YOSSI ELIYAHOO “PEOPLE ARE OFTEN SO FOCUSED ON THE DESTINATION, THAT THEY FORGET TO ENJOY THE JOURNEY.”
Every item in hospitality entrepreneur Yossi Eliyahoo’s stately townhouse seems to be tied to a cherished memory. Travels, milestones and photo albums fill the home with stories. Surrounded by artwork and cookbooks, the co-owner and founder of THE ENTOURAGE GROUP reflects on his love for film, family and hospitality.
The interior surprisingly shares many similarities with the stylish venues of THE ENTOURAGE GROUP: elegant, timeless and distinctive. A marble fireplace and a balustrade overlooking the heart of the home – the kitchen – set the scene for the conversation. Here, Yossi speaks openly about his childhood, his first job as a dishwasher, building an international hospitality empire and the life lesson that has guided him since his teenage years.
Text: Lisanne Roldaan
Photography: Ashkan Mortezapour
How did you grow up?
“I grew up in a very normal family. We had everything we needed: a roof over our heads, food on the table and a warm home environment. From a young age, I knew that if I wanted to achieve something, I had to make it happen myself. So I started working early-on. The only job I could get at the time was washing dishes. Suddenly I was earning my own money and could buy things I never even dreamed of owning. It taught me that I was responsible for my own future. It made me very independent and helped me understand the value of money. At the same time, I always had plenty of time for friends. We would go surfing, spend time in the city and make the most out of life.”
What is the biggest lesson you learned when growing up?
“That if I don’t do it for myself, nobody else will. It also taught me the importance of working hard while never forgetting to enjoy life. I’m not someone who works for thirty years and only starts enjoying life afterwards. I want to live every day as if it were the last day of my life. You never know where you’ll be tomorrow, so why not enjoy today?”
Do you see that mindset reflected in your career?
“I’ve never really lost that way of thinking. I always try to make the most of everything. Holidays, time with friends and family, all of it. Most importantly, I try to enjoy the moment. A lot of people forget to do that. People are often so focused on the destination that they forget to enjoy the journey. If all you do is look at the finish line, you miss everything life has to offer along the way.”
What kind of leader are you?
“I believe everyone should be treated equally. You should speak to a dishwasher the same way you speak to a general manager. People deserve respect and dignity, regardless of their position. Creating an unsafe work environment or bullying has never been part of who I am. I’ve been in this industry long enough to witness the French chefs throwing pans across kitchens and waitresses being too afraid to walk into the kitchen. It’s not right, and I always knew I wanted to do things differently.”
How did your entrepreneurial journey begin?
“I have always loved cooking. I spent years working in kitchens before moving up the ladder. At fourteen, I started as a dishwasher. Gradually I took on more responsibilities, moved into food preparation and cooking, and eventually became a manager. Because I worked my way through every position, I understand this industry inside and out. Entrepreneurship is part of hospitality, so the transition felt natural. You cannot skip any steps. The only way to truly appreciate every aspect of a business is to experience them yourself. Eventually, and despite my young age, I became the manager of one of Tel Aviv’s most renowned restaurants. Everyone around me was at least ten years older. But because I already had substantial experience and the right leadership skills, it worked. I had seen every aspect of the business up close, which allowed me to be hands-on in every department. When I was 23, I sold my motorcycle to finance my first business. Running a small business meant doing everything myself. I couldn’t afford marketing agencies or accountants, so I handled it all.”
You eventually ended up in London, right?
“That’s right. After a few years, I was given the opportunity to move to London and help launch several restaurants for a large company. It allowed me to do everything I had done with my own café, but on a much larger scale. I opened restaurants in Nottingham, Leeds, London and throughout the UK. For eight years I developed a Pan-Asian concept called Chino Latino, which became a huge success. We even won multiple awards. In 2007, I met my business partner, and a year later we decided to open MOMO Restaurant, Bar & Lounge in Amsterdam.”
Was that your first venture in Amsterdam?
“Yes, eighteen years ago now. MOMO Restaurant, Bar & Lounge became a symbol of how Amsterdam evolved in terms of international hospitality. Amsterdam has always had fantastic restaurants, but it lacked a cosmopolitan meeting place. A venue that felt urban, international and comparable to what you would find in cities like New York or London. Our goal was to bring cocktail culture, bars with hundreds of spirits and open kitchens to the Netherlands.”
How do you see that reflected in MOMO?
