Andrew Loutfi, the very discreet founder, chef and manager of Thyme on Time. (Credit: Courtesy of Andrew Loutfi)
I'm anonymous in my restaurant. Nobody knows that I'm the owner," Andrew Loutfi says with a shy smile. It will take this first interview of his life — "the first one I'm accepting," he insists — for him to finally want to step out of the shadows.At 30, the Franco-Lebanese entrepreneur is instinctive, transparent and candid, sharing his story without a filter — but only when he chooses to. Diaspora chefs From Paris to Beirut, Dana Hallani's culinary passion surpasses musical legacy Thyme on Time: The man'usheh obsessionWhen people ask him, "Why a Lebanese restaurant?" his answer is swift: "Because it was impossible to find a good man'usheh in Paris. A real one. In Lebanon, I eat one every morning. I was tired of waiting until I was there to have a good one."Thyme on Time was born...
I'm anonymous in my restaurant. Nobody knows that I'm the owner," Andrew Loutfi says with a shy smile. It will take this first interview of his life — "the first one I'm accepting," he insists — for him to finally want to step out of the shadows.At 30, the Franco-Lebanese entrepreneur is instinctive, transparent and candid, sharing his story without a filter — but...
