Basic Info

Name:
Albert Allaham
Contributor Status:
Native AdVice
Initial Contribution Date:
06/21/2016
Primary Location:
New York, NY, USA

Career Info

Primary Industry:
Food & Beverages / Culinary, Hotels / Hospitality
Personal Career Headline:
OWNER OF RESERVE CUT
Business Description (One-Liner):

High-end kosher steakhouse.

Experience Timeline:
11-15 years of work experience

My Native AdVert

Career Snapshot:

In 1999, a very young Albert Allaham moved to New York from Damascus. He was just 12 years of age. Following high school, Albert became a full-time butcher, working countless hours to learn the family’s expert techniques. Being a descendant of a long line of expert butchers dating back to more than 200 years to Damascus, Syria, this was more than just work, it was his true passion. In fact, his family ran one of the most respected butcher shops in the country.

He continued to hone his craft, becoming a master butcher and the owner of the very popular, Brooklyn high-end meat market – The Prime Cut, which serves top quality meats to customers throughout the New York area. Driven and dedicated to bring his customers only the finest quality in kosher meats, the savvy entrepreneur then extended his knowledge and expertise of fine cuts to fine dining, creating Reserve Cut, the contemporary kosher restaurant at The Setai Wall Street in the Financial District. His goal: to redefine the kosher dining landscape and encourage non-kosher guests to try its superior cuisine.

My Native AdVice

How did you get into the industry?:

It was an easy transition as my family has been in the SERVICE/HOSPITALITY business for generations as MASTER BUTCHERS.

Emerging industry trends?:

1.    QUALITY/DISCERNING GUESTS…..Today’s guest are the most food educated guests we have ever had.  They KNOW food and understand QUALITY.  It is important that we deliver it every day.

2.    LOCAL FARMERS/FARM TO TABLE….We establish and nurture relationships with ALL our vendors and in particular local farmers

3.    WELLNESS…..Protein-bowls, super-foods….kale, quinoa and other grains are featured on our menus

4.    SUSTAINABILITY….we only partner with vendors who have sustainability as a core value

Industry opportunities and challenges?:

Our strategy has ALWAYS been to showcase who we are in terms of QUALITY of food, beverage & service.  We always ask ourselves:  “What is the point of difference between us and the others?  What can we do differently?”  The point of difference is that no other restaurant serves our prime steaks and no one has this one-of-a-kind venue.  That is our strategy…..being HONEST with our guests and simply showing them what we do.

Inspiration for the business idea, and your vision for the Business?:

STEAKS was our inspiration.  What better way to SHOWCASE the BEST steaks in the city of New York than to open a restaurant?

What's next for the Business in the near future?:

BRAND EXPANSION.  The demand is there both in partnerships and market.

Your key initiatives for the success of the Business? Greatest Accomplishment?:

My greatest success here at Reserve CUT is observing my guests, both regular and new, leave here with a smiles on their faces.  I also LOVE that our guests choose Reserve Cut for their LIFE events…..weddings, proposals, bar/bat Mitzvah’s etc.

Ideal experience for a customer/client?:

Seamless service.  Deep sense of hospitality.  PERFECT ingredients handled with respect, cooked honestly and well.

How do you motivate others?:

DIGNITY & RESPECT……PRAISE & RECOGNITION.  FAMILY!

Career advice to those in your industry?:

Be TRUE to yourself and your beliefs.

Original Native Society Post

Native AdVice:

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