“MOMO Restaurant, Bar & Lounge is high-end and sophisticated, yet with an inviting atmosphere. It combines shared dining with live music, DJs and cocktails. It has worked incredibly well for many years. In my opinion, MOMO Restaurant, Bar & Lounge helped open the door for more concepts like it in the city. If you look at Amsterdam’s hospitality landscape over the past fifteen years, the difference is remarkable. There are more fivestar hotels, more top restaurants and a lot more international visitors.”
When did you think Amsterdam became a defining part of your career?
“Every stage of my career taught me something. New York, London, Amsterdam, each city contributed to who I am today. But if I had to choose one place, it would be Amsterdam. This is where the biggest chapter of my career began. And it wasn’t something I planned. I simply followed what I believed would work.”
What came after MOMO?
“For four years, MOMO Restaurant, Bar & Lounge was my sole focus. Before opening the restaurant, I spent a year and a half getting to know Amsterdam to make sure I truly understood what the city was missing. I wanted to make sure we were on the right path. I wasn’t willing to take anything for granted, especially because we were introducing a completely new concept. After four years of building MOMO Restaurant, Bar & Lounge, we opened IZAKAYA Asian Kitchen & Bar in De Pijp. A few months later came THE BUTCHER, a burger bar with a hidden speakeasy in the back, right in the middle of the Albert Cuyp Market. Both projects required a tremendous amount of work, but they became major successes. People came from all over the world, and the reviews were outstanding. In 2015, we launched THE ENTOURAGE GROUP as the umbrella company for our restaurants. Shortly after came MR PORTER Restaurant, Bar & Lounge and THE DUCHESS, two major restaurant projects opening less than three months apart.”
Do you ever stop and reflect on what you’ve built?
“Quite often, actually. As I said, I don’t take anything for granted. I try to embrace every moment. I constantly remind myself where I came from. No matter what happens professionally, I never want to change. I consider myself a respectful person, and I believe that should be a basic quality in everyone.”
What are you most proud of?
“My family. Obviously I’m incredibly proud of everything we’ve built with THE ENTOURAGE GROUP, but restaurants, buildings and businesses are only one part of life. What matters most is what you have at home. My wife, my children and the memories we create together. At the end of the day, people won’t remember how many meetings you attended or how many hours you worked. They remember the moments you shared with them. That has always been the most important thing to me. That’s why I make a conscious effort to spend time with my family. Success is wonderful, but without the people around you, it means far less.”
Despite having restaurants in London and Barcelona, Amsterdam remains your home base. Why?
“We wanted a stable home for our children. Amsterdam may be a global city, but it still feels incredibly calm and livable. We call it ‘The Zen Place.’ A few years ago, we completely renovated our house. The entire project was finished in just eleven months, including an extension, which was quite a challenge considering all the municipal permits involved. I’m heavily involved in the interiors of all our venues, and you can definitely see elements of our restaurants reflected in our home.”
Any future plans for THE ENTOURAGE GROUP?
“Absolutely. THE ENTOURAGE GROUP is entering its next chapter. We want to turn THE BUTCHER into a global concept. We also have plans to expand further in the United Kingdom and into cities such as Madrid, Milan, Dubai and Miami. MR PORTER Restaurant, Bar & Lounge has enormous growth potential as well. We already have locations in Amsterdam, London and Barcelona. For the first ten years, we deliberately avoided growing too quickly. Now that we’ve built a stable company, we’re ready for the next step.”
Where do you like to spend time when you’re not in one of your own restaurants?
“It’s technically just outside Zuid, but I love Zoldering on the Utrechtsestraat. We also love going to Vondelpark with the children. It’s within walking distance and feels like a second backyard for them.”
If you could give one piece of advice to young entrepreneurs, what would it be?
“There are no shortcuts. You have to climb every step of the ladder. The more steps you skip, the greater the chance of falling. You need to learn before you succeed, especially in hospitality. It’s one of the industries with the highest risks. Experience is essential. If you don’t know what you’re doing, you become dependent on others, and the chances of failure increase. And finally: don’t be afraid to fail. Setbacks teach you what you need to do differently next time.” “There are no shortcuts. You have to climb every step of the ladder. The more steps you skip, the greater the chance of falling. You need to learn before you succeed, especially in hospitality. It’s one of the industries with the highest risks. Experience is essential. If you don’t know what you’re doing, you become dependent on others, and the chances of failure increase. And finally: don’t be afraid to fail. Setbacks teach you what you need to do differently next time.”