Today we’d like to introduce you to Arnaud Michel.
Hi Arnaud, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
At 18, I came to Atlanta in 1989 just for a visit, and that visit turned into my life. I enrolled in college here in Atlanta and began working in restaurants right away. In 1993, two friends and I decided to open our own place, and Anis was born, opening its doors in Feb 1994. At first, we didn’t have a sign, menus, or even spoons, but we were fortunate to achieve pretty much instant success in the neighborhood. Locals seemed to be drawn to our authenticity and the quaint charm of Anis. Many of our first customers remain regular and loyal clients to this day.
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?
Anis has been lucky through the years, but we’ve certainly had our struggles, Covid obviously being the most prominent of those. Being closed was difficult but allowed me to get to various improvements and repairs, and I still stayed very busy in the restaurant with those. But when we reopened during Covid, staffing was a huge issue as it felt like no one wanted to work, but everyone wanted to dine out.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I specialize in hospitality and making others feel welcomed and valued. It means the world to me that Anis has become such a special place for so many through the years. I believe that my being at the front door of Anis really helped it achieve the success it has enjoyed. Not that it’s all because of me, but I do make it a point to make sure people are happy and comfortable when I am their host.
Is there anyone you’d like to thank or give credit to?
Chef Jacques Hourtal, one of my original partners, was a very important mentor for me. He was a bit older and wiser and played a huge part in the initial success of Anis. Currently, our chef, Derek Larsen and our sous chef, Pedro Lopez are invaluable to our continued success. They’re both driven, creative, and hardworking, and I can always count on quality, consistency, and efficiency with them in the kitchen. Our managers are simply the best. Mary Graham, a long time manager, is always behind the bar with a smile. Amanda Dumich is always at the front, graciously welcoming our customers and doing all in her power to ensure a smooth and enjoyable experience for both clients and staff. Additionally, I owe so much of the restaurant’s success to our staff, so many of whom have been with us for many years. Special recognition is due to two of our long time servers, Dali and Luis, who we’ve been lucky enough to have on our team for the past 20 years.
Contact Info:
- Website: https://www.anisbistro.com
- Instagram: @aniscafebistro
- Facebook: https://www.facebook.com/anisbistro
- LinkedIn: https://Www.linkedin.com/company/anis-cafe-bistro
- Yelp: https://Www.yelp.com/biz/anis-cafe-and-bistro-atlanta
