Amir Mehdi Tabdili Partovi is the visionary force behind Grupo Flavia, a hospitality brand that has successfully bridged the gap between high-end elegance and accessible authenticity. With a background in finance and a heart rooted in family tradition, Partovi is transforming the Mediterranean dining scene from Madrid to Murcia—and soon, the world. In this exclusive interview, he discusses the group’s evolution, the importance of “soul” in business, and his ambitious roadmap for London and Dubai.
For readers discovering you for the first time — can you tell us about yourself, your background, and where your journey into hospitality began?
I am an Iranian-born Spanish businessman with an academic background in finance from the University of Massachusetts. From a very young age, cooking has been one of my greatest passions, and food has always been a way for me to understand cultures and connect with people. Owning a restaurant was a childhood dream, and once I had the financial means, I began investing in the restaurant industry in 2012, initially through the concept La Moraga, created by Michelin-starred Spanish chef Dani García. Later, in 2014, after returning to Madrid from Dubai, I decided it was time to open my own restaurant—and that was the beginning of my journey with Flavia.
Before founding Grupo Flavia, what studies or professional or personal experiences most influenced the way you approach business today?
My greatest inspiration came from my mother, who was an exceptional cook and taught us to appreciate culture through food. Dining in different restaurants and discovering new flavors was always part of our family life. That experience shaped my curiosity, my respect for gastronomy, and ultimately my passion for hospitality.
Was opening a restaurant always part of your plan, or did the idea of Flavia come together organically over time?
Opening a restaurant was always a dream shared between my brother and me since we were children. It wasn’t something formally planned at first—it grew organically from that dream into a real and tangible project.
What was the moment that pushed you to take the leap and open your first restaurant?
As I mentioned, I first entered the hospitality sector as an investor, which allowed me to learn the dynamics of the industry from the inside. Although I had always heard that the restaurant business was one of the most demanding sectors, my experience gave me a different perspective. I realized that with dedication, the right vision, and the right team, we could build something better than what I had previously invested in—and that was the moment I decided to take the leap and open Flavia.
Flavia began as a single Italian restaurant. When did you realize it had the potential to grow into a group rather than remain a single concept?
The turning point came when our customers began approaching our team asking whether we planned to expand or franchise the concept. Another key factor was our complete gluten-free menu, which many customers told us they had never seen in any other restaurant. Their feedback made us realize that Flavia had a unique identity and strong potential to grow further as a group.
How did your personal vision shape the identity and values behind Grupo Flavia from the very beginning?
Flavia was born from my mother’s recipes and culinary philosophy. Our cuisine is based on simple, honest, and delicious dishes, and our goal is for every guest to feel welcomed and truly at home when they visit our restaurants. That human warmth and authenticity have been part of our DNA from day one.
Every founder faces challenges early on — what was one of the most defining challenges you encountered when launching Flavia?
One of the biggest challenges was introducing a new type of Italian restaurant concept in Madrid. Back in 2014, most Italian restaurants in the city followed a very traditional trattoria style. Flavia represented something different—an “affordable-chic” Italian restaurant with a cocktail bar; a balance between elegance and accessibility that did not yet exist in Madrid. At first, it took time for people to fully understand and embrace the concept, but eventually the design, atmosphere, and culinary identity came together and truly connected with our guests.
Another important challenge was finding the right culinary leadership to carry our vision forward. Every chef has their own style, and many were initially reluctant to adapt to our philosophy. Over time, we focused on training our kitchen team to truly understand and internalize our DNA, working with experienced culinary advisors—among them the renowned Dubai-based chef Izu—to help further develop our concept while remaining faithful to our roots and to the original recipes inspired by my mother. This approach allowed us to build a strong and consistent culinary identity, which today stands as one of the key pillars of Flavia’s success.
With the recent opening of Carbone Mediterranean Grill in Murcia, how does this new concept fit into the broader strategy of Grupo Flavia?
Carbone Mediterranean Grill recently opened in the city of Murcia and represents an evolution within our group. The concept focuses on high-quality grilled cuisine using fresh products sourced from the Murcia region, combined with a premium meat selection and a warm, stylish, and contemporary design. It follows our philosophy of affordable luxury, offering an elevated dining experience that feels special but accessible. Carbone allows us to diversify our portfolio while staying true to our Mediterranean roots and commitment to quality.
You are already planning future openings in Ibiza, London, and Dubai. What connects these cities from a strategic and brand perspective?
These cities share three key elements that align perfectly with our brand: international audiences, strong food culture, and lifestyle-driven hospitality. Over the years, partners, friends, and investors have approached us to bring the Flavia concept to these destinations, which shows that our brand resonates beyond Spain. While expansion is exciting, we remain very conscious of preserving our essence, authenticity, warmth, and emotional connection with guests. We only grow where we believe we can deliver the same experience and values.
Dubai is one of the most competitive hospitality markets globally. Why does it represent an important next step for Grupo Flavia?
Dubai is a global crossroads where cultures, cuisines, and talent converge. It is one of the most dynamic and inspiring dining markets in the world, and entering such an environment forces you to raise your standards even higher. For us, Dubai represents both an opportunity and a challenge: an opportunity to introduce our Mediterranean identity to an international audience, and a challenge that pushes us to innovate, refine our operations, and strengthen our brand at a global level.
As you scale internationally, how do you balance creativity and consistency while maintaining high standards across locations?
For us, creativity begins with respecting the DNA of each concept: the recipes, the atmosphere, and the emotional experience. At the same time, we invest heavily in systems, training, and strong leadership teams to ensure consistency in quality and service. Every new restaurant adapts slightly to its local market, but the essence must always be recognizable. We like to say that Flavia can speak different languages, but the heart remains the same.
How would you describe your leadership style when it comes to building teams and expanding the group?
My leadership style is collaborative and people-focused. I believe that hospitality is built by human beings, not just by concepts or design. I like to surround myself with talented professionals, give them trust and responsibility, and create an environment where they feel part of the project. When people feel respected and motivated, they naturally transmit that energy to our guests, and that is what truly builds a strong brand.
In today’s hospitality landscape, what do you believe truly differentiates Grupo Flavia from other emerging restaurant groups?
What sets us apart is authenticity and emotional connection. Our concepts are not created in a corporate lab; they are born from family recipes, personal stories, and cultural roots. We combine quality cuisine with a warm, welcoming atmosphere where guests feel at home. At the same time, we operate with financial discipline, strategic thinking, and long-term vision. That balance between soul and structure is, I believe, our real differentiating factor.
Looking five to ten years ahead, how ambitious is your vision for Grupo Flavia in terms of global presence and influence?
Our ambition is to consolidate a strong Mediterranean-inspired hospitality group with an international footprint, but always with controlled, sustainable growth. We aim to expand into key global cities while preserving our identity and operational integrity. Success for us is not measured only by the number of locations, but by the quality of the experiences we create and the legacy we build over time.
Finally, what would you like readers in Dubai and beyond to feel after experiencing a Grupo Flavia restaurant for the first time?
I would like them to feel that they have discovered a place with soul; a restaurant where the food is honest, the atmosphere is warm, and the experience feels both special and familiar at the same time. Our philosophy is to offer quality and authenticity without excess, so guests can enjoy an exceptional experience without the premium-price expectations that are often associated with fine dining in Dubai.
If our guests leave with a smile—feeling welcomed, understood, and eager to return—then we have achieved our mission.
