Italian traditions "Momina Paste" started its work.

In London, Zelman founded Burger & Lobster - a chain of restaurants where burgers and lobsters are presented in a variety of dishes in different types of serve. The price of any food is 20 pounds.

Unified Power Network (CAP)

Michael took care of the healthy nutrition of people who are forced to work, overcoming hundreds of kilometers. To do this, he created a project that is a combination of commercial and public business. The ESP supplies so-called rations (the average portion for one meal) for rail and airlines in Russia.

Preparing lunch boxes at a factory near St. Petersburg on special equipment, which provides safe and delicious food at the exit.

Hobbies

Mikhail's favorite business is cooking meat. He gets incredible pleasure from the thought that he can feed people. When Michael Zelman, wife Julia lived in Russia, on a day off they gladly welcomed guests in their bright country house in the Moscow region. Mikhail prepared everything himself: he bought meat, picked up spices, planted fire. He put his whole soul into the preparation of meat delights!

Also, Mikhail professionally engaged in table tennis, so playing ping-pong was one of your favorite activities in your spare time.

As a real man, Zelman loves hunting, and especially well-fed friends' eyes when he spoils their cooked fresh.

The most favorite thing for Mikhail is the development of the restaurant empire. An honest businessman, a decent person, a generous employer and a professional in his field, he never saves on business, but only profitablely invests.

Michael Zelman: family

Living in London, Michael conducts trainings, master classes and shares his experience with aspiring ambitious restaurateurs. But the secrets of private life are kept secret. Once in a very well-known magazine he talked about his passion for meat and cooking, about the restaurant business and said that his future wife must definitely love this product. Apparently, he found the woman of his dreams, sharing his interests. Became her daughter, the famous sports commentator Victor Gusev.

Now Michael Zelman and Yulia raise my daughter Miru. A successful restaurateur believes that it is only by his example that children can be brought up in the way that their parents want to see in the future. No doubt, Mikhail's children will become as successful, independent and responsible as their father.