What would you say makes Fleming’s different from any other restaurant? I think it really starts with the people. We are a people business, and we strive to take care of our managers and associates as we would our families. We believe if you take care of your people, they will in turn extend that same warmth and hospitality to our guests. It’s also taking pride in the details especially when it comes to food. Our recipes are tested hundreds of times before they make it on to our menu. And we now feature our Chef’s table menu featuring local, seasonal ingredients that changes monthly to keep a fresh and innovative approach to steakhouse cuisine.
If you hadn’t decided to open a restaurant, what other type of business would you open? I love kids and I love sports, so possibly a training/exercise facility for kids would be awesome. I have coached my son’s youth sports teams on occasion and I love teaching and developing the kids.
What was your favorite food as a child? And now as an adult? As a child, anything cooked by my grandmother – including Macaroni Bechemel, Grape Leaves, and baklava for dessert, staying true to our Egyptian heritage. As an adult, I LOVE a good cheesesteak, spicy Thai food, and of course a great steak – the NY Strip being my fave!
What would you say was your ideal job/work when you were a teenager?
Honestly, I have always been drawn to the energy and vibe of the restaurant business. Those were most of my jobs during my teen years including the original Magic Island, Pappas Restaurants, and Morton’s. I also LOVE animals and I worked as a vet tech for Dr. Cullen Dauchy in Katy from age 15-17.
What advice would you give to someone who had big dreams to own a successful business like you? Have patience and faith, nothing happens overnight. Take care of your people, and have FUN at work. Never lose sight of your vision and what it is that YOU believe our business should look like.
Do you have any suggestions on the menu for someone who has not eaten at Fleming’s? Be adventurous! The classics like Filet & NY strip are great, Bone In Ribeye is amazing. The Mac-N-Cheese is to die for as well. We also have a fabulous new bar menu with some very unique dishes if you’re just in the mood for a smaller meal.
Tell our Memorial readers what your normal morning routine is like? My days are long, I am up by 7 AM to get my 2 sons, Gavin and Joey to school, I drop them off almost every day. I try to get to the gym after that at least 3 times a week. Then I make sure to walk my 3 dogs and get them some exercise before I leave for the day. I am usually gone from home between 10 and 11 and head into the restaurant at that time. Although we are a (mostly) dinner only restaurant, there is a lot of work to do behind the scenes! In my new role as Senior Partner, I not only run my restaurant, but I also support the other 22 restaurants in the SE Region and travel to other locations from time to time.
