The Hospitality Entrepreneur You Don't Know About But Should

Forbes

09-05-2025

Restaurant owner and chef Rafael Hasid
As a lifestyle journalist, I like to think I'm plugged into the latest and greatest places to eat. When it comes to long-established popular restaurants- knowing them is part of my beat.
How did I have no idea who chef and restaurant owner Rafael Hasid was? I've met him only recently, and he has rocked my culinary world. He may not be a name you recognize, but trust me when I say that once you discover what his spots are all about and who he is, he will be a part of your culinary journey for the years ahead.
Rafael owns multiple restaurants under his brand, 6R Hospitality Group. They include Miriam in Park Slope, Brooklyn, which is celebrating its 20th anniversary this year and is as hot as ever. Then there's Miram on the Upper West Side, which has my heart, Miriam Street Food, Rafael, the 'it' spot on the Upper East Side, and the Creole eatery 1803 NYC in Tribeca.
These places are always packed and always welcoming. Each features a distinctive design, the freshest food made with the best ingredients, and great cocktails, spirits, and wines. Overall, going to them makes a great time.
But rather than me going on, let me introduce you to Rafael, who shares more about his story and his concepts. Whether you're a local or a visitor to New York, experiencing one or more is a must.
A spread of dishes at Rafael.
You began your culinary journey quite early, washing dishes at 15. How did that initial experience spark your interest in the restaurant world?
I fell in love with the fast paced and high energy of the kitchen. There's something electric about the pressure of getting ready for service, and then being in that zone during the rush—it's exhilarating. I enjoyed starting my day early, prepping in a quiet kitchen with just the crew, and then ending the night together cleaning and shutting everything down. I found myself constantly improving, getting faster, and creating systems to be more efficient. On top of that, I loved hanging out with the older staff after hours. I was drawn to every part of the restaurant world.
After gaining experience in Tel Aviv, you moved to New York City to attend the French Culinary Institute. Was your goal always to open your own restaurant after that?
In January 2000, I lost my older brother after a 2.5-year battle with cancer. We were incredibly close. During his illness, I put my life on hold to be there for him, both mentally and physically. Before he passed, we had many conversations about my future, and he encouraged me to chase my dreams.
A few months later, I used the money he left me to travel and figure out my next steps. I first explored hotel management in Switzerland, but quickly realized wearing a suit and tie every day wasn't for me. I then came to New York and visited several culinary schools. I liked the CIA in Poughkeepsie, but as a foreigner, I felt it might be too isolating. Eventually, I found the French Culinary Institute in Manhattan, loved the program, and enrolled.
At that time, I had no plans to open a restaurant. I simply wanted to become a professional cook and find my place in the NYC restaurant scene.
Miriam Park Slope
Looking back, did you ever imagine you would build a successful restaurant group like 6R Hospitality? What have been some key challenges and successes?
Honestly, no. I've always been very practical—I wasn't thinking about building a group, and even after opening my first restaurant, I didn't expect to open more. But like they say, with food comes appetite.
The biggest challenge for me was shifting from being a chef focused solely on the kitchen to seeing the full picture—understanding that food is just one part of a successful restaurant. Service, ambiance, location, design, and even a bit of luck all need to align.
When I started expanding, I realized I couldn't do it all on my own. I needed to build a strong team with skills I didn't have. My greatest success has been finding great people and learning to delegate. I'm proud to say some of my team members have been with me for over 20 years.
Miriam, your first restaurant in Park Slope, was a tribute to your mother. How did her spirit shape the concept and atmosphere of Miriam?
Both of my parents inspired me deeply, but my mom's name—Miriam—was a perfect fit for a restaurant. They taught me to work hard, respect others, be kind without expecting anything in return, and believe in myself. In Israel, we say someone is the 'salt of the earth'—that was them: humble, real, and full of integrity.
