Zeehan Zehari
Zeehan Zehari
Commitment will always beat out talent. I went into Culinary School to be a Chef not knowing how to cut onions, I jumped into entrepreneurship not knowing how to use business systems for accounting, CRM and so on. I went into motherhood, not full comprehending the times I have to juggle it all. But I went in, wholeheartedly, with sincere commitment to do my best and win.
SOCIAL MEDIA
EPISODES
by The EOA Pod
Part 2 kicks off by talking about building company culture for a restaurant and how both Micro and Macro management are critical components for Copper and Chef and leader for the food side of business. Both Zeehan and Chai discuss the importance of paying attention to no only the customers but what external factors affect them in building a great user experience. Later on we get to hear about the behind scenes of how tiring it is to work at Michelin Star restaurants, and we get to understand why some countries get more stars and some countries don’t. Zeehan and Chai do an amazing job on breaking down the food culture and what needs to happen before we see more Michelin stars in Southeast Asia. Lastly we directly hear how Covid lead to the closing of Copper but at the same time having a silver lining in the future for the founders new ideas on what they will focus on in the future. Building Company culture of a restaurant [00:01:20] | Micro vs Macro management [00:02:50] | Creating an amazing user experience [00:07:16] | ABaC and Oud Sluis Experience [00:11:20] | Different flavors of Michelin Star Restaurants [00:20:20] | How can countries get more Michelin Stars [00:22:02] | Food Culture [00:24:19] The idea for Copper its evolution [00:29:38] | The impact of the pandemic and the future [00:42:08]
by The EOA Pod
If you want to know what it's like to run a restaurant, raise a family, and work with a husband or wife this is the episode for you. This episode highlights the story of the co-founders of Copper restaurant which ran successfully for more than 6 years. Early in the episode we hash out what it's like working as a husband and wife team, while raising a family, and starting a new restaurant. We then quickly dive into their early careers before they started Copper from their culinary training, to how they got started in the business, their values, and motivations and much more. Towards the end we get a taste of the early experiences of a young chef breaking into Michelin star restaurants and the value of hard work and ethics. Brief Background of Chai and Zeehan [00:02:14] | Can a Husband & Wife work together (values, communication, defined roles) [00:05:50] | Running a business while raising a family [00:12:34] | Early experiences of Chai & Zeehan [00:15:36] | The Food Scene Europe vs Asia [00:41:08] | Early experiences in Michelin star restaurants [00:49:23] | Work Ethics [00:56:17]
Zeehan Zehari
Zeehan Zehari
Commitment will always beat out talent. I went into Culinary School to be a Chef not knowing how to cut onions, I jumped into entrepreneurship not knowing how to use business systems for accounting, CRM and so on. I went into motherhood, not full comprehending the times I have to juggle it all. But I went in, wholeheartedly, with sincere commitment to do my best and win.
EPISODES
by The EOA Pod
Part 2 kicks off by talking about building company culture for a restaurant and how both Micro and Macro management are critical components for Copper and Chef and leader for the food side of business. Both Zeehan and Chai discuss the importance of paying attention to no only the customers but what external factors affect them in building a great user experience. Later on we get to hear about the behind scenes of how tiring it is to work at Michelin Star restaurants, and we get to understand why some countries get more stars and some countries don’t. Zeehan and Chai do an amazing job on breaking down the food culture and what needs to happen before we see more Michelin stars in Southeast Asia. Lastly we directly hear how Covid lead to the closing of Copper but at the same time having a silver lining in the future for the founders new ideas on what they will focus on in the future. Building Company culture of a restaurant [00:01:20] | Micro vs Macro management [00:02:50] | Creating an amazing user experience [00:07:16] | ABaC and Oud Sluis Experience [00:11:20] | Different flavors of Michelin Star Restaurants [00:20:20] | How can countries get more Michelin Stars [00:22:02] | Food Culture [00:24:19] The idea for Copper its evolution [00:29:38] | The impact of the pandemic and the future [00:42:08]
by The EOA Pod
If you want to know what it's like to run a restaurant, raise a family, and work with a husband or wife this is the episode for you. This episode highlights the story of the co-founders of Copper restaurant which ran successfully for more than 6 years. Early in the episode we hash out what it's like working as a husband and wife team, while raising a family, and starting a new restaurant. We then quickly dive into their early careers before they started Copper from their culinary training, to how they got started in the business, their values, and motivations and much more. Towards the end we get a taste of the early experiences of a young chef breaking into Michelin star restaurants and the value of hard work and ethics. Brief Background of Chai and Zeehan [00:02:14] | Can a Husband & Wife work together (values, communication, defined roles) [00:05:50] | Running a business while raising a family [00:12:34] | Early experiences of Chai & Zeehan [00:15:36] | The Food Scene Europe vs Asia [00:41:08] | Early experiences in Michelin star restaurants [00:49:23] | Work Ethics [00:56:17]
