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Beyond the Title: Samer Nasrallah on People Leadership, Pressure Management, and Quality Execution
In this episode, Ashish Tulsian speaks with Samer Nasrallah, F&B Country Manager for Patchi Café in Saudi Arabia and Bahrain, on what it takes to grow in hospitality from the ground up. Samer shares lessons from running in-house delivery in Egypt before aggregators, launching Ladurée during COVID with a central kitchen, and building a café experience within a chocolate-led brand.
Samer Nasrallah
F&B Country Manager, Patchi
Samer Nasrallah is a hospitality management graduate with nearly two decades of experience in food and beverage operations across Lebanon, Egypt, and Saudi Arabia. He is currently the F&B Country Manager for Patchi, overseeing café operations in KSA and Bahrain. He led the Ladurée Paris Egypt startup project in January 2022 and has held senior roles including Operations Manager and COO across reputed firms.
In this episode, Ashish Tulsian sits down with Samer Nasrallah, F&B Country Manager for Patchi Café in Saudi Arabia and Bahrain, to unpack what it really takes to build a career in hospitality from the ground up. Samer shares how he unexpectedly entered F&B, the chaos of running in-house delivery and catering in Egypt before the era of aggregators, and the habits that helped him rise fast, including relentless organization and attention to detail.
The conversation moves through his experiences across markets, from large-scale event catering in Doha to leadership lessons earned under pressure. Samer breaks down his approach to quality-first operations, team protection, and workplace diplomacy, and reflects on launching Ladurée during COVID, where central kitchen setup and cold chain readiness became the real work behind the brand. He also talks about starting and exiting his Soho food truck venture, and what is different about building a café experience within a chocolate-led brand at Patchi.