Nicolas Budzynski, Global Operations Director at LPM Restaurant & Bar in Dubai shares its experience

Nicolas Budzynski graduated in 2006 from our Bachelor in International Hospitality and Food Service Management. After a brilliant and international career in many countries, he is now Global Operations Director at LPM Restaurant & Bar in Dubai. He has accepted to share his professional experiences since he left the Institut Paul Bocuse. 

Can you talk about your professional experiences since you graduated from the Institut Paul Bocuse?

Wow, I just realized I graduated nearly 16 years ago… time flies. To be honest, I have had very versatile experiences in the Food Service and Restaurant Businesses since I started to work in Dubai back in 2006, from hotel operations, to casual, franchise, high-end, France, in the Middle East, Asia, Europe, US…

I have made choices of career, always based on my ultimate goal – Open my own restaurant concept and develop a group.

I started in Dubai at the Burj Al Arab (a Jumeirah Group hotel) as a management trainee and quickly realized hotels were not for me. For that reason, I transferred to Jumeirah Restaurant division to work in development.

I had others opportunities in Dubai until my first position as General Manager Buddha Bar Group in Bahrain at 25. I was way too young and inexperienced with large operations, bar and late night operations. I worked hard, listen and thought a lot… it paid off.

After 4 years in Bahrain, I was offered a job with Zuma in 2014, but had to step down to General Manager. They trained me in London, then Dubai, and I eventually started my role in Istanbul. I then was offered the opportunity after a year to move to Hong Kong and stepped up to Operations Director Asia. Zuma experience was amazing and provided me an environment that was very aligned with my personality and career wishes. Honest, genuine, forward-thinking…

Eventually, after 4 years with Zuma, I felt it was time for me to change the environment. The company was growing fast, but Asia was not a priority for development and internal growth opportunities were provided to leaders of other market.

After some times, a new opportunity came up in 2019.  I finally joined LPM, a sister company of Zuma, which I admired very much for many years as Global Operations Director.

Can you talk about your actual company and your responsibilities?

LPM is a Riviera-inspired restaurant and bar: exquisite harmony on the palate, outrageous harmony in the room. Thrilling, original cocktails. A light, imaginative menu of delicate intensity: unexpected combinations, mouthfuls that will not be forgotten and cannot be found elsewhere, a journey to explore the essential joy at the heart of Mediterranean ingredients at their peak. Ambience: bright, spontaneous… brilliant, bold colours on a clean, light backdrop, outlandish vases, striking art and Belle Époque influences. And last, but not least, a generosity of spirit that brings people together. The sense that something special could happen at any moment. A little daring, a little irreverent, a room full of easy-going warmth, joie de vivre, possibility: guests and team members connected, animated, loving life.

I am overlooking at the restaurant operations globally, while streamlining processes and standards in order to support shareholders to optimize profitability and develop the brand exposure. I am also looking at the company development in terms of locations, revenue and brand. Furthermore, I am trying to be close to the operations while allowing people to do their job, which is key in today’s world.

What are the challenges you have encountered during your career?

Initially job and company choices, and more recently work/family life balance. When you start your career, it is always complicated to make the right company decision, as you want to gain experience, build your CV and also get responsibilities, so finding the right balance is complicated. You also want stability, as jumping around is not right for the CV, nor to gain any confidence or the right experience. More than just the company, I was looking at finding the right mentor.

Since I became a father, it also became very complicated to invest as much time as I used to in my job. Not sure if it will slow it down, or if it will make me work more smartly, however, I am discovering for the last 4 years.

What are you the most proud of?

I am not proud of anything in particular, more on the entire career path and achievement. It has been an exciting, yet difficult journey, with many life compromises, however, looking back, I am very happy of the step taken, even the mistakes.

How the Institut Paul Bocuse prepared you to face challenges in your career?

I believe the Institut Paul Bocuse prepared us with a good operational understanding and also a great attention to detail, quality and products. We do things because we’re passionate and want to make people happy, not because we have to.

Your diploma and studies at the Institut Paul Bocuse, are they still opening doors to opportunities today?

After 15 years, I would not think my diploma offers me work opportunities, however it definitely opens business opportunities through the Alumni network. It also opens opportunity to recruit young professional or experienced professional thanks to the network. The Alumni association is doing a great job in activating the network.

What is your ambition for the future?

I really want to make my family happy first, and I will think of work a bit later. I have reached a stage where I cannot go much higher, but have a lot to learn and achieve to do so, so I will be patient. One day, I really wish to create my own restaurant concept and develop it internationally, while potentially creating other concepts. This has been my aim and dream since I decided to work in hospitality and food service, and what has driven me in my career choices.

Which advice would you give to the future students of the Institut Paul Bocuse?

Listen and be patient. Choose the right mentor, and do not make choices by ego. Use your brain sometimes, so your heart does not mislead you. Finally, use data to make your point and not your opinion, this will save you lots of time and arguments.

If you dream of a brilliant career in the Food Service industry and if Nicolas Budzynski career path has inspired you, the Bachelor in International Food Service Management is made for you. 

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