Inspiring Remarkable Experiences
Delivering distinctive culinary and premium entertainment experiences through its portfolio of restaurants, nightclubs, lounges and daylife venues, Hakkasan Group operates branded locations across the globe. Here, RLI meets up with CEO Yavuz Pehlivanlar to learn about how the company has always been driven by a much bigger ambition than simply expanding its portfolio.
From the beginning, Founder Alan Yau was challenging how the world thinks about Cantonese culture. When the first Hakkasan site launched in London in 2001, it questioned expectations and brought together Cantonese food, Christian Liaigre interiors, music and cinematic lighting into a unique and powerful composition. This philosophy has since become foundational to the brand, which has never been only about food; it has always been about creating cultural experiences.
“Over the years, Michelin recognition, international expansion and the trust of our guests have all been important milestones. But what has shaped us most is our commitment to continually evolve, while remaining deeply connected to the culture that inspires us,” explains Yavuz Pehlivanlar, CEO of Hakkasan Group. “Today, we exist as a contemporary expression of Cantonese culture on the global stage.”
The role of the business is not to preserve tradition unchanged, but to carry its principles confidently into the present through cuisine, design and hospitality. Everything they create is guided by the same philosophy: craftsmanship, precision, generosity and hospitality. While these principles remain constant, how Hakkasan express them continues to evolve.
The Group has never seen food, design, music or service as separate disciplines; they are all part of the same composition where every detail shapes how a guest feels. Hakkasan do not simply serve dinner, they create harmony through cuisine, design and hospitality and it is this philosophy that has defined Hakkasan for a quarter of a century.
“Luxury today is becoming more intentional and purposeful. Guests are looking for authenticity, emotional connection and experiences that feel culturally meaningful. This shift aligns naturally with where the brand has always been heading. Great hospitality is not simply efficient, it’s intuitive. When guests feel genuinely recognised and understood, that extends far beyond a single visit,” highlights Pehlivanlar.
Cuisine is at the heart of their proposition, but it is still part of a much wider offering. Trends may come and go, but culture has capital and an intangible longevity. Hakkasan’s responsibility is not to follow the market, but to continue evolving a philosophy that remains relevant across generations and across cities. The CEO feels people return to their sites not simply because of what Hakkasan serve, but because of how they feel and that connection is something that is harder to replicate than the menu.
With international expansion playing a pivotal role in the company journey, they continue to work on translating a philosophy across global destinations. So what you get at Hakkasan New York is different from what you get in Dubai, for example, while the Shanghai site expresses itself differently from the London location. While every site begins with the same foundations such as respect for Cantonese culture, exceptional craftsmanship, generosity in hospitality and an atmosphere that is unmistakably theirs, what changes is how that philosophy comes to life in each individual city.
“One of the greatest lessons in my time here is that while cultures differ, the principles of great hospitality are remarkably universal. Every market has its own customs, tastes and expectations, but people everywhere respond to generosity, respect, craftsmanship and genuine care and those values transcend geography.”
Pehlivanlar continues by saying that operating globally has reinforced the importance of listening before leading. Their local teams bring invaluable cultural understanding, allowing them to interpret the brand in ways that feel authentic to each city, whilst remaining true to who they are.
With sustainability no longer being an added value for a company, Hakkasan embeds this across its supply chain, operational practices and decision-making processes. They view sustainability as an ongoing commitment rather than a short-term initiative. The CEO comments that a truly exceptional hospitality brand should not only create extraordinary experiences for its guests, but also contribute positively to the industry, the communities it serves and the future it is collectively shaping.
Alongside sustainability, technology is reshaping every aspect of hospitality, as it allows staff members more time to be present, anticipate preferences more intuitively and remove friction.
“The idea is not to replace hospitality with technology, but to give our teams more time to focus on the human moments that guests remember. Recognition, conversation and thoughtful service will always matter more than automation,” says Pehlivanlar.
Taking all these elements into account across the business, the CEO says that sometimes choosing not to expand is the most important decision. Never believing that growth is a numbers game, Hakkasan feel that luxury requires discipline and they are comfortable saying no to opportunities that don’t strengthen the brand, because what every site should do is contribute something meaningful to the Hakkasan story.
“My desire is for the Group to be recognised as one of the brands that helped define the contemporary expression of Cantonese culture around the world,” highlights Pehlivanlar. “Restaurants come and go, but Cantonese cuisine has always been about passing something on. If our greatest legacy is that we’ve carried those flavours, rituals and sense of hospitality to a new generation, without losing the soul of where Hakkasan came from, then we’ve achieved something far more meaningful than opening restaurants. We’ve helped keep a living culture moving forward.”
