DELICIOUS THOUGHTS

How to Design, Build and Manage Exquisite Restaurants

by: Behzad Farahani

The sky was a misty gray, and raindrops danced on the cobblestone pavement of High Street Kensington, London. People hurried past, umbrellas bobbing like colorful mushrooms in the drizzle, but I lingered, savoring the familiar scent of rain and city life. Lost in thought and memories, I hardly noticed the world rushing by.

Suddenly, through the hazy blur, a familiar figure caught my eye. He stood beneath the awning of a quaint bookstore, his posture as upright and dignified as ever, despite the years that had surely passed since I last saw him. It was my high school master—the man who gave me the opportunity to be politically incorrect at an early age.

He noticed me just as I realized who he was. His eyes lit up with recognition. "Is that you?" he called, his voice cutting through the rain, as warm and commanding as it had always been. I approached with a broad smile, my heart swelling with nostalgia and gratitude.

During my high school years, I had been the top student in his high school in mathematics, physics and chemistry. He often called me his son, not just because of my academic achievements, but because he saw in me a kindred spirit who shared his wild character and passion for learning and growth.

As we stood there under the awning, sheltered from the rain, we began to reminisce. He laughed, recalling stories from school—my relentless curiosity, nobody had the guts to call Mohamad names. He spoke of his pride, not only in my accomplishments but also in the person I had become.
 

A friend of mine owned a hotel and a restaurant half a block away so we decided to have lunch. Food and service was not as we expected, so we decided to create a few good restaurants in downtown London.

I was experienced and good at designing, building and culinary and he was tired of owning high schools and colleges. A few weeks later I was renovating our two restaurants we had purchased on Cromwell Road and High Street Kensington, London.

During my time as the owner of these restaurants, I had the unique opportunity to meet some truly remarkable and renowned individuals. These encounters not only enriched my experience as a restaurateur but also provided invaluable insights into the diverse backgrounds and personalities of my guests. Each meeting was memorable, leaving me with stories and lessons that have stayed with me long after. Some reappeared and became pivotal figures in my personal journey.

It would take many books to capture the full spectrum of exciting, adventurous, romantic, and truly unbelievable stories that come with being a restaurateur. From a café to 150 seats restaurant on Cromwell Road, London to the 300 seats waterfront restaurant in Long Island, New York. The journey is filled with unexpected twists, heartfelt moments, and experiences that most people could only imagine. Each day brings new challenges and rewards, making this profession one of the most dynamic and story-filled paths anyone could choose.

This book is a conversational guide to becoming a chef expert in various cuisines, designing and building exquisite restaurants, and thriving in hospitality—with laughter along the way.

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Whether you’re whipping up a world-class meal or designing a restaurant that feels like home, this guidebook is your secret ingredient for culinary and hospitality success — with plenty of laughs along the way. Bon appétit.

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People often suggest, “If you can’t stand the heat, just add more humor!” as a way to lighten up challenging situations. But my perspective is a little more direct: “If you can’t stand the heat, get the hell out of my kitchen.” Everyone has their own way of coping when things get intense. For some, laughter is the best remedy. For others—like me—sometimes you just need to clear the space and let those who can handle the pressure keep working. After all, not every moment calls for a joke; sometimes, you’ve got to face the fire head-on or step aside.

Available March 20, 2026