ESCĀ is a happy and relaxed working environment and this is what the team hopes to convey to guests. The staff prides itself on friendly, efficient service and every member of the team is proud of where they work. 

The concept designed by Alchemy Design Studio and the Alchemist himself Karim Mekhtigian – the creative master   behind some of Cairo most popular restaurants & bars. 

Living Blocks thats to whom we continuously grateful for greenery all around the place plus outstanding always blossoming green wall.

Recycling solution Company who is helping us to save and protect enviropment.

The ones who added some sonic seasoning to the atmosphere.


4 Al Badia Street

Heliopolis, Cairo  

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Ahmed has founded  & developed ESCĀ restaurant concept from the scratch. He always says:

"Make sure you love the restaurant business. This business is hard work, and you have to love it to be successful.  Also, you have to have passion for your organisation and your team. Anyone can copy another restaurant concept. It happens all the time, but your passion and culture are what set you apart for your crew and customers." 



Graduated from Tourism Academy. Started his career as waiter and been working in best hotels in Cairo where he got all his skills to handle fine dining and interact with different nationalities.  Joined ESCĀ before opening as Assistant Restaurant Manager and eventually been promoted as Restaurant Manger February 2018.

Mohamed Magdy - HEAD CHEF


Chef Mohamed or Chef Nonna as everyone called him graduated from Industrial College and he realized that his passion is cooking so therefore he decided to take a Culinary Arts Course where he found himself. He joined ESCĀ as the Sous Chef but his passion and creativity lead him to the position of Head Chef.

Mona Osman - PASTRY CHEF


Graduated form Management but found herself in baking. She always says that pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. To be in tune for all of this you have to be challenged by using secret or unusual ingredients.



Joined ESCĀ with the opening as waiter and went all the way from Head Waiter to Quality Manager.



Joined ESCĀ  as runner ,  felt in love with hospitality, took training in all the departments: back of the house did internship with the chefs, tried herself as the captain and found her passion with reservation team. Rapidly found her way from reservation executive to Reservation Manager due to her bright and attentive personality.