Gastronaut
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Dubai · UAE
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Space-era hospitality
Gastronaut
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Dubai · United Arab Emirates
Hospitality consultancy · Dubai

Space-era
hospitality

We build restaurants that pay you back.

How we work

One team
lease to opening

01
We find the site and prove the concept before you sign.
02
We tender, source and hold the programme to the opening date.
03
We run it — margin, menu and people — or hand you the system.

0 Full-service restaurants opened in 11 years

Why us

What makes us
your perfect partner?

01
Experience
A UAE operating record — pitfalls known before you pay to learn them.
02
Proven success
Profitable operations already delivered.
03
Creativity
Concepts built to stand apart. Sameness is expensive.
04
Market understanding
The UAE is many markets, not one.
Services next
Our services

How we
protect margin

01 Concept development & branding Unique, profitable concepts built from the guest backwards.
02 Property finding Location, accessibility, footfall and rent weighed together.
03 Tendering & project management Suppliers in competition, held to the programme.
04 Menu engineering Every dish carries a cost, a margin and a job.
05 Procurement & cost control Supply chain tightened, waste named, margin protected.
06 Management Revenue, guest satisfaction and daily performance, run by operators.
07 Marketing strategy Campaigns built to reach the guest who actually pays.
08 HR & training Attract the right people, keep them, develop them.
Scroll down to launch
Concept development·Property finding·Tendering & sourcing·Menu engineering·Procurement & cost control·Management·Marketing strategy·HR & training· Concept development·Property finding·Tendering & sourcing·Menu engineering·Procurement & cost control·Management·Marketing strategy·HR & training·

We create stories — not another restaurant

Arriving

Ten brands
already in orbit

Own brands

Ten brands. Our capital.
Still trading.

We do not only advise. We own and operate these, which means our money is exposed to the same market as yours. Hover any planet for where it sits and how it is doing.

Gastronaut Hospitality
Trove Trove Boho X Boho X Sianji Sianji Well-Being Resort Woohoo Woohoo MamaBella MamaBella Ram n Roll Ram n Roll Medici Medici Umai Umai Chef Aiman Chef Aiman Meşealtı Meşealtı
Consultancy

Brands we built
for other investors

Seven concepts created or curated for third-party owners. Scope is listed as delivered — nothing rounded up.

Zenon Full scope Branding · Concept · Project management · Tendering · HR Blume Full scope Branding · Concept · Project management · Tendering · HR
Cavista Full scope Branding · Concept · Project management · Tendering · HR
Luxuria Scope Concept · Project management · Procurement Sohum Wellness Scope Procurement · HR Verve Barbershop Full scope Branding · Concept · Project management · Tendering · HR Rodina Full scope Branding · Concept · Project management · Tendering · HR
Concepts delivered for third-party owners — lease to opening night.
The crew

Who is behind
the success?

Nine people carry every mandate. You meet the ones who will run your project, not a pitch team.

Leadership
Mohammed Al Hashmi An F&B entrepreneur whose ventures include Dark Shot, Steak King and Sushi Enab. Mohammed Al Hashmi Chairman
Ahmet Oytun Cakir Glion-trained and born into Bodrum hospitality. A hotelier turned restaurateur, with 24 full-service openings in 11 years. Ahmet Oytun Cakir Founder / CEO
Mohammad Ismail Mohammad Ismail Managing Partner
Masterminds
Onur Emrah Kizilyaprak Studied hospitality and built his career in the Middle East’s leading hotels and restaurants, with Doğuş and Q F&B behind him. Onur Emrah Kizilyaprak Managing Director
Gokhan Girmez Flying chef to senior waiter to brand marketing in ten years. Worked on the expansion of Huqqa, CZN Burak and Galliard. Gokhan Girmez Brand Director
Uchenna Okpara Izuagba UK-educated, with the Cheesecake Factory and Q F&B behind him. Moved from operations into HR and has been repeatedly awarded in the field. Uchenna Okpara Izuagba Chief HR Officer
Marlon Miranda Marlon Miranda Finance Manager
Stella Mariz Cerbas Stella Mariz Cerbas Asst. HR & Training Manager
Genelyn Tolentino Genelyn Tolentino Asst. Finance Manager
Where openings die

Four things kill a UAE opening.
We have met all four.

None of them are cooking problems. They are sequencing problems, and they are the reason a funded concept still misses its opening date by two quarters.

0
Full-service openings delivered
0
Years of doing only this
0
Brands we own and operate
01 Pre-opening
The licence runs on its own clock
Trade licence, food safety approval and municipality sign-off do not wait for your contractor. Fit-out finishes and the doors still cannot open.
What we do
Permits run in parallel with build from week one, not after it.
02 Build
The handover slips, the rent does not
Shell delivery moves, the fit-out compresses, and the rent-free period burns while nobody is accountable for the date.
What we do
We tender and project-manage against the lease dates, and hold the contractor to them.
03 Concept
A menu that cannot pay the rent
A concept priced for one district cannot carry another district's rent. By the time the covers are counted, the kitchen is already built.
What we do
Menu and covers are engineered against the lease before the kitchen is drawn.
04 Month three
Opening night is the easy part
Launch crowds flatter everyone. Concepts die in month three, when the consultant has invoiced and left.
What we do
We stay on operations. Ten of our own brands are still trading on that discipline.
You carry the capital. We carry the sequence.
Book a call

Thirty minutes decides
the next success story

Send the brief and we come to the call already prepared. No pitch deck, no discovery theatre — a read on your concept, your numbers and what we would do first.

Company profile — one of the two is required
We read it before the call, so the thirty minutes go on your problem.
Mission control
Ask about our services
Ask what we do, how a module works, or what the first thirty days look like. For pricing and timelines, book the call.