Andrew Loutfi, the very discreet founder, chef, and manager of Thyme on Time.(Credit: Photo provided by Andrew Loutfi.)
"I’m anonymous in my restaurant. Nobody knows that I’m the owner," Andrew Loutfi says with an almost embarrassed smile. In the first interview of his life — "the first I’ve agreed to," he explained — he finally decided to step out of the shadows. At 30, the Franco-Lebanese entrepreneur is one of those instinctive, straightforward businesspeople—transparent and direct—who share what they choose, without filter.Thyme on Time: a man’oucheh obsessionWhen asked, "Why a Lebanese restaurant?" his answer is immediate: "Because it was impossible to find a good man’oucheh in Paris. A real one. In Lebanon, I eat them every morning. I got tired of waiting until I was there to have a good one."Thyme on Time was born out of this frustration … and a clear need. Andrew wanted to offer dishes just "like at...
"I’m anonymous in my restaurant. Nobody knows that I’m the owner," Andrew Loutfi says with an almost embarrassed smile. In the first interview of his life — "the first I’ve agreed to," he explained — he finally decided to step out of the shadows. At 30, the Franco-Lebanese entrepreneur is one of those instinctive, straightforward businesspeople—transparent and direct—who share what they choose, without filter.Thyme on Time: a man’oucheh obsessionWhen asked, "Why a Lebanese restaurant?" his answer is immediate: "Because it was impossible to find a good man’oucheh in Paris. A real one. In Lebanon, I eat them every morning. I got tired of waiting until I was there to have a good one."Thyme on Time was born out of this frustration … and a clear need. Andrew wanted to offer dishes...