After losing my brother, I wanted to make my parents proud. Miriam is a way of honoring my roots and showing my love and appreciation for the values they instilled in me. I truly hope my brother sees what I've built—I'm sure he would be proud.
The original Miriam opened 20 years ago this month and is still known for its bustling brunch. When did you first notice the buzz growing around that location?
From day one, Miriam stood out as the only Israeli restaurant offering a full-service experience—not just falafel or fast food. I remember our very first weekend, there was a line out the door. Within a month, we had people waiting outside before we even opened.
I recall someone posting a video of the line on Facebook—I sent it to all my friends. Most congratulated me, but one friend said, 'Why don't you just open earlier?' So we did. And we still get lines today, especially between 11 a.m. and 2 p.m. That's why we eventually expanded brunch to seven days a week.
A spread of Miriam dishes.
Having been in the restaurant industry for 20 years, how have you seen it change?
While the core of hospitality remains the same, today's guests are much more informed and expect more from a dining experience. They're health-conscious, value presentation, and are highly influenced by social media.
It's no longer just about filling up—it's about the whole experience: the food, the atmosphere, the visuals, and the service. Restaurants must deliver on all fronts to stay relevant.
For someone visiting Miriam for the first time, what are a few must-try dishes and why?
For brunch, I always recommend the Israeli breakfast with labneh, eggs, and salad; our green or red shakshuka; and the breakfast burekas—it's a favorite.
For dinner, try the halloumi and artichoke salad, Brussels sprouts, and our signature lamb shawarma. Each dish reflects our roots and showcases fresh, vibrant flavors.
What makes the food at Miriam stand out? Are there any original menu items featured during the anniversary celebration?
We're celebrating our 20th anniversary with a special retro menu featuring dishes from our original opening—at their original prices. Think grilled Jerusalem bread stuffed with feta and jalapeños for $5, spanakopita for $5.50, lamb shank with couscous and dried fruits for $20, and more.
What sets our food apart is the authenticity and heart behind it. We stay true to the flavors of home while making everything with intention and care.
After Miriam's success, you opened 1803 NYC, a restaurant inspired by New Orleans. What sparked that concept?
I visited New Orleans for the first time in February 2017 and fell in love—with the food, the music, the spirit. When I returned to New York, I knew I had to bring that energy here.
A few months later, I was asked to consult on a restaurant in Tribeca. When I walked in and saw the mezzanine, it reminded me of Bourbon Street balconies. I told the owner, 'I won't consult, but if you make me a partner, I'll turn this into a New Orleans-inspired restaurant.' And that's how 1803 was born.
1803 NYC is known for its live entertainment and speakeasy. What kind of experience can guests expect there?
1803 is a New Orleans-style tavern with vibrant Cajun-American food—gumbo, jambalaya, po'boys, charbroiled oysters, and more.
We have live music on Thursdays, Fridays, and weekend brunches. Our downstairs speakeasy is open Wednesday to Saturday and features specialty cocktails in a vintage 1920s setting, fully decorated with antiques from the Brimfield market. If you want in, just tell the host you know Rafael.
Your newest restaurant, Rafael, opened on the Upper East Side in 2024. What inspired this concept, and how does it differ from Miriam?
Rafael is a bit more refined and focuses on Mediterranean cuisine, whereas Miriam leans more toward traditional Middle Eastern flavors. I wanted to create something that reflects a broader cultural influence while staying true to my identity.
Jews came to Israel from 154 different countries, and Rafael's menu is a tribute to that wider diaspora. It's elegant, soulful, and rooted in history.
What are a few must-try dishes at Rafael?
I'd recommend the pan-seared chicken and roasted leeks—simple but full of flavor. The sautéed mushrooms with yogurt cheese are a standout, and the lamb chops are phenomenal. I never put anything on the menu I don't personally love.
With 20 years behind you and new restaurants still opening, what's next for 6R Hospitality?
We're working on opening a new Miriam in the West Village at 140–142 7th Avenue South, targeted for late summer 2025. Beyond that, who knows—but I don't think this journey is over.
As long as I love what I do, I'll keep going. Someone once asked me why I chose the restaurant business. I said, 'I like making people happy. I considered being a comedian—but restaurants are much easier.'