About Us

Ismoil was born and raised in Bukhara, Uzbekistan. He is the eldest son of a big family with five siblings. After school, he started helping his father in a family business and gained his first experience there. Life experiences guided him towards business and entrepreneurship, and this interest became a goal.

As a student, Ismoil majored in IT development at a local college in the Bukhara region of Uzbekistan. He continued his studies at the Management Development Institute of Singapore, majoring in Business and Financial Management. Ismoil continued this major at Sunderland University, UK (2014-2016). While studying he always interested in businesses and their structure, he worked at some places and practiced his knowledge. The biggest project Ismoil has worked on is Housing for Integrated Rural Development under the Ministry of Economy of Uzbekistan. The project budget span was $500,000,000 with five years of the contract. The project involved building modern houses in rural areas of Uzbekistan. Ismoil worked in a financial group of the Project Implementation Unit of this huge project. He improved his skills, knowledge, and got experience in such business fields. Ismoil also has over five years of experience in the restaurant industry. He has management, problem-solving, and communication skills which make him a good leader and professional supervisor.

After graduating from University, he moved to the United States to do his master’s degree. For the past years from 2016, Ismoil has been researching and monitoring the Bay Area restaurants and food industries in preparation to launch his own restaurant concept. As he says “I like the food industry because this is one of the best ways of introducing your country, culture, tradition and certainly national cuisine. People always look for new experience, here we are to give it to them!”. He also says “Our plan of opening this Restaurant includes three points; first: Introduce our Country to the world, second: help the local community and be part of it, third: get experience, practice and thrive”.  His dedication and diligence lead him to open the first and the only traditional Uzbek restaurant in the heart of San Francisco.

Louise Tang is a California native. In high school, Louise was a store manager at Starbucks. There, she was responsible for the highest volume Starbucks location in the Northern California Region 2007-2008. She was awarded for highest company sales (+39%) in Southern Region 2005, in successful new drive-thru store opening in Southern California.

Later, Louise became the Restaurant Manager in California Pizza Kitchen, where she oversaw two high volume locations, averaging 90K per week in sales. In addition, she was responsible for forecasting, scheduling, staff orientations, and employee training. She also was a General Manager at Extreme Pizza, where she started opening new stores in the San Jose area. As General Manager, she spearheaded merchandising and marketing, scheduling, ordering, inventory, food cost analysis, and customer service.

Louise also worked as a General Manager of a Five Guys Restaurant, which did $3.3 Million in annual sales. She also took on hiring, training, and development of staff, scheduling, ordering, P&L, inventory, etc. She has also been a Kiosk Manager in Mollie Stone’s Market Starbucks, where she achieved record-breaking sales in the company. She is General and Catering Manager of the Halal Guys Inc.’s highest volume franchise store and top five in the company).

She was awarded for being in the top 100

Overall, Louise is an experienced General Manager with a demonstrated history of working in the restaurant industry. She is skilled in catering, management, inventory management, customer service, new store openings, and training. She is a strong operation professional with a Bachelor of Arts- BA in Sociology Minor in Sports Management from the University of California, Santa Barbara.

Suratjon was born in the old city of Bukhara, Uzbekistan. He spent most of his childhood in his parent’s small factory by helping them little by little. Since his uncles were prominent chefs in the town, Suratjon would often visit them and gain initial basic knowledge of the restaurant business. Strong interest led him to get his bachelor’s degree in International Tourism Management from Southern Cross University in Tashkent. While studying he earned tons of knowledge and experience from the professors. Suratjon has worked in different restaurants and hotels in Tashkent. He was also employed as an intern in Russia where he spent 9 months in an Italian restaurant and acquired practical skills.

Having graduated from university he got another internship offer from Hyatt Regency St.Louis At The Arch in a restaurant. He immediately seized the opportunity and moved to the USA. He acquired a lot of experience from American hoteliers and restaurateurs which he later applied in future projects. Having worked at several restaurants and hotels he believed wholeheartedly that opening a restaurant that represents his country as a whole would make a great business. Having finished the internship, he united with his friends in order to launch a restaurant in San Francisco, California. Their diligence, belief, and sticking to the plan resulted in running a thriving restaurant with a spirit of Uzbek culture.

At the moment, Suratjon is responsible for the management of the kitchen.

Shokhrukh Mirzo was born in the small city Gijduvan and grew up in Bukhara, Uzbekistan. From the earliest stages of his life, he used to put his effort into the family business which shaped him as a business mindset personality.

As he grew up in the historical city of Bukhara, he was keen to talk with tourists and show them around the city. Since then, his evolving interest in different cultures and traditions brought him into International Hospitality Management at Southern Cross University, Australia. Initially working as a bellboy at one of the locations of international Ramada hotels, he pursued his career up to Front Office Manager at five-star Miran International hotel (2012-2017).

By achieving his goals in his early twenties, he was eager to get more world-class knowledge and experience which led him to sunny California. After a reunion with like-minded friends, he was involved in investing himself fully into one & the only Uzbek restaurant in San Francisco. After years of investigation and diligent efforts with the team, they are in pace of expanding the chain of authentic Uzbek food through the West coast.

Bekzod Ochilov is from Bukhara, Uzbekistan. Currently, he lives in San Francisco, California. Bekzod has graduated from the University of Bangor in 2017 with a Bachelor of Finance and Risk Management. He started working in the family business when he was 18 years old. Besides that, he was physically and financially involved in business projects promoting local hospitality standards. From that time, he started learning business communication skills and the importance of customer loyalty and satisfaction for every business in the global market.

He has invested plenty of time and effort in starting the new dream business of their team in San Francisco. In order to survive during covid-19 pandemics, he himself started working as a chef to give the business its early start and earn first-hand expertise.

Bekzod believes, during the pandemic halal Dastarkhan can survive only with the love and support of the long-waited customers and friends. Just like other members of their team, he is planning to expand their business by opening new locations of their restaurants throughout California and the US.

Shakhboz Istamov was born in a small city called Jondor, the southeast part of Bukhara, Uzbekistan. Shakhboz spent his childhood and teenage years at his father’s restaurant, “Choyxona”, where he learned the fundamentals of running a restaurant business by helping his father.

After graduating college in 2012, Shakhboz enrolled in the University of Southern Cross Australia majoring in Tourism and Hospitality Management. While attending his university, he worked in many restaurants and hotels: “Grand Atlas”, “Ramada Tashkent”, “Grand Mir hotel”, “La Grande Plaza” and “Hotel Gloria”. While working at these businesses, he took on many different essential roles and further sharpened his professional skills of customer service and restaurant management.

After earning his bachelor’s degree, Shakhboz moved to the United States and continued his customer service carrier in New York by working at the “Longevity” family restaurant, located in downtown Brooklyn, and soon he became a kitchen manager. In early 2017 he started working as a cook at the “Lazzat” Uzbek restaurant located in Brooklyn Coney Island, in the meantime, he became a Chef of traditional Uzbek dishes. After gaining tons of experience in the restaurant and food industry he started planning to open a unique authentic Uzbek restaurant. By moving to San Francisco, California, he reunited with his old friends which lead his dreams to come true.