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Ayman Baky

@aymanbaky

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https://man.vogue.me/entertainment/ayman-baky-interview/www.hoteliermiddleeast.com/people/112510-fives-minutes-with-founder-of-baky-hospitality

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An exclusive conversation with @aymanbaky, Founder of @bakyhospitality , on his distinctive journey in the dining scene, with @sachirestaurants , @kazokuegypt , and Reif Kushiyaki, and a team of more than 700 people behind the experiences.

From attending the very first edition of the @narrativesummit to returning for its 10th edition, Ayman reflects on a decade of remarkable transformation, growth, and change—and how far the summit has come.

Watch our full conversation with Ayman Baky, exclusively with Flair.

@eandegypt
@marakezegypt
@ezz.elarab.group
@somabayredsea by @aymanbaky

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19 hours ago

When Ahmed El Shamy, founder of Sea Gardener, first reached out, we knew we were about to learn more about clams. We just did not know where that introduction would take us.

It took us to Lake Timsah before sunrise, to El Halousa, and to a community whose relationship with the water has been shaped over generations. Watching each clam being gathered by hand changed the way we looked at the ingredient before it ever reached our kitchen.

Now, that journey lives on the table through four special dishes built around those same handpicked clams.

We’re so grateful we got to experience this chapter the way we did, and we can’t to have you experience it with us. taken in بحيرة التمساح by @aymanbaky

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14 days ago

Meet the Man Building Egypt’s Hospitality Portfolio

Ayman Baky, Founder and CEO of Baky Hospitality, has spent more than two decades building a diverse portfolio of dining and hospitality concepts across Egypt.

From Sachi and Kazoku to Shinko, Reif and Lexie’s, his group continues to expand its presence across Egypt’s evolving hospitality scene.

#AymanBaky #BakyHospitality #EgyptBusiness #Hospitality #Entrepreneurship by @aymanbaky

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15 days ago

⁨ ⁨ ⁨ المستثمرين مستنينكوا في الـ Pop-up Restaurant!🍽🔥
استنوا مواعيد pop-up قريبًا.⁩⁩⁩ by @aymanbaky

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17 days ago

The Sachi way of living continues.

Phase One is sold out.
Thank you for your trust.

Phase Two is now available at The Med. by @aymanbaky

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21 days ago

Meet Ayman Baky, Founder of Baky Hospitality.

With more than 25 years of experience, Ayman has created some of Egypt’s standout dining concepts, including Sachi, Kazoku, and Reif Kushiyaki, growing Baky Hospitality into a team of over 700 people.

At Narrative Summit 2026, Ayman shares his journey of bold ideas, memorable experiences, and a forward-looking vision for Egypt’s hospitality industry.

📍 Somabay, Red Sea | October 13th–15th, 2026
#NarrativeSummit2026 #BeyondReset #10thEdition by @aymanbaky

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21 days ago

⁨ سألنا أيمن: لو ماكنتوش مستثمرين، كنتوا هتشتغلوا إيه؟
شوفوا رده.🔥⁩ by @aymanbaky

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23 days ago

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23 days ago

@littlelexiesrestaurant 🍝🍕

#Italian #food #restaurant #fyp #foodie taken in Little Lexie's by @aymanbaky

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25 days ago

From afternoons by the sea to packed sunsets, late nights, full tables, endless Sachi favorites, cocktails on repeat, and a soundtrack that carried us through the summer.

Almaza, you gave us a summer to remember.

That’s a wrap on the season. See you next summer. taken in Almaza Bay by @aymanbaky

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a month ago

Exclusively for the month of September, catch it while you can! taken in Swan Lake by @aymanbaky

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a month ago

Every chapter starts with one ingredient. This time, it was basil, and following it back to where it grows led us somewhere we hadn’t expected.

We headed out to NatureWorks, where basil is grown through a farming system very different from the soil-based methods most of us are used to seeing. Where herbs, leafy greens and edible flowers are grown using aquaponics, a closed-loop system that combines fish farming with plant cultivation.

Founder AbdelRahman Nassef built NatureWorks around that relationship between plants, water and fish, creating a system where each part has a role in keeping the next one healthy.

Fish produce waste that becomes nutrients for the plants. As the plants absorb those nutrients, they help filter and clean the water before it circulates back to the fish. The same water keeps moving through the system rather than constantly being replaced.

We technically came for the basil, but once we started walking through the rows, that plan didn’t last very long. Herbs, leaves and edible flowers were being picked, smelled and tasted as we went, turning a sourcing visit into a much wider look at what was growing around us.

And this is really why we go back to the source. To know who grew what we’re cooking with, understand how they chose to grow it, and give a little more space to the stories that usually stop at the kitchen door.

Then we bring it home to Little Lexie’s. Egyptian-grown ingredients, the people and places behind them, and a new chapter waiting for them on our table.

Buon appetito taken in Giza by @aymanbaky

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a month ago