In a world where dining trends change as quickly as the seasons, Tamaz Gomiashvili, the creative force behind Le Grand, has managed to capture the attention of food lovers worldwide. His approach to restaurants is anything but conventional, marked by a unique mix of innovation, strategic thinking, and a deep understanding of the restaurant business that’s been honed over years of experience. With a family legacy in the industry, Gomiashvili has turned Le Grand into one of the most sought-after dining spots in Los Angeles, while expanding his influence globally. His success is driven by a clear vision: to offer diners an experience unlike any other, all while staying true to the values that have shaped his journey.
A Game-Changing Concept
One of the first moves that set Gomiashvili’s restaurants apart was introducing the concept of unlimited dining for a fixed price. This idea is incredibly rare in the restaurant world, particularly on such a large scale. “This is something you won’t find anywhere else in the world,” Gomiashvili says, describing the innovative approach that changed the game for Le Grand. By combining unlimited food and an all-you-can-drink cocktail option, the restaurant quickly gained viral attention. What followed was nothing short of a phenomenon: fully booked tables, long waitlists, and a growing reputation as one of the busiest and most talked-about spots in Los Angeles.
But Gomiashvili’s innovation didn’t stop there. He’s crafted an environment where the dining experience itself becomes the main attraction. “Creative marketing and engaging content” helped drive the concept into the spotlight, making Le Grand not just a restaurant, but a cultural hub.
Tailoring to Each Market
One thing that has fueled Gomiashvili’s success is his ability to tailor each restaurant to its market. “There’s no one-size-fits-all approach,” he explains. “You need to research the local market, analyze competitors, and understand customer preferences before launching any new concept.” This careful market research helps Gomiashvili create restaurants that resonate with the communities they serve.
Whether he’s developing a new concept for Los Angeles, Bulgaria, or France, he ensures each restaurant reflects the tastes and needs of its location. However, there’s one constant: a focus on quality. “The key to success is always delivering a high-quality product and exceptional service,” Gomiashvili insists, and this has remained the foundation of every restaurant in his growing empire.
Creativity is Key
Gomiashvili believes that creativity is at the heart of any great dining experience. “Customers, especially in the American market, want something unique, something unexpected,” he shares. To keep diners coming back, he consistently introduces new dishes and creative concepts that challenge the traditional norms of dining.
For Le Grand, this meant a bold tapas-style menu that allowed guests to explore a variety of dishes without committing to just one. This format, along with interactive elements and visually appealing plating, has kept the menu fresh and exciting. “People love being surprised,” Gomiashvili says. “We aim to intrigue them with every bite.” His commitment to innovation is what has kept the brand at the forefront of the culinary scene.
Le Grand’s Recognition
The success of Le Grand is reflected in its growing list of prestigious awards. Among the accolades are two of the most coveted wine awards: Wine Spectator and Star Wine List, which recognize the restaurant’s dedication to quality and its exceptional wine selection. Additionally, the restaurant was honored with the Diners’ Choice Award from OpenTable, highlighting its widespread popularity and consistent appeal.
At Porto Maltese, Gomiashvili has also garnered several prestigious accolades, including the Best Seafood Restaurant Award at the VIP Awards, as well as recognition at Millennium Art Events. These accomplishments, combined with being named Manager of the Year in 2022, reinforce his reputation as a standout leader in the restaurant industry.
On the international front, La Langouste in Nice, a project that Gomiashvili helped launch, quickly earned a spot in the Michelin Guide and became part of the Culinary College of France—a testament to his growing global influence.
The Art of Location Selection
When it comes to choosing new locations, Gomiashvili takes a meticulous approach. “Location is everything, but it’s not just about choosing the trendiest area,” he says. “The kitchen configuration, capacity, and accessibility are just as important.” Many restaurateurs overlook the logistics of kitchen layouts and equipment, but for Gomiashvili, it’s a top priority. He believes that a seamless operation behind the scenes is critical for delivering a world-class dining experience, which ultimately ensures the restaurant’s success.
Building a Strong Work Culture
Behind every successful restaurant is a strong, dedicated team, and Gomiashvili’s restaurants are no exception. “Around 70% of our employees stay with us for years,” he shares, underscoring the importance of creating a positive work environment. Investing in continuous training and fostering a culture of growth has led to high employee retention and, in turn, consistent, exceptional service.
When it comes to hiring, Gomiashvili places less emphasis on experience and more on enthusiasm, adaptability, and a passion for growth. “We prefer to train our staff in our specific concepts,” he says. By cultivating strong relationships and prioritizing open communication, he ensures that his team feels supported, growing alongside the company.
Turning First-Timers into Loyal Customers
For Gomiashvili, customer retention is about offering something that can’t be found anywhere else. “The key to retention is giving people an experience they can’t get anywhere else,” he states. This approach has proven to be a winning formula. Le Grand, for example, has built a loyal following by offering unbeatable pricing, a unique tapas-style dining experience, and an atmosphere that keeps guests coming back for more. Similarly, at Porto Maltese, the restaurant’s exclusive selection of premium seafood has helped turn casual visitors into regular patrons. “We’ve built a reputation for offering the best, and people keep coming back for that experience.”
Affordable Luxury and Shifting Trends in the Industry
Gomiashvili’s concept of “affordable luxury” is a direct response to a shift in consumer behavior following the pandemic. As diners began seeking high-quality experiences without the exorbitant price tags, Gomiashvili saw an opportunity to offer just that. “We want to provide a relaxed atmosphere where guests can indulge in unlimited food and drinks at a reasonable price,” he explains.
The ability to explore a variety of dishes without committing to a single entrée has been particularly popular in cities like Los Angeles, where diners are often drawn to exclusive, high-end experiences. However, Gomiashvili’s concept of “affordable luxury” makes it accessible to a wider audience, creating a welcoming environment that combines the best of both worlds.
Feedback and Evolution
The success of Le Grand’s fixed-price model was immediate. “It created a huge buzz,” says Gomiashvili, recalling the days when the restaurant first launched. The viral marketing campaigns and innovative concept helped secure fully booked tables for months. To this day, the fixed-price model continues to be a core component of the restaurant’s appeal, reinforcing the idea that offering a unique, affordable dining experience is a powerful business strategy.
The Balancing Act of Innovation and Consistency
As Gomiashvili continues to expand, he understands the importance of evolving without losing the essence of what made his restaurants successful in the first place. “Innovation is important, but it has to align with the core values that got you to where you are,” he says. This philosophy has allowed him to stay at the forefront of the industry while maintaining the high standards of food, service, and atmosphere that his customers have come to expect.
Through ongoing refinement of the menu, enhancing the dining experience, and staying attuned to customer feedback, Gomiashvili ensures that his restaurants stay relevant without compromising the quality that defines them.
Engagement Beyond the Plate
In today’s digital age, building an online presence is crucial, and Gomiashvili’s restaurants have mastered this aspect. With a social media following of over 300k, his marketing content reaches millions of viewers, drawing attention to the unique experiences his restaurants offer. But he doesn’t just rely on social media; Gomiashvili also prioritizes in-person engagement, actively seeking customer feedback and ensuring that guests have a memorable experience.
This combination of online and offline engagement has been key to his restaurants’ growth and customer retention, contributing to Le Grand’s status as one of the fastest-growing restaurant chains in California.
Contributions to the Industry
In addition to his restaurant successes, Gomiashvili is deeply involved in the wider industry. He is an active member of both the Restaurateurs of Southern California and the Gastronomic Association of Georgia, as he believes it’s important to contribute to the development of the culinary industry as a whole.
