Creating legendary restaurant brands

Having spent his childhood cutting and drying wood with his father, Misha had a passion for creating special charcoals and sourcing alternative cooking equipment to traditional gas broilers. Once he uncovered Spain’s oven-grill, it offered the perfect solution, completing his formula for exceptional cookery. Founder of Burger & Lobster, Goodman, Zelman Meats, Beast, Klaw and SUMI.

‘The backbone of our success is our people, I don’t believe in just the location, the quality of the ingredients, the concepts and the grill, but I believe in our people, and I am very proud of our work family.’

Anastasia Bukhman is a London-based entrepreneur, philanthropist, and co-founder of Creative Restaurant Group.

Anastasia is passionate about her involvement in bringing about some of London’s best new restaurants in amazing settings, driven by her belief in the intersection of art, culture, and hospitality in developing flourishing creative environments.

‘I truly believe in the power that great hospitality can have in generating thriving, lively environments filled with creativity and passionate people. I could not be prouder of the work being done by the whole team at Creative Restaurant Group.’

With over 20 years’ experience in hospitality, Alex has led and developed an array of extremely successful venues. Alex’s experience includes Head of Development at Eclectic Bar Group PLC and Operation Director at Gordon Ramsay Restaurants, which was followed by Alex being appointed by Misha Zelman in early 2019 as Operations Director of Goodman Restaurant Group and then Managing Director in early 2020. Following the successful navigation of Goodman Group through the pandemic, Misha invited Alex to join him in founding Creative Restaurant Group following his partnership with Endo San. Alongside this, Alex also led the development and successful opening of Klaw Miami in the summer of 2022.

‘Having the privilege to be a part of founding a new restaurant group that is fully focused on creating amazing brands, working with creative people, creating a dynamic culture and memorable guest experiences is what defines hospitality for me’

Founder of Michelin starred omakase restaurant Endo at The Rotunda and sister restaurant SUMI. A 3^rd generation chef with his mother being the most significant influence on his formative years of masterful cutting techniques and the artful pressing of nigiri.

‘The spirit of harmony between guest and host encompasses every detail and is present in every act. Within myself too, exists this same harmony, this time between tradition and innovation, that imbues every aspect of my craft.’