Today we’d like to introduce you to Dino Essraoulia
Hi Dino , thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
*“My journey started in the bustling streets of the Medina of Tunis, where I was exposed to the world of tourism at an early age. As a kid, I saw travelers from all over the world pass through, and I instinctively found ways to connect with them—selling water and soda, guiding them through the hidden corners of the city, and learning the power of hospitality before I even knew what it meant. That early exposure shaped my understanding of people, culture, and service, laying the foundation for my career.
From there, my path took me from Tunisia to Beverly Hills, where I led one of the city’s top restaurants to win the Best Restaurant award, working with some of the biggest names in the industry. Over the years, I’ve expanded into international hospitality, film, and innovation, always pushing boundaries. Whether it’s developing luxury hospitality projects , launching new ventures, or exploring how tech can empower youth in underprivileged communities, I believe in building legacies, not just businesses. The journey is far from over—I’m just getting started.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Smooth roads don’t build strong leaders. I’ve faced cultural barriers, industry gatekeepers, and the challenges that come with pushing boundaries in different fields. From starting as a young entrepreneur in Tunisia’s old Medina to navigating the high-stakes world of luxury hospitality in Beverly Hills, every challenge has been a lesson in resilience. Whether it was proving myself in a new country, leading teams through uncertainty, or launching ventures in emerging markets, I’ve learned that the toughest roads often lead to the most rewarding destinations. And I’m still just getting started.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I’m an award-winning hospitality leader with a background in luxury hospitality, entertainment, and entrepreneurship. I specialize in high-end hospitality development, guest experience strategy, and franchise expansion, currently leading large-scale projects in the GCC. Over the years, I’ve worked with top global brands and played a key role in elevating hospitality standards, including leading one of Beverly Hills’ top restaurants to win the Best Restaurant award.
What sets me apart is my ability to blend business strategy with cultural insight, creating experiences that go beyond service and leave a lasting impact. I’m most proud of my ability to adapt, innovate, and build meaningful connections—whether in hospitality, film, or tech.
Can you talk to us a bit about the role of luck?
Luck plays a role in life and business, but it’s never the full story. Timing, connections, and circumstances can open doors, but what really matters is what you do once you step through them. I’ve had moments where luck helped—being in the right city, meeting the right people—but none of it would have mattered without hard work, adaptability, and persistence.
I don’t wait for luck; I create opportunities. And when bad luck comes? I use it as fuel to move forward.
Pricing:
- Luxury Hospitality Consulting: Customized strategies for high-end hotel, restaurant, and franchise development. Pricing based on project scope and requirements. • Starting at $10,000 for initial consultations and project planning.
- Franchise Strategy & Development: Tailored plans for hospitality brands looking to expand into new markets. • Pricing varies by market size and complexity, starting at $20,000 per project
- Event & Brand Partnerships: Creating unique, high-impact experiences for brands and clients. • Rates starting at $25,000 depending on event scale and location.
- Personalized Culinary Experiences: Connecting travelers with local culinary experts. • Prices range from $150 to $500 per experience, depending on location and type of service.
